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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor Borderías,Javier (1) Carballo,José (1) Martínez-Bustos,Fernando (1) Meléndez-Pizarro,Carmen Oralia (1) Moreno,Helena María (1) Quintero-Ramos,Armando (1) Ruiz-Gutiérrez,Martha Graciela (1) Sánchez-Madrigal,Miguel Ángel (1) Mais... Palavra-chave Calcium lactate (2) Anthocyanins (1) Antioxidant activity (1) Calcium caseinate (1) Calcium chloride (1) Calcium hydroxide (1) Polyphenols (1) Restructured fish product (1) Sodium alginate (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2014 (1) 2011 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Effect of different calcium sources on the antioxidant stability of tortilla chips from extruded and nixtamalized blue corn (Zea mays L.) flours Ciênc. Tecnol. Aliment. Sánchez-Madrigal,Miguel Ángel; Quintero-Ramos,Armando; Martínez-Bustos,Fernando; Meléndez-Pizarro,Carmen Oralia; Ruiz-Gutiérrez,Martha Graciela. This research aimed to develop tortilla chips (TC) high in antioxidants from extruded and nixtamalized blue corn flours prepared with calcium hydroxide Ca(OH)2 and calcium lactate C6H10O6Ca. Tortilla chips were made with extruded flours [0.1% Ca(OH)2; 0.9% C6H10O6Ca; without calcium] and nixtamalized flours [1% Ca(OH)2; 2.95% C6H10O6Ca] using the frying process. Total anthocyanin, total phenolics content, antioxidant activity, color, texture, and oil content were determined. The color of tortilla chips from extruded flours (TCEF) showed high values of the parameters a* and b* indicating a reduction in the blue color. These color parameters were significantly different from those observed in tortilla chips from nixtamalized flours (TCNF), which tended to be... Tipo: Info:eu-repo/semantics/article Palavras-chave: Calcium lactate; Calcium hydroxide; Anthocyanins; Antioxidant activity; Polyphenols. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100021 Application of Response Surface Methodology to study the effect of different calcium sources in fish muscle-alginate restructured products Ciênc. Tecnol. Aliment. Moreno,Helena María; Carballo,José; Borderías,Javier. Sodium alginate needs the presence of calcium ions to gelify. For this reason, the contribution of the calcium source in a fish muscle mince added by sodium alginate, makes gelification possible, resulting a restructured fish product. The three different calcium sources considered were: Calcium Chloride (CC); Calcium Caseinate (CCa); and Calcium lactate (CLa). Several physical properties were analyzed, including mechanical properties, colour and cooking loss. Response Surface Methodology (RSM) was used to determine the contribution of different calcium sources to a restructured fish muscle. The calcium source that modifies the system the most is CC. A combination of CC and sodium alginate weakened mechanical properties as reflected in the negative linear... Tipo: Info:eu-repo/semantics/article Palavras-chave: Sodium alginate; Calcium chloride; Calcium caseinate; Calcium lactate; Restructured fish product. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100032 Registros recuperados: 2 Primeira ... 1 ... Última

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