Effect of processing methods on the nutraceutical and antioxidant properties of little millet (Panicum sumatrense) extracts

Food Chemistry

Volumn 126, Issue 4, 2011, Pages 1643-1647

  Pradeep, S R ^a   Guha, Manisha ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Antioxidant; Germination; Little millet; Nutraceutical; Roasting; Steaming

Indexed keywords

ANTIOXIDANT; GERMINATION; LITTLE MILLET; NUTRACEUTICALS; ROASTING; STEAMING;

CARBOXYLIC ACIDS; FREE RADICALS; PHENOLS; PROCESSING;

CALCINATION;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; CINNAMIC ACID; FERULIC ACID; FLAVONOID; GALLIC ACID; GENTISIC ACID; KAEMPFEROL; PANICUM SUMATRENSE EXTRACT; PHENOL; PLANT EXTRACT; PROTOCATECHUIC ACID; SCAVENGER; SYRINGIC ACID; TANNIN; UNCLASSIFIED DRUG; VANILLIC ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; FOOD HANDLING; FOOD PROCESSING; FRACTIONATION; GERMINATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MILLET; PANICUM SUMATRENSE; REDUCTION; ROASTING; STEAMING;

PANICUM SUMATRENSE;

EID: 79551558159     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.047     Document Type: Article

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