Effects of Cooking Treatment on the Changes of Polyphenol and Antioxidant Activity in Sorghum Rice and Its Exploration on the Flavor Enhancement Based on the Multi-omics Technique

Effects of Cooking Treatment on the Changes of Polyphenol and Antioxidant Activity in Sorghum Rice and Its Exploration on the Flavor Enhancement Based on the Multi-omics Technique

To explore the effects of cooking treatment on the nutrient composition, polyphenol content, antioxidant capacity and flavor compound of sorghum, ultrasonic-assisted extraction of polyphenols was performed and their antioxidant capacity was evaluated, and non-targeted metabolomics and plant-wide pol...

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Bibliographic Details
Main Authors: Ke LIU, Lei XU, Changyuan WANG, Zhijiang LI, Jingzhi DENG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-02-01
Series:Shipin gongye ke-ji
Subjects:
cooking
sorghum rice
polyphenol
flavor
metabolomics
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030419
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