Processing method and corn cultivar affected anthocyanin concentration from dried distillers grains with solubles

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 12, 2015, Pages 3205-3218

  Dia, Vermont P ^a   Wang, Zhaoqin ^a   West, Megan ^b   Singh, Vijay ^a   West, Leslie ^a   De Mejia, Elvira Gonzalez ^a  

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

^b Kraft Foods   (United States)

Author keywords

Anthocyanins; Colored corn; Dried distillers grain with solubles; LCMS MS; Response surface methodology

Indexed keywords

CARBOHYDRATES; ENZYMES; ETHANOL; EXTRACTION; LIQUIDS; PROCESSING;

COLORED CORN; DRIED DISTILLERS GRAINS; ETHANOL CONCENTRATIONS; EXTRACTION TEMPERATURES; INDEPENDENT VARIABLES; LC-MS/MS; LIQUID TO SOLID RATIO; RESPONSE SURFACE METHODOLOGY;

ANTHOCYANINS;

ZEA MAYS;

AMYLASE; ANTHOCYANIN;

CHEMISTRY; COLOR; DISTILLATION; EVALUATION STUDY; FRACTIONATION; ISOLATION AND PURIFICATION; MAIZE; PLANT SEED; PROCEDURES;

ALPHA-AMYLASES; ANTHOCYANINS; CHEMICAL FRACTIONATION; COLOR; DISTILLATION; SEEDS; ZEA MAYS;

EID: 84926363766     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b00128     Document Type: Article

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