Processed Sweet Corn Has Higher Antioxidant Activity | Journal of

Antioxidant and α-Glucosidase Inhibition Activities of Solvent Fractions from ..... Impact of α-amylase and maltodextrin on physicochemical, function...
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J. Agric. Food Chem. 2002, 50, 4959−4964

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Processed Sweet Corn Has Higher Antioxidant Activity VERONICA DEWANTO,† XIANZHONG WU,†

AND

RUI HAI LIU*,†,‡

Department of Food Science and Institute of Comparative and Environmental Toxicology, Stocking Hall, Cornell University, Ithaca, New York 14853

Processed fruits and vegetables have been long considered to have lower nutritional value than the fresh produce due to the loss of vitamin C during processing. Vitamin C in apples has been found to contribute