Antioxidants and Quality Changes of Thermally Processed Purple Corn (Zea mays L.) Milk Fortified with Low Sucrose Content during Cold Storage

Purple corn kernels were subjected to boiling and steaming times of 5–15 min to extract purple corn milk (PCM). Pasteurized and unpasteurized PCM samples were investigated for changes in anthocyanins, antioxidants, and physicochemical properties. Anthocyanins, total phenolics, antioxidant activity,...

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Detalles Bibliográficos
Autores principales: Shiekh, Khursheed Ahmad, Luanglaor, Thitirat, Hanprerakriengkrai, Natchaya, Jafari, Saeid, Kijpatanasilp, Isaya, Asadatorn, Nicha, Worobo, Randy W., Bekhit, Alaa El-Din Ahmed, Assatarakul, Kitipong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857751/
https://www.ncbi.nlm.nih.gov/pubmed/36673368
http://dx.doi.org/10.3390/foods12020277

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857751/
https://www.ncbi.nlm.nih.gov/pubmed/36673368
http://dx.doi.org/10.3390/foods12020277

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