Effect of thermal-alkaline processing conditions on the quality level of corn oil-Reference-Cited by-同舟云学术

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Effect of thermal-alkaline processing conditions on the quality level of corn oil

Published:2013-05 Issue:sup1 Volume:11 Page:1-7
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Yahuaca-Juárez B.,Martínez-Flores H.E.,Huerta-Ruelas J.A.,Vázquez-Landaverde P.A.,Pless R.C.,Tello-Santillán R.

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19476337.2013.764928

Reference35 articles.

1. Lime-Heat Effects on Corn Nutrients, Effect of Lime Treatment on in Vitro Availability of Essential Amino Acids and Solubility of Protein Fractions in Corn

2. Role of Physical Structures in Bulk Oils on Lipid Oxidation

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1. Changes In Grain Composition and Resistant Starch Levels of Philippine White Corn Grits after Nixtamalization;2024

2. Physical and Chemical Characteristics of Native Maize from the Jalisco Highlands and Their Influence on the Nixtamalization Process;Agriculture;2022-08-24

3. Chemical, thermal and structural properties of alkaline‐cooked (nixtamalised) chickpea ( Cicer arietinum ) flours;International Journal of Food Science & Technology;2021-02-09

4. Chemical, physical, and sensory changes in rice subjected to UV-C radiation and its acceptability to rice weevil Sitophilus oryzae (L.) (Coleoptera: Curculionidae) and humans;Journal of Stored Products Research;2021-01

5. Changes provoked by nixtamalization and tortilla making in the lipids of two corn varieties. A study by 1H NMR;Food Chemistry;2020-05

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