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Journal Abstract Search

235 related items for PubMed ID: 32567692

  • 1. 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]

  • 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. 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]

  • 4. Obtaining ready-to-eat blue corn expanded snacks with anthocyanins using an extrusion process and response surface methodology.
    Escalante-Aburto A, Ramírez-Wong B, Torres-Chávez PI, López-Cervantes J, Figueroa-Cárdenas Jde D, Barrón-Hoyos JM, Morales-Rosas I, Ponce-García N, Gutiérrez-Dorado R.
    Molecules; 2014 Dec 15; 19(12):21066-84. PubMed ID: 25517344
    [Abstract] [Full Text] [Related]

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

  • 6. [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 15; 51(2):187-94. PubMed ID: 11678051
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. 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 01; 69(2):148-54. PubMed ID: 24627046
    [Abstract] [Full Text] [Related]

  • 9. 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 01; 84(12):3653-3663. PubMed ID: 31750939
    [Abstract] [Full Text] [Related]

  • 10. [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]

  • 11. 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 Jun 01; 59(2):51-4. PubMed ID: 15678751
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. 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 25; 84(2):213-223. PubMed ID: 30726578
    [Abstract] [Full Text] [Related]

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  • 15. Effect of extrusion processing on techno-functional, textural and bioactive properties of whole-grain corn flour-based breakfast cereals sweetened with honey.
    Bobade H, Singh A, Sharma S, Gupta A, Singh B.
    J Texture Stud; 2022 Sep 25; 53(5):672-683. PubMed ID: 35722898
    [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 25; 98(12):4403-4410. PubMed ID: 29435988
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  • 19. The Properties and Tortilla Making of Corn Flour from Enzymatic Wet-Milling.
    Liu J, Yuan T, Wang R, Liu Y, Fang G.
    Molecules; 2019 Jun 06; 24(11):. PubMed ID: 31174262
    [Abstract] [Full Text] [Related]

  • 20. The Effect of Nixtamalization Extrusion Process and Tortillas Making on the Stability of Anthocyanins from Blue Corn through the Kinetic and Thermodynamic Parameters.
    Menchaca-Armenta M, Frutos MJ, Ramírez-Wong B, Quintero-Ramos A, Torres-Chávez PI, Valero-Cases E, Muelas-Domingo R, Ledesma-Osuna AI, Campas-Baypoli ON.
    Plant Foods Hum Nutr; 2021 Sep 06; 76(3):334-339. PubMed ID: 34291371
    [Abstract] [Full Text] [Related]

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