Effect of the nixtamalization process on the dietary fiber content, starch digestibility, and antioxidant capacity of blue maize tortilla

Cereal Chemistry

Volumn 92, Issue 3, 2015, Pages 265-270

  Bello Pérez, Luis A ^a   Flores Silva, Pamela C ^a   Camelo Méndez, Gustavo A ^a   Paredes López, Octavio ^b   De Figueroa Cárdenas, Juan Dios ^c  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b DEPARTAMENTO DE INGENIERÍA GENÉTICA   (Mexico)

^c DEPARTAMENTO DE FÍSICA   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; FIBERS; LIME; NUTRITION; SALTS; STARCH; VOLCANOES;

ANTIOXIDANT CAPACITY; CALCIUM SALTS; COMMERCIAL PRODUCTIONS; DIETARY FIBRE; FIBERS CONTENT; INSOLUBLE DIETARY FIBERS; NIXTAMALIZATION; RESISTANT STARCH; STARCH DIGESTIBILITIES; VOLCANIC ASH;

HYDRATED LIME;

ZEA MAYS;

EID: 84937553810     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1094/CCHEM-06-14-0139-R     Document Type: Article

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