Starch, as a sustainable polymer, is the main source of energy for human beings. However,
natural starch usually has some disadvantages, such as unstable structure, and high …

As one of the most consumed cereal crops worldwide, maize has been extensively studied.
However, to date, many of the effects of maize-based food consumption are still …

Starch is an important component of food, and starch retrogradation is a common
phenomenon during the storage of starch-based foods. In this study, the retrogradation …

BACKGROUND Anthocyanins are flavonoids that are potential antioxidant, anti‐
inflammatory, anti‐obesity, and anti‐carcinogenic nutraceutical ingredients. However, low …

Slow digestion starch (SDS) and resistant starch (RS) are usually used as additives or raw
materials in food processing due to their low glycemic index (GI) and low digestibility …

Pozolero is a maize genotype used to prepare a traditional and ancient dish (broth) named
pozole. The large and soft-textured kernels are lime-cooked (nixtamalized) and boiled until …

The anthocyanins (ACN) are water-soluble pigments present in the pericarp or aleurone
layer of maize kernel. The authentic color landraces being grown by the farmers at a smaller …

The purpose of this study was to determine the effects of oyster mushroom powder addition
(10, 20, and 30% levels by the replacement method with wheat flour) on the chemical and …

The effect of traditional (TNP), ecological with CaCO 3 and CaCl 2 (ENP) and classical
nixtamalization process (CNP) on staling during tortillas storage was studied. Tortillas were …

Biobased multi-stimulation materials have received considerable attention for intelligent
packaging and anti-counterfeiting applications. Cellulose nanocrystals (CNCs) and …