Fortification of Commercial Nixtamalized Maize (Zea maysL.) with Common Bean (Phaseolus vulgarisL.) Increased the Nutritional and Nutraceutical Content of Tortillas without Modifying Sensory Properties-Reference-Cited by-同舟云学术

Fortification of Commercial Nixtamalized Maize (Zea maysL.) with Common Bean (Phaseolus vulgarisL.) Increased the Nutritional and Nutraceutical Content of Tortillas without Modifying Sensory Properties

Published:2016-12 Issue:6 Volume:39 Page:569-579
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:Journal of Food Quality

Author:

Treviño-Mejía Daniela¹,Luna-Vital Diego A.¹^ORCID,Gaytán-Martínez Marcela¹,Mendoza Sandra¹,Loarca-Piña Guadalupe¹

Affiliation:

1. Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry; Universidad Autónoma de Querétaro; Querétaro Qro 76010 México

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12251/fullpdf

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3. Comparison of antimutagenic activity of phenolic compounds in newly harvested and stored common beans Phaseolus vulgaris against aflatoxin B1;Aparicio-Fernández;J. Food Sci.,2005

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

3. Resistant starch in common beans: Concentration, characteristics, uses and health effects. A systematic map and review of the studies from 1962 to 2023;International Journal of Food Science & Technology;2023-06-03

4. Common beans as a source of food ingredients: Techno‐functional and biological potential;Comprehensive Reviews in Food Science and Food Safety;2023-05-14

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