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Effect of Lime and Wood Ash on the Nixtamalization of Maize and Tortilla Chemical and Nutritional Characteristics

Author
PAPPA, Maria Renée1 ; PALACIOS DE PALOMO, Patricia1 ; BRESSANI, Ricardo1
[1] Food Science & Technology Center, Institute of Research, Universidad del Valle de Guatemala, Guatemala City, Guatemala
Source

Plant foods for human nutrition (Dordrecht). 2010, Vol 65, Num 2, pp 130-135, 6 p ; ref : 33 ref

ISSN
0921-9668
Scientific domain
Food science technology
Publisher
Springer, Heidelberg
Publication country
Germany
Document type
Article
Language
English
Author keyword
Chemical composition Functional properties Lime vs. wood ashes Nixtamalization Nutritional quality Sensory evaluation
Keyword (fr)
Bois Cendre Chaux Composition chimique Haute teneur Information Lime (fruit) Maïs Nixtamalisation Propriété chimique Qualité Tortilla Valeur protéique Agrume Céréale Fruit Traitement thermique
Keyword (en)
Wood Ash Lime Chemical composition High content Information Limes (fruit) Corn Nixtamalization Chemical properties Quality Tortilla Protein values Citrus fruit Cereal Fruit Heat treatment
Keyword (es)
Madera Ceniza Cal Composición química Alta dosis Información Lima (fruta) Maiz Nixtamalizacion Propiedad química Calidad Tortilla Valor proteico Agrios Cereal Fruto Tratamiento térmico
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A16 Vertebrates: anatomy and physiology, studies on body, several organs or systems / 002A16E Feeding. Feeding behavior

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries

Discipline
Agrifood industries Vertebrates : anatomy and physiology, studies on body, several organs or systems
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
22999243

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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