Effect of Different Processing Methods on the Accumulation of the Phenolic Compounds and Antioxidant Profile of Broomcorn Millet (<i>Panicum miliaceum</i> L.) Flour

Effect of Different Processing Methods on the Accumulation of the Phenolic Compounds and Antioxidant Profile of Broomcorn Millet (<i>Panicum miliaceum</i> L.) Flour

Broomcorn millet (<i>Panicum miliaceum</i> L.) is an important nutritious ancient minor-cereal food crop. However, this crop is little explored in the food processing arena to improve its functionality. In this context, different processing methods were applied to enhance the secondary c...

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Bibliographic Details
Main Authors: Md Obyedul Kalam Azad, Da In Jeong, Md Adnan, Timnoy Salitxay, Jeong Won Heo, Most Tahera Naznin, Jung Dae Lim, Dong Ha Cho, Byoung Jae Park, Cheol Ho Park
Format: Article
Language:English
Published: MDPI AG 2019-06-01
Series:Foods
Subjects:
broomcorn millet
processing methods
total phenolic
flavonoid
antioxidant capacity
Online Access:https://www.mdpi.com/2304-8158/8/7/230

Internet

https://www.mdpi.com/2304-8158/8/7/230

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