Microstructural Changes and In Vitro Digestibility of Maize Starch Treated with Different Calcium Compounds Used in Nixtamalization Processes-Reference-Cited by-同舟云学术

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Microstructural Changes and In Vitro Digestibility of Maize Starch Treated with Different Calcium Compounds Used in Nixtamalization Processes

Published:2020-09 Issue:9-10 Volume:72 Page:1900303
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Roldan‐Cruz Cesar¹^ORCID,Garcia‐Diaz Samuel²,Garcia‐Hernandez Angeles²,Alvarez‐Ramirez Jose³,Vernon‐Carter E. Jaime³^ORCID

Affiliation:

1. Facultad de Nutrición Universidad Veracruzana‐Región Veracruz Calle Carmen Serdán 5, Salvador Díaz Mirón Veracruz Veracruz 91700 México

2. Facultad de Ciencias Químicas Universidad Veracruzana‐Región Xalapa Calle de la Pérgola S/N, Zona Universitaria Xalapa Veracruz 91017 México

3. Departamento de Ingeniería de Procesos Universidad Autónoma Metropolitana‐Iztapalapa Apartado Postal 55‐534, CDMX Iztapalapa 09340 México

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201900303

Reference29 articles.

1. Aerobic treatment of maize-processing wastewater (nejayote) in a single-stream multi-stage bioreactor

2. New ecological nixtamalisation process for tortilla production and its impact on the chemical properties of whole corn flour and wastewater effluents

3. In vitro digestion rate and resistant starch content of tortillas stored at two different temperatures

4. Effect of endosperm type on texture and in vitro starch digestibility of maize tortillas

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1. Metal ion-mediated modulation of morphology, physicochemical properties, and digestibility of type 3 resistant starch microparticle;Carbohydrate Polymers;2023-09

2. Influence of accelerating storage of foxtail millet on the edible and cooking quality of its porridge: An insight into the structural alteration of the in-situ protein and starch and physicochemical properties;International Journal of Biological Macromolecules;2023-06

3. Effects of quercetin and Ca(OH)2 addition on gelatinization and retrogradation properties of Tartary buckwheat starch;LWT;2023-03

4. Calcium Biofortification of Crops–Challenges and Projected Benefits;Frontiers in Plant Science;2021-07-16

5. Characterization of Corn Starch‐Calcium Alginate Xerogels by Microscopy, Thermal, XRD, and FTIR Analyses;Starch - Stärke;2021-06-03

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