Revilla P, Alves ML, Andelković 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.
Front Nutr 2022;
8:683399. [PMID:
35071287 PMCID:
PMC8780548 DOI:
10.3389/fnut.2021.683399]
[Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Accepted: 12/13/2021] [Indexed: 12/26/2022] Open
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.
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