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Research Project:
INVESTIGATION OF THE STRUCTURE OF SORGHUM TANNINS AND ANTI-OXIDANT ACTIVITY IN FOOD PRODUCTS
Location: Grain Quality and Structure Research
Project Number: 5430-44000-017-05
Project Type:
Specific Cooperative Agreement
Start Date: Sep 14, 2004
End Date: Jun 27, 2009
Objective:
Elucidate the structural composition of sorghum tannin and relate that to anti-oxidant capacity and effects on food quality (e.g. beef quality).
Approach:
Investigate methods for isolating grain sorghum tannins. Characterize phenolic compound chemistry and functionality. Characterize sorghum phenolic compounds functionality in food and industrial products.
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Last Modified: 11/08/2008
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