Bibliografía
complementaria
Indice
- Precedente - Siguiente
- Adeyemi, l.A. 1983. Dry-milling of sorghum for ogi
manufacture..J. Cereal Sci. 1: L221 227.
- Akingbala, J.O., Rooney, L.W. v Faubion, J.M. 1981.
Physical, chemical and sensory evaluation of ogi f'rom
sorghum of differing kemel characteristics. .1. Food
Sci.. 46: 1532-1536.
- Akinrele, l.A. 1964. Fermentation of cassava. J. Sci.
Food Agric. 15: 589-594.
- Akinrele, l.A. y Edwards, C.C.A. 1971.. An assessment of
the nutritive value of maizesoya mixture, Soy-Ogi, as a
weaning food in Nigeria. Br .J. Nutr:, 26: 177-185.
- Andah, A. y Muller, H.G. 1973. Studies on koko, a
Ghanaian femmented maize porridge. Ghana J. Agric. Sci.
6: 93- 102.
- Bagley, E.B.1979. Decontamination of corn containing
afiatoxin by treatment with ammonia. J. Am. Oil Chem.
Soc. 56: 808-811.
- Banigo, E.O.I. y Adeyemi, A.1. 1975. A comparative study
of the commercial practice of traditional ogi manufacture
using high-lysine (opaque-2) corn and normal corn .Proc.
10th Int. Congr Nutr.,: Kyoto, Japón, p. 402.
- Bothast, R.J., Anderson, R.A., Warner, K. y Kwolek, W.F.
1981. Effects of moisture and temperatura on
microbiological and sensory properties of wheat flours
and corn meal during storage. Cereal Chem. 58: 309-311.
- Braham, J.E., Flores, M., Elías, L.G., De Zaghi, S. y
Bressani, R. 1969. Mejoramiento del valor nutritivo de
dietas de consumo humano. II. Suplementación con mezcla
vegetal INCAP 9 y leche. Arch. Latinoam. Nutr., 19:
253-264.
- Brekke, O.L.1968. Corn dry-milling: stress crack
formation in tempering of lowmoisture corn, and effect on
degerminator perforrnance. Cereal Chem. 45: 291-303
- Bressani, R. 1974. Complementary amino acid pattems. En
P.L. White y D.C. Fletcher, eds. N`utrients in processed
food proteins. Acton, Mass.. EE.UU., Publishing Sciences
Group.
- Bressani, R.1981. The role of soybeans in food systems.
J. Am. Oil Chem. Soc., 58: 392400.
- Bressani, R. y Conde, R. 1961. Changes in the chemical
composition and in the distribution of nitrogen of maize
at different stages of development. Cereal Chem., 38:
76-84.
- Bressani, R., Elías, L.G. y Gómez-Brenes, R.A.1969.
Protein quality of opaque2 corn. Evaluation in rats. J.
Nutr., 97: 173- 180.
- Bressani, R., Campos, A.M., Squibb, R.L. y Scrimshaw,
N.S. 1953. Nutritive value of Central Ameritan corns. IV.
The carotenecontentof thirty-two selections of Guatemalan
corn Food Res., 18: 61 8-624.
- Bressani, R., Elias, L.G., Scrimshaw, N.S. y Guzmán,
M.A.1962. Nutritive value of Central Ameritan corns. Vl.
Varietal and environmental influence on the nitrogen,
essential amino acids and fat content of 10 varieties.
Cereal Chem., 39: 59-67.
- Brown, R.B., Fulford, G.N., Daynard, T.B., Meiering, A.G.
y Otten, L. 1979. Effect of drying methods on grain corn
quality. Cereal Chem., 56: 529-533.
- Brunson, A.M. y Quackenbush, F.W.1962. Breeding corn with
high provitamin A in the grain. Crop Sci., 2: 344-347.
- Cantor, S.M. y Roberts, H.J.1967. Improvement in protein
quality in corn-based foods. Cereal Sci. Today. 12:
443-445, 460-462.
