Effect of traditional nixtamalization on anthocyanin content and profile in Mexican blue maize (Zea mays L.) landraces-Reference-Cited by-同舟云学术

Effect of traditional nixtamalization on anthocyanin content and profile in Mexican blue maize (Zea mays L.) landraces

Published:2016-05 Issue: Volume:68 Page:563-569
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Mora-Rochín Saraid,Gaxiola-Cuevas Nalleli,Gutiérrez-Uribe Janet Alejandra,Milán-Carrillo Jorge,Milán-Noris Evelia María,Reyes-Moreno Cuauhtémoc,Serna-Saldivar Sergio Othon,Cuevas-Rodríguez Edith Oliva

Funder

Universidad Autónoma de Sinaloa

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Food Science

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3. Phytochemicals and antioxidant capacity of tortillas obtained after lime-cooking extrusion process of whole pigmented Mexican maize;Aguayo-Rojas;Plant Foods for Human Nutrition,2012

4. Influence of genetic background on anthocyanin and copigment composition and behaviour during thermoalkaline processing of maize;Collison;Journal of Agricultural and Food Chemistry,2015

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