The Effects of Processing on Bioactive Compounds and Biological Activities of Sorghum Grains

The Effects of Processing on Bioactive Compounds and Biological Activities of Sorghum Grains

Sorghum is ranked the fifth most commonly used cereal and is rich in many kinds of bioactive compounds. Food processing can affect the accumulation and decomposition of bioactive compounds in sorghum grains, and then change the biological activities of sorghum grains. The present review aims to anal...

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Bibliographic Details
Main Authors: Zhenhua Li, Xiaoyan Zhao, Xiaowei Zhang, Hongkai Liu
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Molecules
Subjects:
sorghum
decortication
thermal process
germination
enzymatic treatment
Online Access:https://www.mdpi.com/1420-3049/27/10/3246

Internet

https://www.mdpi.com/1420-3049/27/10/3246

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