Effect of Extrusion Processing on Antioxidant Activities of Corn Extrudates Fortified with Various Chinese Yams (Dioscorea sp.)

Food and Bioprocess Technology

Volumn 5, Issue 6, 2012, Pages 2462-2473

  Chiu, Hsiang Wen ^a,b   Peng, Jin Chyau ^b   Tsai, Shwu Jene ^a   Lui, Wai Bun ^c  

^a TAIWAN AGRICULTURAL RESEARCH INSTITUTE   (Taiwan)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^c INDUSTRIAL TECHNOLOGY RESEARCH INSTITUTE   (Taiwan)

Author keywords

Antioxidant activity; Corn; Extrudates; Extrusion; Heating impact; Yam

Indexed keywords

ANTIOXIDANT ACTIVITIES; CORN; DIOSCOREA ALATA; EXTRUDATES; EXTRUSION PROCESSING; FERROUS ION; FREE RADICAL SCAVENGING; FREE RADICAL SCAVENGING ACTIVITY; OXYGEN RADICAL ABSORBANCE CAPACITIES; SUPEROXIDE RADICAL; THIOBARBITURIC ACID REACTIVE SUBSTANCES; YAM;

ASSAYS; ORGANIC ACIDS; OXYGEN; VALUE ENGINEERING;

EXTRUSION;

DIOSCOREA; DIOSCOREA ALATA; DIOSCOREA POLYSTACHYA; ZEA MAYS;

EID: 84864405473     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0675-7     Document Type: Article

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