Physical Characterization of Maize Grits Expanded Snacks and Changes in the Carotenoid Profile

Author:

Romero Rodríguez José Arturo,Ascheri José Luis Ramírez,da Silva Lopes Artur Jorge,Vargas-Solórzano Jhony WillianORCID,Pacheco Sidney,de Jesus Monalisa Santana Coelho

Funder

CAPES

CNPq

FAPERJ

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Reference33 articles.

1. Acosta-Estrada BA, Gutiérrez-Uribe JA, Serna-Saldivar SO (2019) Minor constituents and phytochemicals of the kernel. In: Serna-Saldivar SO (ed) Corn chemistry and technology, 3rd edn. AACC International Press, Oxford, pp 369–403

2. Borsarelli CD, Mercadante AZ (2009) Thermal and photochemical degradation of carotenoids. In: Landrum JT (ed) Carotenoids physical, chemical, and biological functions and properties, pp 229–253

3. Moros EE, Darnoko D, Cheryan M, Perkins EG, Jerrell J (2002) Analysis of xanthophylls in corn by HPLC. J Agric Food Chem 50(21):5787–5790. https://doi.org/10.1021/jf020109l

4. Cueto M, Farroni A, Schoenlechner R, Schleining G, Buera P (2017) Carotenoid and color changes in traditionally flaked and extruded products. Food Chem 229:640–645. https://doi.org/10.1016/j.foodchem.2017.02.138

5. Gujral HS, Singh N, Singh B (2001) Extrusion behaviour of grits from flint and sweet corn. Food Chem 74(3):303–308. https://doi.org/10.1016/S0308-8146(01)00156-X

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