Jose Luis Ramirez Ascheri

1. IntroductionStarch and its derivatives are used as ingredients and it is the main component in bakery products. It is also added in low quantities as additives to improve the sensory characteristics of a large number of manufactured foods. The products resulting from the hydrolysis of starches (glucose syrup or maltose, maltodextrins) and isomerization (iso-glucose or fructose) are used in the ...

1. IntroductionMaize or corn (Zea mays L.) is a cereal of extreme importance in the diets of many populations, contributing especially as a source of energy because of its high content of starches (up to 73% of kernel weight), proteins (8–13.7%), fatty acids (4–5.4%), as well as vitamins and minerals [1,2]. Corn grits are produced by removing the outer bran, the germ, and the tip cap o ...