Bibliografía

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• Abbas, H.K., Mirocha, J.K., Rosiles, R. y Carvajal, M.1988. Decomposition of zearalenone and deoxynivalenol in the process of making tortillas from corn. Cereal Chem., 65: 15- 19.
• Abramson, D., Sinka, R.N. y Mills, J.T.1980. Mycotoxin and odor formation in moist cereal grain during granary storage. Cereal Chem.. 57: 346-351.
• Acevedo, E. y Bressani, R. 1990. Contenido de fibra dietética de alimentos centroamericanos. Guatemala. Arch. Latinoam. Nutr., 40: 439-451.
• Adeniji, A.O. y Potter, N.N. 1978. Properties of ogi powders made from normal, fortified and opaque-2 corn. J. Fond Sc i., 43: 1571 - 1574.
• Aguirre, F., Bressani, R. y Scrimshaw, N.S.1953. The nutritive value of Central American corns. III. Tryptophan, niacin. thiamine and riboflavin content of twentythree varieties in Guatemala. Food Res., 18: 273-279.
• Akingbala, J.O., Onochie, E.V., Adeyemi, I.A. y Oguntimein, G.B. 1987. Steeping of whole and dry milled maize kernels in ogi preparation. J. Food Proc .
• Preserv. 11: 1-11.
• Akingbala,.I.O., Rooney, L.W. y Faubion, J.M.1981. A laboratory procedure for the preparation of ogi, a Nigerian fermented food. J. Food Sci., 46: 1523- 1526.
• Akinrele, I.A. 1970. Fermentation studies on maize during the preparation of a traditional African starch-cake food. J. Sci. Food Agric ., 21: 619-625.
• Akinrele, I.A. y Bassir, 0.1967. The nutritive value of ogi, a Nigerian infant food. J. Trop. Med. Hyg., 70: 279-280.
• Amorin, P.J.de.1972. 0paque-2maize for feeding infants.Pediatr. Prat.43:235-244.
• Arroyave, G.1974. Amino acid requirements by age and sex. En P.L. White y D.C. Fletcher, eds. Nutrients in processed food. Proteins, p. 15-28. Acton, EE.UU.,., Publishing Sciences Group Inc.
• Arroyave, G., Wilson, D., Béhar, M. y Viteri, F. 1961. The development of INCAP vegetable mixtures II. Biochemical testing. En Progress in meeting
• protein needs of infants and preschool children. Pub. NRC 843, p. 49-55. Washington, D.C., Natl. Acad.. Sci., Natl. Res. Counc.
• Asp, N.G., Johansson, C.G., Hallmer, H. y Siljestrom, M.1983. Rapid enzymatic assay of insoluble and soluble dietary fiber. J. Agric. Food Chem., 31 476-482.
• Banigo, E.O.I. y Muller, H.G.1972. Carboxylic acid patterns in ogi fermentation. .1. Sc i. Food Agric ., 23: 101 - 111 .
• Banigo, E.O.I., de Man, J.M. y Duitschaever, C.L. 1974. Utilization of highlysine corn for the manufacture of ogi using a new, improved processing system. Cereal Chem., 51: 559-572.
• Barber, S.A. 1979. Corn residue management and soil organic matter. Agron. J., 71: 625627.
• Baptist, N.G. y de Mel, B.V.1955. Growth and amino acid intakes of children on a cereallegarme vegetable diet. Br. J. Nutr-., 9: 156-170.
• Bazua, C.D., Guerra, R. y Sterner, H.1979. Extruded corn flour as an alternative to limetreated corn flour for tortilla preparation. J. Food Sc i., 44: 940-941.
• Bedolla, S. y Rooney, L.W. 1982. Cooking maize for masa production. Cereal Foods World, 27: 219-221.
• Bedolla, S. y Rooney, L.W.1984. Characteristics of US and Mexican instant maize flours for tortilla and snack preparations. Cereal Foods World, 29: 732-735.
• Bedolla, S., De Palacios, M.G., Rooney, L.W., Ciehl, K.C. y Khan, M.N. 1983. Cooking characteristics of sorghum and corn for tortilla preparation by several cooking methods. Cereal Chem., 60: 263-268.
• Benton, D.A., Harper, A.E. y Elvehjem, C.A. 1955. Effect of isoleucine supplementation on the growth of rats fed zein or corn diets. Arch. Biochem. Biophys., 57: 13-19.
