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Journal Abstract Search

112 related items for PubMed ID: 15678751

  • 1. Sensory properties changes of fortified nixtamalized corn flour with lysine and tryptophan during storage.
    Waliszewski KN, Estrada Y, Pardio V.
    Plant Foods Hum Nutr; 2004; 59(2):51-4. PubMed ID: 15678751
    [Abstract] [Full Text] [Related]

  • 2. Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality.
    Rodríguez-Martínez NA, Salazar-García MG, Ramírez-Wong B, Islas-Rubio AR, Platt-Lucero LC, Morales-Rosas I, Marquez-Melendez R, Martínez-Bustos F.
    Plant Foods Hum Nutr; 2015 Sep; 70(3):275-80. PubMed ID: 26059113
    [Abstract] [Full Text] [Related]

  • 3. 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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  • 4. Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimization.
    Menchaca-Armenta M, Ramírez-Wong B, Torres-Chávez PI, Quintero-Ramos A, Ledesma-Osuna AI, Frutos MJ, Gutiérrez-Dorado R, Campas-Baypoli ON, Morales-Rosas I.
    J Food Sci; 2020 Jul; 85(7):2143-2152. PubMed ID: 32567692
    [Abstract] [Full Text] [Related]

  • 5. In vitro starch digestibility changes during storage of maize flour tortillas.
    Agama-Acevedo E, Rendón-Villalobos R, Tovar J, Paredes-López O, Islas-Hernández JJ, Bello-Pérez LA.
    Nahrung; 2004 Feb; 48(1):38-42. PubMed ID: 15053349
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  • 6. 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]

  • 7. [Effects of cooking and steep time of nixtamalized corn grain (sea mayz L.) on the physicochemical, rheological, structural and textural characteristics of grain, mass and tortillas].
    Arámbula Villa G, Barrón Avila L, González Hernández J, Moreno Martínez E, Luna Bárcenas G.
    Arch Latinoam Nutr; 2001 Jun; 51(2):187-94. PubMed ID: 11678051
    [Abstract] [Full Text] [Related]

  • 8. [Chemical characteristics and uses of instant corn flour II].
    Martínez F, el-Dahs AA.
    Arch Latinoam Nutr; 1993 Dec; 43(4):316-20. PubMed ID: 7872834
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  • 9. Processing maize flour and corn meal food products.
    Gwirtz JA, Garcia-Casal MN.
    Ann N Y Acad Sci; 2014 Apr; 1312(1):66-75. PubMed ID: 24329576
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  • 11. [Effect of defatted corn germ flour and rice bran on some chemical, physical and sensory properties of sausages].
    Pacheco-Delahaye E, Vivas Lovera N.
    Acta Cient Venez; 2003 Apr; 54(4):274-83. PubMed ID: 15916182
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  • 12. [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]

  • 13. Chemical composition and starch digestibility of tortillas prepared with non-conventional commercial nixtamalized maize flours.
    Hernández-Salazar M, Agama-Acevedo E, Sáyago-Ayerdi SG, Tovar J, Bello-Pérez LA.
    Int J Food Sci Nutr; 2006 Sep; 57(1-2):143-50. PubMed ID: 16849122
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  • 15. 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 Sep; 59(1):35-44. PubMed ID: 15675150
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  • 17. Production of maize tortillas and cookies from nixtamalized flour enriched with anthocyanins, flavonoids and saponins extracted from black bean (Phaseolus vulgaris) seed coats.
    Chávez-Santoscoy RA, Gutiérrez-Uribe JA, Serna-Saldivar SO, Perez-Carrillo E.
    Food Chem; 2016 Feb 01; 192():90-7. PubMed ID: 26304324
    [Abstract] [Full Text] [Related]

  • 18. Effect of storage time on in vitro digestion rate and resistant starch content of tortillas elaborated from commercial corn masas.
    Agama-Acevedo E, Rendón-Villalobos R, Tovar J, Trejo-Estrada SR, Bello-Pérez LA.
    Arch Latinoam Nutr; 2005 Mar 01; 55(1):86-92. PubMed ID: 16187683
    [Abstract] [Full Text] [Related]

  • 19. Effect of High-Energy Milling on Bioactive Compounds and Antioxidant Capacity in Nixtamalized Creole Corn Flours.
    Amador-Rodríguez KY, Martínez-Bustos F, Silos-Espino H.
    Plant Foods Hum Nutr; 2019 Jun 01; 74(2):241-246. PubMed ID: 31001726
    [Abstract] [Full Text] [Related]

  • 20. Quality Parameters of Masa and Tortillas Produced from Blue Maize (Zea mays sp. mays) Landraces.
    Chimimba J, Pratt R, Cuellar M, Delgado E.
    J Food Sci; 2019 Feb 01; 84(2):213-223. PubMed ID: 30726578
    [Abstract] [Full Text] [Related]

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