Carmen Oralia MELÉNDEZ-PIZARRO

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Red cactus pear has significant antioxidant activity and potential as a colorant in food, due to the presence of betalains. However, the betalains are highly thermolabile, and their application in thermal process, as extrusion cooking, should be evaluated. The aim of this study was to evaluate the effect of extrusion conditions on the chemical components of(More)
The stability of antioxidants in extruded and nixtamalized blue maize flours with calcium hydroxide [Ca(OH)2] and calcium lactate [C6H10O6Ca] were evaluated. Extruded blue maize flours batches were obtained by mixing blue maize flours separately with different Ca(OH)2 (0.1, 0.2 and 0.3 %) and C6H10O6Ca (0.3, 0.6 and 0.9 %) concentrations respectively and(More)
Received 16 Dec., 2013 Accepted 06 Feb., 2014 (006237) 1 Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua – UACH, Chihuahua, Chihuahua, México, e-mail: aqura60@gmail.com; aquinter@uach.mx 2 Centro de Investigación y de Estudios Avanzados – CINVESTAV, del IPN, Unidad Querétaro, Querétaro, Querétaro, México *Corresponding author Effect of(More)
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