Study of calcium ion diffusion in nixtamalized Quality Protein Maize as a function of cooking temperature

Cereal Chemistry

Volumn 84, Issue 2, 2007, Pages 186-194

  Gutierrez, E ^a,b,c   Rojas Molina, I ^a,c   Pons Hernandez, J L ^d   Guzman, H ^d   Aguas Angel, B ^b   Arenas, J ^c   Fernandez, P ^e   Palacios Fonseca, A ^c   Herrera, G ^a   Rodriguez M E ^e  

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^b UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

^c UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

^d INSTITUTO NACIONAL DE INVESTIGACIONES FORESTALES   (Mexico)

^e CENTRO DE FÍSICA APLICADA Y TECNOLOGÍA AVANZADA   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

ABSORPTION SPECTROSCOPY; ATOMIC ABSORPTION SPECTROMETRY; DIFFUSION; IONS; LIME; PROTEINS; ULTRAVIOLET SPECTROSCOPY;

CALCIUM CONTENT; CALCIUM IONS; COOKING TEMPERATURES; CORN KERNELS; EFFECTS OF TEMPERATURE; IONS DIFFUSION; LIME CONCENTRATION; NIXTAMALIZATION; PHYSICO-CHEMICALS; QUALITY PROTEIN MAIZES;

CALCIUM;

ZEA MAYS;

EID: 34247375142     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-84-2-0186     Document Type: Article

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