Polyphenolic and antioxidant content of white and blue corn (Zea mays L.) products

Food Research International

Volumn 39, Issue 6, 2006, Pages 696-703

  Del Pozo Insfran, David ^a   Brenes, Carmen H ^b   Serna Saldivar, Sergio O ^b   Talcott, Stephen T ^a  

^a UNIVERSITY OF FLORIDA   (United States)

^b SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

Anthocyanins; Antioxidant capacity; Blue corn; Chips; Polyphenolics; Tortillas

Indexed keywords

ACIDITY; COMPOSITION; DERIVATIVES; ESTERIFICATION; FOOD PRODUCTS;

ANTHOCYANINS; ANTIOXIDANT CAPACITY; BLUE CORN; CHIPS; POLYPHENOLICS; TORTILLAS;

ANTIOXIDANTS;

ZEA MAYS;

EID: 33646202398     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2006.01.014     Document Type: Article

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