Phenolic Compounds and Antioxidant Activity of Extruded Nixtamalized Corn Flour and Tortillas Enriched with Sorghum Bran-Reference-Cited by-同舟云学术

Phenolic Compounds and Antioxidant Activity of Extruded Nixtamalized Corn Flour and Tortillas Enriched with Sorghum Bran

Published:2017-03 Issue:2 Volume:94 Page:277-283
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Buitimea-Cantúa Nydia Estrellita¹²,Torres-Chávez Patricia Isabel¹,Ramírez-Wong Benjamín¹,Serna-Saldívar Sergio Othón²,Rouzaud-Sández Ofelia¹,Rosas-Burgos Ema Carina¹,Platt-Lucero Luis Carlos³,Salazar-García María Guadalupe¹

Affiliation:

1. Programa de Posgrado en Ciencias y Tecnología de Alimentos, Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n Col. Centro. Postal 1658, CP 83000, Hermosillo, Sonora, Mexico.

2. Centro de Biotecnología-FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey N.L. CP 64849, Mexico.

3. Departamento de Ingeniería Química y Metalurgia, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n Col. Centro. Postal 1658, CP 83000, Hermosillo, Sonora, Mexico.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference41 articles.

1. Phytochemicals and Antioxidant Capacity of Tortillas Obtained after Lime-Cooking Extrusion Process of Whole Pigmented Mexican Maize

2. Decorticating Sorghum To Concentrate Healthy Phytochemicals

3. Sorghum phytochemicals and their potential impact on human health

4. Hydroxycinnamic acids, sugar composition and antioxidant capacity of arabinoxylans extracted from different maize fiber sources

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