Enhanced physicochemical properties, structure, and in vitro digestibility of olive oil-infused pigmented popcorn prepared via microwave processing

Autor: Escalante-Aburto, Anayansi ^{a, b, ⁎}, Hernández-García, Eva ^{c, d}, López-Rubio, Amparo ^c, Fabra, María José ^c, Salvia-Trujillo, Laura ^e, Odriozola-Serrano, Isabel ^e, Chuck-Hernández, Cristina ^f

Publikováno v: In Food Chemistry 30 March 2025 469

Consumption of dietary anthocyanins and their association with a reduction in obesity biomarkers and the prevention of obesity

Autor: Escalante-Aburto, Anayansi, Mendoza-Córdova, Mayra Yesenia, Mahady, Gail B., Luna-Vital, Diego A., Gutiérrez-Uribe, Janet A., Chuck-Hernández, Cristina

Publikováno v: In Trends in Food Science & Technology October 2023 140

Popcorn quality parameters and nutritional properties of oily maize (Zea mays var. 'Everta') hybrids subjected to different thermal treatments.

Autor: Luzardo-Ocampo I; Tecnologico de Monterrey, Institute for Obesity Research, Av. Eugenio Garza Sada 2501 Sur, Monterrey, N. L 64849, Mexico; Tecnologico de Monterrey, School of Engineering and Sciences, Av. General Ramon Corona 2514, Zapopan, Jal 45201, Mexico., Chuck-Hernández C; Tecnologico de Monterrey, School of Engineering and Sciences, Eugenio Garza Sada 2501 Sur, Monterrey, N. L 64849, Mexico., Preciado-Ortiz RE; Programa de Mejoramiento Genético de Maíz, Campo Experimental del Bajío, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Carretera Celaya-San Miguel de Ayende km 6.5, Celaya, Guanajuato, 38110, Mexico., Serna-Saldívar SRO; Tecnologico de Monterrey, School of Engineering and Sciences, Eugenio Garza Sada 2501 Sur, Monterrey, N. L 64849, Mexico., Antunes-Ricardo M; Tecnologico de Monterrey, Institute for Obesity Research, Av. Eugenio Garza Sada 2501 Sur, Monterrey, N. L 64849, Mexico; Tecnologico de Monterrey, Centro de Biotecnología FEMSA, Av. Eugenio Garza Sada 2501 Sur, Monterrey, N. L 64849, Mexico., Escalante-Aburto A; Tecnologico de Monterrey, Institute for Obesity Research, Av. Eugenio Garza Sada 2501 Sur, Monterrey, N. L 64849, Mexico; Tecnologico de Monterrey, School of Engineering and Sciences, Av. Eduardo Monroy Cárdenas 2000, Toluca, Estado de México, 50110, Mexico. Electronic address: anayansi.escalante@tec.mx.

Publikováno v: Food chemistry [Food Chem] 2025 Jan 15; Vol. 463 (Pt 3), pp. 141307. Date of Electronic Publication: 2024 Sep 16.

Biophysical, Nutraceutical, and Technofunctional Features of Specialty Cereals: Pigmented Popcorn and Sorghum

Autor: Valery Tixian Robles-Plata, Sergio Serna Saldivar, Juan de Dios Figueroa-Cárdenas, William L. Rooney, Juan Pablo Dávila-Vega, Cristina Chuck-Hernández, Anayansi Escalante-Aburto

Publikováno v: Foods, Vol 12, Iss 12, p 2301 (2023)

Different pigmented corn and sorghum types were evaluated to characterize their biophysical, nutraceutical, and technofunctional properties for the first time. Commercially pigmented (blue, purple, red, black, and yellow) popcorn (Zea mays var. evert

Externí odkaz: https://doaj.org/article/daffb2c238a342cb9378bf7ad042ef82

Novel Combination of the Biophysical, Nutritional, and Nutraceutical Properties in Subtropical Pigmented Maize Hybrids

Autor: Axel Tiessen-Favier, Anayansi Escalante-Aburto, Claudia Espinosa-Leal, Silverio García-Lara

Publikováno v: Plants, Vol 11, Iss 23, p 3221 (2022)

Maize (Zea mays L.) represents the main caloric source for much of the world’s population. Pigmented maize varieties are an excellent source of nutraceutical compounds: blue and yellow maize are rich in anthocyanins as well as carotenoids and pheno

Externí odkaz: https://doaj.org/article/a0e3222e6cf64983ac27906d64fc7d74