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1.
The Effect of Nixtamalization Extrusion Process and Tortillas Making on the Stability of Anthocyanins from Blue Corn through the Kinetic and Thermodynamic Parameters.
Plant Foods Hum Nutr
; 76(3): 334-339, 2021 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-34291371
2.
Effect of Extrusion Processing Conditions on the Phenolic Compound Content and Antioxidant Capacity of Sorghum (Sorghum bicolor (L.) Moench) Bran.
Plant Foods Hum Nutr
; 75(2): 252-257, 2020 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-32212005
3.
Evaluation of visco-elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain.
J Sci Food Agric
; 97(4): 1235-1243, 2017 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-27322412
4.
Effect of different calcium sources on the bioactive compounds stability of extruded and nixtamalized blue maize flours.
J Food Sci Technol
; 52(5): 2701-10, 2015 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-25892767
5.
Entrapment of probiotics in water extractable arabinoxylan gels: rheological and microstructural characterization.
Molecules
; 19(3): 3628-37, 2014 Mar 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-24662078
6.
Obtaining ready-to-eat blue corn expanded snacks with anthocyanins using an extrusion process and response surface methodology.
Molecules
; 19(12): 21066-84, 2014 Dec 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-25517344
7.
Changes in the solubility of corn proteins through interaction with the arabinoxylans in extruded nixtamalized corn flour treated with xylanase.
Plant Foods Hum Nutr
; 69(2): 148-54, 2014 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-24627046
8.
Characterization of water extractable arabinoxylans from a spring wheat flour: rheological properties and microstructure.
Molecules
; 18(7): 8417-28, 2013 Jul 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-23863779
9.
Changes in phytochemical content, bioaccesibility and antioxidant capacity of corn tortillas during simulated in vitro gastrointestinal digestion.
Food Chem
; 405(Pt B): 134223, 2023 Mar 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-36403465
10.
Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch.
Int J Food Sci
; 2020: 5927670, 2020.
Artículo
en Inglés
| MEDLINE | ID: mdl-32399476
11.
Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimization.
J Food Sci
; 85(7): 2143-2152, 2020 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-32567692
12.
Micro- and nanoparticles by electrospray: advances and applications in foods.
J Agric Food Chem
; 63(19): 4699-707, 2015 May 20.
Artículo
en Inglés
| MEDLINE | ID: mdl-25938374
13.
Preparation and characterization of durum wheat (Triticum durum) straw cellulose nanofibers by electrospinning.
J Agric Food Chem
; 59(3): 870-5, 2011 Feb 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-21207978
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