Effects of Infrared Radiation on Protein Solubility and Antioxidants Content in Maize Flour

Effects of Infrared Radiation on Protein Solubility and Antioxidants Content in Maize Flour

The objective of these studies was to observe the effects of the process of micronisation on the protein solubility, as well as, on contents of antioxidants and vitamins in whole maize flour. Maize hybrids differing in the kernel colour developed at the Maize Research Institute, Zemun Polje, Belgrad...

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Bibliographic Details
Main Authors: S. Zilic, V. Hadzitaskovis-Sukalovic, M. Milasinovic, D. Tvrzic, M. Maksimovic
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2009-06-01
Series:Czech Journal of Food Sciences
Subjects:
maize flour
soluble proteins
antioxidants
β
-carotene
tocopherols
chemical composition
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0051_effects-of-infrared-radiation-on-protein-solubility-and-antioxidants-content-in-maize-flour.php

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https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0051_effects-of-infrared-radiation-on-protein-solubility-and-antioxidants-content-in-maize-flour.php

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