Study of structural and thermal changes in endosperm of quality protein maize during traditional nixtamalization process

Cereal Chemistry

Volumn 84, Issue 4, 2007, Pages 304-312

  Rojas Molina, Isela ^a,b   Gutierrez Cortez, Elsa ^b,c   Palacios Fonseca, Alin ^a,d,e   Baños, Leticia ^f   Pons Hernandez, J L ^g   Guzman Maldonado S H ^g   Pineda Gomez, P ^h   Rodriguez M E ^a  

^a Universidad Nacional Autonoma de Mexico Facultad de Quimica   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^c UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

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

^e Celaya ^*  (Mexico)

^f INSTITUTO DE INVESTIGACIONES EN MATERIALES   (Mexico)

^g INSTITUTO NACIONAL DE INVESTIGACIONES FORESTALES   (Mexico)

^h UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLOPECTINS; DIFFRACTION PATTERNS; GELATION; HYDRATED LIME; INTERFEROMETRY; PROTEINS; SCANNING ELECTRON MICROSCOPY; X RAY DIFFRACTION;

ALKALINE COOKING; DIFFERENT SHAPES; GELATINISATION; INTERNAL LAYERS; NIXTAMALIZATION; QUALITY PROTEIN MAIZES; SCANNING ELECTRON MICROSCOPY IMAGE; THERMAL CHANGES; X RAY DIFFRACTION PATTERNS; X- RAY DIFFRACTIONS;

DIFFERENTIAL SCANNING CALORIMETRY;

ZEA MAYS;

EID: 34547875740     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-84-4-0304     Document Type: Article

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