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STRUCTURAL, THERMAL AND RHEOLOGICAL PROPERTIES OF NIXTAMALIZED MAIZE MASA OBTAINED FROM VARYING THE CONCENTRATION OF CALCIUM HYDROXIDE AND COOKING TIME.
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- Bulgarian Journal of Agricultural Science, 2017, v. 23, n. 4, p. 653
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- Article
Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion.
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- Journal of Chemistry, 2016, p. 1, doi. 10.1155/2016/5491693
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- Article
Viscoelastic properties of tablets from Osborne fractions, pentosans, flour and bread evaluated by creep tests.
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- International Agrophysics, 2017, v. 31, n. 3, p. 307, doi. 10.1515/intag-2016-0062
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- Article
Evaluation of visco-elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 4, p. 1235, doi. 10.1002/jsfa.7855
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- Article
Physicochemical and Nutritional Properties of Different Maize Races on Toasted Tortillas.
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- Cereal Chemistry, 2017, v. 94, n. 3, p. 451, doi. 10.1094/CCHEM-05-16-0138-R
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- Article
Creep Recovery of Wet Gluten and High-Molecular-Weight Glutenin Subunit Composition: Relationship with Viscoelasticity of Dough and Breadmaking Quality of Hard Red Winter Wheat.
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- Cereal Chemistry, 2017, v. 94, n. 2, p. 223, doi. 10.1094/CCHEM-03-16-0049-R
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- Article
Effects of Annealing and Concentration of Calcium Salts on Thermal and Rheological Properties of Maize Starch During an Ecological Nixtamalization Process.
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- Cereal Chemistry, 2015, v. 92, n. 5, p. 475, doi. 10.1094/CCHEM-12-14-0258-R
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- Article
Effect of the Nixtamalization Process on the Dietary Fiber Content, Starch Digestibility, and Antioxidant Capacity of Blue Maize Tortilla.
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- Cereal Chemistry, 2015, v. 92, n. 3, p. 265, doi. 10.1094/CCHEM-06-14-0139-R
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- Article
Resistant Starch Formation in Tortillas from an Ecological Nixtamalization Process.
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- Cereal Chemistry, 2015, v. 92, n. 2, p. 185, doi. 10.1094/CCHEM-08-14-0170-R
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- Article
Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production.
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- Microorganisms, 2023, v. 11, n. 1, p. 109, doi. 10.3390/microorganisms11010109
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- Article
Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 5, p. 1651, doi. 10.1111/ijfs.14040
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- Article
New ecological nixtamalisation process for tortilla production and its impact on the chemical properties of whole corn flour and wastewater effluents.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 3, p. 564, doi. 10.1111/j.1365-2621.2011.02878.x
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- Article
Whole-grain corn tortilla prepared using an ecological nixtamalisation process and its impact on the nutritional value.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 1, p. 23, doi. 10.1111/j.1365-2621.2009.02095.x
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- Article
Synthesis and Characterization of Chitosan Particles Loaded with Antioxidants Extracted from Chia (Salvia hispanica L.) Seeds.
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- International Journal of Analytical Chemistry, 2021, p. 1, doi. 10.1155/2021/5540543
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- Article
Physicochemical and Nutritional Evaluation of Bread Incorporated with Ayocote Bean (Phaseolus coccineus) and Black Bean (Phaseolus vulgaris).
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- Processes, 2021, v. 9, n. 10, p. 1782, doi. 10.3390/pr9101782
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- Article
Chemical composition, physicochemical evaluation and sensory analysis of yogurt added with extract of polyphenolic compounds from Quercus crassifolia oak bark.
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- Functional Foods in Health & Disease, 2022, v. 12, n. 9, p. 502, doi. 10.31989/ffhd.v12i9.951
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- Article
Removal of Aflatoxin B 1 Using Alfalfa Leaves as an Adsorbent Material: A Comparison between Two In Vitro Experimental Models.
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- Toxins, 2023, v. 15, n. 10, p. 604, doi. 10.3390/toxins15100604
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- Article
Humic Acids Preparation, Characterization, and Their Potential Adsorption Capacity for Aflatoxin B 1 in an In Vitro Poultry Digestive Model.
