Germination and extrusion as combined processes for reducing phytates and increasing phenolics content and antioxidant capacity of Oryza sativa L. whole grain flours

International Journal of Food Sciences and Nutrition

Volumn 66, Issue 8, 2015, Pages 904-911

  Albarracin M ^a,b   De Greef, D M ^a   Gonzalez R J ^a   Drago, S R ^a,b  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b Ciudad Autónoma de Buenos Aires ^*  (Argentina)

Author keywords

Antioxidant capacity; Extrusion; Germination; Phenolics content; Phytic acid; Whole rice

Indexed keywords

ANTIOXIDANT; PHENOL DERIVATIVE; PHYTIC ACID; PLANT PROTEIN;

ANALYSIS; CHEMISTRY; FLOUR; FOOD HANDLING; GERMINATION; ORYZA; PHYSICAL CHEMISTRY; PROCEDURES; WHOLE GRAIN;

ANTIOXIDANTS; FLOUR; FOOD HANDLING; GERMINATION; ORYZA; PHENOLS; PHYSICOCHEMICAL PHENOMENA; PHYTIC ACID; PLANT PROTEINS; WHOLE GRAINS;

EID: 84959321134     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2015.1110689     Document Type: Article

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