Effect of Extrusion on Physicochemical Properties, Digestibility, and Phenolic Profiles of Grit Fractions Obtained from Dry Milling of Normal and Waxy Corn

Journal of Food Science

Volumn 82, Issue 5, 2017, Pages 1101-1109

  Thakur, Sheetal ^a   Singh, Narpinder ^a   Kaur, Amritpal ^a   Singh, Baljit ^b  

^a GURU NANAK DEV UNIVERSITY   (India)

^b PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

color; digestibility; expansion; extrusion; oil uptake; phenolics

Indexed keywords

AMYLOSE; CATECHIN; COUMARIC ACID; GALLIC ACID; HYDROXYBENZOIC ACID DERIVATIVE; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; QUERCETIN; STARCH; WATER;

CHEMISTRY; COLOR; FAST FOOD; FOOD GRAIN; FOOD HANDLING; HUMAN; HYDROLYSIS; MAIZE; PROCEDURES; SOLUBILITY; SPECIES DIFFERENCE; TEMPERATURE;

AMYLOSE; CATECHIN; COLOR; COUMARIC ACIDS; EDIBLE GRAIN; FOOD HANDLING; GALLIC ACID; HUMANS; HYDROLYSIS; HYDROXYBENZOATES; PHENOLS; QUERCETIN; SNACKS; SOLUBILITY; SPECIES SPECIFICITY; STARCH; TEMPERATURE; WATER; ZEA MAYS;

EID: 85016623866     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13692     Document Type: Article

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