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Original Articles

Chemistry, technology, and nutritive value of maize tortillas

Pages 225-264 | Published online: 03 Nov 2009

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (5)

Anayansi Escalante-Aburto, Rosa María Mariscal-Moreno, David Santiago-Ramos & Néstor Ponce-García. (2020) An Update of Different Nixtamalization Technologies, and Its Effects on Chemical Composition and Nutritional Value of Corn Tortillas. Food Reviews International 36:5, pages 456-498.
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Miguel Hernández, Virginia Sousa, Salvador Villalpando, Ambar Moreno, Irene Montalvo & Mardya López-Alarcón. (2006) Cooking and Fe Fortification Have Different Effects on Fe Bioavailability of Bread and Tortillas. Journal of the American College of Nutrition 25:1, pages 20-25.
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Mohamed Abou‐Karam, Hamed K. Abbas & W. Thomas Shier. (2004) N‐Fatty Acylation of Hydrolyzed Fumonisin B1, But Not of Intact Fumonisin B1, Strongly Enhances In Vitro Mammalian Toxicity. Journal of Toxicology: Toxin Reviews 23:1, pages 123-151.
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W. Thomas Shier, Hamed K. Abbas, Mohamed Abou‐Karam, Farid A. Badria & Petra A. Resch. (2003) Fumonisins: Abiogenic Conversions of an Environmental Tumor Promoter and Common Food Contaminant. Journal of Toxicology: Toxin Reviews 22:4, pages 591-616.
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Articles from other publishers (64)

