Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates

A. Escalante-Aburto; B. Ramírez-Wong; P. I. Torres-Chávez; J. D. Figueroa-Cárdenas; J. López-Cervantes; J. M. Barrón-Hoyos; I. Morales-Rosas

doi:10.1080/19476337.2013.764929

Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates

A. Escalante-Aburto, B. Ramírez-Wong, P. I. Torres-Chávez, J. D. Figueroa-Cárdenas, J. López-Cervantes, J. M. Barrón-Hoyos, I. Morales-Rosas

Research output: Contribution to journal › Article › peer-review

19 Scopus citations

Original language	American English
Pages (from-to)	29-37
Number of pages	9
Journal	CYTA - Journal of Food
DOIs	https://doi.org/10.1080/19476337.2013.764929
State	Published - 11 Jul 2013

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Escalante-Aburto, A., Ramírez-Wong, B., Torres-Chávez, P. I., Figueroa-Cárdenas, J. D., López-Cervantes, J., Barrón-Hoyos, J. M., & Morales-Rosas, I. (2013). Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates. CYTA - Journal of Food, 29-37. https://doi.org/10.1080/19476337.2013.764929

@article{fa8a4f5061974023b8a163d92bb06966,

title = "Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates",

author = "A. Escalante-Aburto and B. Ram{\'i}rez-Wong and Torres-Ch{\'a}vez, {P. I.} and Figueroa-C{\'a}rdenas, {J. D.} and J. L{\'o}pez-Cervantes and Barr{\'o}n-Hoyos, {J. M.} and I. Morales-Rosas",

year = "2013",

month = jul,

day = "11",

doi = "10.1080/19476337.2013.764929",

language = "American English",

pages = "29--37",

journal = "CYTA - Journal of Food",

issn = "1947-6337",

publisher = "Taylor and Francis Ltd.",

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Escalante-Aburto, A, Ramírez-Wong, B, Torres-Chávez, PI, Figueroa-Cárdenas, JD, López-Cervantes, J, Barrón-Hoyos, JM & Morales-Rosas, I 2013, 'Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates', CYTA - Journal of Food, pp. 29-37. https://doi.org/10.1080/19476337.2013.764929

Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates. / Escalante-Aburto, A.; Ramírez-Wong, B.; Torres-Chávez, P. I.; Figueroa-Cárdenas, J. D.; López-Cervantes, J.; Barrón-Hoyos, J. M.; Morales-Rosas, I.

In: CYTA - Journal of Food, 11.07.2013, p. 29-37.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates

AU - Escalante-Aburto, A.

AU - Ramírez-Wong, B.

AU - Torres-Chávez, P. I.

AU - Figueroa-Cárdenas, J. D.

AU - López-Cervantes, J.

AU - Barrón-Hoyos, J. M.

AU - Morales-Rosas, I.

PY - 2013/7/11

Y1 - 2013/7/11

U2 - 10.1080/19476337.2013.764929

DO - 10.1080/19476337.2013.764929

M3 - Article

SP - 29

EP - 37

JO - CYTA - Journal of Food

JF - CYTA - Journal of Food

SN - 1947-6337

ER -