In this research, the production of activated carbon (AC) from an agroindustrial waste (corn
pericarp) by chemical activation with potassium hydroxide was optimized by using a central …

El presente trabajo se realizó con la finalidad de evaluar una fuente no convencional de
harina y almidón. Se caracterizó fisicoquímicamente mediante análisis proximal …

The preservation of Andean roots and tubers (ART) depends on the recognition of their
health-promoting and nutritional metabolites and their transformation into other products …

La nixtamalización causa en el grano de maíz cambios físicos, químicos y reológicos que
afectan la calidad de la masa y la tortilla. La nixtamalización tradicional de maíz, realizada …

Water diffusion in corn is important in both dry and wet milling because it is one of the factors
that determine the functionality and quality of any final product for which this cereal is …

Tortilla is a staple food for several countries and a gluten-free alternative and can be
enriched using other non-traditional flours to improve their nutritional value. Three different …

This study aimed to analyze three fractions obtained from starch extraction from cuajinicuil
(Inga jinicuil) seeds, to determine their physicochemical composition and potential …

In this research, the water diffusion in whole corn grain (with pericarp) and threshed corn
grain (without pericarp) during thermo-alkaline treatment at different calcium hydroxide …

Teosinte (Dioon mejiae) is a dioecious tree native to Honduras, whose seeds are used to
make flour for the preparation of traditional foods and beverages. The objective was to …

El objetivo de este trabajo fue estudiar las propiedades tecnofuncionales de la harina de
maíz cuzco extrudida alcalina (HMEA), obtenida por el agregado de Ca (OH) 2 en el …