Effect of the nixtamalization process on the protein bioaccessibility of white and red sorghum flours during in vitro gastrointestinal digestion
A.H. Cabrera-Ramírez, Iván Luzardo‐Ocampo, Aurea K. Ramírez‐Jiménez, Eduardo Morales‐Sánchez, Rocío Campos-Vega, Marcela Gaytán‐Martínez
Topics & Concepts
SorghumChemistryFood scienceProanthocyanidinTanninDigestion (alchemy)IncubationProtein digestibilityBiochemistryAgronomyBiologyPolyphenolChromatographyAntioxidantFood composition and propertiesProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides