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Optimization of the Duration and Intensity of UV-A Radiation to Obtain the Highest Free Phenol Content and Antioxidant Activity in Sprouted Sorghum (Sorghum bicolor L. Moench) |
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| Authors: | Ruiz Hernández Alan A Rouzaud Sández Ofelia Frías Juana Ayala Zavala Fernando Astiazarán García Humberto Robles Sánchez Maribel |
| Institution: | 1.Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales, Colonia Centro, Hermosillo, Sonora, 83000, México ;2.Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Calle José Antonio Novais, 10, Madrid, 28040, Espa?a ;3.Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Colonia La Victoria, Hermosillo, Sonora, 83304, México ; |
| Abstract: | Plant Foods for Human Nutrition - Technologies such as UV-A radiation applied to sprouted sorghum can stimulate the synthesis or release of phenolic compounds. Since the optimal conditions for... |
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