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High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
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Peruvian Andean maize: General characteristics, nutritional properties, bioactive compounds, and culinary uses

Rebeca Salvador-Reyes1, Maria Teresa Pedrosa Silva Clerici1

  • 1Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, 80, Campinas, SP Zip-code 13083-862, Brazil.

Food Research International (Ottawa, Ont.)
|March 12, 2020
PubMed
Summary

Peruvian Andean maize (PAM) varieties offer superior nutritional and bioactive properties compared to commercial maize. Their unique genetic traits support sustainable agriculture and high-value product development in the Andean region.

Keywords:
All-natural maizeBio-grainNative cerealPeruvian maizePigmented grainSustainable crop

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