Characterization of polyphenols compounds extracted from stressed apple peel and their interaction with β-lactoglobulin.

This paper proposes to apply a postharvest environmental stress to red apples, , variety Red Delicious in order to increase the polyphenols compounds (PP) content in their peels. The possibility of enhancing extractable PP provides a useful alternative for the use of discarded crops in the food industry. A great increase in PP was observed in response to light damage produced by the environmental stress applied in this work.

Correction: Effects of extruded whole-grain sorghum ( (L.) Moench) based diets on calcium absorption and bone health of growing Wistar rats.

Correction for 'Effects of extruded whole-grain sorghum ( (L.) Moench) based diets on calcium absorption and bone health of growing Wistar rats' by María Gimena Galán , , 2020, , 508-513, DOI: 10.1039/C9FO01817D.

Colonic and systemic effects of extruded whole-grain sorghum consumption in growing Wistar rats.

Colonic effects of extruded whole-grain sorghum diets were evaluated using a model of growing rats. In all, twenty-four male Wistar rats were fed control (C), extruded white sorghum (EWS) or red sorghum (ERS). Consumption of sorghum diets showed satiety properties, with reduction of caecal pH, and lower activity of β-glucosidase and β-glucuronidase enzymes.

Losses of nutrients and anti-nutrients in red and white sorghum cultivars after decorticating in optimised conditions.

The aims were to optimise pearling process of red and white sorghum by assessing the effects of pearling time and grain moisture on endosperm yield and flour ash content and to assess nutrient and anti-nutrient losses produced by pearling different cultivars in optimised conditions. Both variables significantly affected both responses. Losses of ashes (58%), proteins (9.

Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghum spp).

In order to analyze the effects of extrusion temperature (T: 164, 182, 200 °C) and grits moisture content (g/100 g sample) (%M: 14, 16.5, 19) on textural and physicochemical properties of red sorghum extrudates, whole grain flour was extruded according to a factorial experimental design. The higher values for specific mechanical energy consumption (1006.