Changes on the structure, consistency, physicochemical and viscoelastic properties of corn (Zea mays sp.) under different nixtamalization conditions

Carbohydrate Polymers

Volumn 78, Issue 4, 2009, Pages 908-916

  Quintanar Guzmán, Adriana ^a   Jaramillo Flores, María Eugenia ^a   Mora Escobedo, Rosalva ^a   Chel Guerrero, Luis ^b   Solorza Feria, Javier ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b NONE   (Mexico)

Author keywords

Nixtamalization; Physicochemical properties; Rheology; Structure; Zea mays

Indexed keywords

CONTROL SAMPLES; COOKING TIME; GELATINIZED STARCH; IN-CONTROL; LOSS MODULI; NIXTAMALIZATION; PHYSICOCHEMICAL PROPERTIES; POLYGONAL SHAPES; RHEOLOGICAL ANALYSIS; STARCH GRANULES; STRAIN AND FREQUENCY; STRUCTURE; VISCOELASTIC BEHAVIORS; VISCOELASTIC PROPERTIES; WEAK GEL; ZEA MAYS;

CALCIUM; ELASTICITY; GRANULATION; PLASTICITY; SCANNING ELECTRON MICROSCOPY; STARCH; VISCOSITY;

RHEOLOGY;

TETRAGASTRIS BALSAMIFERA; ZEA MAYS;

EID: 70049117135     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2009.07.024     Document Type: Article

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