Effect of parboiling on decortication yield of millet grains and phenolic acids and in vitro digestibility of selected millet products.

Bora, Pragyani; Ragaee, Sanaa; Marcone, Massimo

Bora, Pragyani; Ragaee, Sanaa; Marcone, Massimo.

Afiliación

Bora P; Department of Food Science, University of Guelph, Guelph, ON N1G2W1, Canada. Electronic address: pbora@uoguelph.ca.
Ragaee S; Department of Food Science, University of Guelph, Guelph, ON N1G2W1, Canada. Electronic address: sragaee@uoguelph.ca.
Marcone M; Department of Food Science, University of Guelph, Guelph, ON N1G2W1, Canada. Electronic address: mmarcone@uoguelph.ca.

Food Chem ; 274: 718-725, 2019 Feb 15.

Article en En | MEDLINE | ID: mdl-30373000

Asunto(s)

Culinaria; Digestión; Grano Comestible/química; Depuradores de Radicales Libres/análisis; Hidroxibenzoatos/análisis; Panicum/química; Grano Comestible/metabolismo; Pennisetum/metabolismo; Almidón/química

Palabras clave

DPPH activity; In vitro digestibility; Parboiling; Pearl millet; Phenolic; Proso millet

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Grano Comestible / Depuradores de Radicales Libres / Culinaria / Digestión / Hidroxibenzoatos / Panicum Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article Pais de publicación: Reino Unido

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