Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality-Reference-Cited by-同舟云学术

Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality

Published:2015-06-10 Issue:3 Volume:70 Page:275-280
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Rodríguez-Martínez Nicolás Alberto,Salazar-García María Guadalupe,Ramírez-Wong Benjamín,Islas-Rubio Alma Rosa,Platt-Lucero Luis Carlos,Morales-Rosas Ignacio,Marquez-Melendez Rubén,Martínez-Bustos Fernando

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-015-0490-9.pdf

Reference21 articles.

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2. Martínez-Flores HE, Martínez-Bustos F, Figueroa JD et al (2002) Studies and biological assays in corn tortillas made from fresh masa prepared extrusion and nixtamalization process. J Food Sci 67:1196–1199. doi: 10.1111/j.1365-2621.2002.tb09476.x

3. Arámbula VG, Mauricio SRA, Figueroa CJD et al (1999) Corn masa and tortillas from extruded instant corn flour containing hydrocolloids and lime. J Food Sci 64:120–124. doi: 10.1111/j.1365-2621.1999.tb09873.x

4. Platt-Lucero LC, Ramírez-Wong B, Torres-Chávez PI et al (2010) Improving textural characteristics of tortillas by adding gums during extrusion to obtain nixtamalized corn flour. J Texture Stud 41:736–755. doi: 10.1111/j.1745-4603.2010.00252.x

5. Gibbon BC, Larkins BA (2005) Molecular genetic approaches to developing quality protein maize. Trends Genet 21:227–233. doi: 10.1016/j.tig.2005.02.009

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