- Choto, C.E., Morad, M.M. y Rooney, L.W. 1985. The quality
of tortillas containing whole sorghum and pearled sorghum
alone and blended with yellow maize. Cereal Chem., 62:
51-55.
- Cravioto, B., Cravioto, R.O. y Cervantes, M. 1965.
Eficiencia proteica de la harina de masa enriquecida con
harina de soja y de la adicionada con proteína de
ajonjoh. Ciencia (Mex.), 24: 159-162.
- De Padua, M.R. y Maroun, H.P. 1984. Rheological behavior
of Venezuelan arepa dough from precooked corn flour.
Cereal Chem., 61: 37-41.
- Dutra de Oliveira, J.E. y de Souza, N.1972. El valor
nutritivo de productos de la molienda del maíz, de la
suplementación con aminoácidos y de mezclas de maíz
común y de opaco-2. En R. Bressani, E. Braham y M.
Béhar, eds. Mejoramiento nutrictonal del maiz. Pub.
INCAP L-3, p. 209-215. Guatemala, INCAP.
- Earle, E.R., Curtís, J.J. y Hubbard, J.E. 1946.
Composition of the component parts of the corn kernel.
Cereal Chem., 23: 504-511.
- Erdmenger, J.J., Elrias, L.G., de Souza, N., Salomon,
J.B., Bressani, R., Arroyave, G. y Habicht, J.P. 1972.
Estudio, en ratas, del efecto de la suplementación
proteínica de una dieta típica de una comunidad rural
de Guatemala. Arch. Latinoam. Nutr. 22: 179190.
- Evans, J.W. 1941. Changes in biochemical composition of
the corn kernel during development. Cereal Chem 18:
468-473.
- FAO/OMS. 1973. Energy and protein requirements. FAO
Nutrition Meetings Report Series No. 52; WHO Technical
Reports Series No. 522. Roma, FAO.
- Feria-Morales, A.M. y Pangborn, R.M.1983. Sensory
attributes of corn tortilla.s with substitutions of
potato, rice and pinto beans. J. Food Sci., 48:
1124-1134,
- Fernández, J.J., Guerra, M.J. y Racca, E. 1991.
Precocción de harina de soya y maíz por microondas y su
uso en la preparación de arepas. Arch. Lutinoam. Nutr:
41(3).
- Fields, M.L., Hamad, A.M. y Smith, D.K. 1981. Natural
lactic acid fermentation of corn meal. .1 Faad Sci. 46:
900-902.
- Flores,M.1966. Food intake of Guatemalan Indian
childrenaged 1 to 5.J.Am. Diet Assoc. 48: 480.
- Franz, K. 1975. Tortillas fortified with whole soybeans
preparad by different methods. .J. Faad Stci., 40: 1275-
1277.
- Frey, K.J.1949. The inheritance of protein and certain of
its components in maize. Agran.J.,41: 113-117.
- García-López, S. y Wyatt, C.J. 1982. Effect of fiber in
corn tortillas and cooked beans on iron availability. J.
Agric. Food Chem. 30: 724-727.
- Gopalan, C., Belavady, B. y Krishnamurthi, D. 1969. The
role of leucina in the pathogenesis of canina
black-tongue and pellagra. Lancet, 11: 956-957.
- Graham, G.G., Lembcke, J. y Morales, E.1990.
Quality-protein maize as a sale source of dietary protein
and fat for rapidly growing young children. Pediatrics
85: 85-91.
- Green, J.R., Lawhon, J.T., Cater, C.M. y Mattil,
K.F.1976. Protein fortification of corn tortillas with
oilseed flour. J. Faod Sci. 41: 656-660.
- Green, J.R., Lawhon, J.T., Cater, C.M. y Mattil,
K.F.1977. Utilization of whole undefatted glandless
cottonseed kernels and soybeans to protein fortify corn
tortillas. .J. Food Sci 42: 790-794.
