Effect of Extrusion Processing Conditions on the Phenolic Compound Content and Antioxidant Capacity of Sorghum (Sorghum bicolor (L.) Moench) Bran
Raquel Alejandra Ortiz-Cruz, Benjamin Ramírez‐Wong, Ana Irene Ledesma‐Osuna, Patricia Isabel Torres‐Chávez, Dalia I. Sánchez‐Machado, Beatriz Montaño‐Leyva, Jaime López‐Cervántes, Roberto Gutiérrez‐Dorado
Topics & Concepts
ExtrusionBranAntioxidantFood scienceSorghumChemistryPolyphenolRaw materialAgronomyOrganic chemistryMaterials scienceBiologyMetallurgyFood composition and propertiesPhytochemicals and Antioxidant ActivitiesSeed and Plant Biochemistry