Comparison of the Nutritional, Physicochemical, Technological–Functional, and Structural Properties and Antioxidant Compounds of Corn Kernel Flours from Native Mexican Maize Cultivated in Jalisco Highlands

Comparison of the Nutritional, Physicochemical, Technological–Functional, and Structural Properties and Antioxidant Compounds of Corn Kernel Flours from Native Mexican Maize Cultivated in Jalisco Highlands

Maize plays a crucial role in global nutrition and food security, with Mexico making a significant contribution through its diverse native corn genotypes. However, research on flours derived from these native maize genotypes remains limited, hindering their potential applications in food manufacturi...

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Bibliographic Details
Main Authors: Luis Alfonso Hernández-Villaseñor, Salvador Hernández-Estrada, Víctor Manuel Gómez-Rodríguez, Humberto Ramírez-Vega, Zuamí Villagrán, Araceli Ortega-Martínez, Efigenia Montalvo-González, José Martín Ruvalcaba-Gómez, Napoleón González-Silva, Luis Miguel Anaya-Esparza
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Crops
Subjects:
corn powder
antioxidant properties
potential food application
FTIR analysis
Online Access:https://www.mdpi.com/2673-7655/5/3/26
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