- Grogan, C.O. y Blessin, C.W. 1968. Characterization of
major carotenoids in yellow maize lines of different
pigment concentration. Crop Sci., 8: 730-732.
- Hamad, A.M. y Fields, M.L.1979. Evaluation of the protein
quality and available Iysine of gerrninated and fermentad
cereals. J. Food Sci. 44: 456-459.
- Hansen, D.W., Brimhall, B. y Sprague, G.F.1946.
Relationship of zein to the total protein in corn. Cereal
Chem., 23: 329-335.
- Holder, D.G., Glover, D.V. y Shannon, J.C. 1974.
Interaction of shrunken-2 and five other carbohydrate
genes of corn endosperm. Crop Sci., 14: 643-646.
- Jellum, M.D.1967. Fatty acid composition of corn (Zea
mays L.) as influenced by kernel position on ear. Croop
Sci., 7: 593-595.
- Jellum, M.D.1970. Plant introductionsofmaize as a source
of oíl with unusual fatty acidcomposition. J.Agric.Food
Chem., 18: 365-370.
- Joao, W.S.J., Elías, L.G. y Bressani, R. 1980. Efecto
del proceso de cocciónextrusión (Brady Crop Cooker)
sobre el valor nutritivo de mezclas elaboradas a base de
frijol caupí (Vigna sirensis)-maiz y de frijol
caupí-yuca.Anh. Latinoam. Nutr., 30: 539-550.
- Kodicek, E. y Silson, P.W.1959. The availability of bound
nicotinic acid to the raí. I. The effect of lime
watertreatment of maize and subsequent baking
intotortilla. Br. J. Nutr., 13: 418.
- Kodicek, E., Braude, R., Kon, S.K. y Mitchell, K.G.1956.
The effect of alkaline hydrolysis of maize on the
availability of its nicotinic acid to pigs. Br. J.
Nutr,:, 10:51.
- Kodicek, E., Braude, R., Kon, S.K. y Mitchell, K.G.1959.
The availability to pigs of nicotinic acid in tortilla
baked from maize treated with lime water. Br. J. Nutr.,
13: 363384.
- Krehl, W.A., Henderson, L.M., de la Huerga, J. y
Elvehjem, C.A.1946. Relation of amino acid imbalance to
niacin-tryptophan deficiency in growing rats. J. Biol.
Chem., 166: 531-540.
- Laguna, J. y Carpenter, K. 1951. Raw versas processed
corn in niacin deficient diets. J. Nutr., 45: 21.
- Lillehoj, E.B., Kwolek, W.F., Horner, E.S., Widstrom,
N.W., Josephson, L.M., Franz, A.O. y Catalano, E.A. 1980.
Aflatoxin contamination of preharvest corn: role of
Aspegillus flavus inoculum and insect damage. Cereal
Chem.. 57: 255-257.
- Makinde, M.A. y Lachange, P.A. 1976. Tryptophan: first
limiting amino acid in ogi. Nutr: Rep. Int., 14: 671-679.
- Makinde, M.A. y Lachange, P.A.1989. Optimization of
protein nutritive value of ogi Niger .1. Nutr Sci. 10:
85-93.
- Mitchell, H.H., Hamilton,T.S. y Beadles,J.R.1952. The
relationship between the protein content of corn and the
nutritional value of the protein. J Nutr, 48: 461 476.
- Mottern, H.H., De Buckle, T.S. y Pardo, (C. 1970. Protein
enrichment of Colombian cons cakes. Cereal Sci Today, 15:
108- 112.
- Nofsinger, G.W. y Anderson, R.A. 1979. Note on
inactivation of aflatoxin in ammoniatreated shelled corn
at low temperatures. Cereal Chem., 56: 120- 122.
- Pardo T., F., Mora, J.O., Paez F.,J., De Onshuss, Y. y De
la Cruz de Villota, M. 1972. Aceptabilidad del maiz
opaco-2 en Colombia. Arch. Latinoam. Nutr . 22: 561 575,
- Plahar, W.A. y Leung, H.K. 1983. Composition of Ghanaian
fermented maize meal and the effect of soya fortification
on sensory properties. .J. Sci. Food Agric., 34: 407.
