Assessing the influence of vegetal protein source on the physicochemical properties of maize flour
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-019-00256-8
Abstract: There has been an increasing interest in developing protein-enriched cereal products of recent. The quality of these products will depend on interactions between proteins and starch presented in the flours. The present study aimed to… read more here.
Keywords: protein; protein presented; assessing influence; flour protein ... See more keywords
Assessment of physicochemical characteristics and modifications of pasting properties of different varieties of maize flour using additives
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3337-1
Abstract: Maize cereal has potential to be used for food purpose but lack of viscoelastic behaviour that limits its use for this purpose. Therefore, present study on modification of pasting properties of maize flour using different… read more here.
Keywords: guar gum; flour using; xanthan gum; pasting properties ... See more keywords
Functional study of raw and cooked blue maize flour: starch digestibility, total phenolic content and antioxidant activity
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2017.06.009
Abstract: Abstract The purpose of this study was to determine the chemical composition and antioxidant capacity of blue maize (BM) (Zea mays L.) flour and to investigate the effects of polyphenol-containing extracts and BM wholegrain flour… read more here.
Keywords: total phenolic; blue maize; flour starch; activity ... See more keywords
Retention of Carotenoids in Biofortified Maize Flour and β-Cryptoxanthin-Enhanced Eggs after Household Cooking
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DOI: 10.1021/acsomega.7b01202
Abstract: Biofortification of crops to enhance provitamin A carotenoids is a strategy to increase the intake where vitamin A deficiency presents a widespread problem. Heat, light, and oxygen cause isomerization and oxidation of carotenoids, reducing provitamin… read more here.
Keywords: biofortified maize; retention carotenoids; retention; maize flour ... See more keywords
National Wheat and Maize Flour Fortification Standards and Their Comparison with International Guidelines in Countries with Mandatory Fortification (P22-001-19).
Sign Up to like & getrecommendations! Published in 2019 at "Current developments in nutrition"
DOI: 10.1093/cdn/nzz042.p22-001-19
Abstract: Objectives Compare national wheat and maize flour standards to World Health Organization (WHO) fortification guidelines in countries with mandatory fortification. Methods Seventy-three countries' grain availability, flour extraction rate, flour standards (with fortification compounds and nutrient… read more here.
Keywords: national wheat; fortification; wheat maize; maize flour ... See more keywords
Effect of micronization of maize grains on shelf-life of flour
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.13195
Abstract: The efficacy of micronization of maize (Arjun, EH-434042) in inactivating enzymes responsible for lipid degradation and extending the shelf-life of whole maize flour was evaluated. Micronization at 200°C for 4 min resulted in complete inactivation… read more here.
Keywords: micronization; storage; micronization maize; shelf life ... See more keywords
Can selenium deficiency in Malawi be alleviated through consumption of agro-biofortified maize flour? Study protocol for a randomised, double-blind, controlled trial
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DOI: 10.1186/s13063-019-3894-2
Abstract: BackgroundMicronutrient deficiencies including selenium (Se) are widespread in Malawi and potentially underlie a substantial disease burden, particularly among poorer and marginalised populations. Concentrations of Se in staple cereal crops can be increased through application of… read more here.
Keywords: agro biofortified; trial; malawi; controlled trial ... See more keywords
The Potential Contribution of Fortified Maize Flour, Oil, Rice, Salt, and Wheat Flour to Estimated Average Requirements and Tolerable Upper Intake Levels for 15 Nutrients in 153 Countries
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DOI: 10.3390/nu13020579
Abstract: Food fortification is designed to improve the nutritional profile of diets. The purpose of this research was to estimate the potential nutrient contribution of fortified maize flour, oil, rice, salt, and wheat flour in 153… read more here.
Keywords: intake; fortified maize; contribution fortified; oil rice ... See more keywords