Prevention of the development of polluting characteristics in cooking water residue from nixtamalisation of corn by removing solid lime particles-Reference-Cited by-同舟云学术

Prevention of the development of polluting characteristics in cooking water residue from nixtamalisation of corn by removing solid lime particles

Published:2018-10-09 Issue:3 Volume:54 Page:705-714
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Balderas‐López Juan Manuel¹,Prinyawiwatkul Witoon²^ORCID,Arámbula‐Villa Gerónimo³,Hernández‐Rosas Francisco¹,Leyva‐Ovalle Otto Raul⁴,Houbron Eric Pascal⁵,Herrera‐Corredor José Andrés¹^ORCID

Affiliation:

1. Colegio de Postgraduados – Campus Córdoba Programa de Innovación Agroalimentaria Sustentable Km. 348 Carr. Fed. Córdoba‐Veracruz Amatlán de los Reyes Veracruz C.P. 94946 Mexico

2. School of Nutrition and Food Sciences Agricultural Center Louisiana State University Baton Rouge LA 70803‐4200 USA

3. Centro de Investigación y de Estudios Avanzados del I.P.N Unidad Querétaro Libramiento Norponiente No. 2000 Fracc. Real de Juriquilla Querétaro Qro C.P. 76230 Mexico

4. Facultad de Ciencias Biológicas y Agropecuarias Universidad Veracruzana Región Orizaba‐Córdoba, Camino Peñuela‐Amatlán s/n Municipio de Amatlán de los Reyes Veracruz C.P. 94945 Mexico

5. Facultad de Ciencias Químicas Laboratorio de Gestión y Control Ambiental Universidad Veracruzana Orizaba Ver 94340 Mexico

Funder

Colegio de Postgraduados - Línea Prioritaria de Investigación 12

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.13983

Reference50 articles.

1. Treatment and alternative usage possibilities of a special wastewater:Nejayote;Argun M.S.;Journal of Food Process Engineering,2017

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1. Bioremediation with an Alkali-Tolerant Yeast of Wastewater (Nejayote) Derived from the Nixtamalization of Maize;Fermentation;2024-04-17

2. Evaluation of nixtamalization temperature and adding nejayote solids on textural and color properties of dough and tortillas;Revista Mexicana de Ingeniería Química;2022-05-13

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