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Bibliografía
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- Abbas, H.K., Mirocha, J.K., Rosiles, R. y Carvajal,
M.1988. Decomposition of zearalenone and deoxynivalenol
in the process of making tortillas from corn. Cereal
Chem., 65: 15- 19.
- Abramson, D., Sinka, R.N. y Mills, J.T.1980. Mycotoxin
and odor formation in moist cereal grain during granary
storage. Cereal Chem.. 57: 346-351.
- Acevedo, E. y Bressani, R. 1990. Contenido de fibra
dietética de alimentos centroamericanos. Guatemala.
Arch. Latinoam. Nutr., 40: 439-451.
- Adeniji, A.O. y Potter, N.N. 1978. Properties of ogi
powders made from normal, fortified and opaque-2 corn. J.
Fond Sc i., 43: 1571 - 1574.
- Aguirre, F., Bressani, R. y Scrimshaw, N.S.1953. The
nutritive value of Central American corns. III.
Tryptophan, niacin. thiamine and riboflavin content of
twentythree varieties in Guatemala. Food Res., 18:
273-279.
- Akingbala, J.O., Onochie, E.V., Adeyemi, I.A. y
Oguntimein, G.B. 1987. Steeping of whole and dry milled
maize kernels in ogi preparation. J. Food Proc .
- Preserv. 11: 1-11.
- Akingbala,.I.O., Rooney, L.W. y Faubion, J.M.1981. A
laboratory procedure for the preparation of ogi, a
Nigerian fermented food. J. Food Sci., 46: 1523- 1526.
- Akinrele, I.A. 1970. Fermentation studies on maize during
the preparation of a traditional African starch-cake
food. J. Sci. Food Agric ., 21: 619-625.
- Akinrele, I.A. y Bassir, 0.1967. The nutritive value of
ogi, a Nigerian infant food. J. Trop. Med. Hyg., 70:
279-280.
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infants.Pediatr. Prat.43:235-244.
- Arroyave, G.1974. Amino acid requirements by age and sex.
En P.L. White y D.C. Fletcher, eds. Nutrients in
processed food. Proteins, p. 15-28. Acton, EE.UU.,.,
Publishing Sciences Group Inc.
- Arroyave, G., Wilson, D., Béhar, M. y Viteri, F. 1961.
The development of INCAP vegetable mixtures II.
Biochemical testing. En Progress in meeting
- protein needs of infants and preschool children. Pub. NRC
843, p. 49-55. Washington, D.C., Natl. Acad.. Sci., Natl.
Res. Counc.
- Asp, N.G., Johansson, C.G., Hallmer, H. y Siljestrom,
M.1983. Rapid enzymatic assay of insoluble and soluble
dietary fiber. J. Agric. Food Chem., 31 476-482.
- Banigo, E.O.I. y Muller, H.G.1972. Carboxylic acid
patterns in ogi fermentation. .1. Sc i. Food Agric ., 23:
101 - 111 .
- Banigo, E.O.I., de Man, J.M. y Duitschaever, C.L. 1974.
Utilization of highlysine corn for the manufacture of ogi
using a new, improved processing system. Cereal Chem.,
51: 559-572.
- Barber, S.A. 1979. Corn residue management and soil
organic matter. Agron. J., 71: 625627.
- Baptist, N.G. y de Mel, B.V.1955. Growth and amino acid
intakes of children on a cereallegarme vegetable diet.
Br. J. Nutr-., 9: 156-170.
- Bazua, C.D., Guerra, R. y Sterner, H.1979. Extruded corn
flour as an alternative to limetreated corn flour for
tortilla preparation. J. Food Sc i., 44: 940-941.
- Bedolla, S. y Rooney, L.W. 1982. Cooking maize for masa
production. Cereal Foods World, 27: 219-221.
- Bedolla, S. y Rooney, L.W.1984. Characteristics of US and
Mexican instant maize flours for tortilla and snack
preparations. Cereal Foods World, 29: 732-735.
- Bedolla, S., De Palacios, M.G., Rooney, L.W., Ciehl, K.C.
y Khan, M.N. 1983. Cooking characteristics of sorghum and
corn for tortilla preparation by several cooking methods.
Cereal Chem., 60: 263-268.
- Benton, D.A., Harper, A.E. y Elvehjem, C.A. 1955. Effect
of isoleucine supplementation on the growth of rats fed
zein or corn diets. Arch. Biochem. Biophys., 57: 13-19.
- Benton, D.A., Harper, A.E., Spivey, H.E. y Elvehjem, C.A.
1956. Leucine, isoleucine and valine relationships in the
rat.Arth. Biochem. Biophys., 60: 147155.
