Physical–chemical characterization and antioxidant properties of extruded products made from mixtures composed of corn grits and red potato flour (Oxalis tuberosa)-Reference-Cited by-同舟云学术

Physical–chemical characterization and antioxidant properties of extruded products made from mixtures composed of corn grits and red potato flour (Oxalis tuberosa)

Published:2019-01-01 Issue:1 Volume:17 Page:69-77
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

González Victoriano Lizbeth¹,Guemes Vera Norma¹,Chel Guerrero Luis A.²,Bernardino Nicanor Aurea³,Soto Simental Sergio¹,Chanona Pérez José J.⁴^ORCID,Quintero Lira Aurora¹

Affiliation:

1. Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, México

2. Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Mérida, México

3. Departamento de Ingeniería Bioquímica, Instituto Tecnológico de Celaya, Celaya, México

4. Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional, Mexico city, México

Funder

National Council of Science and Technology CONACYT

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://tandfonline.com/doi/pdf/10.1080/19476337.2018.1554703

Reference38 articles.

1. Determinación de las propiedades térmicas y composicionales de la harina y almidón de chachafruto (erytina edulis triana ex micheli)

2. Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder

3. Physical and functional evaluation of extruded flours obtained from different rice genotypes

4. Antioxidant potential and quality characteristics of vegetable-enriched corn-based extruded snacks

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