Event submissions
Published
This submission belongs to the session B. Biomacromolecules: Carbohydrates of the event The 2nd International Electronic Conference on Biomolecules
Published date
01 Nov, 2022
Academic Editor
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Vladimir UverskyCitation
Elisa Dominguez-Hernandez, Jorge Rangel-Hernandez, Eduardo Morales-Sánchez, Marcela Gaytán-Martínez, Effect of ohmic heating nixtamalization on the structural and physicochemical characteristics of instant maize flours and their relation to starch modifications, in Proceedings of The 2nd International Electronic Conference on Biomolecules, 1 November–15 November 2022, MDPI: Basel, Switzerland, doi: 10.3390/IECBM2022-13380
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Effect of ohmic heating nixtamalization on the structural and physicochemical characteristics of instant maize flours and their relation to starch modifications
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Elisa Dominguez-Hernandez 1
Jorge Rangel-Hernandez 2
Eduardo Morales-Sánchez 3
Marcela Gaytán-Martínez 1
1. Programa de Posgrado en Alimentos del Centro de la República, Facultad de Química, Universidad Autóno-ma de Querétaro
2. Programa de Posgrado en Alimentos del Centro de la República, Facultad de Química, Universidad Autónoma de Querétaro
3. Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Querétaro, Instituto Politécnico Nacional
Abstract
Keywords
Gelatinization
electroporation
pasting profile
resistant starch
sustainable nixtamalization