Search Results

There are 2877 results for: content related to: Effect of Microwave Heating during Alkaline-Cooking of Aflatoxin Contaminated Maize

  1. NIXTAMALIZATION IN TWO STEPS WITH DIFFERENT CALCIUM SALTS AND THE RELATIONSHIP WITH CHEMICAL, TEXTURE AND THERMAL PROPERTIES IN MASA AND TORTILLA

    Journal of Food Process Engineering

    Volume 35, Issue 5, October 2012, Pages: 772–783, M. G. RUIZ-GUTIÉRREZ, A. QUINTERO-RAMOS, C. O. MELÉNDEZ-PIZARRO, R. TALAMÁS-ABBUD, J. BARNARD, R. MÁRQUEZ-MELÉNDEZ and D. LARDIZÁBAL-GUTIÉRREZ

    Article first published online : 12 JUL 2011, DOI: 10.1111/j.1745-4530.2010.00627.x

  2. You have free access to this content
    Instant Flour From Red and Blue Nixtamalized Maize: Production and Textural Properties of Tortilla

    Journal of Food Processing and Preservation

    Volume 39, Issue 1, February 2015, Pages: 38–46, Carlos Jiménez-Pérez, Gerardo Ramírez-Romero and Sara Hirán Morán-Bañuelos

    Article first published online : 10 JAN 2014, DOI: 10.1111/jfpp.12206

  3. Effect of Traditional Nixtamalization Process on Starch Annealing and the Relation to Pozole Quality

    Journal of Food Process Engineering

    Volume 36, Issue 5, October 2013, Pages: 704–714, J.D.C. Figueroa, J.J. Véles-Medina, E.M. Tolentino-López, M. Gaytán-Martínez, F. Aragón-Cuevas, N. Palacios and M. Willcox

    Article first published online : 9 SEP 2013, DOI: 10.1111/jfpe.12034

  4. Effects of common bean enrichment on nutritional quality of tortillas produced from nixtamalized regular and quality protein maize flours

    Journal of the Science of Food and Agriculture

    Volume 87, Issue 5, 15 April 2007, Pages: 880–886, Alejandra Mora-Avilés, Bibiana Lemus-Flores, Rita Miranda-López, David Hernández-López, José L Pons-Hernández, Jorge A Acosta-Gallegos and Salvador H Guzmán-Maldonado

    Article first published online : 14 FEB 2007, DOI: 10.1002/jsfa.2801

  5. EFFECT OF PROCESSING CONDITIONS ON INSTRUMENTAL EVALUATION OF NIXTAMAL HARDNESS OF CORN

    Journal of Texture Studies

    Volume 39, Issue 3, June 2008, Pages: 252–266, M.H. IBARRA-MENDÍVIL, Y.T. GALLARDO-NAVARRO, P.I. TORRES and B. RAMÍREZ WONG

    Article first published online : 22 MAY 2008, DOI: 10.1111/j.1745-4603.2008.00141.x

  6. Effect of the components of maize on the quality of masa and tortillas during the traditional nixtamalisation process

    Journal of the Science of Food and Agriculture

    Volume 81, Issue 15, December 2001, Pages: 1455–1462, F Martínez-Bustos, H E Martínez-Flores, E Sanmartín-Martínez, F Sánchez-Sinencio, Y K Chang, D Barrera-Arellano and E Rios

    Article first published online : 22 OCT 2001, DOI: 10.1002/jsfa.963

  7. A comparison of the quality of whole corn tortillas made from instant corn flours by traditional or extrusion processing

    International Journal of Food Science & Technology

    Volume 34, Issue 4, August 1999, Pages: 391–399, C. Gómez-Aldapa, 1,2 F. Martínez-Bustos, 3,4 C. J. D. Figueroa and 3 F. C. A. Ordorica 2

    Article first published online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.1999.00287.x

  8. IMPROVING TEXTURAL CHARACTERISTICS OF TORTILLAS BY ADDING GUMS DURING EXTRUSION TO OBTAIN NIXTAMALIZED CORN FLOUR

    Journal of Texture Studies

    Volume 41, Issue 5, October 2010, Pages: 736–755, L.C. PLATT-LUCERO, B. RAMIREZ-WONG, P.I. TORRES-CHÁVEZ, J. LÓPEZ-CERVANTES, D.I. SÁNCHEZ-MACHADO, C. REYES-MORENO, J. MILÁN-CARRILLO and I. MORALES-ROSAS

    Article first published online : 7 SEP 2010, DOI: 10.1111/j.1745-4603.2010.00252.x

  9. Whole-grain corn tortilla prepared using an ecological nixtamalisation process and its impact on the nutritional value

    International Journal of Food Science & Technology

    Volume 45, Issue 1, January 2010, Pages: 23–28, Diana Cecilia Maya-Cortés, Juan de Dios Figueroa Cárdenas, Ma. Guadalupe Garnica-Romo, Ruth Alfaro Cuevas-Villanueva, Raúl Cortés-Martínez, José Juan Véles-Medina and Héctor Eduardo Martínez-Flores

    Article first published online : 11 DEC 2009, DOI: 10.1111/j.1365-2621.2009.02095.x

