Pre-blanching corn and pressurization effects on the physicochemical and microbiological qualities of corn milk

• Main Authors: Jintanaporn Sangkam, Arunee Apichartsrangkoon, Sasitorn Baipong, Sujinda Sriwattana, Autchara Tiampakdee, Panlop Sintuya
• Format: Journal
• Published: 2019
• Subjects: Agricultural and Biological Sciences; Biochemistry, Genetics and Molecular Biology
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85070719335&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/66545
• Institution: Chiang Mai University

© 2019 A corn milk was developed by pre-blanching corn with drinking water at either 70 or 80 °C, and the blanching water was used to extract the blanched corn seeds for corn milk BC70 or BC80, respectively. The corn milk extract was subsequently pressurized at 300–500 MPa for 10–30 min at 30 °C. Pr...