Effect of processing on the phytochemical profiles and antioxidant activity of corn for production of masa, tortillas, and tortilla chips

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 10, 2007, Pages 4177-4183

  De La Parra, Columba ^a,b   Serna Saldivar, Sergio O ^a   Liu, Rui Hai ^b  

^a Cornell University ^*  (United States)

^b SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

Anthocyanins; Antioxidant; Carotenoids; Corn; Ferulic acid; Masa; Nixtamalization; Phenolic; Thermal processing; Tortilla; Tortilla chip

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; CAROTENOID; COUMARIC ACID; FERULIC ACID; PHENOL DERIVATIVE;

CHEMISTRY; CONFERENCE PAPER; FOOD HANDLING; GENETICS; GENOTYPE; MAIZE; METHODOLOGY; MEXICO; PLANT SEED;

ANTHOCYANINS; ANTIOXIDANTS; CAROTENOIDS; COUMARIC ACIDS; FOOD HANDLING; GENOTYPE; MEXICO; PHENOLS; SEEDS; ZEA MAYS;

TETRAGASTRIS BALSAMIFERA; ZEA MAYS;

EID: 34249874085     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf063487p     Document Type: Conference Paper

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