• Benton, D.A., Harper, A.E., Spivey, H.E. y Elvehjem, C.A. 1956. Leucine, isoleucine and valine relationships in the rat.Arth. Biochem. Biophys., 60: 147155.
• Boyer, C.D.y Shannon, J.C. 1983. The use of endosperm genes for sweet corn improvement. En J. Janick, ed. Plant breeding reviews, Vol. 1, p. 139-161. Westport, Conn., EE.UU., AVI Publishing Co.
• Boyer, C.D. y Shannon, J.C. 1987. Carbohydrates of the kernel. En S.A. Watson y P. E. Ramstad, eds. Corn : chemistry and technology, p. 253-272. St Paul, Minn., EE.UU., Am. Assoc. Cereal Chem.
• Braham, J.E. y Bressani, R.1966. Utilization of calcium from home treated maize. Nutr .: Bromatol. Toxic al. 5: 14- 19.
• Braham, J.E., Bressani, R. y Guzmán, M.A.1966. Effect of Iysine and tryptophan supplementation on nicotinic acid metabolism in pigs given raw or lime-treated corn diets. Metabolism, 15: 548-556.
• Braham, J.E., Villarreal, A. y Bressani, R.1962. Effect of lime treatment of corn on the availability of niacin for cats. J. Nutr: 76: 183- 186.
• Bressani, R. 1962. Effect of amino acid imbalance on nitrogen retention. 1. Effect of a relative deficiency of tryptophan in dogs../. Nutr.. 78: 365-370.
• Bressani, R. 1963. Effect of amino acid imbalance on nitrogen retention. 11. Interrelationships between methionine, valine, isoleucine and threonine as supplements to corn proteins for dogs. J. Nutr 79: 389-394.
• Bressani, R. 1971. Amino acid supplementation of cereal grain flours tested in children. En N.S. Schrimshaw y A.M. Altschul, eds. Amino acid fortification of' protein foods,, p. 184-204. Cambridge, Mass., EE.UU., MIT Press.
• Bressani, R. 1972. La importancia del maíz en la nutrición humana, en América Latina y otros países. En R. Bressani, J.E. Braham y M. Béhar, eds. Mejoramiento nutricional del maiz. Pub. INCAP L-3, p. 5-30. Guatemala, INCAP.
• Bressani, R. 19X3. World needs for improved nutrition and the role of vegetables and legumes Asian Vegetable Research and Development Center, l 0th Anniversary Monograph Series. AVRDC Pub. 83-185. Shanhua, Taiwan. AVRDC.
• Bressani, R. 19X7. The incorporation of nutritional goals in agricultural research in developing countries. Benson Inst. Rev. 10: 18-28.
• Bressani, R.1988. Protein complementation of foods. En E. Karmas y R.S. Harris, eds. Nutrtional evaluation of food processing 3° ed., p.627-657. Nueva York, Van Nostrand Reinhold Company.
• Bressani, R. 1990. Chemistry, technology and nutritive value of maize tortillas. Food Rev. Int. 6: 225-264.
• Bressani, R. y De Villarreal, E.M.1963. Nitrogen balance of dogs fed lime-treated corn supplemented with proteins and amino acids. J. Food Sci. 28: 611 -615.
• Bressani, R. y Elias, L.(,.1969. Studies on the use of opaque-2 corn in vegetable proteinrich foods. J. Agric. Food Chem. 17: 659-662.
• Bressani, R. y Elías, L.G. 1972. La calidad proteínica del maíz opaco-2 como inprediente de dietas rurales de Guatemala. Arc/n Latinoam. Nutr., 22: 577-594.
• Bressani, R. y Elías, L.G.1974. Legume foods. En A.M. Alischul, ed. New protein foods, Vol. I A, p. 231 -297. Nueva York, Academic Press Inc.
• Bressani, R. y Elías, L.G. 1981. Estudios nutricionales sobre dietas. Valor proteínico de mezclas de cereales. INCAP Informe Anual 1980, p. 10-11. Managua, Nicaragua, INCAP.
• Bressani, R. y Marenco, E.1963. Corn flour supplementation: the enrichment of limetreated corn flour with proteins, Iysine and tryptophan and vitamins. J. Agrie. Food Chem., 11: 517-522.
• Bressani, R. y Mertz, E.T. 1958. Studies on corn protein. IV. Protein and amino acid content of different corn varieties. Cereal Chem., 35: 227-235.
