Development of spectrophotometric method for iron determination in fortified wheat and maize flours.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.08.110
Abstract: The determination of iron in fortified foods is mandatory by many global regulatory agencies. However, the spectroscopic techniques require elevated investments limiting their applicability especially in developing countries. Therefore, simple, viable and analytical methods with… read more here.
Keywords: iron; maize flours; wheat maize; spectrophotometric method ... See more keywords
Physical and chemical kernel traits affect starch digestibility and glycemic index of cooked maize flours.
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DOI: 10.1016/j.foodchem.2021.130953
Abstract: Maize starch is an important carbohydrate source in human diet, and its digestion contributes to the postprandial blood glucose level. This article describes in vitro starch digestibility and its relation to endosperm hardness and composition… read more here.
Keywords: cooked maize; maize flours; starch digestibility; glycemic index ... See more keywords
Shedding Light on the Volatile Composition of Broa, a Traditional Portuguese Maize Bread
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DOI: 10.3390/biom11101396
Abstract: In Portugal, maize has been used for centuries to produce an ethnic bread called broa, employing traditional maize varieties, which are preferred by the consumers in detriment of commercial hybrids. In order to evaluate the… read more here.
Keywords: maize flours; maize; light volatile; broas ... See more keywords