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¿Qué es la Nixtamalización?

Year: 2015
URI: http://hdl.handle.net/10883/17854
Abstract: Nixtamalization (from the Spanish "Nixtamalización") describes the process for any grain that can be used to remove the pericarp, by cooking and steeping the dried kernels with water and lime (calcium hydroxide). This process provides several nutritional benefits, converting maize into dough and then tortillas. In Mexico alone there are more than 300 food products derived from nixtamalization.
Agency: CIMMYT
Size or duration: 08:30 min
Format: mp4
Language: Spanish
Copyright: Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International § CIMMYT manages Intellectual Assets as International Public Goods. In case you want to make non-exclusive commercial use of this item or you want to adapt it in any manner and use such adaptation, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the code/name of this item and the kind of use you intend; CIMMYT will contact you with the terms and conditions for such use.
Copyright URL: https://creativecommons.org/licenses/by-nc-nd/4.0/
Type: Video
Notes: This video is too available in CIMMYT's Youtube channel: https://www.youtube.com/watch?v=tWEF-fEyFF4
Notes: Watch the english version: http://repository.cimmyt.org/xmlui/handle/10883/17828
Tags: Nixtamalization types
Tags: Nutrition based on maize
Keywords: Dried kernels
Keywords: Effects of nixtamalization
Keywords: Maize products
Keywords: Tortillas
Video URL: 18117/QueeslaNixtamalizacion.mp4
Resolution: MP4 / 1920x1080 px / 60 fps.
dc.subject.descriptorsthesaurus: Maize
export.youtube.: 0


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