Zobrazeno 1 - 10
of 899
pro vyhledávání: '"nixtamalization"'
Autor:
Shamsedin Mahdi Hassan, Sirawdink Fikreyesus Forsido, Yetenayet Bekele Tola, Adugna Mosissa Bikila
Publikováno v:
Applied Food Research, Vol 4, Iss 1, Pp 100383- (2024)
Quality protein maize (QPM) blended with soybean flour in developing countries calls for investigations of new adoptable maize-based food varieties to tackle malnutrition. This study aimed to optimize the formulation of nixtamalized QPM (NQPM) tortil
Externí odkaz:
https://doaj.org/article/d5530d020232408da2e6ea97c02b1dd0
Publikováno v:
Fermentation, Vol 10, Iss 4, p 219 (2024)
Nejayote, the wastewater from the nixtamalization of maize, is difficult to biodegrade due to its abundant calcium content; low levels of nitrogen, phosphorus, and easily assimilable sugars; elevated pH; and high chemical oxygen demand (COD). The aim
Externí odkaz:
https://doaj.org/article/7d76cc2ca1264cb8986de5334d6930ae
Akademický článek
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Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
Poor energy and nutrient-dense complementary food for infants have resulted in malnutrition and poor growth. Some processes are known to improve the nutritional value while reducing the antinutrient factors in food formulations. Maize-soybean-based c
Externí odkaz:
https://doaj.org/article/49cb93bdda0f4af790d699c9e1a93404
Autor:
Aurea K. Ramírez-Jiménez, Rubén Cota-López, Eduardo Morales-Sánchez, Marcela Gaytán-Martínez, Héctor Eduardo Martinez-Flores, María de la Luz Reyes-Vega, Juan de Dios Figueroa-Cárdenas
Publikováno v:
Foods, Vol 12, Iss 18, p 3327 (2023)
The nixtamalization process used for tortilla production entails extended processing time and generates pollutant effluents. Ohmic heating (OH) is an emerging technology that uses an alternating electric current for rapid and uniform food heating and
Externí odkaz:
https://doaj.org/article/714536a07baf4144b7ab4097f36eb200
Autor:
Elsa Díaz-Montes, Roberto Castro-Muñoz
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 1-10 (2022)
Nejayote is recognized as the main by-product resulting from the nixtamalization process of maize kernels, which is categorized as an alkaline residue with a chemical composition based on carbohydrates (37.8–55.7%), fiber (22.8–25.5%), protein (4
Externí odkaz:
https://doaj.org/article/2c22a730faf74fd5a9e4da4a81a2172d
Autor:
Gabriela Palacios-Pola, Hugo Perales, Erin I. J. Estrada Lugo, Juan de Dios Figueroa-Cárdenas
Publikováno v:
Journal of Ethnic Foods, Vol 9, Iss 1, Pp 1-10 (2022)
Abstract Nixtamalization, which means cooking maize in alkaline water, is the central technique for the culinary use of maize in Mexico and Central America. Without this procedure, relying on maize as the basic starch staple is inadequate because of
Externí odkaz:
https://doaj.org/article/68dcea926ff2471a8aa960701d4d3325
Autor:
Carlos M. Enríquez-Castro, Benjamín Ramírez-Wong, Brenda L. Contreras-Jiménez, Armando Quintero-Ramos, Juan de Dios Figueroa-Cárdenas, Francisco Vázquez-Lara
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100198- (2022)
Nixtamalized products are very appreciated in México and the world; however, the traditional nixtamalization process (TNP) is highly polluting. Extrusion nixtamalization process (ENP) is an alternative method; however, much research reported high st
Externí odkaz:
https://doaj.org/article/3f8ddf7daa0140d9ae3a883cd785d8e7
Publikováno v:
Case Studies in Thermal Engineering, Vol 39, Iss , Pp 102384- (2022)
The objective of this study was to fabricate a solar oven for nixtamalization of maize endemic to Michoacán, Mexico, and then evaluate its performance. Based on the geometry of compound parabolic concentrators. this model oven is innovative in both
Externí odkaz:
https://doaj.org/article/a6e1e63124f1494ba67d78580c59d518
Akademický článek
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K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.