Effects of endogenous anthocyanins from purple corn on the quality, physicochemical properties and antioxidant capacity of bread-Reference-Cited by-同舟云学术

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Effects of endogenous anthocyanins from purple corn on the quality, physicochemical properties and antioxidant capacity of bread

Published:2024-05-03 Issue:6 Volume:18 Page:4678-4691
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Wang Lin,Yang Shufang,Yang Yiyun,Jiang Hongzhou,Huang Wuyang,Bian Yuanyuan^ORCID,Li Bin

Funder

Liaoning Provincial Department of Human Resources and Social Security

National Natural Science Foundation of China

Sichuan Veterinary Medicine and Drug Innovation Group of China Agricultural Research System

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11694-024-02523-9.pdf

Reference44 articles.

1. J. Mu, G. Wu, Z. Chen, A. Klosek, M.A. Brennan, X. Hui, C.S. Brennan, The effects of blackcurrant and strawberry powder on the physicochemical and in vitro glycaemic response of starches derived from sweet potato (Ipomoea batatas) and potato (Solanum tuberosum). Int. J. Food Sci. Technol. 56(11), 6062–6072 (2021). https://doi.org/10.1111/ijfs.15272

2. W. Zhang, G. Wang, P. Wen, Y. Chen, Q. Yu, M. Shen, J. Xie, Effect of purple red rice bran anthocyanins on pasting, rheological and gelling properties of rice starch. Int. J. Biol. Macromol. (2023). https://doi.org/10.1016/j.ijbiomac.2023.125689

3. S.J.L. Ou, J. Yu, W. Zhou, M.H. Liu, Effects of anthocyanins on bread microstructure, and their combined impact on starch digestibility. Food Chem. (2022). https://doi.org/10.1016/j.foodchem.2021.131744

4. T. Cai, S. Ge-Zhang, M. Song, Anthocyanins in metabolites of purple corn. Front. Plant Sci. (2023). https://doi.org/10.3389/fpls.2023.1154535

5. X. Guo, T. Dai, M. Chen, L. Deng, J. Chen, C. Liu, Steam bread made by superfine purple corn flour: texture characteristics and in vitro starch digestibility. Lwt Food Sci. Technol. (2022). https://doi.org/10.1016/j.lwt.2022.113967

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