Effect of defatting and decortication on distribution of fatty acids, phenolic and antioxidant compounds in sorghum (Sorghum bicolor) bran fractions

International Journal of Food Science and Technology

Volumn 48, Issue 10, 2013, Pages 2166-2175

  Buitimea Cantúa, Nydia E ^a   Torres Chávez, Patricia I ^a   Ledesma Osuna, Ana I ^a   Ramírez Wong, Benjamin ^a   Robles Sánchez, Rosario M ^a   Serna Saldívar, Sergio O ^b  

^a UNIVERSIDAD DE SONORA   (Mexico)

^b SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

Antioxidant activity; Decortication; Defatting bran; Fatty acid profile; Sorghum; Total phenols

Indexed keywords

ANTI-OXIDANT ACTIVITIES; DECORTICATION; DEFATTING BRAN; FATTY ACID PROFILES; SORGHUM; TOTAL PHENOLS;

CEREAL PRODUCTS; INDUSTRIAL APPLICATIONS; LINOLEIC ACID; PALMITIC ACID; POLYUNSATURATED FATTY ACIDS; SATURATED FATTY ACIDS;

MONOUNSATURATED FATTY ACIDS;

SORGHUM BICOLOR;

EID: 84884204937     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12201     Document Type: Article

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