An Update of Different Nixtamalization Technologies, and Its Effects on Chemical Composition and Nutritional Value of Corn Tortillas-Reference-Cited by-同舟云学术

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An Update of Different Nixtamalization Technologies, and Its Effects on Chemical Composition and Nutritional Value of Corn Tortillas

Published:2019-08-14 Issue:5 Volume:36 Page:456-498
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Escalante-Aburto Anayansi¹,Mariscal-Moreno Rosa María²,Santiago-Ramos David³,Ponce-García Néstor⁴

Affiliation:

1. Departamento de Nutrición, Universidad de Monterrey, San Pedro Garza García, México

2. Departamento de Ingeniería Industrial, Universidad Politécnica de Francisco I. Madero, Tepatepec, México

3. INIFAP, Campo Experimental Valle de México, Texcoco, México

4. Facultad de Ciencias Agrícolas, UAEMex Campus Universitario “El Cerrillo”, Toluca, Estado de México

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2019.1649693

Reference190 articles.

1. Alternative technologies to the traditional nixtamalization process: Review

2. Traditional Maize Processing Techniques in the New World

3. The effect of different nixtamalisation processes on some physicochemical properties, nutritional composition and glycemic index

4. Chemistry, technology, and nutritive value of maize tortillas

5. Physical and chemical changes undergone by pericarp and endosperm during corn nixtamalization-A review

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1. Developing an Acceptable Nixtamalised Maize Product for South African Consumers: Sensory, Survey and Nutrient Analysis;Foods;2024-09-12

2. Exploring the influence of wood ash, maize cob ash, and tequesquite (alkaline rock) on nixtamalization of maize;International Journal of Gastronomy and Food Science;2024-09

3. Development of non-nixtamalized, gluten-free, antioxidant-rich nachos from pigmented Chakhao poireiton rice;Measurement: Food;2024-09

4. Physicochemical, nutritional, and sensory properties of tortillas prepared from nixtamalized quality protein maize enriched with soybean;Applied Food Research;2024-06

5. Chemical, physical, and sensory properties of nixtamalized oat tortillas;Cereal Chemistry;2024-01-15

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