VIVIAN ROLDAN GOMEZ

REDUCTION OF MONILIFORMIN DURING ALKALINE COOKING OF CORN

Metodo alfanumerico

The traditional method of processing corn into tortillas (nixtamalization) was developed by Latin American Indians many centuries ago ²⁶

²⁶ Cravioto, R. O., Massieu, G. H., Cravioto, O. Y., and Figueroa, F. M. 1952. Effect of untreated corn and Mexican tortilla upon growth of rats fe don a niacin-tryptophan deficient diet. J. Nutr. 48:453-459.

Metodo Harvard

The traditional method of processing corn into tortillas (nixtamalization) was developed by Latin American Indians many centuries ago (Cravioto et al 1952).

A RADIOISOTOPIC STUDY OF THE ENTRY OF CALCIUM ION INTO THE MAIZE KERNEL DURING NIXTAMALIZATION

Metodo Harvard

While we have a good idea about the overall rate of entry of calcium into the maize kernel during nixtamalization (trejo-gonzales et al 1892; Fernandez-muñoz et al 2002), little work has been done to elucidate the penetration routes of the calcium ion and its distribution in various parts of the kernel at different stages of the nixtamalization process.

Metodo alfanumerico

While we have a good idea about the overall rate of entry of calcium into the maize kernel during nixtamalization, little work has been done to elucidate the penetration routes of the calcium ion and its distribution in various parts of the kernel at different stages of the nixtamalization process ¹⁶

¹⁶Trejo- Gonzalez, ., Feria-Morales, A., and Wild-Altamirano, C. 1982. The role of lime in the alkaline treatment of corn for tortilla production. Modifications of proteins: Food, nutritional and pharmacological aspect. Pages 245-263 in: Advances in Chemistry. R. E. Feeney and J. R. Whitaker. Eds. American Chemical Society: Washington. DC.

CHANGES IN NIXTAMALIZED CORN FLOUR DEPENDENT ON POSTCOOKING STEEPING TIME

Metodo Harvard

The structural, rheological, and chemical changes in the grain during alkaline cooking affect the functional properties of texture, color, flavor, and shelf life (Gomez et al 1989).

Metodo alfanumerico

The structural, rheological, and chemical changes in the grain during alkaline cooking affect the functional properties of texture, color, flavor, and shelf life²¹

²¹ Gomez , M. H., McDonough, C. M., Rooney. L. W., and Waniska. R. D. 1989. Changes in corn and sorghum during nixtamalization and tortilla baking. J. Food Sci. 54:330-336.

EFFECT OF LIME TREATMENT ON THE AVAILABILITY OF CALCIUM IN DIETS OF TORTILLAS AND BEANS: RAT GROWTH AND BALANCE STUDIES

Metodo Harvard

Calcium availability is also greatly affected by the relative amounts of phosphorus (Kies 1985)

Metodo alfanumerico

Calcium availability is also greatly affected by the relative amounts of phosphorus⁴⁵

⁴⁵KIES , C. 1985. Nutritional Bioavailability of calcium. American Chemical Society: Washington, DC.