Effect of maize genotype, developmental stage, and cooking process on the nutraceutical potential of huitlacoche (Ustilago maydis)
- Author
- VALDEZ-MORALES, Maribel1 ; BARRY, Kathleen2 ; FAHEY, George C2 ; DOMINGUEZ, Jorge3 ; GONZALEZ DE MEJIA, Elvira4 ; VALVERDE, Maria Elena5 ; PAREDES-LOPEZ, Octavio1 5
[1] PROPAC, Universidad Aut6noma de Querétaro, Centro Universitario, Cerro de las Campanas, C.P. 76010, Querétaro, Qro., Mexico
[2] Animal Sciences Department, University of Illinois, 1207 W. Gregory Drive, Urbana, IL 61801, United States
[3] Centro de Investigación en Matemáticas, Jalisco s/n, Col. Valenciana, C.P. 36240, Guanajuato, Gto., Mexico
[4] Food Science and Human Nutrition Department, University of Illinois, 1201 W. Gregory Drive, Urbana IL 61801, United States
[5] Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Irapuato, Km 9.6 Libramiento Norte, Carretera Iropuato-León, Apdo. P. 629, Irapuato, Gto., Mexico - Source
Food chemistry. 2010, Vol 119, Num 2, pp 689-697, 9 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antimutagenic activity Carbohydrate composition Health benefits Huitlacoche
- Keyword (fr)
- Antimutagène Composition chimique Cuisson Glucide Génotype Maïs Santé Stade développement Ustilago maydis Basidiomycota Céréale Fungi Phytopathogène Traitement thermique
- Keyword (en)
- Antimutagen Chemical composition Cooking Carbohydrate Genotype Corn Health Developmental stage Ustilago maydis Basidiomycota Cereal Fungi Plant pathogen Heat treatment
- Keyword (es)
- Antimutágeno Composición química Cocción Glúcido Genotipo Maiz Salud Grado desarrollo Ustilago maydis Basidiomycota Cereal Fungi Fitopatógeno Tratamiento térmico
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22908010
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2009.07.015 
https://dx.doi.org/10.1016/j.foodchem.2009.07.015
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