Processing of sorghum (Sorghum bicolor) and sorghum products alters procyanidin oligomer and polymer distribution and content

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 18, 2003, Pages 5516-5521

  Awika, Joseph M ^a   Dykes, Linda ^a   Gu, Liwei ^b   Rooney, Lloyd W ^a   Prior, Ronald L ^b  

^a TEXAS A AND M UNIVERSITY   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Baking; Extrusion; HPLC; Procyanidins; Sorghum

Indexed keywords

OLIGOMER; POLYMER; PROCYANIDIN;

ARTICLE; BRAN; BREAD; CACAO; CHEMICAL STRUCTURE; COOKING; FLUORESCENCE; FOOD PROCESSING; GRAIN; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MOLECULAR WEIGHT; NONHUMAN; QUANTITATIVE ANALYSIS; SORGHUM; VARIETAS;

BIFLAVONOIDS; BREAD; CATECHIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD HANDLING; HEAT; MOLECULAR WEIGHT; POACEAE; POLYMERS; PROANTHOCYANIDINS;

SORGHUM BICOLOR; THEOBROMA CACAO;

EID: 0042513663     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0343128     Document Type: Article

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