Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales-Reference-Cited by-同舟云学术

Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales

Published:2017-04-11 Issue:5 Volume:82 Page:1110-1115
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Mariscal-Moreno Rosa María¹,de Dios Figueroa Cárdenas Juan¹,Santiago-Ramos David²,Rayas-Duarte Patricia³,Veles-Medina José Juan¹,Martínez-Flores Héctor Eduardo⁴

Affiliation:

1. CINVESTAV-Unidad Querétaro; Libramiento Norponiente No. 2000, Fracc. Real de Juriquilla Querétaro Qro 76230 México

2. PROPAC, Univ. Autónoma de Querétaro; Cerro de las Campanas S/N, Col. Las Campanas, Querétaro Querétaro C. P 76010 México

3. Robert M. Kerr Food & Agricultural Products Center; Oklahoma State Univ.; 123 FAPC Stillwater OK 74078-6055 U.S.A

4. Univ. Michoacana de San Nicolás de Hidalgo; Facultad de Químico Farmacobiología; Tzintzuntzan 173. Col. Matamoros Morelia, Mich C.P 58240 México

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13703/fullpdf

Reference37 articles.

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2. Glycaemic index and metabolic disease risk;Aston;Proc Nutr Soc,2006

3. Effect of the nixtamalization process on the dietary fiber content, starch digestibility, and antioxidant capacity of blue maize tortilla;Bello-Pérez;Cereal Chem,2015

4. Resistant starch: promise for improving human health;Birt;Adv Nutr,2013

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