Effect of Processing Conditions on Phytic Acid, Calcium, Iron, and Zinc Contents of Lime-Cooked Maize

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 5, 2004, Pages 1157-1162

  Bressani, Ricardo ^a   Turcios, Juan Carlos ^a   Colmenares De Ruiz, Ana Silvia ^a   De Palomo, Patricia Palocios ^a  

^a UNIVERSIDAD DEL VALLE DE GUATEMALA   (Guatemala)

Author keywords

Calcium; Endosperm; Germ; Iron; Lime cooking; Maize; Phytic acid; Processing variables; Whole grain; Zinc

Indexed keywords

CALCIUM; CALCIUM OXIDE; IRON; PHYTIC ACID; ZINC;

ARTICLE; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); COOKING; ENDOSPERM; FOOD PROCESSING; GRAIN; GRINDING; MAIZE; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; TEMPERATURE;

ZEA MAYS;

EID: 1542286964     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030636k     Document Type: Article

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