Sorghum flour fractions: Correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index

Food Chemistry

Volumn 180, Issue , 2015, Pages 116-123

  Moraes, Érica Aguiar ^a   Marineli, Rafaela Da Silva ^a   Lenquiste, Sabrina Alves ^a   Steel, Caroline Joy ^a   Menezes, Cícero Beserra De ^b   Queiroz, Valéria Aparecida Vieira ^b   Maróstica Júnior, Mário Roberto ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b EMBRAPA MILHO E SORGO   (Brazil)

Author keywords

Hydrolysis index; Moench; Resistant starch; Sorghum bicolor (L.); Sorghum bran; Glucans

Indexed keywords

ANTIOXIDANTS; POLYSACCHARIDES; STARCH;

GLUCANS; MOENCH; RESISTANT STARCH; SORGHUM BICOLOR (L.); SORGHUM BRAN;

PHENOLS;

BETA GLUCAN; CARBOHYDRATE; FLAVONOID; LIPID; PHENOL DERIVATIVE; POLYSACCHARIDE; STARCH; ANTIOXIDANT;

ANTIOXIDANT ACTIVITY; ARTICLE; ASH; CORN BRAN; DIETARY FIBER; FLOUR; FOOD COMPOSITION; GLYCEMIC INDEX; NONHUMAN; NUTRIENT; RICE; SORGHUM; ANALYSIS; CEREAL; CHEMISTRY; METABOLISM;

SORGHUM BICOLOR;

ANTIOXIDANTS; BETA-GLUCANS; CEREALS; DIETARY FIBER; FLOUR; GLYCEMIC INDEX; PHENOLS; POLYSACCHARIDES; SORGHUM;

EID: 84923194037     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.02.023     Document Type: Article

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