Bioactive composition and free radical scavenging activity of fresh orange maize hybrids: impacts of genotype, maturity stages, and processing methods
Bioactive compounds in foods are responsible for their biological activities, but biotic and abiotic factors may influence their levels. This study evaluated the impact of three genotypes (designated 4, 5, and 7), maturity stages (20, 27, and 34 days after pollination) and processing methods (hydrot...
| Main Authors: | , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Frontiers Media
2021
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/113390 |
Similar Items: Bioactive composition and free radical scavenging activity of fresh orange maize hybrids: impacts of genotype, maturity stages, and processing methods
- Bioactive compounds of freshly harvested open pollinated varieties (OPV) of orange maize (zea mays): varietal, maturity, and boiling methods effects
- Characterization of striga-resistant yellow-orange maize hybrids for bioactive, carbohydrate and pasting properties
- Effect of maturity stages and roasting method on the proximate composition of orange maize hybrids
- Evaluation of harvesting time and husk effects on retention of nutritional properties of boiled fresh orange maize hybrids
- Effects of husk and harvesting time on provitamin A activity and sensory properties of boiled fresh orange maize hybrids
- Assessment of functional and pasting properties of fresh orange maize hybrids and open-pollinated varieties as influenced by genotype, harvesting time, and growing location