Effect of extrusion conditions and lipoxygenase inactivation treatment on the physical and nutritional properties of corn/cowpea (Vigna unguiculata) blends

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL. 7, 2009, Pages 341-354

  Sosa Moguel, Odri ^a   Ruiz Ruiz, Jorge ^a   Martínez Ayala, Alma ^b   González, Rolando ^c   Drago, Silvina ^c   Betancur Ancona, David ^a   Chel Guerrero, Luis ^a  

^a UNIVERSIDAD AUTÓNOMA DE YUCATÁN   (Mexico)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^c UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Corn; Cowpea; Extrusion; Nutritional quality

Indexed keywords

AMINO ACID; GLYCOSIDASE; LIPOXYGENASE; PEPTIDE HYDROLASE; STARCH; WATER;

ALGORITHM; ARTICLE; CARBOHYDRATE DIET; CHEMISTRY; COMPARATIVE STUDY; COOKING; DIETARY FIBER; DIGESTION; FAST FOOD; FAT INTAKE; FLOUR; HEAT; LEGUME; MAIZE; METABOLISM; METHODOLOGY; PLANT SEED; PROTEIN INTAKE; SOLUBILITY; STANDARD;

ALGORITHMS; AMINO ACIDS; COOKERY; DIETARY CARBOHYDRATES; DIETARY FATS; DIETARY FIBER; DIETARY PROTEINS; DIGESTION; FABACEAE; FAST FOODS; FLOUR; GLYCOSIDE HYDROLASES; HOT TEMPERATURE; LIPOXYGENASE; PEPTIDE HYDROLASES; SEEDS; SOLUBILITY; STARCH; WATER; ZEA MAYS;

VIGNA UNGUICULATA; ZEA MAYS;

EID: 77951452799     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480903156251     Document Type: Article

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