Effect of processing of corn for production of masa, tortillas and tortilla chips on the scavenging capacity of reactive nitrogen species

International Journal of Food Science and Technology

Volumn 47, Issue 6, 2012, Pages 1321-1327

  López Martínez, Leticia X ^a   Parkin, Kirk L ^b   Garcia, Hugo S ^a  

^a INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Chips; Corn; Masa; Radical scavenger capacity; Tortilla

Indexed keywords

CHIPS; CORN; MASA; RADICAL SCAVENGERS; TORTILLA;

NITRIC OXIDE;

SCAVENGING;

TETRAGASTRIS BALSAMIFERA; ZEA MAYS;

EID: 84861183391     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.02976.x     Document Type: Article

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