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

Author:

Santiago-Ramos David,Figueroa-Cárdenas Juan de Dios,Mariscal-Moreno Rosa María,Escalante-Aburto Anayansi,Ponce-García Néstor,Véles-Medina José Juan

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference60 articles.

1. Efecto de la nixtamalización sobre las características moleculares del almidón de variedades pigmentadas de maíz;Agama-Acevedo;Interciencia,2004

2. Effect of lime content on the processing conditions of cooked maize tortillas: changes of thermal, structural, and rheological properties;Alvarado-Gil;Opt. Eng.,1997

3. Relevance, structure and analysis of ferulic acid in maize cell walls;Bento-Silva;Food Chem.,2018

4. Chemistry, technology, and nutritive value of maize tortillas;Bressani;Food Rev. Int.,1990

5. Recent advances on the understanding of the nixtamalization process;Caballero-Briones;Superf. y Vacío,2000

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