Production of nixtamalized flour and tortillas from amarantin transgenic maize lime-cooked in a thermoplastic extruder (English)
- New search for: Reyes-Moreno, Cuauhtémoc
- New search for: Reyes-Moreno, Cuauhtémoc
- New search for: Ayala-Rodríguez, Ana E.
- New search for: Milán-Carrillo, Jorge
- New search for: Mora-Rochín, Saraid
- New search for: López-Valenzuela, José A.
- New search for: Valdez-Ortiz, Angel
- New search for: Paredes-López, Octavio
- New search for: Gutiérrez-Dorado, Roberto
In:
Journal of cereal science
;
58
, 3
; 465-471
;
2013
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ISSN:
- Article (Journal) / Print
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Title:Production of nixtamalized flour and tortillas from amarantin transgenic maize lime-cooked in a thermoplastic extruder
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Contributors:
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Published in:Journal of cereal science ; 58, 3 ; 465-471
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Publisher:
- New search for: Elsevier
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Place of publication:Amsterdam
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Publication date:2013
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ISSN:
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ZDBID:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 58.34 / 48.50 / 58.34 / 48.50
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Source:
Table of contents – Volume 58, Issue 3
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 365
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Observation of wheat flour doughs under mechanical treatment using confocal microscopy and classification of their microstructuresBoitte, J.-B. / Hayert, M. / Michon, C. et al. | 2013
- 372
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Predicted truly absorbed protein supply to dairy cattle from hulless barley (Hordeum vulgare L.) with altered carbohydrate traits with multi-year samplesYang, Ling / Christensen, David A. / McKinnon, John J. / Beattie, Aaron D. / Yu, Peiqiang et al. | 2013
- 380
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Effects of microfluidization on antioxidant properties of wheat branWang, Tao / Raddatz, Julia / Chen, Guibing et al. | 2013
- 387
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Modelling starch phase transitions and water uptake of rice kernels during cookingBriffaz, A. / Mestres, C. / Matencio, F. / Pons, B. / Dornier, M. et al. | 2013
- 393
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Waxy durum acts as a unique form of crumb softener in breadLafaye, Julie / Lee, Heiterani / Blake, Laura / Jenner, Colin et al. | 2013
- 400
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Effects of wheat bran with different colors on the qualities of dry noodlesSong, Xiaoyan / Zhu, Wei / Pei, Yaqiong / Ai, Zhilu / Chen, Junying et al. | 2013
- 408
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Effect of temperature on lutein esterification and lutein stability in wheat grainAhmad, Fauziah Tufail / Asenstorfer, Robert E. / Soriano, Imelda R. / Mares, Daryl J. et al. | 2013
- 414
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Barley genotype expressing “stay-green”-like characteristics maintains starch quality of the grain during water stress conditionGous, Peter W. / Hasjim, Jovin / Franckowiak, Jerome / Fox, Glen P. / Gilbert, Robert G. et al. | 2013
- 420
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Low moisture milling of wheat for quality testing of wholegrain flourDoblado-Maldonado, Andrés F. / Flores, Rolando A. / Rose, Devin J. et al. | 2013
- 424
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Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie qualityMoiraghi, Malena / Vanzetti, Leonardo / Pflüger, Laura / Helguera, Marcelo / Teresa Pérez, Gabriela et al. | 2013
- 431
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In vitro starch digestibility and predicted glycaemic indexes of buckwheat, oat, quinoa, sorghum, teff and commercial gluten-free breadWolter, Anika / Hager, Anna-Sophie / Zannini, Emanuele / Arendt, Elke K. et al. | 2013
- 437
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Effects of endoxylanases, vital wheat gluten, and gum Arabic on the rheological properties, water mobility, and baking quality of whole-wheat saltine cracker doughLi, Juan / Hou, Gary G. / Chen, Zhengxing / Gehring, Kathleen et al. | 2013
- 446
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Aflatoxins and ochratoxin A contamination in rice, corn and corn products from Punjab, PakistanMajeed, Saima / Iqbal, Mazhar / Asi, Muhammad Rafique / Iqbal, Shahzad Zafar et al. | 2013
- 451
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Antioxidant, anti-amylase and anti-glycation potential of brans of some Sri Lankan traditional and improved rice (Oryza sativa L.) varietiesPremakumara, G.A.S. / Abeysekera, W.K.S.M. / Ratnasooriya, W.D. / Chandrasekharan, N.V. / Bentota, A.P. et al. | 2013
- 457
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Effect of annealing from traditional nixtamalisation process on the microstructural, thermal, and rheological properties of starch and quality of pozoleFigueroa, Juan de Dios / Véles Medina, José Juan / Hernández Landaverde, Martín Adelaido / Aragón Cuevas, Flavio / Gaytán Martínez, Marcela / Chávez Martínez, Ezequiel / Palacios, Natalia / Willcox, Martha et al. | 2013
- 465
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Production of nixtamalized flour and tortillas from amarantin transgenic maize lime-cooked in a thermoplastic extruderReyes-Moreno, Cuauhtémoc / Ayala-Rodríguez, Ana E. / Milán-Carrillo, Jorge / Mora-Rochín, Saraid / López-Valenzuela, José A. / Valdez-Ortiz, Angel / Paredes-López, Octavio / Gutiérrez-Dorado, Roberto et al. | 2013
- 472
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The role of sensitivity to abscisic acid and gibberellin in pre-maturity α-amylase formation in wheat grainsKondhare, K.R. / Kettlewell, P.S. / Farrell, A.D. / Hedden, P. / Monaghan, J.M. et al. | 2013
- 472
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The role of sensitivity to abscisic acid and gibberellin in pre-maturity @a-amylase formation in wheat grainsKondhare, K. R. / Kettlewell, P. S. / Farrell, A. D. / Hedden, P. / Monaghan, J. M. et al. | 2013
- 479
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Effect of hydrostatic high pressure pretreatment on flavor volatile profile of cooked riceDeng, Yun / Zhong, Yu / Yu, Wenjuan / Yue, Jin / Liu, Zhenmin / Zheng, Yuanrong / Zhao, Yanyun et al. | 2013
- 488
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Effect of fibre–protein additions and process parameters on microstructure of corn extrudatesKasprzak, M. / Rzedzicki, Z. / Wirkijowska, A. / Zarzycki, P. / Sobota, A. / Sykut-Domańska, E. / Błaszczak, W. et al. | 2013
- 495
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Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological qualityTomić, Jelena / Pojić, Milica / Torbica, Aleksandra / Rakita, Slađana / Živančev, Dragan / Janić Hajnal, Elizabet / Dapčević Hadnađev, Tamara / Hadnađev, Miroslav et al. | 2013
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