Influence of extrusion on the bioactive compounds and the antioxidant capacity of the bean/corn mixtures

International Journal of Food Sciences and Nutrition

Volumn 60, Issue 6, 2009, Pages 522-532

  Delgado Licon, Efren ^a   Ayala, Alma Leticia Martinez ^b   Rocha Guzman, Nuria Elizabeth ^a   Gallegos Infante, Jos Alberto ^a   Atienzo Lazos, Martin ^a   Drzewiecki, Jerzy ^c   Martnez Snchez, Cecilia Eugenia ^d   Gorinstein, Shela ^e  

^a Graduate School of Biochemistry Engineering   (Mexico)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^c PLANT BREEDING AND ACCLIMATIZATION INSTITUTE NATIONAL RESEARCH INSTITUTE   (Poland)

^d Instituto Tecnologico de Tuxtepec   (Mexico)

^e HEBREW UNIVERSITY OF JERUSALEM   (Israel)

Author keywords

Antioxidant capacity; Bean corn mixture; Bioactive compounds; Electrophoresis; Extrusion

Indexed keywords

CATECHIN; CUPRIC ION; DODECYL SULFATE; FLAVONOID; GALLIC ACID; POLYPHENOL; PROTEIN; SODIUM; TROLOX C;

ANTIOXIDANT ACTIVITY; ARTICLE; BEAN; CORN; DRY WEIGHT; EXTRUSION; FLOUR; FOOD PROCESSING; FOOD QUALITY; MOISTURE; REDUCTION; TEMPERATURE;

ANTIOXIDANTS; DIET; DIETARY PROTEINS; FABACEAE; FLAVONOIDS; FLOUR; FOOD HANDLING; FREE RADICALS; HUMANS; PLANT PREPARATIONS; POLYPHENOLS; SEEDS; SODIUM DODECYL SULFATE; ZEA MAYS;

ZEA MAYS;

EID: 70849132226     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480801987666     Document Type: Article

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