Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips-Reference-Cited by-同舟云学术

Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips

Published:2015-08-25 Issue:3 Volume:35 Page:452-459
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

Amador-Rodríguez Karla Yuritzi¹,Martínez-Bustos Fernando²,Pérez-Cabrera Laura Eugenia¹,Posadas-Del-Río Francisco Aníbal¹,Chávez-Vela Norma Angélica¹,Sandoval-Cardoso Ma. Lorena¹,Guevara-Lara Fidel¹

Affiliation:

1. Universidad Autónoma de Aguascalientes, México

2. Instituto Politécnico Nacional, México

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v35n3/0101-2061-cta-1678-457X6697.pdf

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3. Efecto de la nixtamalización sobre las características moleculares del almidón de variedades pigmentadas de maíz;Agama-Acevedo E.;Interciencia,2004

4. Approved methods of analysis,1999

5. Potencial nutracéutico de componentes bioactivos presentes en huitlacoche de la zona centro de México;Beas F. R.;Revista Mexicana de Ciencias Farmacéuticas,2011

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2. Huitlacoche (Ustilago maydis), an Iconic Mexican Fungal Resource: Biocultural Importance, Nutritional Content, Bioactive Compounds, and Potential Biotechnological Applications;Molecules;2023-05-29

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4. Physicochemical, functional, and quality properties of fettuccine pasta added with huitlacoche mushroom ( Ustilago maydis );Journal of Food Processing and Preservation;2021-08-06

5. Nixtamalized tortillas supplemented with proteins isolated from Phaseolus coccineus and huauzontle (Chenopodium berlandieri subsp. Nuttalliae) flour: Rheological, textural, and sensorial properties;International Journal of Gastronomy and Food Science;2020-12