Nixtamalization is the cooking of corn grains, traditionally in water with wood ashes or
alkaline compounds. However, due to the pollution caused, the use of other calcium salts or …

An ecological nixtamalisation process (EP) for making whole corn flour for tortillas was
compared with the traditional nixtamalisation process (TP). One of the problems of TP is high …

The changes in the structural, thermal, morphological, and pasting properties of corn were
studied along all stages of the nixtamalization process with especial emphasis on the critical …

The effects of preparation method (boiled, cooled, and reheated) on the structural
characteristics and in vitro digestibility of potato were investigated. The highest equilibrium …

The physicochemical properties and the flavor retention ability of the dried mungbean starch
film formed in the presence of calcium ions under alkaline pH were analyzed. Treating …

Abstract Changes in the solubility of corn proteins occurring during traditional
nixtamalization and extrusion processes used to produce tortillas were studied using size …

Introduction Different analyses of the profiles of tortillas have been made using the
traditional method, whether from landraces or hybrids versus those made with dry masa flour …

The molecular identity, molecular weight distribution, and microstructure of arabinoxylans
from nixtamalized (N-MBAX) or non-nixtamalized (MBAX) maize bran were investigated and …

Flour obtained from toasted ground maize grains is widely consumed by different ethnic
groups of Northern Mexico and Southwest USA as an energy source. In this work the in vitro …

Nixtamalization is an important process because it results in an increased calcium intake in
consumers eating products that have been thus prepared. Nixtamalization generates a high …