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...
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: | |
Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0051_effects-of-infrared-radiation-on-protein-solubility-and-antioxidants-content-in-maize-flour.php |
Similar Items
-
Effect of Micronisation on the Composition and Properties of the Flour from White, Yellow and Red Maize
by: Vesna Hadži-Tašković Šukalović, et al.
Published: (2010-01-01) -
Near-Infrared Spectroscopy to Predict Provitamin A Carotenoids Content in Maize
by: Aldo Rosales, et al.
Published: (2022-04-01) -
Associations of Dietary Lipid-Soluble Micronutrients with Hepatic Steatosis among Adults in the United States
by: Weiwen Chai, et al.
Published: (2021-08-01) -
Wholegrain flours of differently colored maize kernels as macro-and micronutrient-rich food ingredients
by: Nikolić Valentina, et al.
Published: (2022-01-01) -
The Fabrication and Characterization of Pickering Emulsion Gels Stabilized by Sorghum Flour
by: Linlin Song, et al.
Published: (2022-07-01)