Effect of nixtamalization conditions ultrasound assisted on some physicochemical, structural and quality characteristics in maize used for pozole-Reference-Cited by-同舟云学术

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Effect of nixtamalization conditions ultrasound assisted on some physicochemical, structural and quality characteristics in maize used for pozole

Published:2015-11-09 Issue:2 Volume:14 Page:324-332
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Robles-Ozuna L.E.,Ochoa-Martínez L.A.,Morales-Castro J.,Gallegos-Infante J.A.,Quintero-Ramos A.,Madera-Santana T.J.

Publisher

Informa UK Limited

Subject

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

Link

http://www.tandfonline.com/doi/pdf/10.1080/19476337.2015.1110201

Reference35 articles.

1. Nixtamalised flour and tortillas from transgenic maize (Zea mays L.) expressing amarantin: Technological and nutritional properties

2. Applications of ultrasound in food technology: Processing, preservation and extraction

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of ultrasonication applications on color profile of foods;Ultrasonics Sonochemistry;2022-09

2. Effects of pozole broth production on phenolic acids and antioxidant activity of specialty maize landraces;Journal of Cereal Science;2022-09

3. Review on Dietary Factors in Fermented Foods and their Efficacy in Disease Management;Current Nutrition & Food Science;2022-02

4. Understanding the functionality and manufacturing of nixtamalized maize products;Journal of Cereal Science;2021-05

5. Emerging techniques assisting nixtamalization products and by-products processing: an overview;Critical Reviews in Food Science and Nutrition;2020-07-25

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