Microwave-assisted extraction of bound phenolic acids in bran and flour fractions from sorghum and maize cultivars varying in hardness

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 18, 2012, Pages 4735-4742

  Chiremba, Constance ^a,b,c   Rooney, Lloyd W ^d   Beta, Trust ^a,e  

^a UNIVERSITY OF MANITOBA   (Canada)

^b UNIVERSITY OF PRETORIA   (South Africa)

^c AGRICULTURAL RESEARCH COUNCIL   (South Africa)

^d TEXAS A AND M UNIVERSITY   (United States)

^e UNIVERSITY OF MANITOBA   (Canada)

Author keywords

diferulic acids; kernel hardness; maize; microwave assisted extraction; phenolic acids; sorghum

Indexed keywords

DIFERULIC ACID; MAIZE; MICROWAVE-ASSISTED EXTRACTION; PHENOLIC ACIDS; SORGHUM;

HARDNESS; ORGANIC ACIDS; PLANTS (BOTANY);

PHENOLS;

COUMARIC ACID; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID; PLANT EXTRACT;

CHEMISTRY; COMPARATIVE STUDY; CONFERENCE PAPER; DIETARY FIBER; FOOD HANDLING; HARDNESS; ISOLATION AND PURIFICATION; MAIZE; METHODOLOGY; MICROWAVE RADIATION; PLANT SEED; RADIATION EXPOSURE; SORGHUM; SOUTH AFRICA;

COUMARIC ACIDS; DIETARY FIBER; FOOD HANDLING; HARDNESS; HYDROXYBENZOIC ACIDS; MICROWAVES; PLANT EXTRACTS; SEEDS; SORGHUM; SOUTH AFRICA; ZEA MAYS;

ZEA MAYS;

EID: 84861082298     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf300279t     Document Type: Conference Paper

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