Advanced search
Publication Cover
International Journal of Food Properties Volume 18, 2015 - Issue 12
Submit an article Journal homepage
1,464
Views
9
CrossRef citations to date
0
Altmetric
Original Articles

Characterization of Extruded Blends of Corn and Beans (Phaseolus Vulgaris) Cultivars: Peruano and Black-Querétaro under Different Extrusion Conditions

Yokiushirdhilgilmara Estrada-GirónDepartamento de Ingeniería Química, Universidad de Guadalajara CUCEI, Jalisco, MexicoCorrespondence[email protected]
,
Alma Hortensia Martínez-PreciadoDepartamento de Ingeniería Química, Universidad de Guadalajara CUCEI, Jalisco, Mexico
,
Carlos Rafael MichelDepartamento de Física, Universidad de Guadalajara CUCEI, Jalisco, Mexico
&
J. Félix Armando SolteroDepartamento de Ingeniería Química, Universidad de Guadalajara CUCEI, Jalisco, Mexico
Pages 2638-2651 | Received 24 Jul 2014, Accepted 15 Dec 2014, Published online: 31 Jul 2015

Citations (9)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (1)

Richard Torrealba-Meléndez, María Elena Sosa-Morales, José Luis Olvera-Cervantes & Alonso Corona-Chávez. (2016) Dielectric Properties of Beans at Different Temperatures and Moisture Content in the Microwave Range. International Journal of Food Properties 19:3, pages 564-577.
Read now

Articles from other publishers (8)

Marcin Mitrus, Agnieszka Wójtowicz, Tomasz Oniszczuk, Maciej Combrzyński, Abdallah Bouasla, Sławomir Kocira, Ewa Czerwińska & Agnieszka Szparaga. (2023) Application of Extrusion-Cooking for Processing of White and Red Bean to Create Specific Functional Properties. Applied Sciences 13:3, pages 1671.
Crossref
David Neder‐Suárez, Daniel Lardizábal‐Gutiérrez, Carmen Oralia Meléndez‐Pizarro, Danger Tabio‐García, José de Jesús Zazueta‐Morales, María Janeth Rodríguez‐Roque, León Raúl Hernández‐Ochoa, Carlos Iván Delgado‐Nieblas & Armando Quintero‐Ramos. (2022) Effect in Physical, Thermo‐Mechanical Properties, and In Vitro Starch Digestibility of Extruded and Microwave‐Expanded Snacks—Mixture of Blue Corn, Black Bean, and Chard: An Optimization Study. Starch - Stärke 75:1-2.
Crossref
Farhana Mehraj Allai, Z.R.A.A. Azad, B.N. Dar, Khalid Gul & Abida Jabeen. (2022) Breakfast cereals from whole grain and Indian horse chestnut flours obtained through extrusion: Physical, mechanical and functional characteristics. Applied Food Research 2:2, pages 100137.
Crossref
David Neder-Suárez, Armando Quintero-Ramos, Carmen Oralia Meléndez-Pizarro, José de Jesús Zazueta-Morales, Francisco Paraguay-Delgado & Martha Graciela Ruiz-Gutiérrez. (2021) Evaluation of the physicochemical properties of third-generation snacks made from blue corn, black beans, and sweet chard produced by extrusion. LWT 146, pages 111414.
Crossref
Jennifer V. Félix-Medina, Roberto Gutiérrez-Dorado, José A. López-Valenzuela, Gabriela López-Ángulo, María F. Quintero-Soto, J. Xiomara K. Perales-Sánchez & Julio Montes-Ávila. (2021) Nutritional, antioxidant and phytochemical characterization of healthy ready-to-eat expanded snack produced from maize/common bean mixture by extrusion. LWT 142, pages 111053.
Crossref
Omar Alajil, T. V. Hymavathi, K. Uma Maheswari & S. G. Rudra. (2020) Nutritional, physico-chemical and sensory attributes of quinoa based extrudates. Vegetos 33:3, pages 390-400.
Crossref
Jennifer V. Félix-Medina, Julio Montes-Ávila, Cuauhtémoc Reyes-Moreno, J. Xiomara K. Perales-Sánchez, Mario A. Gómez-Favela, Ernesto Aguilar-Palazuelos & Roberto Gutiérrez-Dorado. (2020) Second-generation snacks with high nutritional and antioxidant value produced by an optimized extrusion process from corn/common bean flours mixtures. LWT 124, pages 109172.
Crossref
Astrid Dominguez-Uscanga, Guadalupe Loarca-Piña & Elvira Gonzalez de Mejia. (2017) Baked corn ( Zea mays L.) and bean ( Phaseolus vulgaris L.) snack consumption lowered serum lipids and differentiated liver gene expression in C57BL/6 mice fed a high-fat diet by inhibiting PPARγ and SREBF2. The Journal of Nutritional Biochemistry 50, pages 1-15.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.