MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02193nab a22003017a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
58092 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MX-TxCIM |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20211006085130.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
161129s2014 xxu|||po p||| 00| 0 eng d |
| 024 8# - OTHER STANDARD IDENTIFIER |
|---|
| Standard number or code |
https://doi.org/10.1021/jf5037195 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
MX-TxCIM |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
3861 |
| Personal name |
Heying, E.K. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Biofortified orange maize enhances β‑cryptoxanthin concentrations in egg yolks of laying hens better than tangerine peel fortificant |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
Washington, USA : |
| Name of publisher, distributor, etc. |
American Chemical Society, |
| Date of publication, distribution, etc. |
2014. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Peer review |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
Provitamin A (proVA) enhanced maize was developed to help alleviate vitamin A deficiency in maize-consuming populations. Nixtamalization (lime-cooking process) is the most commonly used maize-preparation method in Mexico and Central America. In this study, the effect of traditional nixtamalization (TN) and nixtamalized extrusion (NE) on proVA retention was evaluated. Kernel conversion to TN dough led to high proVA apparent retention (>100%), while kernel conversion to NE flour led to lower retention (85%). However, TN tortilla proVA carotenoid concentration was similar to the kernels’ original concentration and slightly higher in NE tortillas. Genotypic variation has a strong effect on proVA retention in TN dough and NE flour, but no such variation in proVA retention was observed in tortillas. Tortillas prepared with proVA-enhanced maize, using either TN or NE, are a good source of proVA carotenoids. Also, dough made using TN and proVA-enhanced maize is a high proVA-content ingredient for other food products. |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
Text in English |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Maize |
| Miscellaneous information |
AGROVOC |
| Source of heading or term |
|
| 9 (RLIN) |
1173 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
3862 |
| Personal name |
Tanumihardjo, J.P. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
3863 |
| Personal name |
Vasic, V. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
3864 |
| Personal name |
Cook, M. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
850 |
| Personal name |
Palacios-Rojas, N. |
| Miscellaneous information |
Global Maize Program |
| Field link and sequence number |
INT2691 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
330 |
| Personal name |
Tanumihardjo, S. A. |
| 773 0# - HOST ITEM ENTRY |
|---|
| Record control number |
u444388 |
| International Standard Serial Number |
0021-8561 (Paper) 1520-5118 (Web Edition) |
| Place, publisher, and date of publication |
Washington, DC (USA) : American Chemical Society |
| Title |
Journal of Agricultural and Food Chemistry |
| Related parts |
v. 62, p. 11892-11900 |
| 856 4# - ELECTRONIC LOCATION AND ACCESS |
|---|
| Link text |
Access only for CIMMYT Staff |
| Uniform Resource Identifier |
http://libcatalog.cimmyt.org/Download/cis/58092.pdf |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Article |