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Effect of High-Energy Milling on Bioactive Compounds and Antioxidant Capacity in Nixtamalized Creole Corn Flours

Karla Yuritzi Amador-Rodríguez1, Fernando Martínez-Bustos2, Héctor Silos-Espino3

  • 1Laboratorio de Biotecnología de Alimentos TecNM-Instituto Tecnológico El Llano Aguascalientes, Km 18 carr. Ags.-S.L.P., El Llano, Ags, C.P. 20330, Mexico, Mexico.

Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|April 20, 2019
PubMed

Keywords:
AnthocyaninsAntioxidant capacityHigh-energy millingNixtamalizationPolyphenols

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