Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-017-2781-7
Abstract: The combined effects of grain germination and of subsequent fermentation on the physicochemical properties of sorghum flour were investigated by studying the structural changes occurring in the starch and protein fractions and by assessing their… read more here.
Keywords: sorghum flour; germination; physicochemical properties; fermentation physicochemical ... See more keywords
The Effect of In Vitro Digestion on Polyphenolic Compounds and Antioxidant Properties of Sorghum (Sorghum bicolor (L.) Moench) and Sorghum-Enriched Pasta
Sign Up to like & getrecommendations! Published in 2023 at "Molecules"
DOI: 10.3390/molecules28041706
Abstract: The phenol content of sorghum is a unique feature among all cereal grains; hence this fact merits the special attention of scientists. It should be remembered that before polyphenols can be used in the body,… read more here.
Keywords: sorghum enriched; sorghum; digestion; enriched pasta ... See more keywords