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Journal Abstract Search

146 related items for PubMed ID: 24627046

  • 1. Changes in the solubility of corn proteins through interaction with the arabinoxylans in extruded nixtamalized corn flour treated with xylanase.
    Moreno-Rivas SC, Medina-Rodríguez CL, Torres-Chávez PI, Ramírez-Wong B, Platt-Lucero LC.
    Plant Foods Hum Nutr; 2014 Jun; 69(2):148-54. PubMed ID: 24627046
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. 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]

  • 4. Physicochemical, thermal, and rheological properties of nixtamalized blue-corn flours and masas added with huitlacoche (Ustilago maydis) paste.
    Amador-Rodríguez KY, Pérez-Cabrera LE, Guevara-Lara F, Chávez-Vela NA, Posadas-Del Río FA, Silos-Espino H, Martínez-Bustos F.
    Food Chem; 2019 Apr 25; 278():601-608. PubMed ID: 30583418
    [Abstract] [Full Text] [Related]

  • 5. 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 Apr 25; 59(2):51-4. PubMed ID: 15678751
    [Abstract] [Full Text] [Related]

  • 6. 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 25; 74(2):241-246. PubMed ID: 31001726
    [Abstract] [Full Text] [Related]

  • 7. Physico-chemical, thermal, and rheological properties of nixtamalized creole corn flours produced by high-energy milling.
    Amador-Rodríguez KY, Silos-Espino H, Valera-Montero LL, Perales-Segovia C, Flores-Benítez S, Martínez-Bustos F.
    Food Chem; 2019 Jun 15; 283():481-488. PubMed ID: 30722902
    [Abstract] [Full Text] [Related]

  • 8. Physicochemical properties of nixtamalized corn flours with and without germ.
    Vega Rojas LJ, Rojas Molina I, Gutiérrez Cortez E, Rincón Londoño N, Acosta Osorio AA, Del Real López A, Rodríguez García ME.
    Food Chem; 2017 Apr 01; 220():490-497. PubMed ID: 27855929
    [Abstract] [Full Text] [Related]

  • 9. Processing maize flour and corn meal food products.
    Gwirtz JA, Garcia-Casal MN.
    Ann N Y Acad Sci; 2014 Apr 01; 1312(1):66-75. PubMed ID: 24329576
    [Abstract] [Full Text] [Related]

  • 10. [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 01; 51(2):187-94. PubMed ID: 11678051
    [Abstract] [Full Text] [Related]

  • 11. Influence of twin-screw extrusion on soluble arabinoxylans and corn fiber gum from corn fiber.
    Singkhornart S, Lee SG, Ryu GH.
    J Sci Food Agric; 2013 Sep 01; 93(12):3046-54. PubMed ID: 23526265
    [Abstract] [Full Text] [Related]

  • 12. [Effect of the sorghum extraction process on the color of the flour and tortillas made from mixtures with lime-treated cornmeal].
    Martínez F, Ciacco CF, Salinas Y.
    Arch Latinoam Nutr; 1992 Jun 01; 42(2):155-60. PubMed ID: 1341855
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 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. Enzymatic solubilization of arabinoxylans from isolated rye pentosans and rye flour by different endo-xylanases and other hydrolyzing enzymes. Effect of a fungal caccase on the flour extracts oxidative gelation.
    Figueroa-Espinoza MC, Poulsen C, Borch Søe J, Zargahi MR, Rouau X.
    J Agric Food Chem; 2002 Oct 23; 50(22):6473-84. PubMed ID: 12381136
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase.
    Hemalatha MS, Bhagwat SG, Salimath PV, Prasada Rao UJ.
    J Sci Food Agric; 2012 Mar 15; 92(4):764-71. PubMed ID: 21953440
    [Abstract] [Full Text] [Related]

  • 18. Rye flour enriched with arabinoxylans in rye bread making.
    Buksa K, Nowotna A, Ziobro R, Gambuś H.
    Food Sci Technol Int; 2015 Jan 15; 21(1):45-54. PubMed ID: 24082006
    [Abstract] [Full Text] [Related]

  • 19. Twin-screw extrusion of vitamin D3/iron-blend granules in corn and lentil composite flours: Stability, microstructure, and interaction of vitamin D3 with human osteoblast cells.
    Ahmed J, Giri BR, Reza MA, Qasim SSB, Thomas L, Al-Attar H, Maniruzzaman M.
    J Food Sci; 2024 Jan 15; 89(1):435-449. PubMed ID: 38018266
    [Abstract] [Full Text] [Related]

  • 20. 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 Jan 15; 57(1-2):143-50. PubMed ID: 16849122
    [Abstract] [Full Text] [Related]

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