Feruloylated Arabinoxylans from Nixtamalized Maize Bran Byproduct: A Functional Ingredient in Frankfurter Sausages

Feruloylated arabinoxylans obtained from nixtamalized maize bran were evaluated in terms of physicochemical characteristics and antioxidant capacity when incorporated in frankfurter sausages. Concentrations of 0.15% and 0.30% of feruloylated arabinoxylans were incorporated in frankfurter sausages fo...

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Detaylı Bibliyografya
Yayımlandı:Molecules
Asıl Yazarlar: Herrera-Balandrano, Daniela D., Báez-González, Juan G., Carvajal-Millán, Elizabeth, Méndez-Zamora, Gerardo, Urías-Orona, Vania, Amaya-Guerra, Carlos A., Niño-Medina, Guillermo
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI 2019
Konular:
Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC6600379/
https://ncbi.nlm.nih.gov/pubmed/31151138
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules24112056
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