Evaluating the Effect of Thermal Treatment on Phenolic Compounds in Functional Flours Using Vis-NIR-SWIR Spectroscopy: A Machine Learning Approach.

Foods · 2025 · PMC12346101 · PMID 40807598

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a decreasing trendno p-value reported

Considering the effect of thermal treatment in flours, WF, LF and CF demonstrate a similar concentration-temperature curve, with the phenolic content increasing at 74 °C and then following a decreasing trend up to 110 °C.

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