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Study of continuous flow ultrasonication to improve total phenolic content and antioxidant activity in sorghum flour and its comparison with batch ultrasonication
Ultrasonic technology was applied to release the phenolics bound with starch and protein matrix in order to enhance total phenolic content (TPC) and antioxidant activity (AA) of the sorghum flour. Both the continuous flow and batch ultrasonication were implied with independent variables such as flou...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7786600/ https://www.ncbi.nlm.nih.gov/pubmed/33310455 http://dx.doi.org/10.1016/j.ultsonch.2020.105402 |