Modulatory effect of anthocyanins on starch and protein structure during cooking of pigmented maize tortillas: Analysis by FTIR, DSC, XRD, and in vitro digestibility
Daniel E. Garcia‐Valle, Madai López-Silva, Juan José Figueroa-González, Bernabé Laureano-López, Luis M. Sánchez-Magaña
Topics & Concepts
StarchChemistryFood scienceDenaturation (fissile materials)LimitingAntioxidantFourier transform infrared spectroscopyBiochemistryPlant proteinStarch gelatinizationIn vitroChemical structureCarbohydrateAnthocyaninResistant starchMaize starchPolysaccharideFood composition and propertiesPhytochemicals and Antioxidant ActivitiesProteins in Food Systems