Article

Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven

2015-09-01

Abstract excerpt

Sorghum (Sorghum bicolor L.) is a gluten-free cereal that has the highest content of phenolic compounds among cereals. It needs to be processed prior to use for human consumption, which may change its antioxidant profile. The knowledge on the effects of extrusion and dry heat in a conventional oven on flavones, flavanones, and proanthocyanidins is limited. Thus, the content and stability to dry heat in a conventio...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work: 876873c8-16c4-571a-9806-6b5246827b7f
DOI: 10.1016/j.jcs.2015.06.015

Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest

Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional ovenDOI 10.1016/j.jcs.2015.06.015Read

Tocochromanols and carotenoids in sorghum (Sorghum bicolor L.): diversity and stability to the heat treatment.Semantic proximity Read

Preclinical evidence on the impact of sorghum (Sorghum bicolor) genotypes, fractions, and processing methods on intestinal health: a review of an ancient grain rich in phenolic and dietary fiber.Semantic proximity Read

Sorghum polyphenols and other bioactive components as functional and health promoting food ingredientsSemantic proximity Read

Growth temperature and genotype both play important roles in sorghum grain phenolic composition.Semantic proximity Read

Comprehensive profiling of phenolic compounds by HPLC-DAD-ESI-QTOF-MS/MS to reveal their location and form of presence in different sorghum grain genotypes.Semantic proximity Read

Effect of the storage time and temperature on phenolic compounds of sorghum grain and flour.Semantic proximity Read

Resistant starch content among several sorghum (Sorghum bicolor) genotypes and the effect of heat treatment on resistant starch retention in two genotypes.Semantic proximity Read

Physicochemical properties of expanded extrudates from colored sorghum genotypesSemantic proximity Read

Individual polyphenolic profiles and antioxidant activity in sorghum grains are influenced by very low and high solar UV radiation and genotypeSemantic proximity Read

Qualification of flavonoids of three sorghum bran varieties by untargeted metabolomicsSemantic proximity Read

Impact of extruded sorghum genotypes on the rehydration and sensory properties of soluble beverages and the Brazilian consumers’ perception of sorghum and cereal beverage using word associationSemantic proximity Read

Tracking the changes and bioaccessibility of phenolic compounds of sorghum grains (Sorghum bicolor (L.) Moench) upon germination and seedling growth by UHPLC-QTOF-MS/MS.Semantic proximity Read