The aim of this work is to study the physicochemical characterization of commercial instant
corn flour (CICF) and traditional instant corn flour (TICF) prepared with threshed corn. The …

Extruded instant corn flour (EICF) samples with hydrocolloids (gums), such as gum arabic,
carboxymethylcellulose (CMC), guar and xanthan and with different concentrations of lime …

This research aimed to prepare instant flour from malted and raw (un-malted) corn flours
nixtamalized by the extrusion process and evaluate the effect on the physicochemical …

Maize is a popular gluten-free grain, used in many dishes in Africa and elsewhere. It
provides numerous nutrients (especially starch) and contains antinutritional factors …

Commercial nixtamalized corn flours (CNCF) from three industrial plants in Mexico and
traditional nixtamalized corn flour (TNCF) were used to study their particle size distribution …

Corn is the world's most widely used cereal in the production of supplementary foods. This
use involves several processing steps such as fermentation, roasting and dehulling. These …

Sweet corn is often processed and marketed as fresh, frozen or canned. However, if
processed as powder, it can increase its shelf life and expand its commercialization by …

This study examines the effects of annealing process (temperature 50° C, moisture content
of 80%, for 20 h) on physicochemical characteristics (proximate composition, content of …

The aim of this work was to study the effect of temperature on the functional properties of
extruded corn flours compared to a flour produced by means of a traditional nixtamalization …

Pop corn, dent corn and baby corn (dent type) grains were fractionated into different
fractions on the basis of their size. The starches were separated from these fractions and …