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Journal Abstract Search

237 related items for PubMed ID: 11791483

  • 1. [Fortification and evaluation of the nixtamal tortillas].
    Figueroa Cárdenas JD, Acero Godinez MG, Vasco Méndez NL, Lozano Guzmán A, Flores Acosta LM, González-Hernández J.
    Arch Latinoam Nutr; 2001 Sep; 51(3):293-302. PubMed ID: 11791483
    [Abstract] [Full Text] [Related]

  • 2. Nutrient addition to corn masa flour: effect on corn flour stability, nutrient loss, and acceptability of fortified corn tortillas.
    Rosado JL, Cassís L, Solano L, Duarte-Vázquez MA.
    Food Nutr Bull; 2005 Sep; 26(3):266-72. PubMed ID: 16222917
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  • 5. Influence of Added Soy Presscake and Soy Flour on Some Physical and Sensory Properties of Corn Tortillas.
    Wu M, Arntfield S.
    J Food Sci; 2016 Oct; 81(10):S2552-S2558. PubMed ID: 27561156
    [Abstract] [Full Text] [Related]

  • 6. [Chemical and nutritional changes during preparation of whole corn tortillas prepared with instant flour obtained by extrusion process].
    Gómez Aldapa CA, Martínez Bustos F, Figueroa Cárdenas JD, Ordorica Falomir CA, González Hernández J.
    Arch Latinoam Nutr; 1996 Dec; 46(4):315-9. PubMed ID: 9429614
    [Abstract] [Full Text] [Related]

  • 7. Effects of soybean fortification on protein quality of tortilla-based diets produced from regular and quality protein maize.
    Amaya-Guerra CA, Alanis-Guzman MG, Serna Saldívar SO.
    Plant Foods Hum Nutr; 2004 Dec; 59(2):45-50. PubMed ID: 15678750
    [Abstract] [Full Text] [Related]

  • 8. Nixtamalized flour from quality protein maize (Zea mays L). optimization of alkaline processing.
    Milán-Carrillo J, Gutiérrez-Dorado R, Cuevas-Rodríguez EO, Garzón-Tiznado JA, Reyes-Moreno C.
    Plant Foods Hum Nutr; 2004 Dec; 59(1):35-44. PubMed ID: 15675150
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  • 9. Effect of Traditional and Extrusion Nixtamalization on Carotenoid Retention in Tortillas Made from Provitamin A Biofortified Maize (Zea mays L.).
    Rosales A, Agama-Acevedo E, Arturo Bello-Pérez L, Gutiérrez-Dorado R, Palacios-Rojas N.
    J Agric Food Chem; 2016 Nov 09; 64(44):8289-8295. PubMed ID: 27758103
    [Abstract] [Full Text] [Related]

  • 10. [Evaluation of the nixtamal-tortilla-making quality of mixtures of corn (Zea mays) and hard beans (Phaseolus vulgaris)].
    García-Osorio C, Vázquez Carrillo MG.
    Arch Latinoam Nutr; 1997 Dec 09; 47(4):377-81. PubMed ID: 9673701
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  • 11. Total fumonisins are reduced in tortillas using the traditional nixtamalization method of mayan communities.
    Palencia E, Torres O, Hagler W, Meredith FI, Williams LD, Riley RT.
    J Nutr; 2003 Oct 09; 133(10):3200-3. PubMed ID: 14519811
    [Abstract] [Full Text] [Related]

  • 12. Physicochemical changes in starch during the conversion of corn to tortilla in the traditional nixtamalization process associated with RS2.
    Rojas-Molina I, Nieves-Hernandez MG, Gutierrez-Cortez E, Barrón-García OY, Gaytán-Martínez M, Rodriguez-Garcia ME.
    Food Chem; 2024 May 01; 439():138088. PubMed ID: 38064832
    [Abstract] [Full Text] [Related]

  • 13. [Chemical characteristics and uses of instant corn flour II].
    Martínez F, el-Dahs AA.
    Arch Latinoam Nutr; 1993 Dec 01; 43(4):316-20. PubMed ID: 7872834
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  • 14. Effect of nixtamalization (Alkaline cooking) on fumonisin-contaminated corn for production of masa and tortillas.
    Dombrink-Kurtzman MA, Dvorak TJ, Barron ME, Rooney LW.
    J Agric Food Chem; 2000 Nov 01; 48(11):5781-6. PubMed ID: 11087554
    [Abstract] [Full Text] [Related]

  • 15. Handmade Comal Tortillas in Michoacán: Traditional Practices along the Rural-Urban Gradient.
    Arnés E, Astier M.
    Int J Environ Res Public Health; 2019 Sep 03; 16(17):. PubMed ID: 31484302
    [Abstract] [Full Text] [Related]

  • 16. [Nixtamalization cooking characteristics of 11 maize varieties].
    Billeb de Sinibaldi AC, Bressani R.
    Arch Latinoam Nutr; 2001 Mar 03; 51(1):86-94. PubMed ID: 11515238
    [Abstract] [Full Text] [Related]

  • 17. Effect of soy-fortification method on the fermentation characteristics and nutritional quality of fermented maize meal.
    Plahar WA, Nti CA, Annan NT.
    Plant Foods Hum Nutr; 1997 Mar 03; 51(4):365-80. PubMed ID: 9650729
    [Abstract] [Full Text] [Related]

  • 18. [Chemical changes in sorghum during the extrusion and tortilla preparation process].
    Martínez F, Ciacco CF.
    Arch Latinoam Nutr; 1992 Mar 03; 42(1):52-8. PubMed ID: 1308646
    [Abstract] [Full Text] [Related]

  • 19. Evaluation of the lime-cooking and tortilla making properties of quality protein maize hybrids grown in Mexico.
    Serna-Saldivar SO, Amaya Guerra CA, Herrera Macias P, Melesio Cuellar JL, Preciado Ortiz RE, Terron Ibarra AD, Vazquez Carrillo G.
    Plant Foods Hum Nutr; 2008 Sep 03; 63(3):119-25. PubMed ID: 18600459
    [Abstract] [Full Text] [Related]

  • 20. Effect of Pleurotus agaves mushroom addition on the physicochemical and sensory properties of blue maize tortillas produced with traditional and ecological nixtamalization.
    García-Rojas DA, Meneses ME, Martínez-Carrera D, Figueroa-Cárdenas JD, Sánchez-Medina MA, Bonilla-Quintero M, Petlacalco-Sánchez B, Martínez-Gutiérrez GA, Pérez-Herrera A.
    Food Funct; 2020 Oct 21; 11(10):8768-8779. PubMed ID: 32955071
    [Abstract] [Full Text] [Related]

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