Maize bran/oat flour extruded breakfast cereal: A novel source of complex polysaccharides and an antioxidant

Food Chemistry

Volumn 111, Issue 3, 2008, Pages 654-657

  Holguín Acuña, Ana Laura ^b   Carvajal Millán, Elizabeth ^a   Santana Rodríguez, Víctor ^b   Rascón Chu, Agustín ^a   Márquez Escalante, Jorge A ^a   Ponce de León Renova, Nora E ^a   Gastelum Franco, Guadalupe ^b  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

Author keywords

Glucans; Arabinoxylans; Breakfast cereal; Ferulic acid; Maize bran; Oat flour

Indexed keywords

ANTIOXIDANT; ARABINOXYLAN; BETA GLUCAN; FERULIC ACID; POLYSACCHARIDE;

ANTIOXIDANT ACTIVITY; ARTICLE; BRAN; CEREAL; FLOUR; FOOD COLOR; FOOD COMPOSITION; MAIZE; OAT; SOLUBILITY; WATER ABSORPTION;

ZEA MAYS;

EID: 46049093578     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.04.034     Document Type: Article

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