The Impact of Milling and Thermal Processing on Phenolic Compounds in Cereal Grains

Critical Reviews in Food Science and Nutrition

Volumn 54, Issue 7, 2014, Pages 837-849

  Ragaee, Sanaa ^a   Seetharaman, Koushik ^a   Abdel Aal, El Sayed M ^b  

^a UNIVERSITY OF GUELPH   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

antioxidants; bioactive; products; Wholegrain

Indexed keywords

MILLING (MACHINING); RAPID THERMAL ANNEALING;

ANTIOXIDANT PROPERTIES; BIOACTIVE; MILLING FRACTIONS; PHENOLIC COMPOUNDS; PROCESSING CONDITION; PRODUCTS; WHOLE-GRAIN FOODS; WHOLEGRAIN;

ANTIOXIDANTS;

ANTIOXIDANT; PHENOL DERIVATIVE;

CEREAL; CHEMISTRY; FAGOPYRUM; FOOD HANDLING; FOOD STORAGE; HEALTH PROMOTION; HEAT; HORDEUM; MAIZE; METHODOLOGY; OAT; REVIEW; RYE; SORGHUM; WHEAT;

ANTIOXIDANTS; AVENA SATIVA; CEREALS; FAGOPYRUM; FOOD HANDLING; FOOD STORAGE; HEALTH PROMOTION; HORDEUM; HOT TEMPERATURE; PHENOLS; SECALE CEREALE; SORGHUM; TRITICUM; ZEA MAYS;

EID: 84893607598     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.610906     Document Type: Article

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