Effect of extrusion and turmeric addition on phenolic compounds and kafirin properties in tannin and tannin-free sorghum
Carolina Thomaz dos Santos D’Almeida, Hamza Mameri, Neuri dos Santos Menezes, Carlos Wanderlei Piler de Carvalho, Valéria Aparecida Vieira Queiróz, Luiz Cláudio Cameron, Marie‐Hélène Morel, Cristina Yoshie Takeiti, Mariana Simões Larraz Ferreira
Topics & Concepts
TanninChemistrySorghumFood scienceExtrusionProanthocyanidinFlavonoidAntioxidantDegree of polymerizationCondensed tanninPolymerizationPolyphenolAgronomyOrganic chemistryPolymerBiologyMaterials scienceMetallurgyFood composition and propertiesPhytochemicals and Antioxidant ActivitiesNuts composition and effects