Optimization of ultrasound-assisted extraction of sorghum phenolics and effect on the stability of 3-deoxyanthocyanins.

Santos, Paula Cristina Silva; Teixeira, Bárbara Avancini; Queiroz, Valéria Aparecida Vieira; Vidigal, Márcia Cristina Teixeira Ribeiro; Stringheta, Paulo César; de Barros, Frederico Augusto Ribeiro

Santos, Paula Cristina Silva; Teixeira, Bárbara Avancini; Queiroz, Valéria Aparecida Vieira; Vidigal, Márcia Cristina Teixeira Ribeiro; Stringheta, Paulo César; de Barros, Frederico Augusto Ribeiro.

Affiliation

Santos PCS; Department of Food Technology, Federal University of Vicosa, Vicosa, MG, Brazil.
Teixeira BA; Department of Food Technology, Federal University of Vicosa, Vicosa, MG, Brazil.
Queiroz VAV; Embrapa Milho e Sorgo, Sete Lagoas, Minas Gerais, Brazil.
Vidigal MCTR; Department of Food Technology, Federal University of Vicosa, Vicosa, MG, Brazil.
Stringheta PC; Department of Food Technology, Federal University of Vicosa, Vicosa, MG, Brazil.
de Barros FAR; Department of Food Technology, Federal University of Vicosa, Vicosa, MG, Brazil.

J Food Sci ; 88(12): 5078-5092, 2023 Dec.

Article de En | MEDLINE | ID: mdl-37942949

Sujet(s)
Mots clés

antioxidants; phenolic compounds; sorghum; ultrasound

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Sorghum / Anthocyanes Langue: En Journal: J Food Sci Année: 2023 Type de document: Article Pays d'affiliation: Brésil Pays de publication: États-Unis d'Amérique

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