Thermal and rheological properties of nixtamalized maize starch

International Journal of Biological Macromolecules

Volumn 40, Issue 1, 2006, Pages 59-63

  Mendez Montealvo, G ^a   Sanchez Rivera M M ^a   Paredes Lopez O ^b   Bello Perez L A ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b DEPARTAMENTO DE INGENIERÍA GENÉTICA   (Mexico)

Author keywords

Nixtamalization; Retrogradation; Starch

Indexed keywords

CALCIUM ION; STARCH;

ARTICLE; CARBOHYDRATE ANALYSIS; CONTROLLED STUDY; ENTHALPY; FLOW KINETICS; FOOD PROCESSING; GEL; GELATINIZATION; HEAT TREATMENT; LOW TEMPERATURE; MAIZE; NONHUMAN; PHASE TRANSITION; RAW FOOD; SAMPLE; STORAGE; TEMPERATURE DEPENDENCE; THERMODYNAMICS; VISCOELASTICITY; VISCOSITY;

ZEA MAYS;

EID: 33751343025     PISSN: 01418130     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2006.05.009     Document Type: Article

References (28)

1. Campus-Baypoli O.N., Rosas-Burgos E.C., Torres-Chávez P.I., Ramirez-Wong B., and Serna-Saldívar S.O. Starch/Stärke 51 (1999) 173-177
2. Arámbula-Villa V.G., Mauricio S.R.A., Figueroa C.J.D., González-Hernández J., and Ordorica F.C.A. J. Food Sci. 64 (1999) 120-124
3. Rooney L.W., and Suhendro E.L. Cereal Foods World 44 (1999) 466-470
4. French A.D. Organization of starch granules. In: Whistle R.L., Paschall E.F., and BeMiller J.N. (Eds). Starch Chemistry and Technology. 2nd ed. (1984), Academic Press, London 183-247
5. Thebaudin J.Y., Lefebvre A.C., and Doublier J.L. Lebensm Wiss u Technol. 31 (1998) 354-360
6. Kim Y.S., Wiesenborn D.P., and Grant L.A. Starch/Stärke 49 (1997) 97-102
7. Jane J., Chen Y.Y., Lee L.F., MacPherson A.E., Wong K.S., Radosavljevic M., and Kasemsuwan T. Cereal Chem. 78 (1999) 629-637
8. Yuan R.C., Thompson D.B., and Boyer C.D. Cereal Chem. 70 (1993) 81-89
9. Ji Y., Seetharaman K., Wong K.M., Pollak L., Duvick S., Jane J., and White P.J. Carbohydr. Polym. 51 (2003) 439-450
10. Doublier J.L. J. Cereal Sci. 5 (1987) 247-262
11. Kaur L., Singh N., and Sodhi N.S. Food. Chem. 79 (2002) 183-192
12. Freitas R.A., Paula R.C., Feitosa J.P.A., Rocha S., and Sierakowski M.R. Carbohydr. Polym. 55 (2004) 3-8
13. Kaur M., Singh N., Sandhu K.S., and Guraya H.S. Food Chem. 85 (2004) 131-140
14. Méndez-Montealvo M.G., Solorza-Feria J., Velázquez del Valle M., Gómez-Montiel N., Paredes-López O., and Bello-Pérez L.A. Agrociencia 39 (2005) 267-274
15. Gómez H.M., Lee J.K., McDonough C.M., Waniska R.D., and Rooney L.W. Cereal Chem. 69 (1992) 275-279
16. Paredes-López O., Bello-Pérez L.A., and López M.G. Food Chem. 50 (1994) 411-418
17. American Association of Cereal Chemists. Approved Methods of the AACC. 10th ed. (2000), The American Association of Cereal Chemists, St. Paul, MN
18. Robles R.R., Murray E.D., and Paredes-López O. Int. J. Food Sci. Technol. 23 (1988) 91-98
19. Mondragon M., Bello-Perez L.A., Agama-Acevedo E., Betancur-Ancona D., and Peña J.L. Starch/Stärke 56 (2004) 248-253
20. Hernández-Lauzardo A.N., Méndez-Montealvo G., Velázquez del Valle M.G., Solorza-Feria J., and Bello-Pérez L.A. Starch/Stärke 56 (2004) 357-363
21. Wang L.Z., and White P.J. Cereal Chem. 71 (1994) 451-458
22. Agama-Acevedo E., Ottenhof M.A., Farhat I.M., Paredes-López O., Ortiz-Cereceres J., and Bello-Pérez L.A. Interciencia 29 (2004) 643-648
23. Biliaderis C.G. Can. J. Physiol. Pharmacol. 69 (1991) 60-78
24. Thebaudin J.Y., Lefebvre A.C., and Doublier J.L. Lebensm Wiss u Technol. 31 (1998) 354-360
25. Mali S., Ferrero C., Redigonda V., Belia A.P., Grossmann M.V.E., and Zaritzky N.E. Lebensm Wiss u Technol. 36 (2003) 475-481
26. Gimeno E., Moraru C.I., and Kokini J.L. Cereal Chem. 81 (2004) 100-107
27. Tecante A. Viscoelasticity. In: Barbosa-Cánovas G.V., Juliano P., and Rao M.A. (Eds). Encyclopedia of Life Support Systems (EOLSS) (2001), Eolss Publishers Cp. Ltd 292-304
28. Ferry J.D. Viscoelastic Properties of Polymers. 3rd ed. (1980), John Wiley & Sons, New York