Traditional nixtamalization produces the “gold standard” tortilla, but the process is
ecologically nonviable, and high nutrimental and phytochemical losses are reported. Many …

Nixtamalization is an ancient method of processing corn that is said to enhance the
nutritional value of maize by improving protein quality, increasing calcium and niacin …

The tortilla is a foodstuff that has a short shelf-life, causing great losses to the industry. The
objective of this work was to evaluate, for the first time, the physicochemical properties and …

Traditional nixtamalization (TN) and assisted ultrasound nixtamalization (ASN) were carried
out on maize kernel (Zea mays) used for pozole elaboration, evaluating some …

To assess the relationship between urinary fluoride and micronutrients intake we recruited
121 schoolchildren from San Luis Potosí. We evaluated fluoride concentrations in drinking …

Maize (Zea mays) is one of the most important crops in the world for feed, food, and
industrial applications (Revilla et al., 2022). After wheat, maize is the second-most significant …

The use of maize (Zea mays) in the developing world necessitates research into innovative
processing techniques to streamline manufacturing and familiarize consumers with a wide …

In order to encourage the efforts of nutritionists and public policies to reduce the caloric
value of traditional food, and to increase the knowledge about Mexican and Latin American …

The nutritional composition of corn is relatively insufficient to sustain human growth and
development. This study developed and characterized rice-nixtamalized corn blends to …

In an attempt to provide an alternate rice processing technique and enhance its nutritional
quality, Faro 52 (Upland) and Nerica 8 (Lowland) rice grains were subjected to …