Results 21 to 30 of about 2,160 (159)
Journal of Ethnic Foods, 2022 Objective The objective of this study was to analyze gender inequalities and intersectionality experienced by rural-indigenous women who produce and sell native maize tortillas at three different markets-tianguis in central Mexico, facing the COVID-19 ...
Alma Lili Cárdenas-Marcelo +2 more
doaj +1 more source
CyTA - Journal of Food, 2021 The aim of this research was to evaluate the effect of the popped amaranth flour on the rheology, chemical composition, protein digestibility and physical properties of hot-press tortillas elaborated with a wheat, oat and quinoa flour, compared with ...
Patricia Vázquez-Villegas +3 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 +2 more
wiley +1 more source
CHARACTERIZATION OF TORTILLAS MARKETED IN TLAZALA, MEXICO BY USING HIERARCHICAL CLUSTER ANALYSIS
Food and Environment Safety, 2022 Tortillas are one of the most important foods for the Mexican’s nutrition. The industrialization of the manufacturing process led to changes in final product quality.
Mădălina UNGUREANU-IUGA +2 more
doaj
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 +8 more
wiley +1 more source
Aromatic Herbs of the Lamiaceae Family as Functional Ingredients in Wheat Tortilla
Applied SciencesThe rationale for this research is the investigation of the potential health benefits as well as the antibacterial and antifungal properties of selected aromatic plants from the Lamiaceae family, which may lead to the development of improved functional ...
Kamila Kulbat-Warycha +2 more
doaj +1 more source
Mycotoxins during the Processes of Nixtamalization and Tortilla Production
Toxins, 2019 Tortillas are a traditional staple food in Mesoamerican cuisine, which have also become popular on a global level, e.g., for wraps or as snacks (tortilla chips). Traditional tortilla production includes alkaline cooking (nixtamalization) of maize kernels.
Sara Schaarschmidt, Carsten Fauhl-Hassek
doaj +1 more source
International Journal of Food Science, 2020 The aim of this study was to compare the physicochemical, rheological, and morphological characteristics of corn, nixtamalized flour, masa, and tortillas from the traditional nixtamalization process (TNP) and the extrusion nixtamalization process (ENP ...
Carlos Martín Enríquez-Castro +6 more
doaj +1 more source
Molecules, 2022 The fungus Aspergillus flavus causes serious damage to maize grains and its by-products, such as tortilla. Currently, animal and plant derivatives, such as chitosan and propolis, and plant extract residues, respectively, are employed as alternatives of ...
Rosa I. Ventura-Aguilar +6 more
doaj +1 more source
PLANTS, PEOPLE, PLANET, EarlyView.The use of wild edible plants and the traditional knowledge associated with them are rapidly disappearing across the Mediterranean, with serious consequences for biodiversity, cultural heritage, and regional food security. This study compiles and organizes fragmented information to create the first comprehensive catalogue of these plants across the ...
Benedetta Gori +5 more
wiley +1 more source