ANA QUESILLE-VILLALOBOS | IUFoST | Galoá Proceedings

School of Food Engineering, Pontificia Universidad Católica de Valparaíso, Av. Waddington 716, Playa Ancha, Valparaíso, Chile.

ANA QUESILLE-VILLALOBOS

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FREE PHENOLIC COMPOUNDS, ANTIOXIDANT CAPACITY AND COLOR DETERMINATION OF THIRTY-THREE ACCESSIONS OF CHILEAN NATIVE MAIZE (Zea mays L.)
Bioactive Compounds and Functional Foods

Beatriz Cancino-Madariaga ; Jorge Saavedra Torrico ¹ ; Marcia Paredes-Gaona ; Nicole Herrera-Videla ; ANA QUESILLE-VILLALOBOS ² ; ADRIAN GONZÁLEZ-MUÑOZ ² ; LENA GALVEZ RANILLA ²

¹ Escuela de Ing. de Alimentos, Pontificia Universidad Católica de Valparaiso, Chile ;

² School of Food Engineering, Pontificia Universidad Católica de Valparaíso, Av. Waddington 716, Playa Ancha, Valparaíso, Chile.

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42116
OPTIMIZATION OF EXTRACTION CONDITIONS OF BOUND PHENOLIC COMPOUNDS FROM CHILEAN NATIVE CORN (Zea mays L.) BY RESPONSE SURFACE METHODOLOGY
Food Analysis

LENA GALVEZ RANILLA ¹ ; Jorge Saavedra Torrico ² ; Débora Rojas-Ibáñez ; ANA QUESILLE-VILLALOBOS ¹

¹ School of Food Engineering, Pontificia Universidad Católica de Valparaíso, Av. Waddington 716, Playa Ancha, Valparaíso, Chile. ;

² Escuela de Ing. de Alimentos, Pontificia Universidad Católica de Valparaiso, Chile

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42112

Co-authors (7)

Publications in other proceedings

slaca-2013
BIOACTIVE PHENOLIC COMPOUNDS, ANTIOXIDANT CAPACITY AND IN VITRO FUNCTIONALITY RELEVANT FOR HYPERGLYCEMIA AND HYPERTENSION MANAGEMENT OF CHILEAN NATIVE MAIZE (ZEA MAYS L.) ACCESSIONS