ABSTRACT
XOCHITL RUELAS CHACON1,2*, JUAN C. CONTRERAS-ESQUIVEL1, JULIO MONTAÑEZ3, ANTONIO FRANCISCO AGUILERA CARBO4, MARIA DE LA LUZ REYES VEGA1*, RENE DARIO PERALTA RODRIGUEZ5, and GABRIELA SANCHEZ BRAMBILA6
1Department of Food Research, Faculty of Chemistry, Universidad Autonoma de Coahuila, Blvd. V. Carranza, Colonia Republica Oriente, Saltillo 25280, Coahuila, Mexico 2Department of Food Science and Technology, Universidad Autonoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Colonia Buenavista, Saltillo 25315, Coahuila, Mexico 3Department of Chemical Engineering, Faculty of Chemistry, Universidad Autonoma de Coahuila, Blvd. V. Carranza, Colonia Republica Oriente, Saltillo 25280, Coahuila, Mexico 4Department of Animal Nutrition, Universidad Autonoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Colonia Buenavista, Saltillo 25315, Coahuila, Mexico 5Research Center for Applied Chemistry, Blvd. Enrique Reyna Hermosillo No. 140, Saltillo 25253, Coahuila, Mexico 6Russell Research Center-ARS, Quality and Safety Assessment Research Unit USDA, 950 College Station Road, Athens 30605, GA, USA *Corresponding authors. E-mail: xochitl.ruelas@uaaan.mx; xruelas@yahoo.com; mlrv20@yahoo.com
Abstract ......................................................................................................21 2.1 Introduction .......................................................................................21 2.2 Materials and Methods ......................................................................23 2.3 Results and Discussion .....................................................................27 2.4 Conclusions .......................................................................................36 Acknowledgments ......................................................................................37 Keywords ...................................................................................................37 References ..................................................................................................37
