Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Lilia Irene Rodríguez-Méndez"'
Autor:
Lilia Irene Rodríguez-Méndez, Luis Gerardo Barriada-Bernal, Lilia Leticia Méndez-Lagunas, Marlene Cruz-Gracida
Publikováno v:
J Food Sci Technol
Varieties of blue maize are used to produce tortillas. The Bolita genotype is frequently underused, despite its rich content of bioactive compounds. The composition of derived products is influenced by maize processing. The impact of processing on th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e955d728876a88b4ae131ffe6f0b0dbc
https://doi.org/10.1007/s13197-020-04505-3
https://doi.org/10.1007/s13197-020-04505-3
Autor:
Lilia Irene Rodríguez Méndez, Lilia Leticia Méndez Lagunas, Juan de Dios Figueroa Cárdenas, Minerva Ramos Gómez
Publikováno v:
Journal of Food Science. 78:C1529-C1534
The traditional nixtamalization (TN) process, used for obtaining maize-based products, negatively affects bioactive compounds because of its highly alkaline pH. Recently, an ecological nixtamalization (EN) process has been developed that retains the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9cb5804c5a7b2ac00b7565ea9ec72d8c
https://doi.org/10.1111/1750-3841.12241
https://doi.org/10.1111/1750-3841.12241
Autor:
Lilia Irene Rodríguez, Méndez, Juan de Dios Figueroa, Cárdenas, Minerva Ramos, Gómez, Lilia Leticia Méndez, Lagunas
Publikováno v:
Journal of food science. 78(10)
The traditional nixtamalization (TN) process, used for obtaining maize-based products, negatively affects bioactive compounds because of its highly alkaline pH. Recently, an ecological nixtamalization (EN) process has been developed that retains the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::08bc4e2d9aa83ef228a858c6db7da0a2
https://pubmed.ncbi.nlm.nih.gov/24024754
https://pubmed.ncbi.nlm.nih.gov/24024754