Agro‐food systems are undergoing rapid innovation in the world and the system's continuum
is promoted at different scales with one of the main outcomes to improve nutrition of …

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

The purpose of this study was to analyze the potentiality of an integrated membrane process
for the treatment of Nixtamalization wastewaters (well known as Nejayote). In particular, a …

Corn starches were isolated using three different methods: water steeping, alkaline
steeping, and acid steeping. The effects on their structural, micro structural, thermal, and …

The production of nixtamalized products worldwide has been increased over past decades.
The first pre-treatment applied to maize is the well-known Nixtamalization procedure, which …

This work focuses on the effects of different concentrations of Ca 2+ ions 0, 0.10, 0.15, 0.25,
and 0.35% w/w and the steeping time in corn starch-water system with and without heating …

The purpose of this work is to establish the operating conditions of an intermittent filtration
cell running at constant pressure, designed to treat nejayote–the liquor left after the …

In the present work the results of the mechanism of calcium uptake in nixtamalized corn
kernel were studied. The results showed that at a critical time, the calcium uptake in the …

Analyses of calcium compounds in cladodes, soluble dietary fiber (SDF), and insoluble
dietary fiber (IDF) of Opuntia ficus indica are reported. The characterization of calcium …

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 …