Luis Sabillón, Jackeline Alvarado, Alejandra Leiva, Rodrigo Mendoza, Raúl Espinal, John F. Leslie & Andréia Bianchini. (2023) Presence, Co-Occurrence, and Daily Intake Estimates of Aflatoxins and Fumonisins in Maize Consumed in Food-Insecure Regions of Western Honduras. Toxins 15:9, pages 559.
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Joaquín Aldair León‐Villalobos, Yanik Ixchel Maldonado‐Astudillo, Javier Jiménez‐Hernández, Patricia Alvarez‐Fitz, Enrique Flores‐Andrade, Yaneth Castro‐Coronel, Octavio Ramírez‐Sucre & Ricardo Salazar. (2023) Effect of calcium hydroxide on pasting, thermal, and water‐adsorption behavior, and the flow properties of nixtamalized corn flour. Journal of Food Process Engineering 46:8.
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N. Hernández-Hernández, J.G. Báez-González, K.G. García-Alanís, M. Bautista-Villarreal & R Durán-Lugo. (2023) Efecto de hidrocoloides en textura de masa de maíz-quínoa como propuesta para mejoramiento de calidad proteica. Investigación y Desarrollo en Ciencia y Tecnología de Alimentos 8:1, pages 47-52.
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Kristýna Olšaníková, Evžen Šárka & Petra Smrčková. (2022) Extrusion process of maize grits used for nixtamalization. Czech Journal of Food Sciences 40:2, pages 138-146.
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Jeimy Cabrera-Meraz, Luis Maldonado, Andréia Bianchini & Raúl Espinal. (2021) Incidence of aflatoxins and fumonisins in grain, masa and corn tortillas in four municipalities in the department of Lempira, Honduras. Heliyon 7:12, pages e08506.
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K. Robledo-Márquez, V. Ramírez, A.F. González-Córdova, Y. Ramírez-Rodríguez, L. García-Ortega & J. Trujillo. (2021) Research opportunities: Traditional fermented beverages in Mexico. Cultural, microbiological, chemical, and functional aspects. Food Research International 147, pages 110482.
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Marija Knez & James C. R. Stangoulis. (2021) Calcium Biofortification of Crops–Challenges and Projected Benefits. Frontiers in Plant Science 12.
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Naggayi Maureen, Archileo N. Kaaya, Joy Kauffman, Clare Narrod & Abel Atukwase. (2020) Enhancing Nutritional Benefits and Reducing Mycotoxin Contamination of Maize through Nixtamalization. Journal of Biological Sciences 20:4, pages 153-162.
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Sergio O. Serna Saldívar & Diana Sánchez Hernández. 2020. Science and Technology of Fibers in Food Systems. Science and Technology of Fibers in Food Systems 87 122 .
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Nurun Nahar Naila, Prasenjit Mondal, Sabri Bromage, M. Munirul Islam, M. Mamun Huda, Mohammad Sohel Shomik, Dinesh Mondal, Wafaie Fawzi & Tahmeed Ahmed. (2019) Home Fortification of Rice With Lime: A Novel Potential Way to Reduce Calcium Deficiency in Bangladesh. Food and Nutrition Bulletin 40:3, pages 357-368.
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D.E. Páramo-Calderón, A. Aparicio-Saguilán, A. Aguirre-Cruz, J. Carrillo-Ahumada, J.P. Hernández-Uribe, S. Acevedo-Tello & J.G. Torruco-Uco. (2019) Tortilla added with Moringa oleífera flour: Physicochemical, texture properties and antioxidant capacity. LWT 100, pages 409-415.
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Cristina Elizabeth Chuck Hernández & Sergio O. Serna-Saldivar. 2019. Flour and Breads and their Fortification in Health and Disease Prevention. Flour and Breads and their Fortification in Health and Disease Prevention 319 332 .
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E.J. Vernon-Carter, J. Alvarez-Ramirez, L.A. Bello-Perez, A. Garcia-Hernandez, S. Garcia-Diaz & C. Roldan-Cruz. (2018) The in vitro digestibility of starch fractions in maize tortilla can be rendered healthier by treating the nixtamalized masa with commercial baking yeast. Journal of Cereal Science 82, pages 216-222.
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José Rodrigo Mendoza, Ana Rodas, Ana Oliva, Luis Sabillón, Ana Colmenares, Jennifer Clarke, Heather E. Hallen-Adams, Carlos Campabadal & Andréia Bianchini. (2018) Safety and Quality Assessment of Smallholder Farmers' Maize in the Western Highlands of Guatemala. Journal of Food Protection 81:5, pages 776-784.
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David Santiago-Ramos, Juan de Dios Figueroa-Cárdenas, Rosa María Mariscal-Moreno, Anayansi Escalante-Aburto, Néstor Ponce-García & José Juan Véles-Medina. (2018) Physical and chemical changes undergone by pericarp and endosperm during corn nixtamalization-A review. Journal of Cereal Science 81, pages 108-117.
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Diego Moretti, Ralf Biebinger, Maaike J. Bruins, Birgit Hoeft & Klaus Kraemer. (2013) Bioavailability of iron, zinc, folic acid, and vitamin A from fortified maize. Annals of the New York Academy of Sciences 1312:1, pages 54-65.
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Ronald T. Riley, Olga Torres, Jency L. Showker, Nicholas C. Zitomer, Jorge Matute, Kenneth A. Voss, Janee Gelineau‐van Waes, Joyce R. Maddox, Simon G. Gregory & Allison E. Ashley‐Koch. (2012) The kinetics of urinary fumonisin B 1 excretion in humans consuming maize‐based diets . Molecular Nutrition & Food Research 56:9, pages 1445-1455.
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Gricelda Vázquez-Carrillo, Silverio García-Lara, Yolanda Salinas-Moreno, David J. Bergvinson & Natalia Palacios-Rojas. (2011) Grain and Tortilla Quality in Landraces and Improved Maize Grown in the Highlands of Mexico. Plant Foods for Human Nutrition 66:2, pages 203-208.
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María Renée Pappa, Patricia Palacios de Palomo & Ricardo Bressani. (2010) Effect of Lime and Wood Ash on the Nixtamalization of Maize and Tortilla Chemical and Nutritional Characteristics. Plant Foods for Human Nutrition 65:2, pages 130-135.
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Ricardo Bressani. (2010) INCAP Studies of Vegetable Proteins for Human Consumption. Food and Nutrition Bulletin 31:1, pages 95-110.
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J.R. Rendón-Villalobos, L.A. Bello-Pérez, E. Agama-Acevedo, J.J. Islas-Hernández, P. Osorio-Díaz & J. Tovar. (2009) Composition and characteristics of oil extracted from flaxseed-added corn tortilla. Food Chemistry 117:1, pages 83-87.
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I. Rojas-Molina, E. GutiérrezA. RojasM. Cortés-ÁlvarezL. Campos-SolísM. Hernández-UrbiolaJ. L. ArjonaA. CornejoM. E. Rodríguez-García. (2009) Effect of Temperature and Steeping Time on Calcium and Phosphorus Content in Nixtamalized Corn Flours Obtained by Traditional Nixtamalization Process. Cereal Chemistry Journal 86:5, pages 516-521.
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Doralinda Guzmán-de-Peña. 2010. Mycotoxins in Food, Feed and Bioweapons. Mycotoxins in Food, Feed and Bioweapons 39 49 .
R. Gutiérrez-DoradoA. E. Ayala-RodríguezJ. Milán-CarrilloJ. López-CervantesJ. A. Garzón-TiznadoJ. A. López-ValenzuelaO. Paredes-LópezC. Reyes-Moreno. (2008) Technological and Nutritional Properties of Flours and Tortillas from Nixtamalized and Extruded Quality Protein Maize ( Zea mays L.) . Cereal Chemistry Journal 85:6, pages 808-816.
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I. Rojas-Molina, E. GutiérrezM. E. Cortés-AcevedoA. FalcónR. BressaniA. RojasC. IbarraJ. L. Pons-HernándezS. H. Guzmán-MaldonadoA. Cornejo-VillegasM. E. Rodríguez. (2008) Analysis of Quality Protein Changes in Nixtamalized QPM Flours as a Function of the Steeping Time. Cereal Chemistry Journal 85:3, pages 409-416.
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Nancy Lozano-Alejo, Gricelda Vázquez Carrillo, Kevin Pixley & Natalia Palacios-Rojas. (2007) Physical properties and carotenoid content of maize kernels and its nixtamalized snacks. Innovative Food Science & Emerging Technologies 8:3, pages 385-389.
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