Bioactives-retained non-glutinous noodles from nixtamalized Dent and Flint maize.

Das, Amit K; Bhattacharya, Sila; Singh, Vasudeva

Das, Amit K; Bhattacharya, Sila; Singh, Vasudeva.

Afiliación

Das AK; Dept. of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore 570020, Karnataka, India.
Bhattacharya S; Dept. of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore 570020, Karnataka, India. Electronic address: silabhat@yahoo.com.
Singh V; Dept. of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore 570020, Karnataka, India; Dept. of Studies in Food Science and Nutrition, Manasagangotri, University of Mysore, Mysore 570006, Karnataka, India. Electronic address: singhva2003@yahoo.co.in.

Food Chem ; 217: 125-132, 2017 Feb 15.

Article en En | MEDLINE | ID: mdl-27664617

Asunto(s)

Antioxidantes/análisis; Culinaria/métodos; Harina/análisis; Manipulación de Alimentos/métodos; Fenoles/análisis; Zea mays; Zea mays/química

Palabras clave

Antioxidant; Ecological nixtamalization; Maize; Noodle; Phenolics; Traditional nixtamalization

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fenoles / Culinaria / Zea mays / Harina / Manipulación de Alimentos / Antioxidantes Idioma: En Revista: Food Chem Año: 2017 Tipo del documento: Article País de afiliación: India Pais de publicación: Reino Unido

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