Influence of heat and moisture treatment on carotenoids, phenolic content, and antioxidant capacity of orange maize flour

Food Chemistry

Volumn 246, Issue , 2018, Pages 58-64

  Beta, Trust ^a,b   Hwang, Taeyoung ^a,c  

^a UNIVERSITY OF MANITOBA   (Canada)

^b UNIVERSITY OF MANITOBA   (Canada)

^c Jungwon University   (South Korea)

Author keywords

Antioxidant capacity; Carotenoid; Heat and moisture treatment; Orange maize; Phenolic

Indexed keywords

ANTIOXIDANTS; METHANOL; MOISTURE; PIGMENTS;

ANTIOXIDANT CAPACITY; CAROTENOID; METHANOL EXTRACT; ORANGE MAIZE; PHENOLIC; SCAVENGING CAPACITY; TOTAL CAROTENOIDS; TOTAL PHENOLIC CONTENT;

CITRUS FRUITS;

BETA CAROTENE; BETA CRYPTOXANTHIN; BUTANOL; FERULIC ACID; METHANOL; PHENOL DERIVATIVE; XANTHOPHYLL; ZEAXANTHIN; ANTIOXIDANT; CAROTENOID;

ABSORPTION; ANTIOXIDANT ACTIVITY; ARTICLE; DEGRADATION; FLOUR; HEAT TREATMENT; HEATING; MAIZE; MOISTURE; TIME; ANALYSIS; CHEMISTRY; FOOD HANDLING; HEAT; PROCEDURES;

ANTIOXIDANTS; CAROTENOIDS; FLOUR; FOOD HANDLING; HOT TEMPERATURE; LUTEIN; PHENOLS; ZEA MAYS; ZEAXANTHINS;

EID: 85033396953     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.10.150     Document Type: Article

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