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The alkaline cooking process produces important changes in the components of the maize kernel during the production of corn tortillas. A relevant role in these changes has been ascribed to the structural characteristics of the corn starch, mainly in the amylopectin polymer. The objective of the present study was to use an optical system to measure light transmission and scattered light in suspensions...
The effect of addition of amaranth flour and amaranth protein isolate to both a glucose/asparagine model system and real foods (cookies, fried tortilla chips, and baked tortilla chips) was studied to analyse the acrylamide mitigating potential of this underexploited plant with attractive nutraceutical properties. Addition of amaranth flour, with a relatively low protein content (16.45%), did not mitigate...
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