Polyphenolics and antioxidant capacity of white and blue corns processed into tortillas and chips

Cereal Chemistry

Volumn 84, Issue 2, 2007, Pages 162-168

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

^a Sensus   (United States)

^b SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

^c TEXAS A AND M UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDIFICATION; ANTHOCYANINS; ANTIOXIDANTS;

%MOISTURE; ANTIOXIDANT CAPACITY; BULK DENSITY; CAPACITY LOSS; CAPACITY RETENTION; COOKING TIME; FUMARIC ACIDS; PHENOLIC CAPACITY; POLYPHENOLICS; TOTAL SOLUBLE PHENOLICS;

LIME;

ZEA MAYS;

EID: 34247373417     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-84-2-0162     Document Type: Article

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