Effect of nixtamalization extrusion conditions in purple creole corn (Zea mays L.) from the state of Guerrero on nutraceutical and functional properties of the optimized corn flour
Author:
Affiliation:
1. Universidad Autónoma de Guerrero, México
2. Universidad Autónoma de Sinaloa, México
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101370&tlng=en
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2. Antioxidant activity of grains;Adom K. K.;Journal of Agricultural and Food Chemistry,2002
3. Phytochemicals and antioxidant capacity of tortillas obtained after lime-cooking extrusion process of whole pigmented mexican maize;Aguayo-Rojas J.;Plant Foods for Human Nutrition,2012
4. Influence on the antioxidant, structural and pasting properties of snacks with fenugreek, oats and green pea;Ahmad W. S.;Journal of the Saudi Society of Agricultural Sciences,2018
5. Effect of extrusion cooking on functional properties and in vitro starch digestibility of barley-based extrudates from fruit and vegetable by-products;Altan A.;Journal of Food Science,2009
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