Effect of Baking Temperature on the Phenolic Content and Antioxidant Activity of Black Corn <i>(Zea mays</i> L.) Bread

Effect of Baking Temperature on the Phenolic Content and Antioxidant Activity of Black Corn <i>(Zea mays</i> L.) Bread

Black corn is known for its health-promoting properties, which are due to its high content of bioactive phytonutrients. However, the high temperatures required during the processing of bakery products usually trigger thermal degradation, and therefore, the loss of all labile bioactive compounds. In...

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Bibliographic Details
Main Authors: Gracia Patricia Blanch, Maria Luisa Ruiz del Castillo
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Foods
Subjects:
<i>Millo corvo</i>
black corn
phenolics
antioxidant activity
bread
heating
Online Access:https://www.mdpi.com/2304-8158/10/6/1202

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