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Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels
(Amer Chemical Soc, Washington, 2012)
In this study, the contents of total phenolics, flavonoids, anthocyanins, beta-carotene, and lutein as well as free, conjugated, and insoluble bound phenolic acids were determined in whole kernels of 10 different colored ...
Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties
(De Gruyter Poland Sp Zoo, Warsaw, 2018)
In this study, the effect of anthocyanin-rich popping maize flour on phenolic profile. antioxidant capacity and color of bread were investigated. Texture and sensory' properties of maize mix-breads were evaluated also. ...
Genotypic and environmental variation of bread and durum wheat proteins and antioxidant compounds
(Natl Agricultural Research & Development Inst, Fundulea, 2013)
The objective of this study was to determine effects of the genotype, environment and genotype by environment interaction on the several quality and antioxidant-related traits of six bread and durum wheat genotypes bred ...
Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean
(Wiley-Blackwell, Hoboken, 2014)
BACKGROUNDThe Maillard reaction indicators furosine, hydroxymethylfurfural (HMF), acrylamide and color were determined to evaluate heat effects induced during extrusion, infrared and microwave heating of soybean. In addition, ...
Mineral Elements, Lipoxygenase Activity, and Antioxidant Capacity of Okara as a Byproduct in Hydrothermal Processing of Soy Milk
(Amer Chemical Soc, Washington, 2014)
Minerals and antioxidative capacity of raw okara that was obtained as a byproduct from six soybean varieties during hydrothermal cooking (HTC) of soy milk were assessed. Lipoxygenase (Lox), an enzyme deteriorating the ...
Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins
(Elsevier Science Bv, Amsterdam, 2012)
The antioxidant capacity of maize proteins, wheat gluten, pea protein isolates and hydrolysates and melanoproteins (MRPs) was evaluated as a radical scavenging activity against ABTS (22-azino-bis/3-ethil-benothiazoline-6-sulfonic ...