Effect of domestic processing on the polyphenol content and bioaccessibility in finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum)

Food Chemistry

Volumn 164, Issue , 2014, Pages 55-62

  Hithamani, Gavirangappa ^a   Srinivasan, Krishnapura ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Bioaccessibility; Domestic processing; Finger millet; Pearl millet; Polyphenols

Indexed keywords

CALCINATION; MICROWAVE HEATING; ORGANIC ACIDS;

BIOACCESSIBILITY; DOMESTIC PROCESSING; FINGER MILLETS; PEARL MILLET; POLYPHENOLS;

GEMS;

FLAVONOID; POLYPHENOL; SALICYLIC ACID DERIVATIVE; SINAPIC ACID; PHENOL DERIVATIVE; TANNIN DERIVATIVE;

ARTICLE; COOKING; FINGER MILLET; MICROWAVE COOKING; PEARL MILLET; REDUCTION; SPROUTING; HIGH TEMPERATURE PROCEDURES; PRESSURE COOKING; BIOAVAILABILITY; CEREAL; CHEMISTRY; ELEUSINE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PENNISETUM;

BIOLOGICAL AVAILABILITY; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKING; EDIBLE GRAIN; ELEUSINE; FLAVONOIDS; PENNISETUM; POLYPHENOLS; TANNINS;

EID: 84901927566     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.107     Document Type: Article

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