High Antioxidant Activity Mixture of Extruded Whole Quality Protein Maize and Common Bean Flours for Production of a Nutraceutical Beverage Elaborated with a Traditional Mexican Formulation

Plant Foods for Human Nutrition

Volumn 67, Issue 4, 2012, Pages 450-456

  Reyes Moreno, Cuauhtémoc ^a   Argüelles López, Oscar D ^a   Rochín Medina, Jesús J ^a   Milán Carrillo, Jorge ^a   Rivera López, Javier ^a,b   Valdez Ortiz, Angel ^a   López Valenzuela, José A ^a   Gutiérrez Dorado, Roberto ^a  

^a UNIVERSIDAD AUTÓNOMA DE SINALOA   (Mexico)

^b Inst Tecnológico de Los Mochis   (Mexico)

Author keywords

Antioxidant activity; Cereal legume mixture; Common bean; Extrusion; Nutraceutical beverage; Quality protein maize

Indexed keywords

PHASEOLUS VULGARIS; ZEA MAYS;

ANTIOXIDANT; PHENOL DERIVATIVE; VEGETABLE PROTEIN;

ARTICLE; BEVERAGE; CHEMISTRY; DIET SUPPLEMENTATION; FABACEAE; FLOUR; FOOD HANDLING; MAIZE; METABOLISM; NUTRITIONAL VALUE; STANDARD; TEMPERATURE;

ANTIOXIDANTS; BEVERAGES; DIETARY SUPPLEMENTS; FABACEAE; FLOUR; FOOD HANDLING; NUTRITIVE VALUE; PHENOLS; PLANT PROTEINS; TEMPERATURE; ZEA MAYS;

EID: 84871459600     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-012-0324-y     Document Type: Article

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