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

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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Bibliographic Details
Main Authors: Daniela D. Herrera-Balandrano, Juan G. Báez-González, Elizabeth Carvajal-Millán, Gerardo Méndez-Zamora, Vania Urías-Orona, Carlos A. Amaya-Guerra, Guillermo Niño-Medina
Format: Article
Language:English
Published: MDPI AG 2019-05-01
Series:Molecules
Subjects:
feruloylated arabinoxylans
nixtamalized maize bran by-product
frankfurter sausages
physicochemical properties
functional properties
Online Access:https://www.mdpi.com/1420-3049/24/11/2056

Internet

https://www.mdpi.com/1420-3049/24/11/2056

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