This review aims to describe the basic principles and applications of novel thermal
technologies focusing on studies in Latin American countries with respect to those …

Nejayote is the wastewater of alkaline cooking process (nixtamalization) and contains high
amount of organic agent. Alkaline cooking is a very old process used in processing the corn …

In the present work the results of the mechanism of calcium uptake in nixtamalized corn
kernel were studied. The results showed that at a critical time, the calcium uptake in the …

The present investigation evaluated the chemical and thermal properties using lime and
alternative calcium salts, and their effect on the characteristics of masa and tortilla obtained …

In Mexico, maize tortillas are consumed on a daily basis, leading to possible aflatoxin
exposure. In a survey of 396 2-kg samples, taken over four sampling days in 2006 and 2007 …

White dent corn was nixtamalized in a Ca (OH) 2 [1.2%(w/v)] solution, at a 1: 3corn/water
ratio, at 70, 80, 90 and 100° C for 1h, with and without mechanical agitation. After cooking …

The demand for nixtamalized products has broadened the industrialization of maize. The
nejayote is a product of the alkaline cooking of grain, and unfortunately contributes to …

Lake deposits, plant-based ashes, filtrates and evaporites or alkaline salts are used
traditionally in food preparations by local populations in Africa, Asia, South America, and …

Corn flour was produced using the traditional nixtamalization process and different stee**
times of 0, 1, 5, 6, 10, 13, and 24h. The flour particle size distribution was then evaluated in …

In the present study it was examined how different nixtamalization conditions applied on
dent and flint corn varieties affect the calcium absorption and pasting properties of corn …