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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,...
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 |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
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 |
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