Effect of Fermentation and Cooking on Soluble and Bound Phenolic Profiles of Finger Millet Sour Porridge

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 40, 2016, Pages 7615-7621

  Gabaza, Molly ^a,b   Shumoy, Habtu ^a   Muchuweti, Maud ^b   Vandamme, Peter ^a   Raes, Katleen ^a  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY OF ZIMBABWE   (Zimbabwe)

Author keywords

condensed tannins; cooking; fermentation; finger millet; phenolic compounds

Indexed keywords

BIOCHEMISTRY; COOKING; FLAVONOIDS; PHENOLS; SALICYLIC ACID; TANNINS;

CONDENSED TANNINS; FINGER MILLETS; INTERMEDIATE PRODUCT; PHENOLIC COMPOUNDS; PHENOLIC CONTENT; PHENOLIC PROFILES; SOLUBLE FRACTION; TRADITIONAL PROCESSING;

FERMENTATION;

PHENOL DERIVATIVE; TANNIN DERIVATIVE;

CHEMISTRY; COOKING; ELEUSINE; FERMENTATION; FOOD ANALYSIS; SOLUBILITY; ZIMBABWE;

COOKING; ELEUSINE; FERMENTATION; FOOD ANALYSIS; PHENOLS; SOLUBILITY; TANNINS; ZIMBABWE;

EID: 84992702460     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b03090     Document Type: Article

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