Changes in cellular antioxidant and anti-inflammatory activity after 12 months storage of roasted maize-based beverages supplemented with nejayote solids-Reference-Cited by-同舟云学术

Changes in cellular antioxidant and anti-inflammatory activity after 12 months storage of roasted maize-based beverages supplemented with nejayote solids

Published:2019-09 Issue: Volume:89 Page:102807
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Buitimea-Cantúa Nydia E.,Antunes-Ricardo Marilena,Villela-Castrejón Javier,Gutiérrez-Uribe Janet A.

Funder

CONACYT

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference34 articles.

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3. Hydroxycinnamic acids, sugar composition and antioxidant capacity of arabinoxylans extracted from different maize fiber sources;Ayala-Soto;Food Hydrocolloids,2014

4. Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods;Brennan;Trends Food Sci. Technol.,2011

5. Phenolic compounds and antioxidant activity of extruded nixtamalized corn flour and tortillas enriched with sorghum bran;Buitimea-Cantúa;Cereal Chem.,2017

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