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)
Metadata
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).