Hydrolysis and antioxidant activity of starch modified with phenolic extracts from grape pomace and sorghum bran under alkaline conditions
Adekanmi K. Oladele, Kwaku G. Duodu, Mohammad Naushad Emmambux
Topics & Concepts
ChemistryPomaceStarchHydrolysisAlkaline hydrolysisAntioxidantABTSBranEnzymatic hydrolysisOrganic chemistryFood scienceDPPHRaw materialFood composition and propertiesPhytochemicals and Antioxidant ActivitiesMicrobial Metabolites in Food Biotechnology