Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales
Published 2017 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume 82, Issue 5, Pages 1110-1115
Publisher
Wiley
Online
2017-04-11
DOI
10.1111/1750-3841.13703
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Changes in the thermal and structural properties of maize starch during nixtamalization and tortilla-making processes as affected by grain hardness
- (2017) David Santiago-Ramos et al. JOURNAL OF CEREAL SCIENCE
- Effect of processing procedure on the formation of resistant starch in tamales
- (2016) Juan de Dios Figueroa-Cárdenas et al. STARCH-STARKE
- Effect of the Nixtamalization Process on the Dietary Fiber Content, Starch Digestibility, and Antioxidant Capacity of Blue Maize Tortilla
- (2015) Luis A. Bello-Pérez et al. CEREAL CHEMISTRY
- Resistant Starch Formation in Tortillas from an Ecological Nixtamalization Process
- (2015) David Santiago-Ramos et al. CEREAL CHEMISTRY
- The effect of different nixtamalisation processes on some physicochemical properties, nutritional composition and glycemic index
- (2015) Rosa María Mariscal Moreno et al. JOURNAL OF CEREAL SCIENCE
- The Structure and Thermal Stability of Amylose–Lipid Complexes: A Case Study on Amylose–Glycerol Monostearate
- (2014) Bart Goderis et al. CRYSTAL GROWTH & DESIGN
- Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: A review
- (2013) Deepak Mudgil et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Effect of annealing from traditional nixtamalisation process on the microstructural, thermal, and rheological properties of starch and quality of pozole
- (2013) Juan de Dios Figueroa et al. JOURNAL OF CEREAL SCIENCE
- Effect of lauric acid on the V-amylose complex distribution and properties of swelled normal cornstarch granules
- (2013) Fengdan Chang et al. JOURNAL OF CEREAL SCIENCE
- Resistant Starch: Promise for Improving Human Health
- (2013) Diane F. Birt et al. Advances in Nutrition
- New ecological nixtamalisation process for tortilla production and its impact on the chemical properties of whole corn flour and wastewater effluents
- (2011) Elsa María Campechano Carrera et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Whole-grain corn tortilla prepared using an ecological nixtamalisation process and its impact on the nutritional value
- (2010) Diana Cecilia Maya-Cortés et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effects of Dietary Fiber and Its Components on Metabolic Health
- (2010) James M. Lattimer et al. Nutrients
- Slowly Digestible Starch: Concept, Mechanism, and Proposed Extended Glycemic Index
- (2009) Genyi Zhang et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Structural characterization of amylose-long chain fatty acid complexes produced via the acidification method
- (2009) Shiran Zabar et al. FOOD HYDROCOLLOIDS
- Resistant Starch Content and Structural Changes in Maize (Zea mays) Tortillas During Storage
- (2009) Marina García-Rosas et al. STARCH-STARKE
- Form and functionality of starch
- (2008) Les Copeland et al. FOOD HYDROCOLLOIDS
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started