Chemical composition, starch digestibility and antioxidant capacity of tortilla made with a blend of quality protein maize and black bean

International Journal of Molecular Sciences

Volumn 13, Issue 1, 2012, Pages 286-301

  Grajales García, Eva M ^a   Osorio Díaz, Perla ^a   Goñi, Isabel ^b   Hervert Hernández, Deisy ^b   Guzmán Maldonado, Salvador H ^c   Bello Pérez, Luis A ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^c INSTITUTO NACIONAL DE INVESTIGACIONES FORESTALES   (Mexico)

Author keywords

Antioxidant capacity; Bean; Chemical composition; Starch digestibility; Tortilla

Indexed keywords

ANTIOXIDANT; POLYPHENOL DERIVATIVE; PROANTHOCYANIDIN DERIVATIVE; SCAVENGER; STARCH; VEGETABLE PROTEIN; POLYPHENOL; PROANTHOCYANIDIN; PROTEIN INTAKE;

ARTICLE; BEAN; BLACK BEAN; CHEMICAL REACTION KINETICS; CONTROLLED STUDY; DIETARY FIBER; DIGESTION; FOOD; FOOD COMPOSITION; FOOD QUALITY; GLYCEMIC INDEX; HYDROLYSIS; NONHUMAN; NUTRITION; TORTILLA; ANALYSIS; CHEMISTRY; FABACEAE; KINETICS; MAIZE; METABOLISM; PROTEIN INTAKE;

ZEA MAYS;

ANTIOXIDANTS; DIETARY FIBER; DIETARY PROTEINS; DIGESTION; FABACEAE; KINETICS; POLYPHENOLS; PROANTHOCYANIDINS; STARCH; ZEA MAYS;

EID: 84856295952     PISSN: None     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms13010286     Document Type: Article

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