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Journal Abstract Search


175 related items for PubMed ID: 16187683

  • 1. 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; 55(1):86-92. PubMed ID: 16187683
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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 Feb; 57(1-2):143-50. PubMed ID: 16849122
    [Abstract] [Full Text] [Related]

  • 4. In vitro starch digestibility and predicted glycemic index of corn tortilla, black beans, and tortilla-bean mixture: effect of cold storage.
    Sáyago-Ayerdi SG, Tovar J, Osorio-Díaz P, Paredes-López O, Bello-Pérez LA.
    J Agric Food Chem; 2005 Feb 23; 53(4):1281-5. PubMed ID: 15713053
    [Abstract] [Full Text] [Related]

  • 5. [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 23; 51(2):187-94. PubMed ID: 11678051
    [Abstract] [Full Text] [Related]

  • 6. 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 23; 26(3):266-72. PubMed ID: 16222917
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. [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 01; 46(4):315-9. PubMed ID: 9429614
    [Abstract] [Full Text] [Related]

  • 9. Canola oil/candelilla wax oleogel improves texture, retards staling and reduces in vitro starch digestibility of maize tortillas.
    Vernon-Carter EJ, Alvarez-Ramirez J, Meraz M, Bello-Perez LA, Garcia-Diaz S.
    J Sci Food Agric; 2020 Feb 01; 100(3):1238-1245. PubMed ID: 31696519
    [Abstract] [Full Text] [Related]

  • 10. [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 01; 51(3):293-302. PubMed ID: 11791483
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. In vitro analyses of resistant starch in retrograded waxy and normal corn starches.
    Zhou X, Chung HJ, Kim JY, Lim ST.
    Int J Biol Macromol; 2013 Apr 01; 55():113-7. PubMed ID: 23291029
    [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
    [Abstract] [Full Text] [Related]

  • 14. [Effect of extrusion on protein and starch bioavailability in corn and lima bean flour blends].
    Pérez-Navarrete C, Betancur-Ancona D, Casotto M, Carmona A, Tovar J.
    Arch Latinoam Nutr; 2007 Sep 01; 57(3):278-86. PubMed ID: 18271407
    [Abstract] [Full Text] [Related]

  • 15. [Effect of the prolamins in maize (Zea mays L.) grain on tortilla texture].
    Sánchez FC, Salinas MY, Vázquez CM, Velázquez CG, Aguilar GN.
    Arch Latinoam Nutr; 2007 Sep 01; 57(3):295-301. PubMed ID: 18271409
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. Physicochemical Properties and Resistant Starch Content of Corn Tortilla Flours Refrigerated at Different Storage Times.
    Rojas-Molina I, Mendoza-Avila M, Cornejo-Villegas MLÁ, Real-López AD, Rivera-Muñoz E, Rodríguez-García M, Gutiérrez-Cortez E.
    Foods; 2020 Apr 09; 9(4):. PubMed ID: 32283809
    [Abstract] [Full Text] [Related]

  • 18. Chemical composition and starch digestibility in flours from Polish processed legume seeds.
    Piecyk M, Wołosiak R, Drużynska B, Worobiej E.
    Food Chem; 2012 Dec 01; 135(3):1057-64. PubMed ID: 22953824
    [Abstract] [Full Text] [Related]

  • 19. Nutritional value of broad bean seeds. Part 3: Changes of dietary fibre and starch in the production of commercial flours.
    Giczewska A, Borowska J.
    Nahrung; 2004 Apr 01; 48(2):116-22. PubMed ID: 15146968
    [Abstract] [Full Text] [Related]

  • 20. Composition, digestibility and application in breadmaking of banana flour.
    Juarez-Garcia E, Agama-Acevedo E, Sáyago-Ayerdi SG, Rodríguez-Ambriz SL, Bello-Pérez LA.
    Plant Foods Hum Nutr; 2006 Sep 01; 61(3):131-7. PubMed ID: 17048100
    [Abstract] [Full Text] [Related]


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