ListarArtículos Open Access por tema "INGENIERÍA Y TECNOLOGÍA::CIENCIAS TECNOLÓGICAS::TECNOLOGÍA BIOQUÍMICA"

Mostrando ítems 1-2 de 2

    • Acrylamide content in tortilla chips prepared from pigmented maize kernels 

      Arambula Villa, Geronimo; Luna Bárcenas, J.Gabriel; Veles Medina, José Juan; Azuara Nieto, Ebner (Revista Mexicana de Ingeniería Química, 2016-01-27)
      Maize is one of the most cultivated cereals in the world. Furthermore, its products, made of nixtamalized corn flours like tortilla chips are consumed worldwide. Thus, the presence of acrylamide, a potential carcinogen ...

    • Effect of added calcium hydroxide during corn nixtamalization on acrylamide content in tortilla chips 

      Salazar Lopez, Ricardo; Arambula Villa, Geronimo; Figueroa Cárdenas, Juan de Dios; Azuara Liceaga, Elisa Irene; Vázquez Landaverde, Pedro Alberto (LWT - Food Science and Technology, 2014-05-31)
      This study has analyzed the influence of lime (Ca(OH)2) concentration used during nixtamalization process on the physicochemical properties of nixtamalized corn flours and its effect on the acrylamide content in tortilla ...