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fect of calcium content in the corn flour on RVA profiles
(J.L. Fernández-Muñoz, 2013-01-16)
Assaying Total Carotenoids in Flours of Corn and Sweetpotato by Laser Photoacoustic Spectroscopy
(Food Biophysics (2011) 6:12–19, 2013-01-16)
Changes in Nixtamalized Corn Flour Dependent on Postcooking Steeping Time
(J. L. Fernández-Muñoz, 2013-01-16)
Physicochemical characterization of traditional and commercial instant corn flours prepared with thresched white corn
(CYTA - Journal of Food, 2020)
Effect of flaxseed (Linum usitatissimum L.) flour and yerba mate (Ilex paraguariensis) extract on physicochemical and sensory properties of a gluten free corn-based snack
(Association of Food Scientists and Technologists of India, 2020-10)
Flaxseed (Linum usitatissimum L.) and yerba mate (Ilex paraguariensis) are particularly interesting as functional ingredients due to their high content of essential omega 3-fatty acids and antioxidant properties, respectively. ...
Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour
(Sage Publications Ltd, 2019-08)
The aim of this work was obtaining layer and sponge cakes formulated with corn flour replaced by green banana flour and to determine the best substitution proportions to achieve nutritionally improved products and with ...
Estudio del calentamiento óhmico para la obtención de masa y harinas de maíz nixtamalizado
(2011-07-28)
The corn tortilla is the staple diet in Mexico and part of Central America. These are prepared using the alkaline thermal process which gives masa or corn flour. The corn flour nixtamalized has been an improvement of the ...
Analysis of molecular mobility in corn and quinoa flours through ¹H NMR and its relationship with water distribution, glass transition and enthalpy relaxation
(Elsevier, 2021-03)
Solids-water interactions of corn and quinoa flours were evaluated through 1H NMR, DSC, and water sorption isotherms. Glass transition temperature (Tg), observed by DSC, was better distinguished through FID signals, and ...