Effect of high-pressure processing on colour, phytochemical contents and antioxidant activities of purple waxy corn (Zea mays L. var. ceratina) kernels
| Autor: | Kawinchaya Saikaew, Mutita Meenune, Kamol Lertrat, Ratchada Tangwongchai |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
Antioxidant
Food Handling medicine.medical_treatment Phytochemicals Ceratina Color 01 natural sciences Zea mays Antioxidants Analytical Chemistry Pascalization Anthocyanins 0404 agricultural biotechnology Phenols Botany medicine Pressure Animals Waxy corn Flavonoids biology Chemistry 010401 analytical chemistry Purple corn 04 agricultural and veterinary sciences General Medicine biology.organism_classification 040401 food science 0104 chemical sciences Horticulture Steam Phytochemical High pressure Seeds Fast Foods Food Science |
| Zdroj: | Food chemistry. 243 |
| ISSN: | 1873-7072 |
| Popis: | High-pressure processing (HPP) at 250-700 MPa for 30-45 min affects the colour parameters, phytochemical contents and antioxidant activities of purple waxy corn kernels (p 0.05). The higher pressure-level, the lower L |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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