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Journal Abstract Search

184 related items for PubMed ID: 9429614

  • 1. [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
    [Abstract] [Full Text] [Related]

  • 2. [Chemical characteristics and uses of instant corn flour II].
    Martínez F, el-Dahs AA.
    Arch Latinoam Nutr; 1993 Dec; 43(4):316-20. PubMed ID: 7872834
    [Abstract] [Full Text] [Related]

  • 3. [Chemical changes in sorghum during the extrusion and tortilla preparation process].
    Martínez F, Ciacco CF.
    Arch Latinoam Nutr; 1992 Mar; 42(1):52-8. PubMed ID: 1308646
    [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. [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; 51(3):293-302. PubMed ID: 11791483
    [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; 26(3):266-72. PubMed ID: 16222917
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. 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]

  • 9. 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 09; 35(3):518-35. PubMed ID: 3842057
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. Total fumonisins are reduced in tortillas using the traditional nixtamalization method of mayan communities.
    Palencia E, Torres O, Hagler W, Meredith FI, Williams LD, Riley RT.
    J Nutr; 2003 Oct 21; 133(10):3200-3. PubMed ID: 14519811
    [Abstract] [Full Text] [Related]

  • 12. 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 21; 55(1):86-92. PubMed ID: 16187683
    [Abstract] [Full Text] [Related]

  • 13. Calcium absorption from corn tortilla is relatively high and is dependent upon calcium content and liming in Mexican women.
    Rosado JL, Díaz M, Rosas A, Griffit I, García OP.
    J Nutr; 2005 Nov 21; 135(11):2578-81. PubMed ID: 16251614
    [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 21; 57(3):278-86. PubMed ID: 18271407
    [Abstract] [Full Text] [Related]

  • 15. [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 21; 51(2):187-94. PubMed ID: 11678051
    [Abstract] [Full Text] [Related]

  • 16. 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 21; 48(1):38-42. PubMed ID: 15053349
    [Abstract] [Full Text] [Related]

  • 17. 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 21; 57(1-2):143-50. PubMed ID: 16849122
    [Abstract] [Full Text] [Related]

  • 18. 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 Feb 21; 59(2):51-4. PubMed ID: 15678751
    [Abstract] [Full Text] [Related]

  • 19. Nutraceutical properties of flour and tortillas made with an ecological nixtamalization process.
    Méndez LIR, Cárdenas JDF, Gómez MR, Lagunas LLM.
    J Food Sci; 2013 Oct 21; 78(10):C1529-C1534. PubMed ID: 24024754
    [Abstract] [Full Text] [Related]

  • 20. Comparison of nixtamalization and extrusion processes for a reduction in aflatoxin content.
    Elias-Orozco R, Castellanos-Nava A, Gaytán-Martínez M, Figueroa-Cárdenas JD, Loarca-Piña G.
    Food Addit Contam; 2002 Sep 21; 19(9):878-85. PubMed ID: 12396399
    [Abstract] [Full Text] [Related]

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