Fine structural features and antioxidant capacity of ferulated arabinoxylans extracted from nixtamalized maize bran.
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DOI: 10.1002/jsfa.12531
Abstract: BACKGROUND The nixtamalization process improves maize's nutritional and technological properties. This process generates nixtamalized maize bran as a by-product which is a source of arabinoxylans (AX). AX are polysaccharides constituted of a xylose backbone with… read more here.
Keywords: capacity; maize bran; fine structural; nixtamalized maize ... See more keywords
Metatranscriptome Profiling of a Specialized Microbial Consortium during the Degradation of Nixtamalized Maize Pericarp
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DOI: 10.1128/spectrum.02318-21
Abstract: Nixtamalized maize pericarp is an abundant residue of the tortilla industry. Consortium PM-06 efficiently degraded this substrate in 192 h. ABSTRACT Lignocellulose degradation by microbial consortia is multifactorial; hence, it must be analyzed from a… read more here.
Keywords: maize pericarp; substrate; degradation; consortium ... See more keywords
Degradation profile of nixtamalized maize pericarp by the action of the microbial consortium PM-06
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DOI: 10.1186/s13568-019-0812-7
Abstract: The nixtamalized maize pericarp (NMP) is a plentiful by-product of the tortilla industry and an important source of fermentable sugars. The aim of this study was to describe the degradation profile of NMP by the… read more here.
Keywords: nixtamalized maize; microbial consortium; degradation; consortium ... See more keywords
Biochemical and Structural Characterization of Ferulated Arabinoxylans Extracted from Nixtamalized and Non-Nixtamalized Maize Bran
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DOI: 10.3390/foods11213374
Abstract: Maize bran is a good source of non-starch polysaccharides, having various bioactive compounds. In the current research, we extracted the ferulated arabinoxylans from nixtamalized maize bran (NMB) and non-nixtamalized maize bran (NNMB) and explored their… read more here.
Keywords: ferulated arabinoxylans; non nixtamalized; maize bran; nixtamalized maize ... See more keywords
Black Bean Hulls as a Byproduct of an Extraction Process to Enhance Nutraceutical and Glycemic-Related Properties of Nixtamalized Maize Tostadas
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DOI: 10.3390/foods12091915
Abstract: Black bean hulls (BBH) are rich in phenolic compounds, such as anthocyanins, which can be incorporated into common staple foods such as maize tostadas, enhancing the nutraceutical properties of these products. This study incorporates black… read more here.
Keywords: black bean; bean hulls; starch; maize tostadas ... See more keywords