Maize kernels, lime and water are the fundamental materials for manufacturing nixtamalized
foods. Processing wise, mature kernels are lime-cooked into nixtamal, then ground into a …

Tortillas are made by cooking maize in a lime solution during variable times and
temperatures, steeping the grain for up to 12 h, washing and grinding it to a fine dough, and …

In this report, the effect of temperature on the calcium content of Quality Protein Maize (QPM
H‐368C) during the nixtamalization process as a function of the steeping time for three …

Certain components of global food security continue to be threatened. Globalization has
impacted food patterns, leading to greater homogenization of diets and the standardization …

The nixtamalization process used for tortilla production entails extended processing time
and generates pollutant effluents. Ohmic heating (OH) is an emerging technology that uses …

Our report shows the calcium ion diffusion process through the different parts of maize
kernels (pericarp, endosperm, and germ) during the traditional nixtamalization process as a …

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 …

Corn tortillas are produced using the traditional nixtamalisation process (TP). Nevertheless,
one of the greatest problems that the tortilla industry faces is the high level of losses of …

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 …

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 …