Thermal Degradation Kinetics of Anthocyanins Extracted from Purple Maize Flour Extract and the Effect of Heating on Selected Biological Functionality

The thermal degradation of the anthocyanins and antioxidant activity in purple maize extracts was determined between 80 and 180 °C. The anthocyanins were found to be thermostable in the temperature range of 80 to 120 °C, whereas at higher temperatures the thermal degradation of both anthocyanins and...

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Detalles Bibliográficos
Autores principales: (Ursu), Mioara Slavu, Aprodu, Iuliana, Milea, Ștefania Adelina, Enachi, Elena, Râpeanu, Gabriela, Bahrim, Gabriela Elena, Stănciuc, Nicoleta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7692654/
https://www.ncbi.nlm.nih.gov/pubmed/33153003
http://dx.doi.org/10.3390/foods9111593

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7692654/
https://www.ncbi.nlm.nih.gov/pubmed/33153003
http://dx.doi.org/10.3390/foods9111593

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