Results 21 to 30 of about 3,547 (227)

Modelo econométrico de demanda de carne porcina en México, 1990-2019

Ciencia Ergo Sum, 2022
En el análisis de la demanda de carne de cerdo en canal en México (1990-2019) se utiliza un modelo de regresión lineal múltiple. La variable dependiente es la demanda de carne de cerdo en canal y como predeterminadas son los precios reales en canal de la
Samuel Rebollar Rebollar, Juvencio Hernández Martínez, Eulogio Rebollar Rebollar   +2 more
doaj   +1 more source

Environmental and economic sustainability assessment of food waste management options in a tortilla industry (a case study) [PDF]

MATEC Web of Conferences
The aim of this study is to analyse the waste generated in tortilla production process in a tortilla industry located in London and consider a number of potential solutions. This study evaluated the environmental and economic impacts related to anaerobic
Adeoye Mosunmola, Gan Lu, Oyetunde-Usman Zainab, Willcock Simon, Stojceska Valentina   +4 more
doaj   +1 more source

Physicochemical and sensory assessment of partial corn substitutions with carotenoid-containing non-traditional flours during tortilla preparation

Cogent Food & Agriculture, 2022
Tortilla is a staple food for several countries and a gluten-free alternative and can be enriched using other non-traditional flours to improve their nutritional value.
Graciela Artavia, Carlos Arias-Álvarez, Carolina Cortés-Herrera, Fabio Granados-Chinchilla   +3 more
doaj   +1 more source

Sorghum Flour Application in Bread: Technological Challenges and Opportunities

Foods, 2022
Sorghum has a long history of use in the production of different types of bread. This review paper discusses different types of bread and factors that affect the physicochemical, technological, rheological, sensorial, and nutritional properties of ...
Pervin Ari Akin, Ilkem Demirkesen, Scott R. Bean, Fadi Aramouni, Ismail Hakkı Boyaci   +4 more
doaj   +1 more source

Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chía seed (Salvia hispanica L.)

Czech Journal of Food Sciences, 2012
Composite flours containing 5%, 10%, 15%, and 20% of chia seed flour and corn were used for tortilla formulations. The effects of chia powders supplementation on the physicochemical and sensorial characteristics as well as starch digestibility of the ...
Rodolfo Rendón-Villalobos, Amanda Ortíz-Sánchez, Javier Solorza-Feria, Cesar Arnulfo Trujillo-Hernández   +3 more
doaj   +1 more source

Extrusion process of maize grits used for nixtamalization

Czech Journal of Food Sciences, 2022
The aim of the paper was to seek optimum conditions of extrusion cooking and follow-up processing to produce high-quality tortillas with good sensory properties.
Kristýna Olšaníková, Evžen Šárka, Petra Smrčková   +2 more
doaj   +1 more source

U.S. Consumers Sometimes Prefer Seemingly Redundant Labels

Agribusiness, EarlyView.
ABSTRACT More food products are carrying seemingly redundant labels, which are marketing claims or certifications that reiterate product attributes already conveyed. In this paper, we aim to answer two questions on redundant labels. First, do consumers view redundant labels as deceptive or informative? Second, how do redundant labels affect product and
Jackson Lusk, Brenna Ellison, Trey Malone   +2 more
wiley   +1 more source

Elaboración y consumo de tortillas como patrimonio cultural de San Pedro del Rosal, México

Región y Sociedad, 2017
Planting and consumption of maize are identity and determining activities in the evolution of population’s food heritage, since they contribute to food security and preservation of the biocultural heritage.
María Cristina Chávez Mejía, Teresita de Jesús Rodríguez Calderón, Humberto Thomé Ortiz, Guillermo Miranda Román   +3 more
doaj   +1 more source

Revitalizing endangered mycocultural heritage in Mesoamerica: The case of the Tlahuica‐Pjiekakjoo culture

PLANTS, PEOPLE, PLANET, EarlyView.
The preservation and revitalization of mycocultural heritage, developed over centuries of human‐mushroom interaction, contributes to safeguarding both natural ecosystems and the promotion of sustainable rural development, one of the biggest global challenges currently faced by humankind.
Elisette Ramírez‐Carbajal, Magdalena Martínez‐Reyes, Olivia Ayala‐Vásquez, Rodríguez‐Evangelista Fabiola, Mayra Lagunes Reyes, Faustino Hernández‐Santiago, Mónica Rangel Villafranco, Fuqiang Yu, Jesús Pérez‐Moreno   +8 more
wiley   +1 more source

Tortilla wrap dari tepung kacang hijau dengan isian ikan patin sebagai makanan selingan untuk ibu hamil

Agrointek
To prevent anemia in pregnant women, it is necessary to develop food products that are sources of nutrients, for example from mung beans. Mung beans can be processed into snacks such as tortilla wrap mung beans.
Dessita Qurniawati, Nani Ratnaningsih, Badraningsih Lastariwati   +2 more
doaj   +1 more source