Second-generation snacks with high nutritional and antioxidant value produced by an optimized extrusion process from corn/common bean flours mixtures-Reference-Cited by-同舟云学术

Second-generation snacks with high nutritional and antioxidant value produced by an optimized extrusion process from corn/common bean flours mixtures

Published:2020-04 Issue: Volume:124 Page:109172
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Félix-Medina Jennifer V.,Montes-Ávila Julio,Reyes-Moreno Cuauhtémoc,Perales-Sánchez J. Xiomara K.,Gómez-Favela Mario A.,Aguilar-Palazuelos Ernesto,Gutiérrez-Dorado Roberto

Funder

CONACYT

Programa para el Desarrollo Profesional Docente de Tipo Superior

Programa de Fortalecimiento a la Investigación para el Desarrollo de la Educación y la Sociedad

Secretaria de Educación Pública, Gobierno de la República

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

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2. Effects of extrusion on the polyphenols, vitamins, and antioxidant activity of foods;Brennan;Trends in Food Science & Technology,2011

3. Inhibition of the growth of rats by extruded snacks from bean (Phaseolus vulgaris) and corn (Zea mays);Delgado;Emirates Journal of Food and Agriculture,2012

4. Healthy ready-to-eat expanded snack with high nutritional and antioxidant value produced from whole amaranthine transgenic maize and black common bean;Espinoza-Moreno;Plant Foods for Human Nutrition,2016

5. Antioxidant activity and dietary fibre in durum wheat bran by-products;Esposito;Food Research International,2005

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