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genes for sweet corn improvement. En J. Janick, ed. Plant
breeding reviews, Vol. 1, p. 139-161. Westport, Conn.,
EE.UU., AVI Publishing Co.
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kernel. En S.A. Watson y P. E. Ramstad, eds. Corn :
chemistry and technology, p. 253-272. St Paul, Minn.,
EE.UU., Am. Assoc. Cereal Chem.
- Braham, J.E. y Bressani, R.1966. Utilization of calcium
from home treated maize. Nutr .: Bromatol. Toxic al. 5:
14- 19.
- Braham, J.E., Bressani, R. y Guzmán, M.A.1966. Effect of
Iysine and tryptophan supplementation on nicotinic acid
metabolism in pigs given raw or lime-treated corn diets.
Metabolism, 15: 548-556.
- Braham, J.E., Villarreal, A. y Bressani, R.1962. Effect
of lime treatment of corn on the availability of niacin
for cats. J. Nutr: 76: 183- 186.
- Bressani, R. 1962. Effect of amino acid imbalance on
nitrogen retention. 1. Effect of a relative deficiency of
tryptophan in dogs../. Nutr.. 78: 365-370.
- Bressani, R. 1963. Effect of amino acid imbalance on
nitrogen retention. 11. Interrelationships between
methionine, valine, isoleucine and threonine as
supplements to corn proteins for dogs. J. Nutr 79:
389-394.
- Bressani, R. 1971. Amino acid supplementation of cereal
grain flours tested in children. En N.S. Schrimshaw y
A.M. Altschul, eds. Amino acid fortification of' protein
foods,, p. 184-204. Cambridge, Mass., EE.UU., MIT Press.
- Bressani, R. 1972. La importancia del maíz en la
nutrición humana, en América Latina y otros países. En
R. Bressani, J.E. Braham y M. Béhar, eds. Mejoramiento
nutricional del maiz. Pub. INCAP L-3, p. 5-30. Guatemala,
INCAP.
- Bressani, R. 19X3. World needs for improved nutrition and
the role of vegetables and legumes Asian Vegetable
Research and Development Center, l 0th Anniversary
Monograph Series. AVRDC Pub. 83-185. Shanhua, Taiwan.
AVRDC.
- Bressani, R. 19X7. The incorporation of nutritional goals
in agricultural research in developing countries. Benson
Inst. Rev. 10: 18-28.
- Bressani, R.1988. Protein complementation of foods. En E.
Karmas y R.S. Harris, eds. Nutrtional evaluation of food
processing 3° ed., p.627-657. Nueva York, Van Nostrand
Reinhold Company.
- Bressani, R. 1990. Chemistry, technology and nutritive
value of maize tortillas. Food Rev. Int. 6: 225-264.
- Bressani, R. y De Villarreal, E.M.1963. Nitrogen balance
of dogs fed lime-treated corn supplemented with proteins
and amino acids. J. Food Sci. 28: 611 -615.
- Bressani, R. y Elias, L.(,.1969. Studies on the use of
opaque-2 corn in vegetable proteinrich foods. J. Agric.
Food Chem. 17: 659-662.
- Bressani, R. y Elías, L.G. 1972. La calidad proteínica
del maíz opaco-2 como inprediente de dietas rurales de
Guatemala. Arc/n Latinoam. Nutr., 22: 577-594.
- Bressani, R. y Elías, L.G.1974. Legume foods. En A.M.
Alischul, ed. New protein foods, Vol. I A, p. 231 -297.
Nueva York, Academic Press Inc.
- Bressani, R. y Elías, L.G. 1981. Estudios nutricionales
sobre dietas. Valor proteínico de mezclas de cereales.
INCAP Informe Anual 1980, p. 10-11. Managua, Nicaragua,
INCAP.
- Bressani, R. y Marenco, E.1963. Corn flour
supplementation: the enrichment of limetreated corn flour
with proteins, Iysine and tryptophan and vitamins. J.
Agrie. Food Chem., 11: 517-522.
- Bressani, R. y Mertz, E.T. 1958. Studies on corn protein.
IV. Protein and amino acid content of different corn
varieties. Cereal Chem., 35: 227-235.
- Bressani, R. y Scrimshaw, N.S. 1958. Effect of lime
treatment on in-vitro availability of essential amino
acids and solubility of protein fractions in corn. J.
Agric. Food Chem., 6: 774-778.
- Bressani, needsR. y Scrimshaw, N.S. 1961. The development
of INCAP vegetable mixtures. 1. Basic animal studies. En
Progress in meeting protein needs of infants and
preschool children. Pub. N RC 843, p.35-48. Washington,
D.C., N atl. Atad. Sci., Natl. Res. Counc.
