Effect of extrusion cooking on bioactive compounds in encapsulated red cactus pear powder

Molecules

Volumn 20, Issue 5, 2015, Pages 8875-8892

  Ruiz Gutiérrez, Martha G ^a   Amaya Guerra, Carlos A ^b   Quintero Ramos, Armando ^a   Pérez Carrillo, Esther ^c   Ruiz Anchondo, Teresita De J ^a   Báez González, Juan G ^b   Meléndez Pizarro, Carmen O ^a  

^a UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE NUEVO LEÓN   (Mexico)

^c SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

Betalains; Bioactive compounds; Extrusion cooking; Red cactus pear powder

Indexed keywords

ANTIOXIDANT; BETACYANIN; BETALAIN; BETANIN; BETAXANTHIN; PICOLINIC ACID DERIVATIVE; PIGMENT; POLYPHENOL; POWDER;

CACTACEAE; CHEMISTRY; COOKING; FOOD HANDLING; POWDER; PROCEDURES; TEMPERATURE;

ANTIOXIDANTS; BETACYANINS; BETALAINS; BETAXANTHINS; CACTACEAE; COOKING; FOOD HANDLING; PICOLINIC ACIDS; PIGMENTS, BIOLOGICAL; POLYPHENOLS; POWDERS; TEMPERATURE;

EID: 84947989891     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules20058875     Document Type: Article

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