Modulation of sorghum biological activities by varieties and two traditional processing methods: an integrated in vitro/modelling approach
Version of Record online: 19 DEC 2013
© 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 6, pages 1593–1599, June 2014
How to Cite
Proietti, I., Tait, S., Aureli, F. and Mantovani, A. (2014), Modulation of sorghum biological activities by varieties and two traditional processing methods: an integrated in vitro/modelling approach. International Journal of Food Science & Technology, 49: 1593–1599. doi: 10.1111/ijfs.12460
- Issue online: 16 MAY 2014
- Version of Record online: 19 DEC 2013
- Manuscript Accepted: 17 NOV 2013
- Manuscript Received: 29 JUL 2013
- Doctoral School on the Agro-Food System (Agrisystem) of the Università Cattolica del Sacro Cuore (Italy)
|ijfs12460-sup-0001-FigS1.TIF||image/tif||507K||Figure S1. Percentage of variation of bioavailable iron in different treatments of sorghum [treatments: s (slurry), c (cooked porridge), f (fermented slurry) and fc (fermented and cooked porridge)].|
Table S1. Effect of sorghum variety and food processing on total protein content (mg mL−1) of DLD-1 cells.
Table S2. Effect of sorghum variety and food processing methods on GPx activity (mU mL−1) of DLD-1 cells.
Table S3. Percentage (%) of bioavailable iron in 50 g of dry matter (corresponding to about 250 g of porridge) of sorghum varieties undergoing different treatmentsA.
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