Traditional Foods From Maize (Zea mays L.) in Europe
RUIZ DE GALARRETA, JOSE IGNACIO
Vaz Patto, Maria Carlota
Malvar, Rosa Ana
Article (Published version)
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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 value
Source:Frontiers in Nutrition, 2022, 8, 683399-
- 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).