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Effect of cooking methods on total phenolic and carotenoid amounts and DPPH radical scavenging activity of fresh and frozen sweet corn (Zea mays) kernels
Zea mays L. cooking process phenolics β-carotene antioxidan
2014/2/24
We evaluated the effect of three different cooking methods on antioxidant content and radical scavenging activity of sweet corn. Both fresh and frozen sweet corn kernels were boiled, microwaved, and s...
Effects of Malting and Lactic Fermentation on Some Chemical and Functional Properties of Maize (Zea mays)
Malting and Lactic Fermentation Some Chemical
2016/6/1
The effects of malting and fermentation on some chemical and functional properties of maize grains were determined. White maize kernels (variety TZW, 2005 harvest) were germinated over a period of 96 ...
Effects of Crude Oil Levels on the Growth of Maize (Zea mays L.)
Crude oil levels growth maize enhancement retardation
2008/11/13
Field trials were carried out in 2003 and 2004 cropping seasons to determine the effects of crude oil levels: 0.0 (control), 5.2, 10.4, 20.8 and 41.6 mL on the growth of seven maize varieties: Composi...