Nutrient composition, starch microstructure and thermal properties, and <i>in vitro</i> availability of selected minerals of nixtamalized Philippine quality protein maize variety <scp>IPB</scp> Var 6 and the production of healthy loaf bread using nixtamalized corn–wheat flour blends-Reference-Cited by-同舟云学术

Nutrient composition, starch microstructure and thermal properties, and in vitro availability of selected minerals of nixtamalized Philippine quality protein maize variety IPB Var 6 and the production of healthy loaf bread using nixtamalized corn–wheat flour blends

Published:2022-05-03 Issue:9 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

De Leon Deborah Christine A.¹²^ORCID,Bonto Aldrin P.³⁴^ORCID,Tuaño Arvin Paul P.¹⁵^ORCID,Juanico Clarissa B.¹^ORCID

Affiliation:

1. Institute of Human Nutrition and Food College of Human Ecology, University of the Philippines Los Baños Los Baños Laguna Philippines

2. Department of Science and Technology ‐ Science Education Institute Taguig Philippines

3. Chemistry Department College of Science, De La Salle University Manila Philippines

4. Chemistry Department College of Science, University of Santo Tomas Manila Philippines

5. Institute of Chemistry College of Arts and Sciences, University of the Philippines Los Baños Los Baños Laguna Philippines

Funder

Department of Science and Technology, Republic of the Philippines

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16665

Reference64 articles.

1. High-energy alkaline milling as a potential physical and chemical cornstarch ecofriendly treatment to produce nixtamalized flours

2. Physico-chemical, thermal, and rheological properties of nixtamalized creole corn flours produced by high-energy milling

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1. Microbial quality, safety, sensory acceptability, and proximate composition of a fermented nixtamalized maize (Zea mays L.) beverage;Journal of Cereal Science;2022-09