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Journal Abstract Search

488 related items for PubMed ID: 26059113

  • 1. 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]

  • 2. [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]

  • 3. 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]

  • 4. [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; 42(2):155-60. PubMed ID: 1341855
    [Abstract] [Full Text] [Related]

  • 5. [Application of dielectric cooking in the elaboration of instant maize flour for the preparation of corn and tortilla chips].
    Gaytán Martínez M, Martínez-Bustos F, Morales Sánchez E.
    Arch Latinoam Nutr; 2000 Dec; 50(4):366-73. PubMed ID: 11464668
    [Abstract] [Full Text] [Related]

  • 6. 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; 84(2):213-223. PubMed ID: 30726578
    [Abstract] [Full Text] [Related]

  • 7. 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; 74(2):241-246. PubMed ID: 31001726
    [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 Jun; 59(1):35-44. PubMed ID: 15675150
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. [Effect of addition of instant corn flour on rheological characteristics of wheat flour and breadmaking III].
    Martínez F, el-Dahs AA.
    Arch Latinoam Nutr; 1993 Dec 01; 43(4):321-6. PubMed ID: 7872835
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. [Chemical changes in sorghum during the extrusion and tortilla preparation process].
    Martínez F, Ciacco CF.
    Arch Latinoam Nutr; 1992 Mar 21; 42(1):52-8. PubMed ID: 1308646
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  • 14. 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 Mar 21; 57(1-2):143-50. PubMed ID: 16849122
    [Abstract] [Full Text] [Related]

  • 15. Effect of lime and wood ash on the nixtamalization of maize and tortilla chemical and nutritional characteristics.
    Pappa MR, de Palomo PP, Bressani R.
    Plant Foods Hum Nutr; 2010 Jun 21; 65(2):130-5. PubMed ID: 20369297
    [Abstract] [Full Text] [Related]

  • 16. A novel, simple, economic and effective method for retarding maize tortilla staling.
    Alvarez-Ramirez J, Garcia-Diaz S, Vernon-Carter EJ, Bello-Perez LA.
    J Sci Food Agric; 2018 Sep 21; 98(12):4403-4410. PubMed ID: 29435988
    [Abstract] [Full Text] [Related]

  • 17. Effect of Calcium Salts Concentration on the Viscoelastic Properties of Sintered Tablets from Flours and Tortillas Evaluated by Stress-Relaxation Tests.
    Ponce-García N, Santiago-Ramos D, Figueroa-Cárdenas JD, Véles-Medina JJ, Escalante-Aburto A.
    J Food Sci; 2019 Dec 21; 84(12):3653-3663. PubMed ID: 31750939
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  • 20. 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]

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