DOI: 10.31274/rtd-180813-12341
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Lipid oxidation in dry corn masa flour and strategies to improve shelf-life

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“…Exposure to high temperatures (45-SOC) during storage and distribution, as is the usual case in northern Mexico and the southern United States, increases lipid oxidation of instant corn masa. Since 1972, consumer and retail surveys in Mexico have shown that unacceptable off-flavors and off-odors were present in instant corn masa during summer months (Bressani 1990;Vidal-Quintanar 1993).…”
Section: Introductionmentioning
confidence: 99%
“…Exposure to high temperatures (45-SOC) during storage and distribution, as is the usual case in northern Mexico and the southern United States, increases lipid oxidation of instant corn masa. Since 1972, consumer and retail surveys in Mexico have shown that unacceptable off-flavors and off-odors were present in instant corn masa during summer months (Bressani 1990;Vidal-Quintanar 1993).…”
Section: Introductionmentioning
confidence: 99%