Effect of extrusion process on antioxidant activity, total phenolics and β-glucan content of extrudates developed from barley-fruit and vegetable by-products

International Journal of Food Science and Technology

Volumn 44, Issue 6, 2009, Pages 1263-1271

  Altan, Aylin ^a   McCarthy, Kathryn L ^b   Maskan, Medeni ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Antioxidant activity; Barley; By product; DPPH; Extrusion; Phenolic content; glucan

Indexed keywords

HORDEUM; LYCOPERSICON ESCULENTUM; VITACEAE;

EID: 65449147450     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.01956.x     Document Type: Article

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