Effect of different calcium sources on the antioxidant stability of tortilla chips from extruded and nixtamalized blue corn (Zea mays L.) flours

Food Science and Technology

Volumn 34, Issue 1, 2014, Pages 143-149

  Sánchez Madrigal, Miguel Ángel ^a   Quintero Ramos, Armando ^a   Martínez Bustos, Fernando ^b   Meléndez Pizarro, Carmen Oralia ^a   Ruiz Gutiérrez, Martha Graciela ^a  

^a UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

^b DEPARTAMENTO DE FÍSICA   (Mexico)

Author keywords

Anthocyanins; Antioxidant activity; Calcium hydroxide; Calcium lactate; Polyphenols

Indexed keywords

EID: 84901465090     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612014000100021     Document Type: Article

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