Traditional Foods From Maize (Zea mays L.) in Europe
Authors
Revilla, PedroAlves, Mara
Anđelković, Violeta

Balconi, Carlotta
Dinis, Isabel
Mendes-Moreira, Pedro
Redaelli, Rita
RUIZ DE GALARRETA, JOSE IGNACIO
Vaz Patto, Maria Carlota
Žilić, Slađana

Malvar, Rosa Ana
Article (Published version)
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Show full item recordAbstract
Maize (Zea mays L.) is one of the major crops of the world for feed, food, and
industrial uses. It was originated in Central America and introduced into Europe and
other continents after Columbus trips at the end of the 15th century. Due to the large
adaptability of maize, farmers have originated a wide variability of genetic resources
with wide diversity of adaptation, characteristics, and uses. Nowadays, in Europe,
maize is mainly used for feed, but several food specialties were originated during these
five centuries of maize history and became traditional food specialties. This review
summarizes the state of the art of traditional foodstuffs made with maize in Southern,
South-Western and South-Eastern Europe, from an historic evolution to the last research
activities that focus on improving sustainability, quality and safety of food production.
Keywords:
Zea mays L. / European food / flour / food quality / nutritive valueSource:
Frontiers in Nutrition, 2022, 8, 683399-Publisher:
- Lausanne : Frontiers media
Funding / projects:
- This research was funded by Spanish Ministerio de Innovación y Universidades (MCIU), the Agencia Estatal de Investigación (AEI) and the European Fund for Regional Development (FEDER), UE (project code PID2019-108127RB-I00), the Xunta de Galicia-Spain (project code IN607A 2021/03), and FCT, Portugal (Research Unit UID/04551/2020).
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Institution/Community
MRIZPTY - JOUR AU - Revilla, Pedro AU - Alves, Mara AU - Anđelković, Violeta AU - Balconi, Carlotta AU - Dinis, Isabel AU - Mendes-Moreira, Pedro AU - Redaelli, Rita AU - RUIZ DE GALARRETA, JOSE IGNACIO AU - Vaz Patto, Maria Carlota AU - Žilić, Slađana AU - Malvar, Rosa Ana PY - 2022 UR - http://rik.mrizp.rs/handle/123456789/835 AB - Maize (Zea mays L.) is one of the major crops of the world for feed, food, and industrial uses. It was originated in Central America and introduced into Europe and other continents after Columbus trips at the end of the 15th century. Due to the large adaptability of maize, farmers have originated a wide variability of genetic resources with wide diversity of adaptation, characteristics, and uses. Nowadays, in Europe, maize is mainly used for feed, but several food specialties were originated during these five centuries of maize history and became traditional food specialties. This review summarizes the state of the art of traditional foodstuffs made with maize in Southern, South-Western and South-Eastern Europe, from an historic evolution to the last research activities that focus on improving sustainability, quality and safety of food production. PB - Lausanne : Frontiers media T2 - Frontiers in Nutrition T1 - Traditional Foods From Maize (Zea mays L.) in Europe VL - 8 SP - 683399 DO - 10.3389/fnut.2021.683399 ER -
@article{ author = "Revilla, Pedro and Alves, Mara and Anđelković, Violeta and Balconi, Carlotta and Dinis, Isabel and Mendes-Moreira, Pedro and Redaelli, Rita and RUIZ DE GALARRETA, JOSE IGNACIO and Vaz Patto, Maria Carlota and Žilić, Slađana and Malvar, Rosa Ana", year = "2022", abstract = "Maize (Zea mays L.) is one of the major crops of the world for feed, food, and industrial uses. It was originated in Central America and introduced into Europe and other continents after Columbus trips at the end of the 15th century. Due to the large adaptability of maize, farmers have originated a wide variability of genetic resources with wide diversity of adaptation, characteristics, and uses. Nowadays, in Europe, maize is mainly used for feed, but several food specialties were originated during these five centuries of maize history and became traditional food specialties. This review summarizes the state of the art of traditional foodstuffs made with maize in Southern, South-Western and South-Eastern Europe, from an historic evolution to the last research activities that focus on improving sustainability, quality and safety of food production.", publisher = "Lausanne : Frontiers media", journal = "Frontiers in Nutrition", title = "Traditional Foods From Maize (Zea mays L.) in Europe", volume = "8", pages = "683399", doi = "10.3389/fnut.2021.683399" }
Revilla, P., Alves, M., Anđelković, V., Balconi, C., Dinis, I., Mendes-Moreira, P., Redaelli, R., RUIZ DE GALARRETA, J. I., Vaz Patto, M. C., Žilić, S.,& Malvar, R. A.. (2022). Traditional Foods From Maize (Zea mays L.) in Europe. in Frontiers in Nutrition Lausanne : Frontiers media., 8, 683399. https://doi.org/10.3389/fnut.2021.683399
Revilla P, Alves M, Anđelković V, Balconi C, Dinis I, Mendes-Moreira P, Redaelli R, RUIZ DE GALARRETA JI, Vaz Patto MC, Žilić S, Malvar RA. Traditional Foods From Maize (Zea mays L.) in Europe. in Frontiers in Nutrition. 2022;8:683399. doi:10.3389/fnut.2021.683399 .
Revilla, Pedro, Alves, Mara, Anđelković, Violeta, Balconi, Carlotta, Dinis, Isabel, Mendes-Moreira, Pedro, Redaelli, Rita, RUIZ DE GALARRETA, JOSE IGNACIO, Vaz Patto, Maria Carlota, Žilić, Slađana, Malvar, Rosa Ana, "Traditional Foods From Maize (Zea mays L.) in Europe" in Frontiers in Nutrition, 8 (2022):683399, https://doi.org/10.3389/fnut.2021.683399 . .