Healthy Ready-to-Eat Expanded Snack with High Nutritional and Antioxidant Value Produced from Whole Amarantin Transgenic Maize and Black Common Bean

Author:

Espinoza-Moreno Ramona J.,Reyes-Moreno Cuauhtémoc,Milán-Carrillo Jorge,López-Valenzuela José A.,Paredes-López Octavio,Gutiérrez-Dorado Roberto

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Reference30 articles.

1. Liu RH (2007) Whole grain phytochemicals and health. J Cereal Sci 46:207–219

2. USDA (2010) Antioxidants and health. ACES publications, p. 4

3. FAOSTAT (2012) Statistical Database. Online reference: http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID¼567#ancor . Accessed 28.07.12.

4. FAO (2013) Findings and recommendations of the 2011 FAO expert consultation on protein quality evaluation in human nutrition. FAO food and nutrition paper 92. In: dietary protein quality evaluation in human nutrition: report of an FAO expert consultation. Food and Agriculture Organization of the United Nations, Rome, Italy, p. 29 (chapter 4)

5. Rascón-Cruz Q, Sinagawa-García SR, Osuna-Castro JA, et al. (2004) Accumulation, assembly and digestibility of amarantin expressed in transgenic tropical maize. Theor Appl Genet 108:335–342

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