Rheological and Nutritional Characterization of Sweet Corn By-Product (Cob) to Develop a Functional Ingredient Applied in Dressings

In this study, a flour from corn cob (central core of the maize ear, stage R4) was obtained through three treatments. The three flours obtained were characterized by bromatological analysis, yield, and granulometry. Additional dressing-type oil in water (O/W) emulsions were developed, varying the fo...

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Detalles Bibliográficos
Autores principales: Castillo, Sandra, Rodríguez, Alexis, Bautista-Villarreal, Minerva, García-Solano, Nallely, Gallardo-Rivera, Claudia, Báez-González, Juan G., Sánchez-García, Eduardo, García-Alanis, Karla G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8113396/
https://www.ncbi.nlm.nih.gov/pubmed/33996879
http://dx.doi.org/10.3389/fnut.2021.666654

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8113396/
https://www.ncbi.nlm.nih.gov/pubmed/33996879
http://dx.doi.org/10.3389/fnut.2021.666654

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