New food compositions to increase the content of phenolic compounds in extrudates

New food compositions to increase the content of phenolic compounds in extrudates

Phenolic compounds are linked to a number of health benefits, including antioxidant, antibacterial, antiglycaemic, antiviral, anticarcinogenic, anti-inflammatory and vasodilatory properties. To improve a great loss of phenolics during extrusion, researchers have investigated incorporating functional...

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Bibliographic Details
Main Authors:	Evžen Šárka, Marcela Sluková, Petra Smrčková
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2020-12-01
Series:	Czech Journal of Food Sciences
Subjects:	thermal processing rice sorghum extrusion phenolic acids flavonols
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-202006-0002_new-food-compositions-to-increase-the-content-of-phenolic-compounds-in-extrudates.php

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