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Evaluation of the efficacy of toasted white and tannin sorghum flours to improve oxidative stress and lipid profile in vivo.

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Title: Evaluation of the efficacy of toasted white and tannin sorghum flours to improve oxidative stress and lipid profile in vivo.
Authors: Silva TL; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil., Lacerda UV; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil., da Matta SLP; Departamento de Biologia Geral, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil., Queiroz VAV; Embrapa Milho e Sorgo, Sete Lagoas, Minas Gerais, Brazil., Stringheta PC; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil., Martino HSD; Departamento de Nutrição e Saúde, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil., de Barros FAR; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil.
Source: Journal of food science [J Food Sci] 2020 Jul; Vol. 85 (7), pp. 2236-2244. Date of Electronic Publication: 2020 Jul 01.
Publication Type: Journal Article
Journal Info: Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Evaluation of the efficacy of toasted white and tannin sorghum flours to improve oxidative stress and lipid profile in vivo.
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  Data: <searchLink fieldCode="AU" term="%22Silva+TL%22">Silva TL</searchLink>; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil.<br /><searchLink fieldCode="AU" term="%22Lacerda+UV%22">Lacerda UV</searchLink>; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil.<br /><searchLink fieldCode="AU" term="%22da+Matta+SLP%22">da Matta SLP</searchLink>; Departamento de Biologia Geral, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil.<br /><searchLink fieldCode="AU" term="%22Queiroz+VAV%22">Queiroz VAV</searchLink>; Embrapa Milho e Sorgo, Sete Lagoas, Minas Gerais, Brazil.<br /><searchLink fieldCode="AU" term="%22Stringheta+PC%22">Stringheta PC</searchLink>; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil.<br /><searchLink fieldCode="AU" term="%22Martino+HSD%22">Martino HSD</searchLink>; Departamento de Nutrição e Saúde, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil.<br /><searchLink fieldCode="AU" term="%22de+Barros+FAR%22">de Barros FAR</searchLink>; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil.
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  Data: <searchLink fieldCode="JN" term="%220014052%22">Journal of food science</searchLink> [J Food Sci] 2020 Jul; Vol. 85 (7), pp. 2236-2244. <i>Date of Electronic Publication: </i>2020 Jul 01.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Wiley+on+behalf+of+the+Institute+of+Food+Technologists%22">Wiley on behalf of the Institute of Food Technologists </searchLink><i>Country of Publication: </i>United States <i>NLM ID: </i>0014052 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1750-3841 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2200221147%22">00221147 </searchLink><i>NLM ISO Abbreviation: </i>J Food Sci <i>Subsets: </i>MEDLINE
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        Value: 10.1111/1750-3841.15301
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        Text: English
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              Text: 2020 Jul
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              Y: 2020
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