Effect of Processing on the Phytochemical Profiles and Antioxidant Activity of Corn for Production of Masa, Tortillas, and Tortilla Chips-Reference-Cited by-同舟云学术

Effect of Processing on the Phytochemical Profiles and Antioxidant Activity of Corn for Production of Masa, Tortillas, and Tortilla Chips

Published:2007-04-25 Issue:10 Volume:55 Page:4177-4183
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

de la Parra Columba¹,Serna Saldivar Sergio O.¹,Liu Rui Hai¹

Affiliation:

1. Department of Food Science, Cornell University, Ithaca, New York 14853-7201, and Department of Biotechnology and Food Engineering, Tecnologico de Monterrey, Avenida E. Garza Sada 2501 Sur, C.P. 64849, Monterrey, NL, Mexico

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf063487p

Reference33 articles.

1. The Role of Whole Grains in Disease Prevention

2. Whole-grain Foods in Health and DiseaseL. Marquart, J.L. Slavin, R.G. Fulcher (eds.); American Association of Cereal Chemists (AACC), St. Paul, MN, USA, 2002, x+382 pages, ISBN 1-891127-29-2, $139.00

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