Inactivation of tannins in milled sorghum grain through steeping in dilute NaOH solution

Food Chemistry

Volumn 175, Issue , 2015, Pages 225-232

  Adetunji, Adeoluwa I ^a   Duodu, Kwaku G ^a   Taylor, John R N ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

Alpha amylase inhibition; Bioethanol; Milled tannin sorghum; NaOH steeping; Tannin inactivation

Indexed keywords

AMYLASES; BIOETHANOL; ETHANOL; FLAVONOIDS; TANNINS; WATER TREATMENT;

ALPHA-AMYLASE INHIBITIONS; BIO-ETHANOL PRODUCTION; FREE AMINO NITROGENS; MILLED TANNIN SORGHUM; NAOH CONCENTRATION; PROANTHOCYANIDINS; STARCH LIQUEFACTIONS; TANNIN COMPOUNDS;

SODIUM HYDROXIDE;

AMYLASE; AMYLASE INHIBITOR; NITROGEN; PHENOL; PHENOL DERIVATIVE; PROANTHOCYANIDIN; PROCYANIDIN; SODIUM HYDROXIDE; STARCH; TANNIN DERIVATIVE; WATER;

ARTICLE; GRAIN; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUEFACTION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; SORGHUM; ANTAGONISTS AND INHIBITORS; CEREAL; CHEMISTRY; PROCEDURES;

ALPHA-AMYLASES; CEREALS; CHROMATOGRAPHY, LIQUID; MASS SPECTROMETRY; SODIUM HYDROXIDE; SORGHUM; TANNINS;

EID: 84915758536     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.102     Document Type: Article

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