Phase II-Inducing, Polyphenols Content and Antioxidant Capacity of Corn (Zea mays L.) from Phenotypes of White, Blue, Red and Purple Colors Processed into Masa and Tortillas-Reference-Cited by-同舟云学术

Phase II-Inducing, Polyphenols Content and Antioxidant Capacity of Corn (Zea mays L.) from Phenotypes of White, Blue, Red and Purple Colors Processed into Masa and Tortillas

Published:2011-02-17 Issue:1 Volume:66 Page:41-47
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Lopez-Martinez Leticia X.,Parkin Kirk L.,Garcia Hugo S.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-011-0210-z.pdf

Reference29 articles.

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2. Vielle-Calzada, JP, Padilla J (2009) The mexican landraces: Description classification and diversity. In: Bennetzen J, Hake S (eds), Handbook of Maize: Its Biology, USA. Springer, pp. 453–561

3. De la Parra C, Serna-Saldivar SO, Liu RH (2007) Effect of processing on the phytochemical profiles and antioxidant activity of corn for production of masa, tortillas, and tortilla chips. J Agric Food Chem 55:4177–4183

4. Lopez-Martinez LX, Oliart-Ros RM, Valerio-Alfaro G, Lee CH, Parkin KL, Garcia HS (2009) Antioxidant activity, phenolic compounds and anthocyanins content of eighteen strains of Mexican maize. Lebensm Wiss Technol 42:1187–1192

5. Liu RH (2007) Whole grain phytochemicals and health. J Cereal Sci 46:207–219

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