Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Jorge Rangel-Hernández"'
Autor:
Elisa Domínguez-Hernández, Jorge Rangel-Hernández, Eduardo Morales-Sánchez, Marcela Gaytán-Martínez
Publikováno v:
Biology and Life Sciences Forum, Vol 20, Iss 1, p 7 (2022)
This study investigated the changes in the physicochemical properties of maize starch on nixtamalized flours produced with ohmic heating (OH). Samples were prepared using the following OH process variables and levels: cooking temperature (85 and 90
Externí odkaz:
https://doaj.org/article/af3d7f13f1094eadb514d77e5fea5f5c
Autor:
Aurea K. Ramírez-Jiménez, Eduardo Morales-Sánchez, Marcela Gaytán-Martínez, Jorge Rangel-Hernández, Guadalupe Loarca-Piña
Publikováno v:
Food Chemistry. 276:57-62
We studied the changes in the phytochemicals profile of two instant corn flours produced by different process: traditional nixtamalization process (TN) and by ohmic heating process (OH). The highest total phenolics content was found in the OH flours
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1672ec1af35cd03e4bb98f1525a91583
https://doi.org/10.1016/j.foodchem.2018.09.166
https://doi.org/10.1016/j.foodchem.2018.09.166