MARC details
| 000 -LEADER |
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| fixed length control field |
02364nab a22003737a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
64456 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MX-TxCIM |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20211101203658.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
200203s2016||||xxu|||p|op||||00||0|eng|d |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER |
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| International Standard Serial Number |
2090-9063 |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER |
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| International Standard Serial Number |
2090-9071 (Online) |
| 024 8# - OTHER STANDARD IDENTIFIER |
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| Standard number or code |
https://doi.org/10.1155/2016/5491693 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
MX-TxCIM |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| 9 (RLIN) |
24446 |
| Personal name |
Escalante-Aburto, A. |
| 245 10 - TITLE STATEMENT |
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| Title |
Specific anthocyanin contents of whole blue maize second-generation snacks : |
| Statement of responsibility, etc. |
an evaluation using response surface methodology and lime cooking extrusion |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
USA : |
| Name of publisher, distributor, etc. |
Hindawi, |
| Date of publication, distribution, etc. |
2016. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Peer review |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Open Access |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Lime cooking extrusion (LCE) is a widely applied technology for producing second-generation snacks, as an alternative to traditional nixtamalization (TN). Pigmented maize has been used to produce snacks with similar organoleptic characteristics to TN products and to obtain a product with additional functional benefits due to the anthocyanic compounds contained in those grains. However, during the process, anthocyanins are degraded, and several chemical modifications occur. Response surface methodology is applied to evaluate extrusion factors and their effects on the response variables of extrudates. The aim of this study was to evaluate the changes in specific anthocyanins after extrusion in second-generation blue maize snacks. Three anthocyanins were identified and quantified by HPLC-UV-DAD: cyanidin 3-glucoside and pelargonidin 3-glucoside, which have been previously reported in blue maize and its products, and cyanidin 3,5-diglucoside. Higher retention values were found in the extrudates making LCE a viable option for producing second-generation blue maize snacks. |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
Text in English |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
6175 |
| Topical term or geographic name as entry element |
Anthocyanins |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
20034 |
| Topical term or geographic name as entry element |
Snack foods |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
1173 |
| Topical term or geographic name as entry element |
Maize |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
1924 |
| Topical term or geographic name as entry element |
Cooking |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ponce-García, N. |
| 9 (RLIN) |
23718 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ramírez-Wong, B. |
| 9 (RLIN) |
24447 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Torres-Chávez, P.I. |
| 9 (RLIN) |
24448 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Figueroa-Cardenas, J. de D. |
| 9 (RLIN) |
20371 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gutiérrez-Dorado, R. |
| 9 (RLIN) |
3860 |
| 773 0# - HOST ITEM ENTRY |
|---|
| Title |
Journal of Chemistry |
| Related parts |
v. 2016, art. 5491693 |
| Place, publisher, and date of publication |
USA : Hindawi, 2016. |
| International Standard Serial Number |
2090-9063 |
| 856 4# - ELECTRONIC LOCATION AND ACCESS |
|---|
| Link text |
Click here to access online |
| Uniform Resource Identifier |
https://doi.org/10.1155/2016/5491693 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Article |
| Suppress in OPAC |
No |
| Source of classification or shelving scheme |
Dewey Decimal Classification |