• Bressani, R. y Scrimshaw, N.S. 1958. Effect of lime treatment on in-vitro availability of essential amino acids and solubility of protein fractions in corn. J. Agric. Food Chem., 6: 774-778.
• Bressani, needsR. y Scrimshaw, N.S. 1961. The development of INCAP vegetable mixtures. 1. Basic animal studies. En Progress in meeting protein needs of infants and preschool children. Pub. N RC 843, p.35-48. Washington, D.C., N atl. Atad. Sci., Natl. Res. Counc.
• Bressani, R., Alvarado, J. y Viteri, F.1969. Evaluación en niños de la calidad de la proteína del maíz opaco-2. Arch. Latinoam. Nutr., 19: 129-140.
• Bressani, R., Arroyave, G. y Scrimshaw, N.S.1953. The nutritive value of Central Ameritan corns. I. Nitrogen, ether extract, cruda fiber and minerals of twentyfour varieties in Guatemala. Food Res., 18: 261-267.
• Bressani, R., Breuner, M. y Ortiz, M.A.1989. Contenido de fibra ácido- y neutrodetergente y de minerales menores en maíz y su tortilla. Arch. Latinoam. Nutr., 39: 382-391.
• Bressani, R., Castillo, S.V. y Guzmán, M.A. 1962. The nutritional evaluation of processed whole corn flour. J. Agric . Food Chem., 10: 308-312.
• Bressani, R., Elías, L.G. y Braham, J.E.1968. Suplementación con aminoácidos del maíz y de la tortilla. Arch. Latinoam. Nutr., 18: 123- 134.
• Bressani, R., Elias, L.G. y Braham,J.E.1978. Improvement ofthe protein quality of corn with soybean protein. Adv. E.YP. Med. Biol., 105: 29-65.
• Bressani, R., Elías, L.G. y De España, M.E. 1981. Posibles relaciones entre medidas físicas, químicas y nutricionales en frijol común (Phaseolus vulgaris). Arch. Latinoam. Nutr, 31: 550-570.
• Bressani, R., Gómez-Brenes, R. y Scrimshaw, N.S.1961. Effect of processing on distribution and in vitre availability of niacin of corn (Zea mays). Food Technol.. 15: 450-454.
• Bressani, R., Murillo, B. y Elías, L.G. 1974. Whole soybeans as a meaos of increasing protein and calories in maize-based diets. J. Food Sc i.. 39: 577-580.
• Bressani, R., Paz y Paz, R. y Scrimshaw, N.S. 1958. Chemical changes in corn during preparation of tortillas. J. Agric. Food Chem.. 6: 770-774.
• Bressani, R., Valiente, A.T. y Tejada, C.1962. All vegetable protein mixtures for human feeding. Vl. The value of combinations of lime-treated corn and cooked black beans.J. Food Sci., 27: 394-400.
• Bressani, R., Scrimshaw, N.S., Béhar, M. y Viteri, F.1958. Supplementation of cereal proteins with amino acids. 11. Effect of amino acid supplementation of corn-masa at intermediate levels of protein intake on the nitrogen retention of young children../. Nutr., 66: 501-513.
• Bressani R., Elias, L.G., Santos, M., Navarrete, D. y Scrimshaw, N.S. 1960. El contenido de nitrógeno y de aminoácidos esenciales de diversas selecciones de maíz. Arch. Venez:. Nutr: 10: 85-1 00.
• Bressani, R., Wilson, D., Chung,, M., Béhar, M. y Viteri, F. 1963. Supplementation of cereal proteins with amino acids. V. Effect of supplementing lime-treated corn with different levels of Iysine, tryptophan and isoleucine on the nitrogen retention of young children.J. Nutr:, 80: 80-84.
• Bressani, R., Braham, J.E., Elias, L.G. y Rubio, M.1979. Further studies on the enrichment of lime-treated corn with whole soybeans. J. Food Sc i., 44: 1707-1710.
• Bressani, R., Hernández, E., Colón, A., Wolzak, A. y Gómez-Brenes, R.1981. Efecto suplementario de 3 fuentes de proteína de soya sobre diferentes selecciones o productos de maíz. Arch. Latinoam. Nutr 31: 52-62.
• Bressani, R., Medrano, J.F., Elias,L.G.,Gómez-Brenes, R., González, J.M., Navarrete, D. y Klein, R.E. 1982. Estudios de control de insectos para la preservación del maíz opaco-2 almacenado y efectos sobre su valor nutritivo. Turrialba, 32: 51 -58.
