Results 11 to 20 of about 2,160 (159)
Dry-Milled Corn and Corn Products and Health: A Narrative Review. [PDF]
Food Sci NutrThis review describes research regarding products of dry‐milled corn (maize) including potential health implications. Foods can be produced from whole or more highly refined versions of grits, cornmeal, or corn flour and may or may not be nixtamalized, which can impact nutrient contents and bioavailability.
Kern M, Hooshmand S.
europepmc +2 more sources
Fortified Pasta With Cricket (Acheta domesticus) Powder: Impact of an Alternative Protein Source on Pasta Nutritional, Functional, and Technological Properties. [PDF]
J Food SciABSTRACT Global population growth is challenging the sustainability of current food systems and driving the search for alternative protein sources with lower environmental impact. The house cricket (Acheta domesticus) has emerged as a promising, sustainable provider of high‐quality protein.
Musto L +6 more
europepmc +2 more sources
Developing a Descriptive Sensory Characterization of Flour Tortilla Applying Flash Profile
Foods, 2021 For any food, it is important to know consumption, preference, and the characteristics as quality parameters that are important to consumers of a product. The descriptive methodologies are an important tool to know the quality attributes of the products.
Sanjuana Rodríguez-Noriega +6 more
doaj +1 more source
Foods, 2022 The objective of this study was to analyze the effect of incorporating Macrocystis pyrifera into yellow, blue, and red maize masa and tortillas. The nutritional composition and mineral content of tortillas was determined, and the color, texture, total ...
Alexa Pérez-Alva +3 more
doaj +1 more source
Fungal inactivation on Mexican corn tortillas by means of thyme essential oil in vapor-phase
Current Research in Food Science, 2022 Antifungal activity of thyme (Thymus vulgaris) essential oil (EO) in vapor-phase was tested against representative fungi in corn tortillas. The chemical composition of studied EO was analyzed by gas chromatography-mass spectroscopy, and its major ...
Fatima Reyes-Jurado +4 more
doaj +1 more source
Improving the Capability of Corn Processing into Tortillas by Family Welfare Programme, In Gedong, Ngadirojo, Wonogiri Regency, Central Java, Indonesia [PDF]
E3S Web of Conferences, 2023 Corn is one of the main agricultural commodities in Wonogiri Regency, Indonesia, especially in the Ngadirojo District. The utilization of corn was not optimal. The community just sold it after harvesting.
Afriyanti Afriyanti +6 more
doaj +1 more source
In vivo protein quality of selected cereal-based staple foods enriched with soybean proteins
Food & Nutrition Research, 2016 Background: One way to diminish protein malnutrition in children is by enriching cereal-based flours for the manufacturing of maize tortillas, wheat flour tortillas, and yeast-leavened breads, which are widely consumed among low socio-economic groups ...
Laura Acevedo-Pacheco +1 more
doaj +1 more source
Applied Food Research, 2022 Nixtamalized products are very appreciated in México and the world; however, the traditional nixtamalization process (TNP) is highly polluting. Extrusion nixtamalization process (ENP) is an alternative method; however, much research reported high starch ...
Carlos M. Enríquez-Castro +5 more
doaj +1 more source
Sociedad y Ambiente, 2019 El trabajo retoma al ecofeminismo de la subsistencia para conocer la participación de las mujeres en la conservación de los maíces nativos a través de la elaboración y venta de tortillas artesanales.
Alma Lili Cárdenas Marcelo +3 more
doaj +1 more source
CyTA - Journal of Food, 2017 Hunger and malnutrition still affecting part of the Mexican population, for whom the tortilla is a staple food. However, maize tortillas are high in calories but deficient in proteins; therefore, studies have been conducted to fortify tortillas, with ...
Elizabeth Argüello-García +4 more
doaj +1 more source