Alcuni cibi che mangiamo, come lo zucchero, subiscono un trattamento alcalino nella fase di produzione
[ Ссылка ]
Oggi vi racconto la storia di come il trattamento con la calce del mais abbia salvato milioni di vite in mesoamerica.
FONTI
Sefa-Dedeh, S., Cornelius, B., Sakyi-Dawson, E., & Afoakwa, E. O. (2004). Effect of nixtamalization on the chemical and functional properties of maize. Food Chemistry, 86(3), 317-324.
Gomez, M. H., McDonough, C. M., Rooney, L. W., & Waniska, R. D. (1989). Changes in corn and sorghum during nixtamalization and tortilla baking. Journal of food Science, 54(2), 330-336.
Carmen, W. (2003, November). Nixtamalization, a Mesoamerican technology to process maize at small-scale with great potential for improving the nutritional quality of maize based foods. In 2nd International Workshop on Food-based approaches for a healthy nutrition, Ouagadougou (pp. 23-28).
Elvehjem, C. A., Madden, R. J., Strong, F. M., & Woolley, D. W. (1938). The isolation and identification, of the anti-black tongue factor. Journal of Biological Chemistry, 123, 137-149.
Carpenter, K. J. (1983). The relationship of pellagra to corn and the low availability of niacin in cereals. In Nutritional Adequacy, Nutrient Availability and Needs (pp. 197-222). Birkhäuser Basel.
FACEBOOK ➦ [ Ссылка ]
BLOG ➦ [ Ссылка ]
TWITTER ➦ [ Ссылка ]