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- Toxins, 2023, v. 15, n. 2, p. 83, doi. 10.3390/toxins15020083
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- Article
EVALUATION OF MICROWAVE HEATING ON THE MECHANICAL PROPERTIES, β-GLUCAN, AND FIBER CONTENT OF BARLEY KERNELS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2022, v. 21, n. 1, p. 91, doi. 10.17306/j.afs.1006
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- Article
Optimization in the extraction of polyphenolic compounds and antioxidant activity from Opuntia ficus‐indica using response surface methodology.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 6, p. 1, doi. 10.1111/jfpp.14485
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- Article
Antioxidant Properties of Polyphenolic Extracts from Quercus Laurina, Quercus Crassifolia, and Quercus Scytophylla Bark.
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- Antioxidants, 2018, v. 7, n. 7, p. 81, doi. 10.3390/antiox7070081
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- Article
Influence of catclaw mimosa (Mimosa monancistra Benth.) on water infiltration and forage production on rangelands with different disturbance degree in the Mexican central highland plateau
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- Técnica Pecuaria en México, 2006, v. 44, n. 1, p. 27
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- Article
Influencia del gatuño (Mimosa monancistra Benth.) en la infiltración de agua y la cantidad de forraje en pastizales con diferente grado de disturbio en el altiplano central mexicano.
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- Técnica Pecuaria en México, 2006, v. 44, n. 1, p. 27
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- Article
Effect of nixtamalization processes on mitigation of acrylamide formation in tortilla chips.
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- Food Science & Biotechnology, 2019, v. 28, n. 4, p. 975, doi. 10.1007/s10068-019-00563-2
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- Article
Situación actual de la calidad microbiológica de las tortillas producidas en las zonas norte y centro de México.
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- Estudios Sociales: Revista de Alimentación Contemporánea y Desarrollo Regional, 2024, v. 34, n. 63, p. 1, doi. 10.24836/es.v34i63.1464
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- Article
Effect of extrusion factors and particle size on starch properties of nixtamalized whole blue corn snacks.
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- Starch / Staerke, 2016, v. 68, n. 11/12, p. 1111, doi. 10.1002/star.201500316
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- Article
Effect of processing procedure on the formation of resistant starch in tamales.
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- Starch / Staerke, 2016, v. 68, n. 11/12, p. 1121, doi. 10.1002/star.201600091
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- Article
Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology.
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- Molecules, 2014, v. 19, n. 12, p. 21066, doi. 10.3390/molecules191221066
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- Article
Nixtamal techniques for different maize races prepared as tortillas and tostadas by women of Chiapas, Mexico.
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- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00116-9
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- Article
Chemical, thermal and structural properties of alkaline‐cooked (nixtamalised) chickpea (Cicer arietinum) flours.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3474, doi. 10.1111/ijfs.14974
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- Article
Evaluation of the nixtamalized cornbread-making process as a method of aflatoxin detoxification.
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- Journal fuer Verbraucherschutz und Lebensmittelsicherheit, 2024, v. 19, n. 1, p. 71, doi. 10.1007/s00003-023-01464-7
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- Article
Physicochemical characteristics of starch from bread wheat ( Triticum aestivum) with 'yellow berry'.
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- Starch / Staerke, 2010, v. 62, n. 10, p. 517, doi. 10.1002/star.200900245
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- Article
Sustainable Process for Tortilla Production Using Ohmic Heating with Minimal Impact on the Nutritional Value, Protein, and Calcium Performance.
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- Foods, 2023, v. 12, n. 18, p. 3327, doi. 10.3390/foods12183327
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- Article
Biophysical, Nutraceutical, and Technofunctional Features of Specialty Cereals: Pigmented Popcorn and Sorghum.
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- Foods, 2023, v. 12, n. 12, p. 2301, doi. 10.3390/foods12122301
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- Article
Multivariate Analysis on the Properties of Intact Cereal Kernels and Their Association with Viscoelasticity at Different Moisture Contents.
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- Foods, 2023, v. 12, n. 4, p. 808, doi. 10.3390/foods12040808
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- Article