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Changes on the phytochemicals profile of instant corn flours obtained by traditional nixtamalization and ohmic

Aurea K Ramírez-Jiménez1, Jorge Rangel-Hernández2, Eduardo Morales-Sánchez1

  • 1Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro, Querétaro C.P. 76090, Mexico.

Food Chemistry
|November 10, 2018
PubMed

Keywords:
Bioactive compoundsNixtamalizationOhmic heatingPhytochemical profileZea mays L.

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