Evaluating the Effects of Wheat Cultivar and Extrusion Processing on Nutritional, Health-Promoting, and Antioxidant Properties of Flour.
antioxidants
extrusion
redness intensity
total phenolics
wheat
Journal
Frontiers in nutrition
ISSN: 2296-861X
Titre abrégé: Front Nutr
Pays: Switzerland
ID NLM: 101642264
Informations de publication
Date de publication:
2022
2022
Historique:
received:
09
02
2022
accepted:
28
03
2022
entrez:
5
7
2022
pubmed:
6
7
2022
medline:
6
7
2022
Statut:
epublish
Résumé
Wheat has been considered one of the most important staple foods for thousands of years. It is one of the largest suppliers of calories in the daily diet, which is added to many different products. Wheat is also a good source of health-benefiting antioxidants. This study aims toinvestigate the changes in the antioxidant properties, such as total phenol content, 2,2-diphenyl-1-picrylhydrazyl (DPPH), metal chelating activity, 2,2'-azino-bis (3-ethylbenz-thiazoline-6-sulfonic acid) diammonium salt (ABTS
Identifiants
pubmed: 35782925
doi: 10.3389/fnut.2022.872589
pmc: PMC9245593
doi:
Types de publication
Journal Article
Langues
eng
Pagination
872589Informations de copyright
Copyright © 2022 Bangar, Sandhu, Rusu, Trif and Purewal.
Déclaration de conflit d'intérêts
MT was employed by Centre for Innovative Process Engineering CENTIV GmbH. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
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