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Elizabeth Carvajal-Milllan *

Autora invitada por SIIC

El cereal para desayuno a base de cascarilla de maíz y harina de avena contiene beta-glucanos y arabinoxilanos como fuente de fibra y ácido ferúlico como antioxidante

CEREAL EXTRUIDO A BASE DE CASCARILLA DE MAIZ Y HARINA DE AVENA: UNA NUEVA FUENTE DE POLISACARIDOS COMPLEJOS Y UN ANTIOXIDANTE

El cereal para desayuno a base de cascarilla de maíz y harina de avena contiene varios compuestos que podrían ser benéficos para la salud. De estos compuestos, los beta-glucanos y arabinoxilanos actúan como una fuente significante de fibra, mientras que el ácido ferúlico provee una fuerte actividad antioxidante. Este cereal puede representar una alternativa al uso de la cascarilla de maíz, la cual es un subproducto no comúnmente utilizado para consumo humano.

*Elizabeth Carvajal-Milllan
describe para SIIC los aspectos relevantes de su trabajo
MAIZE BRAN/OAT FLOUR EXTRUDED BREAKFAST CEREAL: A NOVEL SOURCE OF COMPLEX POLYSACCHARIDES AND AN ANTIOXIDANT
Food Chemistry,
111(3):654-657 Dic, 2008

Esta revista, clasificada por SIIC Data Bases, integra el acervo bibliográfico
de la Biblioteca Biomédica (BB) SIIC.

Institución principal de la investigación
*Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Sonora, Mexico
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Referencias bibliográficas
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Carvajal-Millan E, Rascón-Chu A, Márquez-Escalante J, Ponce de León N, Micard V, Gardea A. Maize bran gum: characterization and functional properties. Carbohydrate Polymers 69:280-285, 2007.
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Otros artículos de Elizabeth Carvajal-Milllan

Holguín-Acuña AL, Carvajal-Millán E, Santana-Rodríguez V, Rascón-Chu A, Márquez-Escalante JA, Ponce de León-Renova NE, Gastelum-Franco G. Maize bran/oat flour extruded breakfast cereal: a novel source of complex polysaccharides and an antioxidant. Food Chemistry 111(3)1:654-657, 2008.
Gardea A, Noriega J, Orozco A, García-Bañuelos M, Carvajal-Millan E, Valenzuela-Soto E, Aguilar A. Advanced maturity of Perlette' table grapes by training systems which increase foliage exposure to sunlight. Rev Fitotec Mex 31:27-33, 2008.
Trejo-Martínez MA, Orozco A, Almaguer-Vargas G, Carvajal-Millan E, Gardea A. Metabolic activity of low chilling grapevines buds forced to break. Thermochimica Acta. En impresión, 2008.
Carvajal-Millan E, Rascón-Chu A, Márquez-Escalante J, Ponce de León N, Micard V, Gardea A. Maize bran gum: extraction, characterization and functional properties. Carbohydrate Polymers 69:280-285, 2007.
Carvajal-Millán E, Gardea AA, Rascón-Chu A, Orozco JA, Ponce de León N, Márquez-Escalante J, Romo Chacón A. Respiratory response of apple buds treated with budbreaking agents. Thermochimica Acta 457:109-112, 2007.
Carvajal-Millan E, Guilbert S, Doublier JL, Micard V. Arabinoxylan/protein gels: structural, rheological and controlled release properties. Food Hydrocolloids 20:53-61, 2006.
Carvajal-Millán E, Guilbert S, Micard V. Arabinoxylan ges: structural, rheological and protein release properties. Gums and stabilisers for the food industry. Published by the Royal Society of Chemistry. England, 2006.
Carvajal-Millan E, Guigliarelli B, Belle V, Rouau X, Micard V. Storage stability of arabinoxylan gels. Carbohydrate Polymers 59:181-188, 2005.
Carvajal-Millan E, Landillon V, Morel MH, Rouau X, Doublier JL, Micard V. Arabinoxylan hydrogels:impact of the feruloylation degree on their structure and properties. Biomacromolecules 6:309-317, 2005.
Carvajal-Millan E, Guilbert S, Morel MH, Micard V. Impact of the structure of arabinoxylan gels on their rheological and protein transport properties. Carbohydrate Polymers 60:431-438, 2005.
Carvajal-Millan E, Surget A, Rouau X, Guilbert S, Micard V. Arabinoxylan networks as affected by ovalbumin contents. Macromolecular Symposia 200:129-136, 2003.

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Autora invitada
7 de noviembre, 2008
Descripción aprobada
22 de diciembre, 2008
Reedición siicsalud
29 de noviembre, 2010

Acerca del trabajo completo
CEREAL EXTRUIDO A BASE DE CASCARILLA DE MAIZ Y HARINA DE AVENA: UNA NUEVA FUENTE DE POLISACARIDOS COMPLEJOS Y UN ANTIOXIDANTE

Título original en castellano
CEREAL PARA DESAYUNO EXTRUIDO A BASE DE CASCARILLA DE MAIZ Y HARINA DE AVENA: UNA NUEVA FUENTE DE POLISACARIDOS COMPLEJOS Y UN ANTIOXIDANTE

Autor


Acceso a la fuente original
Food Chemistry
http://www.elsevier.com/locate/foodchem

El artículo se relaciona estrictamente con las especialidades de siicsalud


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