- Plahar, W.A.,Leung, H.K. y Coon, C.N. 1983. Effect of
dehydration and soy fortification on physico-chemical
nutritional and sensory properties of Ghanaian fermented
maize meal. J. Food Sci. 48: 1255.
- Reddy, V. y Gupta,C.P.1974.Treatment of kwashiorkor with
opaque-2 maize.Am .J. Clin. Nutr:, 27: 122- 124.
- Reinhold, J.G., Garcia, J.S. y Garzon, D.1981. Binding of
iron by fiber of wheat and maize. Am. .J. Clin. Nutr:,
34: 1384- 1391.
- Sanchez-Marroquin, A., Feria-Morales, A., Maya, S. y
Ramos-Moreno, V. 1978. Processing, nutritional quality
and sensory evaluation of amaranth enriched corn
tortillast .J. Food Sci., 52: 1611 - 1614.
- Sauberlich, H.E., Chan, W.U. y Salmon, W.D.1953. The
amino acid and protein content of cons as related to
variety and nitrogen fertilization. .J. Nutr:, 51: 241
250.
- Singh, J. y Koshy, S. 1974. Role of opaque-2 maize in
child nutrition. Indian J. Genet., 34: 11 82- 1190.
- Sirinit,K., Soliman,A.G,.M., Van Loo, A.T.y
King,K.W.1965.Nutritional value of Haitian cereal-legume
blends. J. Nutr., 86: 415.
- Smith, O., De Buckle, T.S., De Sandoval, A.M. y
González, A.E.1979. Production of precooked corn flours
for arepa making using an extrusión cooker. ./. Food
Sci., 44: 816-819.
- Squibb, R.L.,Braham, J.E.,Arroyave, G. y Scrimshaw,
N.S.1959.Acomparison of the effect of raw corn and
tortillas (lime-treated corn) with niacin. tryptophan or
beans on the growth and muscle niacin of rats. J. Nutr:,
67: 351-361.
- Tellez-Girón, A., Acuff, G.R., Vanderzant, C., Rooney,
L.W. y Waniska, R.D. 1988. Microbiological
characteristics and shelf-life of corn tortillas with and
without antimicrobial agents. J. Food Prot., 51: 945-948.
- Tuite, J., Foster, G.H., Eckhoff, S.R. y Shotwell, O.L.
1986. Sulfur dioxide treatment to extend corn drying
time. Cereal Chem., 63: 462-464.
- Ulloa, M., Herrera, T. y Taboada, J. 1977. Pozol, a
fermented maize dough consumed in Southeastern Mexico. En
Symposium on indigenous fermented foods. Bangkok,
Tailandia. Gobierno de Tailandia, PNUMA, Unesco, IFS,
CFT,ICRO.
- Viteri, F.E., Torún, B., Arroyave, G. y Pineda, O. 1981.
Use of corn-bean mixtures to satisfy protein and energy
requirements of preschool children. En B. Torún, V.R.
Young y W.M. Rand,eds. Pratein-energy r equirements of
developing countries: evaluation of new data p. 202-209.
Tokio, Universidad de las Naciones Unidas.
- Watson, S.A. y Yahl, K.R.1967. Comparison of wet milling
properties of opaque2 high-lysine corn and normal corn.
Cereal Chem., 44: 488-498.
- Wolzak, A., Elías, L.G. y Bressani, R.1981 I . Protein
quality of vegetable proteins as determined by
traditional biological methods and rapid chemical
assays..J. Agric. Food Chem., 29: 1063-10ó8.
- Yamaguchi, J. 1974. Varietal traits limiting the grain
yield of tropical maize. l V. Plant traits and
productivity of tropical varieties.Soil Sci. Plant Nutr.,
20: 287-304
Indice
- Precedente - Siguiente