Effect of maize genotype, developmental stage, and cooking process on the nutraceutical potential of huitlacoche (Ustilago maydis)

Food Chemistry

Volumn 119, Issue 2, 2010, Pages 689-697

  Valdez Morales, Maribel ^a   Barry, Kathleen ^b   Fahey Jr , George C ^b   Domínguez, Jorge ^c   de Mejia, Elvira Gonzalez ^b   Valverde, María Elena ^d   Paredes López, Octavio ^a,d  

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^c CENTRO DE INVESTIGACIÓN EN MATEMÁTICAS   (Mexico)

^d DEPARTAMENTO DE FÍSICA   (Mexico)

Author keywords

Antimutagenic activity; Carbohydrate composition; Health benefits; Huitlacoche

Indexed keywords

BETA GLUCAN; CARBOHYDRATE; NUTRACEUTICAL; SUGAR; VEGETABLE PROTEIN;

ARTICLE; CONCENTRATION (PARAMETERS); COOKING; DEVELOPMENTAL STAGE; DIETARY FIBER; FOOD COMPOSITION; GENOTYPE; MAIZE; MUSHROOM; MUTAGENICITY; NONHUMAN; PLANT DEVELOPMENT; TRANSGENIC PLANT; USTILAGO MAYDIS;

BASIDIOMYCOTA; USTILAGO MAYDIS; ZEA MAYS;

EID: 70350767207     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.07.015     Document Type: Article

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