Recovery of lysine and tryptophan from fortified nixtamalized cornflour and tortillas

International Journal of Food Science and Technology

Volumn 38, Issue 1, 2003, Pages 73-75

  Waliszewski, Krzysztof N ^a   Estrada, Yokiushirdhilgilmara ^a   Pardio, Violeta ^a  

^a INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

Author keywords

Amino acids; Availability; Enrichment; Maize

Indexed keywords

NIXTAMALIZATION;

AMINO ACIDS; ATMOSPHERIC TEMPERATURE; CROPS; FOOD PRODUCTS; FOOD STORAGE; MOLECULAR WEIGHT;

FOOD PROCESSING;

APOGON BRACHYGRAMMUS; ZEA MAYS;

EID: 0038375073     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2003.00626.x     Document Type: Article

References (6)

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2. Friedman, M. (1996). The impact of the Maillard reaction on the nutritional value of food proteins. In: The Maillard Reaction: Consequences for the Chemical and Life Science (edited by R. Ikan). Pp. 105-126. London: John Wiley & Sons Ltd.
3. Friedman, M. & Cuq, J.-L. (1988). Chemistry, analysis, nutritional value, and toxicology of tryptophan in food. A Review. Journal of Agricultural and Food Chemistry, 36, 1079-1093.
4. Moughan, P.J. & Rutherfurd, S.M. (1996). A new method for determining digestible reactive lysine in foods. Journal of Agricultural and Food Chemistry, 44, 2202-2209.
5. Opienska-Blauth, J., Charezinski, M. & Berbec, H. (1963). A new, rapid method of determining tryptophan. Analytical Biochemistry, 6, 69-76.
6. Waliszewski, K.N., Estrada, Y. & Pardio, V. (2000). Lysine and tryptophan fortification of nixtamalized corn flour. International Journal of Food Science and Technology, 35, 523-527.