Effect of High-Energy Milling on Bioactive Compounds and Antioxidant Capacity in Nixtamalized Creole Corn Flours-Reference-Cited by-同舟云学术

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Effect of High-Energy Milling on Bioactive Compounds and Antioxidant Capacity in Nixtamalized Creole Corn Flours

Published:2019-04-18 Issue:2 Volume:74 Page:241-246
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Amador-Rodríguez Karla Yuritzi,Martínez-Bustos Fernando,Silos-Espino Héctor

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-019-00727-9.pdf

Reference18 articles.

1. Del Pozo-Insfran D, Brenes CH, Serna Saldivar SO, Talcott ST (2006) Polyphenolic and antioxidant content of white and blue corn (Zea mays L.) products. Food Res Int 39(6):696–703. https://doi.org/10.1016/j.foodres.2006.01.014

2. Ragaee S, Guzar I, Dhull N, Seetharaman K (2011) Effects of fiber addition on antioxidant capacity and nutritional quality of wheat bread. LWT - Food Sci Technol 44:2147–2153. https://doi.org/10.1016/j.lwt.2011.06.016

3. Konczack I, Zhang W (2004) Anthocyanins-more than nature’s colours. J Biomed Biotechnol 5:239–240

4. Cavalcanti RN, Santos DT, Meireles MAA (2011) Non-thermal stabilization mechanisms of anthocyanins in model and food systems-an overview. Food Res Int 44:499–509. https://doi.org/10.1016/j.foodres.2010.12.007

5. Valderrama-Bravo C, Gutiérrez-Cortez E, Contreras-Padilla M et al (2012) Constant pressure filtration of lime water (nejayote) used to cook kernels in maize processing. J Food Eng 110:478–486. https://doi.org/10.1016/j.jfoodeng.2011.12.018

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Pigmented Maize: Nutritional Properties and Bioactive Profile;Pigmented Cereals and Millets;2023-02-17

2. In search of better snacks: ohmic‐heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable‐enriched tortilla chips;Journal of the Science of Food and Agriculture;2023-01-19

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