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Journal Abstract Search

340 related items for PubMed ID: 3842057

  • 1. Industrial corn flour enrichment with whole amaranth flour and milling fractions in corn-based products.
    Sánchez-Marroquín A, Maya S.
    Arch Latinoam Nutr; 1985 Sep; 35(3):518-35. PubMed ID: 3842057
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  • 2. [Enrichment of precooked white corn flour (Zea mays) with amaranth seed flour (Amaranthus sp.)].
    Pacheco de Delahaye E, Portillo M.
    Arch Latinoam Nutr; 1990 Sep; 40(3):360-8. PubMed ID: 2134139
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  • 4. [Chemical and nutritional characterization of amaranthus (Amaranthus cruentus)].
    Yánez E, Zacarías I, Granger D, Vásquez M, Estévez AM.
    Arch Latinoam Nutr; 1994 Mar; 44(1):57-62. PubMed ID: 7717808
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  • 8. [The oil, fatty acid and squalene content of varieties of raw and processed amaranth grain].
    Rodas B, Bressani R.
    Arch Latinoam Nutr; 2009 Mar; 59(1):82-7. PubMed ID: 19480349
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  • 9. Iron, zinc and calcium dialyzability from extruded product based on whole grain amaranth (Amaranthus caudatus and Amaranthus cruentus) and amaranth/Zea mays blends.
    Galan MG, Drago SR, Armada M, José RG.
    Int J Food Sci Nutr; 2013 Jun; 64(4):502-7. PubMed ID: 23256750
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  • 10. Evaluation of the nutritional quality of the grain protein of new amaranths varieties.
    Aguilar EG, Albarracín Gde J, Uñates MA, Piola HD, Camiña JM, Escudero NL.
    Plant Foods Hum Nutr; 2015 Mar; 70(1):21-6. PubMed ID: 25501792
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  • 11. The effects of alkali-cooking of corn and supplementation with amaranth seed on its deficiencies in lysine and tryptophan.
    Tovar LR, Carpenter KJ.
    Arch Latinoam Nutr; 1982 Dec; 32(4):961-72. PubMed ID: 6821148
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  • 12. [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; 46(4):315-9. PubMed ID: 9429614
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  • 13. 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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  • 14. [Amaranth flour: characteristics, comparative analysis, application possibilities].
    Zharkov IM, Miroshnichenko LA, Zviagin AA, Bavykina IA.
    Vopr Pitan; 2014 Sep; 83(1):67-73. PubMed ID: 25059059
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  • 15. [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
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  • 16. [Soy and corn flour precooked with microwaves and its use in the preparation of arepas].
    Fernández JJ, Guerra MJ, Racca E.
    Arch Latinoam Nutr; 1991 Sep; 41(3):409-20. PubMed ID: 1824518
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  • 17. Mitigating effect of amaranth (Amarantus hypochondriacus) protein on acrylamide formation in foods.
    Salazar R, Arámbula-Villa G, Vázquez-Landaverde PA, Hidalgo FJ, Zamora R.
    Food Chem; 2012 Dec 15; 135(4):2293-8. PubMed ID: 22980804
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  • 18. Comparison of the chemical composition and nutritional value of Amaranthus cruentus flour and its protein concentrate.
    Escudero NL, de Arellano ML, Luco JM, Giménez MS, Mucciarelli SI.
    Plant Foods Hum Nutr; 2004 Dec 15; 59(1):15-21. PubMed ID: 15675147
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  • 19. [Chemical characteristics and uses of instant corn flour II].
    Martínez F, el-Dahs AA.
    Arch Latinoam Nutr; 1993 Dec 15; 43(4):316-20. PubMed ID: 7872834
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  • 20. [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 15; 57(3):278-86. PubMed ID: 18271407
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