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.