Keywords: Nixtamalization; Pericarp hydrolysis; Corn starch; Calcium salts;
مقالات ISI (ترجمه نشده)
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Keywords: Nixtamalization; Gelatinization; Critical points; Starch; Infrared images; Milling; Masa; Nejayote;
Keywords: Sorghum bicolor; Phenolic compounds; Condensed tannins; Antioxidant activity; Nixtamalization;
Keywords: Maize landrace; Nixtamalization; Lime cooking extrusion; Carotenoids
Keywords: Corn; Protein; Prolamin; Tortilla; Solubility; Nixtamalization; Extrusion
Keywords: Nixtamalization; Dough; Nejayote; Textural; Viscoelastic;
Keywords: Tortilla; Nixtamalization; Starch digestibility; Dietary fiber; Chemical composition
Keywords: Acrylamide mitigation; Nixtamalization; Tortilla chips; Calcium hydroxide
Keywords: Arabinoxylo-oligosaccharides; Autohydrolysis; Antioxidants; Nixtamalization;
Keywords: Basketmaker II; Preceramic; Maize; Nixtamalization; Stone boiling; Experimental archaeology;
Changes on the phytochemicals profile of instant corn flours obtained by traditional nixtamalization and ohmic heating process
Keywords: Zea mays L.; Nixtamalization; Ohmic heating; Bioactive compounds; Phytochemical profile;
Effect of traditional nixtamalization on anthocyanin content and profile in Mexican blue maize (Zea mays L.) landraces
Keywords: Anthocyanin; Nixtamalization; Blue maize and tortilla
Effects of CaCO3 treatment on the morphology, crystallinity, rheology and hydrolysis of gelatinized maize starch dispersions
Keywords: Nixtamalization; Calcium carbonate; Rheology; Crystallinity; Chemical mechanisms;
The mass transport phenomenon through pericarp during the nixtamalization process
Keywords: Diffusion; Calcium; Mass transfer; Nixtamalization; Pericarp; Photoacoustic cell;
An empirical test of shell tempering as an alkaline agent in the nixtamalization process
Keywords: Maize; Nixtamalization; Shell tempering; Mississippian; Experimental archaeology;
Maize races on functional and nutritional quality of tejate: A maize-cacao beverage
Keywords: Glycemic index; Maize-cacao beverage; Nixtamalization; Resistant starch; Tejate;
Isolation and characterization of the microflora of nixtamalized corn masa
Keywords: Microflora; Masa; Corn; Nixtamalization; Lactic acid bacteria
Determination of the structural changes by FT-IR, Raman, and CP/MAS 13C NMR spectroscopy on retrograded starch of maize tortillas
Keywords: SM; starch of maize; SFT; starch of fresh tortilla; SST; starch of stored tortilla; RS, RS3; resistant starch; RSFTS; RS3 of fresh tortilla starch; RSSTS; RS3 of stored tortilla starch; Nixtamalization; Retrograded starch; Spectroscopic methods;
Constant pressure filtration of lime water (nejayote) used to cook kernels in maize processing
Keywords: Nejayote; Cake; Percolation; Lime-cooking water; Nixtamalization;
Kinetics of water diffusion in corn grain during the alkaline cooking at different temperatures and calcium hydroxide concentration
Keywords: Nixtamalization; Hydration and hydration rate; Mathematical model; Michaelis–Menten; Peleg
Phenolic content and antioxidant activity of tortillas produced from pigmented maize processed by conventional nixtamalization or extrusion cooking
Keywords: Extrusion cooking; Nixtamalization; Phytochemical; Pigmented maize; TortillasDW, dry matter; ORAC, oxygen radical absorbance capacity; TNF, tortillas nixtamalized flours; TEF, tortillas of extruded flours; TFA, total ferulic acid
Mechanism of calcium uptake in corn kernels during the traditional nixtamalization process: Diffusion, accumulation and percolation
Keywords: Percolation; Accumulation; Diffusion; Corn; Nixtamalization
Changes in mass transfer, thermal and physicochemical properties during nixtamalization of corn with and without agitation at different temperatures
Keywords: Nixtamalization; Corn; Agitation; Diffusion coefficients; Calcium hydroxide
Effects of polymerization changes in maize proteins during nixtamalization on the thermal and viscoelastic properties of masa in model systems
Keywords: Nixtamalization; Model systems; Cooking zein; Starch-protein interactions
Alkaline cooking and stable isotope tissue-diet spacing in swine: archaeological implications
Keywords: Maize; Nixtamalization; Stable isotopes; Paleodiet; Collagen; Apatite; Diet reconstruction; Carbon; Oxygen; Pig; Sus domesticus; Cooking; Enamel; Bone
Changes on the structure, consistency, physicochemical and viscoelastic properties of corn (Zea mays sp.) under different nixtamalization conditions
Keywords: Nixtamalization; Structure; Physicochemical properties; Rheology; Zea mays
Effect of nixtamalization on morphological and rheological characteristics of maize starch
Keywords: Nixtamalization; Maize starch; Image analysis; Viscosity; Dynamic rheologyCa(OH)2, calcium hydroxide; G′, storage modulus; G″, loss modulus; k, consistency index; n, flow behavior index; NS, nixtamalized maize starch; S, raw maize starch
Fumonisin concentrations and in vivo toxicity of nixtamalized Fusarium verticillioides culture material: Evidence for fumonisin–matrix interactions
Keywords: Fumonisin; Fusarium verticillioides; Nixtamalization; Toxicity; Bioavailability
Physical properties and carotenoid content of maize kernels and its nixtamalized snacks
Keywords: Maize; Nixtamalization; Carotenoids
Water and calcium uptake by corn kernel during alkaline treatment with different temperature profiles
Keywords: Alkaline treatment; Nixtamalization; Kinetics; Diffusion; Reaction; Loss of material; Acceleration
Thermal and rheological properties of nixtamalized maize starch
Keywords: Starch; Retrogradation; Nixtamalization
Stability of anthocyanins of blue maize (Zea mays L.) after nixtamalization of seperated pericarp-germ tip cap and endosperm fractions
Keywords: Maize; Anthocyanins; Cyanidin; Nixtamalization; Calcium hydroxideA, maize fractionated and cooked with 1.5 (% w/w) Ca(OH)2; ANOVA, analysis of variance; B, maize fractionated and cooked with 1.0 (% w/w) Ca(OH)2; C, maize fractionated and cooked with 0.5 (
Viscoelastic behavior of nixtamalized maize starch gels
Keywords: Nixtamalization; Maize starch; Amylose–lipid complexes; Rheological properties; Scanning electron microscopy
On the nature of the Ca binding to the hull of nixtamalized corn grains
Keywords: Tortilla; Corn hull; Nixtamalization; Hemicelluloses; Infrared; 13C CP/MAS NMR;
Tortillas of blue maize (Zea mays L.) prepared by a fractionated process of nixtamalization: analysis using response surface methodology
Keywords: Blue maize; Calcium hydroxide; Nixtamalization; Tortilla;