Chemical characterization and antioxidant capacity in blue corn (Zea mays L.) malt beers-Reference-Cited by-同舟云学术

Chemical characterization and antioxidant capacity in blue corn (Zea mays L.) malt beers

Published:2017-07-25 Issue:4 Volume:123 Page:506-518
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Flores-Calderón Alex M. Daniela¹,Luna Héctor²,Escalona-Buendía Héctor Bernardo³,Verde-Calvo José Ramón¹

Affiliation:

1. Laboratory of Enology and Fermented Foods, Biotechnology Department; Universidad Autónoma Metropolitana - Iztapalapa; Av. San Rafael Atlixco No. 186 09340 Mexico City Mexico

2. Laboratory of Applied Biocatalysis, Department of Biological Systems; Universidad Autónoma Metropolitana - Xochimilco; Calzada del Hueso 1100 04960 Mexico City Mexico

3. Sensory Analysis Laboratory, Biotechnology Department; Universidad Autónoma Metropolitana - Iztapalapa; Av. San Rafael Atlixco No. 186 09340 Mexico City Mexico

Publisher

Wiley

Subject

Food Science

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3. Verde-Calvo , J. 2006 Effect of pH, concentration of sulphur dioxide, temperature and aging time on the mono and polymeric anthocyanins in red wine made from Cabernet Sauvignon

4. LC-MS analysis of anthocyanins from purple corn cob;De Pascual-Teresa;J. Sci. Food Agric.,2002

5. Thermal degradation kinetics of aqueous anthocyanins and visual color of purple corn (Zea mays L.) cob;Yang;Innov. Food Sci. Emerg Technol.,2008

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