Effect of different superfine grinding technologies on the physicochemical and antioxidant properties of tartary buckwheat bran powder
Qinglian Xu, Ruihan Huang, Ping Yang, Li Wang, Yage Xing, Hong Liu, Lin Wu, Zhenming Che, Ping Zhang
Abstract
superfine grinding displayed superior taste and functional characteristics, providing a theoretical reference for the processing of this bran.
Topics & Concepts
RutinChemistryBranDPPHGrindingFood scienceQuercetinSolubilityBulk densityFlavonoidAntioxidantMaterials scienceMetallurgyBiochemistryOrganic chemistryRaw materialSoil waterEnvironmental scienceSoil scienceSeed and Plant BiochemistryFood composition and propertiesMicrobial Metabolites in Food Biotechnology