Effect of the addition of calcium hydroxide on some characteristics of extruded products from blue maize (Zea maysL) using response surface methodology-Reference-Cited by-同舟云学术

Effect of the addition of calcium hydroxide on some characteristics of extruded products from blue maize (Zea maysL) using response surface methodology

Published:2001-09-24 Issue:14 Volume:81 Page:1379-1386
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Zazueta-Morales José J,Martínez-Bustos Fernando,Jacobo-Valenzuela Noelia,Ordorica-Falomir César,Paredes-López Octavio

Funder

Consejo Nacional de Ciencia y Tecnología (CONACYT), Mexico

Universidad Autónoma de Sinaloa

CONCYTEQ

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference56 articles.

1. Genetic and developmental control of anthocyanin biosynthesis;Dooner;Ann Rev Genet,1991

2. Anthocyanin synthesis in corn endosperm tissue cultures. I. Identity of pigments and general factors;Straus;Plant Physiol,1959

3. Effect of Pr and alleles on anthocyanin biosynthesis in Zea mays L;Harborne;Phytochemistry,1969

4. HPLC identification of anthocyanins in maize endosperm;Caldwell;Maize Genet Coop New Lett,1992

5. Major anthocyanins of Bolivian purple corn (Zea mays L);Nakatani;Agric Biol Chem,1979

Cited by 30 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Potential Use of Pigmented Cereals and Millets as a New Ingredient for Developing New Bakery Products;Pigmented Cereals and Millets;2023-02-17

2. Pigmented whole maize grains for functional value added and low glycemic index snack production;Food Bioscience;2021-12

3. Process optimization in the development of porang glucomannan (Amorphophallus mulleri B.) incorporated into the restructured rice using a pasta extruder: physicochemical properties, cooking characteristics, and an estimated glycemic index;Food Science and Technology;2021-05-28

4. Functional, textural, and sensory properties of milk protein concentrate-based supercritical fluid extrudates made with acid whey;International Journal of Food Properties;2020-01-01

5. Physico-chemical, thermal, and rheological properties of nixtamalized creole corn flours produced by high-energy milling;Food Chemistry;2019-06