Physicochemical changes in the hull of corn grains during their alkaline cooking

Agricultura y biología

• corn husks 100%
• hulls 63%
• cooking 58%
• corn 39%
• cellulosic fibers 28%
• spinning 25%
• hemicellulose 24%
• nixtamalization 20%
• corn protein 19%
• cellulose 17%
• Guatemala 15%
• binding capacity 13%
• thermogravimetry 13%
• seeds 13%
• differential scanning calorimetry 12%
• X-ray diffraction 12%
• microscopy 11%
• permeability 10%
• image analysis 10%
• lignin 10%
• Mexico 10%
• methodology 3%

Química

• 13C Cross Polarization Magic Angle Spinning 58%
• Cross-Polarization Magic-Angle-Spinning NMR 52%
• Hemicellulose 51%
• Food 45%
• Fiber 27%
• Lignin 21%
• NMR Spectrum 18%
• Permeability 16%
• Differential Scanning Calorimetry 15%
• Thermogravimetric Analysis 15%
• X-Ray Diffraction 10%
• Protein 8%
• Time 7%

Medicina y ciencias biológicas

• Zea mays 78%
• Cooking 78%
• Cellulose 33%
• hemicellulose 23%
• Food 14%
• Thermogravimetry 12%
• Infrared Rays 11%
• Lignin 10%
• Guatemala 10%
• Differential Scanning Calorimetry 8%
• X-Ray Diffraction 8%
• Mexico 7%
• Confocal Microscopy 6%
• Permeability 6%
• Regeneration 5%
• Magnetic Resonance Imaging 4%
• Therapeutics 3%
• Proteins 2%