Traditional Foods From Maize (Zea mays L.) in Europe

Pedro Revilla, Mara Lisa Alves, Violeta Andelković, Carlotta Balconi, Isabel Dinis, Pedro Mendes-Moreira, Rita Redaelli, Jose Ignacio Ruiz de Galarreta, Maria Carlota Vaz Patto, Sladana Žilić, Rosa Ana Malvar

Research output: Contribution to journalReview articlepeer-review

37 Citations (Scopus)

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.

Original languageEnglish
Article number683399
JournalFrontiers in Nutrition
Volume8
DOIs
Publication statusPublished - 7 Jan 2022

Keywords

  • European food
  • flour
  • food quality
  • nutritive value
  • Zea mays L

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