Changes in Phenolics during Cooking Extrusion: A Review

In this paper, significant attention is paid to the retention of phenolics in extrudates and their health effects. Due to the large number of recent articles devoted to total phenolic content (TPC) of input mixtures and extrudates, the technological changes are only presented for basic raw materials...

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Detalles Bibliográficos
Autores principales: Šárka, Evžen, Sluková, Marcela, Henke, Svatopluk
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8469840/
https://www.ncbi.nlm.nih.gov/pubmed/34574210
http://dx.doi.org/10.3390/foods10092100

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8469840/
https://www.ncbi.nlm.nih.gov/pubmed/34574210
http://dx.doi.org/10.3390/foods10092100

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