By Joseph M. Awika, Vieno Piironen, and Scott Bean (Eds.)
content material: 1. significant CEREAL GRAINS construction AND USE all over the world; JOSEPH M. AWIKA; 2. bettering MICRONUTRIENT content material IN CEREAL meals; VIENO PIIRONEN; three. results OF PROCESSING ON ANTIOXIDANT PHENOLICS OF CEREAL AND LEGUME GRAINS; KWAKU G. DUODU; four. METABOLITE PROFILING OF CEREALS - A PROMISING instrument FOR THE overview OF GRAIN caliber AND security; THOMAS FRANK, RICHARD M. ROHLIG, AND KARL-HEINZ ENGEL; five. ANTHOCYANIN-PIGMENTED GRAIN items; E-S. M. ABDEL-AAL; 6. AUTOHYDROLYTIC creation OF FERULOYLATED ARABINOXYLAN HYDROLYSATES FROM CEREAL PROCESSING COPRODUCTS FOR nutrition purposes; DEVIN J. ROSE; 7. SORGHUM PROTEIN constitution AND CHEMISTRY: IMPLICATIONS FOR nutrients AND performance; S. R. BEAN, B. P. IOERGER, B. M. SMITH, AND D. L. BLACKWELL; eight. GRAIN SORGHUM LIPIDS: EXTRACTION, CHARACTERIZATION, AND wellbeing and fitness power; BO HYUN LEE, CURTIS L. WELLER, SUSAN L. CUPPETT, TIMOTHY P. CARR, JENS WALTER, INES MARTINEZ, AND VICKI L. SCHLEGEL; nine. SORGHUM FLAVONOIDS: strange COMPOUNDS WITH PROMISING IMPLICATIONS FOR well-being; JOSEPH M. AWIKA; EDITORS' BIOGRAPHIES; INDEXES; writer INDEX; topic INDEX
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Additional info for Advances in Cereal Science: Implications to Food Processing and Health Promotion
Fares et al. (2010) (36) also mentioned the possibility of Maillard reaction products produced during the cooking process contributing to enhanced overall antioxidant activity (71). Dlamini et al. (2007) (24) reported that extrusion cooking reduced total phenolics, tannin contents and antioxidant activity of whole and decorticated tannin sorghums. Other authors (74) also reported some reduction in antioxidant activity of sorghum upon extrusion cooking but not to the same extent as observed by Dlamini et al.
Also, a significant increase in the percentage of DPPH scavenging activity with increased gamma-irradiation was observed probably related to the increased aglycone content. It was suggested that irradiation can induce breakdown of glycosides resulting in release of free isoflavones (108). Harrison and Were (2007) (109) also observed a significant increase in total phenolics and antioxidant activity of almond skin extracts after gamma irradiation (0-16 kGy) which they attributed to the release of phenolic compounds from glycosidic components and the degradation of larger phenolic compounds into smaller ones by gamma irradiation.
20. 21. 22. 23. 24. 25. 26. 27. Waterman, P.
Advances in Cereal Science: Implications to Food Processing and Health Promotion by Joseph M. Awika, Vieno Piironen, and Scott Bean (Eds.)