• Bressani, R., Benavides, V., Acevedo, E. y Ortiz, M.A.1990. Changes in selected nutrient contents and in protein quality of common and quality-protein maize during tortilla preparation Cereal Chem.. 67(6): 515-518.
• Brock, J.F. 1961. Protein malnutrition, requirements and supplementation. En Progress in meeting protein needs of infants and preschool children. Pub. NRC 843, p. 103 - 118. Washington D.C., Natl. Acad. Sci., Natl. Res. Counc.
• Burge, R.M. y Duensing, W.J. 1989. Processing and dietary fiber ingredient applications of corn bran. Cereal Foods World 34: 535-538.
• Camacho, L., Bañados, E. y Fernández, E.1989. Enlatado de humitas preparadas de maíz opaco-2 complementado con lupino dulce (Lupinus albus var. Multolupa) cambios nutricionales y de calidad. Arch. Latinoam. Nutr., 39(2): 185- 199.
• Capparelli, E. y Mata, L. 1975. Microflora of maize prepared as tortillas. Appl. Microbial. 29: 802-806.
• Carvajal, M., Rosiles, R., Abbas, H.K. y Moricha, C.J. 1987. Mycotoxin carryover from grain to tortillas in Mexico. En M.S. Zuber, E.B. Lillehoj y B.L Renpro, eds. Aflatoxin in maize proceedings of the workshop p. 318-319. El Batán, México, CIMMYT.
• Chakrabarti, A.G. 1981. Detoxification of corn. J. Food Prot., 44: 591 -592.
• Chávez, A.1973. El maíz en la nutrición de México. En Simposio sobre desarrollo y utilizacion de maíces de alto valor nutritivo, junio 29-30 1972 Colegio de Postgraduados ENA. p. 9-1 1. Chapingo, México, SAG.
• Chávez, J.F.1972a. Composición del maíz opaco-2 venezolano. Análisis y calidad biológica de la arepa de opaco-2 y de maíz corriente. Arch. Latinoam. Nutr 22: 147160.
• Chávez, J.F. 1972b. Calidad nutritiva de la proteína de la harina de arepa y su mejoramiento por medio de la fortificación en Venezuela. En R. Bressani, J.E. Braham y M. Béhar, eds. Mejoramiento nutriccional de/ maiz . Pub. INCAP L-3, p. 115-125. Guatemala, INCAP.
• Chávez, J.F. y Obregón, G.P.1986. Composición y valor nutritivo del maíz dulce Pajimaca y del Pajimaca opaco-2 cultivados en Venezuela. Arch. Latinoam. Nutr. 36: 312318.
• Christensen, C.M.1967. Some changas in No.2 corn stored two years at moisture contents of 14.5% and 15.2%, and temperatures of 12°C,20°C, and 25°C. Cereal Chem., 44: 95-99.
• Christensen, C.M. y Sauer, D.B. 1982. Microflora. En C.M. Christensen, ed. Storage of cereal grains and their products 2° ed., p. 219-240. St. Paul, Minn.,EE.UU., Am. Assoc. Cereal Chem.
• Christianson, D.D., Wall, J.S., Dimler, R.J. y Booth, A.N. 1968. Nutritionally available niacin in corn. Isolation and biological activity. J. Agric. Food Chem.,. 16: 100-104.
• Chu, N.T., Pellet, P.L. y Nawar, W.W. 1976. Effect of alkali treatment on the formation of Iysinoalanine in corn. J. Agric. Chem.,, 24: 1084- I085.
• Clark, H.E., Allen, P.E., Meyers, S.M., Tuckett, S.E. y Yamamura, Y. 1967. Nitrogen balances of adults consuming opaque-2 maize protein. Am..J. Clin. Nutr., 20: 825-833.
• Clark, H.E., Glover, D.V., Betz, J.L. y Bailey, L.B. 1977. Nitrogen retention of young men who consumed isoitrogenous diets containing normal, opaque-2 or sugary-2 opaque-2 corn. .l. Nutr., 107: 404-411.
• Contreras, G., Elías, L.G. y Bressani, R.1980. Limitations of corn (Zeamays) and common bean (Phaseolus vulgaris) diets as protein and calorie sources. Plant Foods Human Nutr., 30: 145-153.
