Full-text resources of PSJD and other databases are now available in the new Library of Science.
Visit https://bibliotekanauki.pl
Preferences help
Polish version English version Language
enabled [disable] Abstract
Number of results

Results found: 1

Number of results on page
first rewind previous Page / 1 next fast forward last

Search results

Search:
in the keywords:  extrusion-cooking
help Sort By:

help Limit search:
first rewind previous Page / 1 next fast forward last
1
Content available remote

Extruded corn gruels containing linden flowers: quantitation of phenolic compounds and selected quality characteristics

100%
Oniszczuk A., Wójtowicz A., Oniszczuk T., Olech M., Nowak R., Wojtunik K., Klimek M., Krawczyk W., Hajnos M.
Open Chemistry
|
2015
|
vol. 13
|
issue 1
EN
Extrusion-cooking of plant materials may enhance antioxidant activity and improve health benefits. Selected antioxidant polyphenols in extruded corn gruels enriched with different amounts of linden flowers were determined by LC-ESI-MS/MS and quality characteristics were determined. Phenolic content increased with Tiliae inflorescentia addition and was not decreased by high-temperature extrusion. Linden flower incorporation into instant gruels should be limited to 10% to retain acceptable sensory properties.
first rewind previous Page / 1 next fast forward last
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.