Results 71 to 80 of about 3,547 (227)
Measuring market integration and pricing efficiency along regional maize-tortilla chains of Mexico
Revista de la Facultad de Ciencias Agrarias, 2018 When market performance is analyzed, a key issue to understand is the extent to which different agents in the supply chain respond to changes in price shocks. This paper explores the Mexican maize–tortilla chain through a price transmission analysis. It
Rodrigo Valdes Salazar
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EurosurveillanceIn August 2023, 721 individuals became ill with gastrointestinal symptoms in 17 schools in a Finnish municipality. Of these, 323 (45%) developed quickly passing symptoms during school lunch or 24,000 mg/kg), exceeding the regulatory maximum limit of 2 ...
Ruska Rimhanen-Finne
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Mundo AgrarioEste estudio explora cómo las mujeres experimentan el empoderamiento según sus roles de participación en la cadena de valor de maíz-tortilla en dos municipios de Oaxaca, México.
Marbella Sánchez Soriano +2 more
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Corn starch changes during tortilla and tortilla chip processing.
, 2008 Objective: The present study aimed to investigate effect of addition date seed powder on the chemical composition, rheological properties, diffraction scanning colorimetric, x-ray diffraction, infra-red (IR), flavonoid, antioxidant activity, total phenolic compounds and sensory evaluation of snack from them.
Hussein, Ahmed MS +68 more
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Acceptability of Tortillas and Tamales Made with Nixtamalized Corn with Germinated Chia Flour
Biology and Life Sciences ForumCorn, Zea mays, is an ancestral food, culturally included in different forms in the Guatemalan diet. The most common form is in tortillas and tamales, which makes them suitable for incorporating other ingredients that increase their nutrient content.
María Eunice Cota, Elsa Julieta Salazar
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Efecto de las prolaminas del grano de maíz (Zea mays L.) sobre la textura de la tortilla
Archivos Latinoamericanos de NutriciónLas 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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Características de cocción por nixtamalización de once variedades de maíz
Archivos Latinoamericanos de Nutrición, 2001 En el presente estudio se analizaron once variedades de maíz cultivadas en la misma localidad y en el mismo año, para evaluar su calidad de procesamiento para harinas nixtamalizadas de maíz.
Ana Cristina Billeb de Sinibaldi +1 more
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Mycotoxins during the Processes of Nixtamalization and Tortilla Production [PDF]
, 2019 Sara Schaarschmidt +1 more
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Effect of wheat flour substitution and popped amaranth flour content on the rheological, physicochemical and textural properties of hot-press wheat-oat-quinoa-amaranth composite flour tortillas [PDF]
, 2021 Patricia Vázquez‐Villegas +3 more
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Archivos Latinoamericanos de Nutrición, 2004 La tortilla de maíz (Zea mays L.), es el principal alimento de la población Mexicana, con un consumo anual de 12 millones de toneladas. A pesar de su alto consumo, existe una gran variabilidad en las características de calidad de la tortilla producida ...
Gerónimo Arámbula-Villa +4 more
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