01417nam a2200217 a 450000100080000000500110000800800410001910000220006024501190008226001970020150000460039852005980044465000230104265000140106565000110107965000270109070000190111770000180113670000260115470000190118021681732024-10-30       2024    bl uuuu     u00u1 u    #d1 aSANTOS, A. L. dos  aGreen extraction of total phenolic compounds in sorghum bran [Sorghum bicolor (L.) Moench].h[electronic resource]  aIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 22., 2024, Rimini. The future of food is now: development, functionality & sustainability. Abstract book. Rimini: IUFoST, 2024, p. 465.c2024  aRef. 4.13.10. P.13.010. IUFoST. 8-12 set.  aSorghum [Sorghum bicolor (L.) Moench] is an underutilized cereal in human nutrition, despite being rich in bioactive compounds, present mainly in the grain's bran. Green technologies could be an interesting alternative to add value to this product, improving its bioactives recovery. In this study two techniques were used, thermoplastic extrusion (TE) as a pre-treatment and supercritical fluid (SFE) as a green extraction. The objective was to evaluate the effect of TE on the total phenolic content (TPC) in the extracts of Sorghum bran (SB) and extruded Sorghum bran (ESB) obtained by SFE.  aComposto Fenólico  aExtrusão  aFarelo  aTecnologia de Alimento1 aMAIA, F. de A.1 aSANTOS, M. B.1 aCARVALHO, C. W. P. de1 aFASOLIN, L. H.