• Contreras, G., Elias, L.G. y Bressani, R.1981. Efecto de la suplementación con vitaminas y minerales sobre la utilización de la proteína de mezclas de maíz y frijol. Arch. Latinoam. Nutr., 31: 808-826..
• Conway, H.F. y Anderson, R.A. 1978. Detoxification of aflatoxin contaminated corn by roasting. Cereal Chem, 55: 115- 117.
• Cortez, A. y Wild-Altamirano, C.1972. Contribución a la tecnología de la harina de maíz. En R. Bressani, J.E. Braham y M. Béhar, eds. Majoramientc nutricional del maíz:. Pub. INCAP L-3, p. 90-106. Guatemala, INCAP.
• Cox, L.J., Caicedo, B., Vanos, V., Heck, E., Hofstaelter, S. y Cordier, .J.L.1987. A catalogue of some Ecuadorean fermented beverages, with notes on their microflora. Mircen. J., 3: 143-153.
• Cravioto, R.O., Anderson, R.K., Lockhart, E.E., De Miranda, F. de P. y Harris, R.S. 1945. Nutritive value of the Mexican tortilla. Science. 102: 91.
• Cravioto, R.O., Cravioto, O.Y., Massieu, G. y Guzmán, G.J.1955. El "pozol". forma indígena de consumir el maíz en el sureste de México y su aporte de nutrientes a la dieta. Ciencia (Mex.), 15: 27-30.
• Cravioto, R.O., Massieu, G.H., Cravioto, O.Y. y Figueroa, M. 1952. Effect of untreated corn and Mexican tortilla upon the growth of rats on a niacintryptophan deficient diet. J. Nutr:. 48: 453-459.
• Creech,R.G.1965. Genetic control of carbohydrate synthesis in maize endosperm. Genetics, 52: 1175-1186
• Cuevas, R., Figueroa, E. y Racca, E. 1985. The technology for industrial production of precooked corn flours in Venezuela. Cereal Foods World, 30: 707712.
• Cuevas, R., De Padua, M.R., Paredes, G. y Ortega, C.1985. Precooked corn flour for Venezuelan arepa preparation: characterization of particle size fractions. J. Food Sc i., 50: 1668- 1671.
• Daniel, V. A . , Rajan.,Sanjee-varayappa, K. V., Srinivasan, K.S. y Swaminathan, M. 1977. Effect of insect infestation on the chemical composition and protein efficiency ratio of the proteins of kaffir corn and green gram. Indian J. Nutr. Diet, 14: 38-42.
• De Arriola, M.C., De Porres, E., De Cabrera, S., De Zepeda, M. y Rolz,C.1987. Aflatoxin and tortilla preparation in Guatemala. En M.S. Zuber, E.B. Lillehoj y B.L. Renpro, eds. Aflatoxín in maize, proceedings of the workshop, p. 298-307. El Batán, México, CIMMYT.
• De Arriola, M.C., De Porres, E., De Cabrera, S., De Zepeda, M. y Rolz, C.1988. Aflatoxin fate during alkaline cooking of corn for tortilla preparation. J. Agric Food Chem., 36: 530-533.
• De Buckle, T.S., Pardo, C.A., De Sandeval, A.M. y Silva, G. 1972. Propiedades funcionales de harina de maíz simple y fortificada para la preparación de arepas. En R. Bressani, J.E. Braham y M. Béhar, eds. Mejoramiento nutricional del maíz. Pub. INCAP L-3, p. 134-148. Guatemala, INCAP.
• De Campos, M., Crespo-Santos, J. y Olszyna-Marzys, A.E. 1980. Aflatoxin contamination in grains from the Pacific coast in Guatemala and the effect of storage upon contamination. Bull. Environ. Contam. Toxicol., 24: 789-795.
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• De Souza, N., Elias, L.G. y Bressani, R.1970. Estudios en ratas del efecto de una dieta básica del medio rural de Guatemala suplementada con leche de vaca y una mezcla de proteínas. Arch. Latinoam. Nutr.: 20: 293-307.
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• Gamez-Brenes, R.A., Elias, L.G. y Bressani, R.1972. Mejoramientode localidad proteínica de dietas de bajo valor nutritivo a través del uso de maíz fortificado y del opaco-2. En R. Bressani, J.E. Braham y M. Béhar, eds. Mejoramiento nutricional del maíz. Pub. INCAP L-3, p. 261 -277. Guatemala. INCAP.
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