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3‐Deoxyanthocyanidins: Extraction, stability, and food applications
CONFLICT OF INTEREST STATEMENT The authors declare no conflicts of interest. REFERENCES , , , & (2014). Accelerated, microwave-assisted, and conventional solvent extraction methods affect anthocyanin composition from colored grains. Journal of Food Science, 79(2), C138–C146. https://doi.org/10.1111/1750-3841.12346 , , , & (2018a). Extraction methods and food uses of a natural red colorant from dye sorghum. Journal of the Science of Food and Agriculture, 98(1), 361–368.
Ingredient Functionality of Soy, Chickpea, and Pea Protein before and after Dry Heat Pretreatment and Low Moisture Extrusion
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
Effect of extrusion technology on hempseed (Cannabis sativa L.) oil cake: Polyphenol profile and biological activities
FOOD ENGINEERING, MATERIALS SCIENCE, & NANOTECHNOLOGY William Leonard, School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia Contribution: Conceptualization (equal), Formal analysis (equal), Investigation (lead), Methodology (equal), Validation (equal), Writing - original draft (lead) Search for more papers by this author Pangzhen Zhang, orcid.org/0000-0002-9794-2269 School of Agriculture and Food, The University of Melbourne, Parkville, Victoria,...
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