Physical Characterization of Maize Grits Expanded Snacks and Changes in the Carotenoid Profile.

Autor: Romero Rodríguez JA; Postgraduate Program in Food Science and Technology, Federal Rural University of Rio de Janeiro, Rodovia Br 465, km 7, Seropédica, RJ, CEP 23890-000, Brazil., Ascheri JLR; Embrapa Agroindústria de Alimentos, Food Extrusion and Physical Properties Lab, Avenida das Américas 29501, Guaratiba, Rio de Janeiro, RJ, CEP 23020-470, Brazil., da Silva Lopes AJ; Institute of Exact Sciences, Department of Physics, Federal Rural University of Rio de Janeiro, Rodovia Br 465, km 7, Seropédica, RJ, CEP 23890-000, Brazil., Vargas-Solórzano JW; Postgraduate Program in Food Science and Technology, Federal Rural University of Rio de Janeiro, Rodovia Br 465, km 7, Seropédica, RJ, CEP 23890-000, Brazil. jwvargass@ufrrj.br., Pacheco S; Embrapa Agroindústria de Alimentos, Food Extrusion and Physical Properties Lab, Avenida das Américas 29501, Guaratiba, Rio de Janeiro, RJ, CEP 23020-470, Brazil., de Jesus MSC; Embrapa Agroindústria de Alimentos, Food Extrusion and Physical Properties Lab, Avenida das Américas 29501, Guaratiba, Rio de Janeiro, RJ, CEP 23020-470, Brazil.

Publikováno v: Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2021 Mar; Vol. 76 (1), pp. 68-75. Date of Electronic Publication: 2021 Jan 22.