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

    International Journal of Food Science & Technology

    Volume 47, Issue 3, March 2012, Pages: 564–571, Elsa María Campechano Carrera, Juan de Dios Figueroa Cárdenas, Gerónimo Arámbula Villa, Héctor Eduardo Martínez Flores, Sergio J. Jiménez Sandoval and J. Gabriel Luna Bárcenas

    Article first published online : 23 DEC 2011, DOI: 10.1111/j.1365-2621.2011.02878.x

  11. Sensory and Quality Evaluation of Traditional Compared with Power Ultrasound Processed Corn (Zea Mays) Tortilla Chips

    Journal of Food Science

    Volume 80, Issue 6, June 2015, Pages: S1368–S1376, Bhaskar Janve, Wade Yang and Charles Sims

    Article first published online : 30 APR 2015, DOI: 10.1111/1750-3841.12892

  12. Chemical composition and in vitro starch digestibility of pigmented corn tortilla

    Journal of the Science of Food and Agriculture

    Volume 87, Issue 13, October 2007, Pages: 2482–2487, Juan Pablo Hernández-Uribe, Edith Agama-Acevedo, José Juan Islas-Hernández, Juscelino Tovar and Luis A Bello-Pérez

    Article first published online : 30 JUL 2007, DOI: 10.1002/jsfa.3008

  13. Nutraceutical Properties of Flour and Tortillas Made with an Ecological Nixtamalization Process

    Journal of Food Science

    Volume 78, Issue 10, October 2013, Pages: C1529–C1534, Lilia Irene Rodríguez Méndez, Juan de Dios Figueroa Cárdenas, Minerva Ramos Gómez and Lilia Leticia Méndez Lagunas

    Article first published online : 11 SEP 2013, DOI: 10.1111/1750-3841.12241

  14. EFFECT OF XYLANASE ON EXTRUDED NIXTAMALIZED CORN FLOUR AND TORTILLA: PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERISTICS

    Journal of Food Process Engineering

    Volume 36, Issue 2, April 2013, Pages: 179–186, L.C. PLATT-LUCERO, B. RAMÍREZ-WONG, P.I. TORRES-CHÁVEZ, J. LÓPEZ-CERVANTES, D.I. SÁNCHEZ-MACHADO, E. CARVAJAL-MILLAN, F. MARTÍNEZ-BUSTOS, A. QUINTERO-RAMOS and I. MORALES-ROSAS

    Article first published online : 2 DEC 2011, DOI: 10.1111/j.1745-4530.2011.00667.x

  15. Physicochemical and rheological characteristics of commercial nixtamalised Mexican maize flours for tortillas

    Journal of the Science of Food and Agriculture

    Volume 80, Issue 6, 1 May 2000, Pages: 657–664, Rivelino Flores-Farías, Fernando Martínez-Bustos, Yolanda Salinas-Moreno, Yoon Kil Chang, Jésus González Hernández and Elvira Ríos

    Article first published online : 27 APR 2000, DOI: 10.1002/(SICI)1097-0010(20000501)80:6<657::AID-JSFA576>3.0.CO;2-J

  16. The optimization of the extrusion process when using maize flour with a modified amino acid profile for making tortillas

    International Journal of Food Science & Technology

    Volume 41, Issue 7, August 2006, Pages: 727–736, Jorge Milán-Carrillo, Roberto Gutiérrez-Dorado, Janitzio Xiomara Karina Perales-Sánchez, Edith Oliva Cuevas-Rodríguez, Benjamin Ramírez-Wong and Cuauhtémocc Reyes-Moreno

    Article first published online : 4 JUL 2006, DOI: 10.1111/j.1365-2621.2005.00997.x

  17. Effect of processing of corn for production of masa, tortillas and tortilla chips on the scavenging capacity of reactive nitrogen species

    International Journal of Food Science & Technology

    Volume 47, Issue 6, June 2012, Pages: 1321–1327, Leticia X. López-Martínez, Kirk L. Parkin and Hugo S. Garcia

    Article first published online : 10 APR 2012, DOI: 10.1111/j.1365-2621.2012.02976.x

  18. Proximal composition and in vitro starch digestibility in flaxseed-added corn tortilla

    Journal of the Science of Food and Agriculture

    Volume 89, Issue 3, February 2009, Pages: 537–541, Rodolfo Rendón-Villalobos, Edith Agama-Acevedo, Perla Osorio-Diaz, Juscelino Tovar and Luis A Bello-Pérez

    Article first published online : 23 DEC 2008, DOI: 10.1002/jsfa.3490

  19. Improvement of home-made maize tortilla with soybean

    International Journal of Food Science & Technology

    Volume 42, Issue 4, April 2007, Pages: 420–426, Veronica A. Obatolu, Okoruwa Augustine and J.E. Iken

    Article first published online : 27 FEB 2007, DOI: 10.1111/j.1365-2621.2006.01242.x

  20. Lysine and tryptophan fortification of nixtamalized corn flour

    International Journal of Food Science & Technology

    Volume 35, Issue 5, October 2000, Pages: 523–527, Krzysztof N. Waliszewski, Yokiushirdhilgilmara Estrada and Violeta Pardio

    Article first published online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.2000.00415.x