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- W2757380577 abstract "High-pressure processing (HPP) at 250–700 MPa for 30–45 min affects the colour parameters, phytochemical contents and antioxidant activities of purple waxy corn kernels (p < 0.05). The higher pressure-level, the lower L∗, a∗, b∗, C∗ and ho (p < 0.05). However, pressure-treated kernels at 700 MPa showed a similar colour profile to steam-treated kernels. HPP caused a loss in the total phenolic, flavonoid, and anthocyanin contents and antioxidant activities. The pressure-treated kernels had a higher phytochemical content than the steam-treated kernels. The phytochemicals and antioxidant activities decreased as the pressure increased from 250 to 550 MPa, but the levels recovered at 700 MPa. The longer holding-time, the greater loss of the compounds and antioxidant activities (p < 0.05). Pressure treatment at 700 MPa yielded the highest total phenolic and anthocyanin contents (p < 0.05). Water-soluble compounds can leach from food materials due to cell rupture. Nevertheless, HPP is a potential process to preserve the phytochemicals in food." @default.
- W2757380577 created "2017-10-06" @default.
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- W2757380577 date "2018-03-01" @default.
- W2757380577 modified "2023-10-18" @default.
- W2757380577 title "Effect of high-pressure processing on colour, phytochemical contents and antioxidant activities of purple waxy corn ( Zea mays L. var. ceratina ) kernels" @default.
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- W2757380577 doi "https://doi.org/10.1016/j.foodchem.2017.09.136" @default.
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