Results 41 to 50 of about 3,547 (227)
The Journal of Latin American and Caribbean Anthropology, Volume 31, Issue 1, March 2026.ABSTRACT Pastoralism worldwide faces a complex landscape of increased pressures and exclusion. Beyond ecological and economic challenges, pastoralists suffer eroding cultural identity, limited generational renewal, and political marginalization. Yet pastoral livelihoods are increasingly recognized as stewards of sustainable futures and amongst the best
Greta Semplici, Pablo Manzano
wiley +1 more source
Microflora of Maize Prepared as Tortillas [PDF]
Applied Microbiology, 1975 Very little is known of the microflora in tortillas, the major component in the diet of many Guatemalans and other Central Americans. Based in a Guatemalan highland Indian village, this study examined the types and amounts of bacteria, yeasts, and molds in tortillas and in their maize precursors. Coliforms. Bacillus cereus
Capparelli, Edward +1 more
openaire +3 more sources
Food Science &Nutrition, Volume 14, Issue 2, February 2026.Optimization of processing parameters and quality evaluation of breakfast flakes prepared from sonicated corn, and its by‐products supplemented with quinoa powder. ABSTRACT Corn cob (C) and silk (S), produced in substantial quantities as agro‐waste, are rich in bioactive compounds with disease‐preventive potential.
Hina Niaz, Amna Javed, Rida Niaz
wiley +1 more source
American Ethnologist, Volume 53, Issue 1, Page 45-56, February 2026.Abstract For millions of working‐class Mexicans, property has turned into rent. This transformation has fundamentally dislocated social reproduction in Mexico by eroding households’ ability to envision themselves as holders of patrimony and as lasting social formations. To understand how and to what effect property turned into rent, we must look to the
Inés Escobar González
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Have the environmental benefits of insect farming been overstated? A critical review
Biological Reviews, Volume 101, Issue 1, Page 163-194, February 2026.ABSTRACT Insect farming is frequently promoted as a sustainable food solution, yet current evidence challenges many environmental benefits claimed by industry proponents. This review critically examines the scientific foundation for assessing the environmental impacts of insect farming in both human food and animal feed applications.
Corentin Biteau +5 more
wiley +1 more source
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2017 Desa Sidodadi adalah sebuah desa yang terletak di Kecamatan Paiton Kabupaten Probolinggo Propinsi Jawa Timur. Desa Sidodadi merupakan salah satu desa penghasil jagung terbesar di Kecamatan Paiton Kabupaten Probolinggo. Potensi tanaman jagung yang ada di
Cahyuni Novia +2 more
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Journal of Sensory Studies, Volume 41, Issue 1, February 2026.ABSTRACT The consumption of sugars, saturated fat, and sodium is high throughout the world and one of the main causes is the difficulty in identifying the presence of these components in commercialized foods. Different front‐of‐package (FOP) labeling models have been proposed globally to solve this problem; however, due to a legislation gap, some ...
Danielle Esthefane Sousa Lima +6 more
wiley +1 more source
Jurnal Teknologi dan Industri Pangan, 2010 Accelerated shelf life testing (ASLT) method was used to determine the shelf life of tortilla chips based on critical moisture content approach. Crispiness was found to be the critical parameter in tortilla chips deterioation.
Slamet Budijanto* +2 more
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Molecular Nutrition &Food Research, Volume 70, Issue 2, 29 January 2026.This study analyzed the gut microbiota composition of 95 adolescents and its relationship with body mass index, dietary habits, and socioeconomic status using 16S rRNA sequencing (V3‐V4). The dominant phyla in the gut microbiome were Bacteroidetes, Firmicutes, and Proteobacteria, while enterotype‐like patterns were mainly driven by Bacteroides and ...
Armando Navarro +11 more
wiley +1 more source
Efecto de las prolaminas del grano de maíz (Zea mays L.) sobre la textura de la tortilla
Archivos Latinoamericanos de Nutrición, 2007 Las prolaminas (zeínas) representan la principal proteína de reserva en el grano de maíz y poco se conoce sobre su participación en la textura de la tortilla.
F. C Sánchez +4 more
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