Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content<sup>§</sup>.

Nikolic, Valentina; Zilic, Sladana; Simic, Marijana; Kandic, Vesna; Titan, Primoz

Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content^§.

Nikolic, Valentina; Zilic, Sladana; Simic, Marijana; Kandic, Vesna; Titan, Primoz.

Afiliación

Nikolic V; Maize Research Institute Zemun Polje, Slobodana Bajica 1, 11185 Belgrade-Zemun, Serbia.
Zilic S; Maize Research Institute Zemun Polje, Slobodana Bajica 1, 11185 Belgrade-Zemun, Serbia.
Simic M; Maize Research Institute Zemun Polje, Slobodana Bajica 1, 11185 Belgrade-Zemun, Serbia.
Kandic V; Maize Research Institute Zemun Polje, Slobodana Bajica 1, 11185 Belgrade-Zemun, Serbia.
Titan P; Research Genetics and Agrochemistry Ltd., Krog, Brodarska 27, 9000 Murska Sobota, Slovenia.

Food Technol Biotechnol ; 61(3): 302-311, 2023 Sep.

Article en En | MEDLINE | ID: mdl-38022887

Palabras clave

antioxidant capacity; hydrothermal treatment; in vitro digestibility; phenolic compounds; ultrasonic treatment; whole wheat flour

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Technol Biotechnol Año: 2023 Tipo del documento: Article Pais de publicación: Croacia

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