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Content and bioaccessibility of phenolic compounds in blue corn products and tortillas using traditional and ecological nixtamalization

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Content and bioaccessibility of phenolic compounds in blue corn products and tortillas using traditional and ecological nixtamalization

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Mendez Lagunas, LL.; Garcia Rojas, DA.; Andrés Grau, AM.; Barriada Bernal, LG.; Rodriguez Ramirez, J. (2022). Content and bioaccessibility of phenolic compounds in blue corn products and tortillas using traditional and ecological nixtamalization. International Journal of Gastronomy and Food Science. 27:1-7. https://doi.org/10.1016/j.ijgfs.2021.100443

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Title: Content and bioaccessibility of phenolic compounds in blue corn products and tortillas using traditional and ecological nixtamalization
Author: Mendez Lagunas, Lilia L. Garcia Rojas, Daniel Alberto Andrés Grau, Ana María Barriada Bernal, Luis Gerardo Rodriguez Ramirez, Juan
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Embargo end date: 2023-02-28
Abstract:
[EN] The purpose of this work is to study the effect of the traditional processing conditions of the corn (maize) tortilla on the content and bioaccessibility of total phenolic compounds (TPC). Corn tortillas are part of ...[+]
Subjects: Tlayuda , Tortilla , Phenolic compounds , Ecological nixtamalization , Bioaccessibility
Copyrigths: Embargado
Source:
International Journal of Gastronomy and Food Science. (issn: 1878-450X )
DOI: 10.1016/j.ijgfs.2021.100443
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.ijgfs.2021.100443
Thanks:
The author Mendez-Lagunas would like to thank Instituto Politecnico Naciona Mexico for sabbatical year funding. This work was supported by the Secretaria de Investigacion y Posgrado-IPN [Grant Number SIP20170278]
Type: Artículo

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