Feruloylated Arabinoxylans from Nixtamalized Maize Bran Byproduct: A Functional Ingredient in Frankfurter Sausages

Feruloylated arabinoxylans obtained from nixtamalized maize bran were evaluated in terms of physicochemical characteristics and antioxidant capacity when incorporated in frankfurter sausages. Concentrations of 0.15% and 0.30% of feruloylated arabinoxylans were incorporated in frankfurter sausages fo...

Descripción completa

Detalles Bibliográficos
Autores principales: Herrera-Balandrano, Daniela D., Báez-González, Juan G., Carvajal-Millán, Elizabeth, Méndez-Zamora, Gerardo, Urías-Orona, Vania, Amaya-Guerra, Carlos A., Niño-Medina, Guillermo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6600379/
https://www.ncbi.nlm.nih.gov/pubmed/31151138
http://dx.doi.org/10.3390/molecules24112056

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6600379/
https://www.ncbi.nlm.nih.gov/pubmed/31151138
http://dx.doi.org/10.3390/molecules24112056

Ejemplares similares