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- Nixtamalization abstract "Nixtamalization typically refers to a process for the preparation of maize (corn), or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater, and hulled.The term can also refer to the removal via an alkali process of the pericarp from other grains such as sorghum. Maize subjected to the nixtamalization process has several benefits over unprocessed grain for food preparation: it is more easily ground; its nutritional value is increased; flavor and aroma are improved; and mycotoxins are reduced. Lime and ash are highly alkaline: the alkalinity helps the dissolution of hemicellulose, the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the corn. Some of the corn oil is broken down into emulsifying agents (monoglycerides and diglycerides), while bonding of the corn proteins to each other is also facilitated. The divalent calcium in lime acts as a cross-linking agent for protein and polysaccharide acidic side chains. As a result, while cornmeal made from untreated ground corn is unable by itself to form a dough on addition of water, the chemical changes in masa allow dough formation. These benefits make nixtamalization a crucial preliminary step for further processing of maize into food products, and the process is employed using both traditional and industrial methods, in the production of tortillas and tortilla chips (but not corn chips), tamales, hominy and many other items.".
- Nixtamalization thumbnail Tortilleras_Nebel.jpg?width=300.
- Nixtamalization wikiPageExternalLink T0395E07.htm.
- Nixtamalization wikiPageID "1909895".
- Nixtamalization wikiPageRevisionID "595866017".
- Nixtamalization date "20111001161550".
- Nixtamalization hasPhotoCollection Nixtamalization.
- Nixtamalization title "Wacher, Carmen “Nixtamalization, a Mesoamerican technology to process maize at small-scale with great potential for improving the nutritional quality of maize based foods”".
- Nixtamalization url "http://www.univ-ouaga.bf/conferences/fn2ouaga2003/abstracts/0715_FP_O4_Mexico_Wacher.pdf".
- Nixtamalization subject Category:Cooking_techniques.
- Nixtamalization subject Category:Maize.
- Nixtamalization subject Category:Mesoamerican_cuisine.
- Nixtamalization subject Category:Mexican_cuisine.
- Nixtamalization type Ability105616246.
- Nixtamalization type Abstraction100002137.
- Nixtamalization type Cognition100023271.
- Nixtamalization type CookingTechniques.
- Nixtamalization type Know-how105616786.
- Nixtamalization type Method105660268.
- Nixtamalization type PsychologicalFeature100023100.
- Nixtamalization type Technique105665146.
- Nixtamalization comment "Nixtamalization typically refers to a process for the preparation of maize (corn), or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater, and hulled.The term can also refer to the removal via an alkali process of the pericarp from other grains such as sorghum.".
- Nixtamalization label "Nixtamalisation".
- Nixtamalization label "Nixtamalización".
- Nixtamalization label "Nixtamalizacja".
- Nixtamalization label "Nixtamalization".
- Nixtamalization label "Nixtamalização".
- Nixtamalization sameAs Nixtamalización.
- Nixtamalization sameAs Nixtamalisation.
- Nixtamalization sameAs Nixtamalizacja.
- Nixtamalization sameAs Nixtamalização.
- Nixtamalization sameAs m.065h32.
- Nixtamalization sameAs Q3052219.
- Nixtamalization sameAs Q3052219.
- Nixtamalization sameAs Nixtamalization.
- Nixtamalization wasDerivedFrom Nixtamalization?oldid=595866017.
- Nixtamalization depiction Tortilleras_Nebel.jpg.
- Nixtamalization isPrimaryTopicOf Nixtamalization.