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Journal of Chemistry
Volume 2016 (2016), Article ID 5491693, 8 pages
http://dx.doi.org/10.1155/2016/5491693
Research Article

Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion

1DIPA, Universidad de Sonora, Boulevard Luis Encinas y Rosales s/n, 83000 Hermosillo, SON, Mexico
2CINVESTAV-Unidad Querétaro, Libramiento Norponiente No. 2000, Fraccionamiento Real de Juriquilla, 76230 Querétaro, QRO, Mexico
3Universidad de Monterrey, Avenida Ignacio Morones Prieto No. 4500 Poniente, 66238 San Pedro Garza García, NL, Mexico
4UAEMex, Campus Universitario “El Cerrillo”, El Cerrillo Piedras Blancas s/n, 50200 Toluca, MEX, Mexico
5Programa Regional del Noroeste para el Doctorado en Biotecnología, Universidad Autónoma de Sinaloa, Avenida de Las Américas y Boulevard Universitarios s/n, 80010 Culiacán, SIN, Mexico

Received 24 September 2015; Accepted 3 January 2016

Academic Editor: Patricia Valentao

Copyright © 2016 Anayansi Escalante-Aburto et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Anayansi Escalante-Aburto, Néstor Ponce-García, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Juan de Dios Figueroa-Cárdenas, and Roberto Gutiérrez-Dorado, “Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion,” Journal of Chemistry, vol. 2016, Article ID 5491693, 8 pages, 2016. doi:10.1155/2016/5491693