- Bressani, R., Alvarado, J. y Viteri, F.1969. Evaluación
en niños de la calidad de la proteína del maíz
opaco-2. Arch. Latinoam. Nutr., 19: 129-140.
- Bressani, R., Arroyave, G. y Scrimshaw, N.S.1953. The
nutritive value of Central Ameritan corns. I. Nitrogen,
ether extract, cruda fiber and minerals of twentyfour
varieties in Guatemala. Food Res., 18: 261-267.
- Bressani, R., Breuner, M. y Ortiz, M.A.1989. Contenido de
fibra ácido- y neutrodetergente y de minerales menores
en maíz y su tortilla. Arch. Latinoam. Nutr., 39:
382-391.
- Bressani, R., Castillo, S.V. y Guzmán, M.A. 1962. The
nutritional evaluation of processed whole corn flour. J.
Agric . Food Chem., 10: 308-312.
- Bressani, R., Elías, L.G. y Braham, J.E.1968.
Suplementación con aminoácidos del maíz y de la
tortilla. Arch. Latinoam. Nutr., 18: 123- 134.
- Bressani, R., Elias, L.G. y Braham,J.E.1978. Improvement
ofthe protein quality of corn with soybean protein. Adv.
E.YP. Med. Biol., 105: 29-65.
- Bressani, R., Elías, L.G. y De España, M.E. 1981.
Posibles relaciones entre medidas físicas, químicas y
nutricionales en frijol común (Phaseolus vulgaris).
Arch. Latinoam. Nutr, 31: 550-570.
- Bressani, R., Gómez-Brenes, R. y Scrimshaw, N.S.1961.
Effect of processing on distribution and in vitre
availability of niacin of corn (Zea mays). Food Technol..
15: 450-454.
- Bressani, R., Murillo, B. y Elías, L.G. 1974. Whole
soybeans as a meaos of increasing protein and calories in
maize-based diets. J. Food Sc i.. 39: 577-580.
- Bressani, R., Paz y Paz, R. y Scrimshaw, N.S. 1958.
Chemical changes in corn during preparation of tortillas.
J. Agric. Food Chem.. 6: 770-774.
- Bressani, R., Valiente, A.T. y Tejada, C.1962. All
vegetable protein mixtures for human feeding. Vl. The
value of combinations of lime-treated corn and cooked
black beans.J. Food Sci., 27: 394-400.
- Bressani, R., Scrimshaw, N.S., Béhar, M. y Viteri,
F.1958. Supplementation of cereal proteins with amino
acids. 11. Effect of amino acid supplementation of
corn-masa at intermediate levels of protein intake on the
nitrogen retention of young children../. Nutr., 66:
501-513.
- Bressani R., Elias, L.G., Santos, M., Navarrete, D. y
Scrimshaw, N.S. 1960. El contenido de nitrógeno y de
aminoácidos esenciales de diversas selecciones de maíz.
Arch. Venez:. Nutr: 10: 85-1 00.
- Bressani, R., Wilson, D., Chung,, M., Béhar, M. y
Viteri, F. 1963. Supplementation of cereal proteins with
amino acids. V. Effect of supplementing lime-treated corn
with different levels of Iysine, tryptophan and
isoleucine on the nitrogen retention of young children.J.
Nutr:, 80: 80-84.
- Bressani, R., Braham, J.E., Elias, L.G. y Rubio, M.1979.
Further studies on the enrichment of lime-treated corn
with whole soybeans. J. Food Sc i., 44: 1707-1710.
- Bressani, R., Hernández, E., Colón, A., Wolzak, A. y
Gómez-Brenes, R.1981. Efecto suplementario de 3 fuentes
de proteína de soya sobre diferentes selecciones o
productos de maíz. Arch. Latinoam. Nutr 31: 52-62.
- Bressani, R., Medrano, J.F., Elias,L.G.,Gómez-Brenes,
R., González, J.M., Navarrete, D. y Klein, R.E. 1982.
Estudios de control de insectos para la preservación del
maíz opaco-2 almacenado y efectos sobre su valor
nutritivo. Turrialba, 32: 51 -58.
- Bressani, R., Benavides, V., Acevedo, E. y Ortiz,
M.A.1990. Changes in selected nutrient contents and in
protein quality of common and quality-protein maize
during tortilla preparation Cereal Chem.. 67(6): 515-518.
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de humitas preparadas de maíz opaco-2 complementado con
lupino dulce (Lupinus albus var. Multolupa) cambios
nutricionales y de calidad. Arch. Latinoam. Nutr., 39(2):
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two years at moisture contents of 14.5% and 15.2%, and
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