Chemopreventive effects of feruloyl putrescines from wastewater (Nejayote) of lime-cooked white maize (Zea mays)-Reference-Cited by-同舟云学术

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Chemopreventive effects of feruloyl putrescines from wastewater (Nejayote) of lime-cooked white maize (Zea mays)

Published:2015-07 Issue: Volume:64 Page:23-28
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Acosta-Estrada Beatriz A.,Serna-Saldívar Sergio O.,Gutiérrez-Uribe Janet A.

Funder

Chair NutriOmics from Tecnológico de Monterrey and Consejo Nacional de Ciencia y Tecnología (CONACYT)

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference28 articles.

1. Improvement of dietary fiber, ferulic acid and calcium contents in pan bread enriched with nejayote food additive from white maize (Zea mays);Acosta-Estrada;J. Cereal Sci.,2014

2. Bound phenolics in foods, a review;Acosta-Estrada;Food Chem.,2014

3. Antioxidant activity of grains;Adom;J. Agric. Food Chem.,2002

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

5. Phenolamides: bridging polyamines to the phenolic metabolism;Bassard;Phytochemistry,2010

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