Results 41 to 50 of about 2,160 (159)

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, Mata Jiménez, Leonardo   +1 more
openaire   +3 more sources

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, Tom Bry‐Chevalier, Dustin Crummett, Katrina Loewy, Ren Ryba, Michael St. Jules   +5 more
wiley   +1 more source

Las preferencias de los consumidores por tortillas de maíz. El caso de Puebla, México

Estudios Sociales, 2019
Objetivo: Valorar los atributos visuales y gustativos que considera el consumidor en sus decisiones de compra y consumo de tortillas. Metodología: Permitió la identificación de dos Indicadores sintéticos, que facilitaron el análisis de la información ...
José Sergio Escobedo-Garrido, José Luis Jaramillo-Villanueva   +1 more
doaj   +1 more source

Consumer Perception of Front‐Of‐Pack Nutrition Labeling on a Real Product High in Saturated Fat and Sodium

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, Mariana Rocha Manzo Henriques, Mariana Grancieri, Lara Lima Cornejo, Ingrid Carvalho Moreira, Suzana Maria Della Lucia, Tarcísio Lima Filho   +6 more
wiley   +1 more source

RETENSI ASAM EIKOSAPENTAENOAT (EPA) TORTILLA TEPUNG IKAN LELE SELAMA PENGOLAHAN DAN PENYIMPANAN PADA SUHU RUANG

Kovalen: Jurnal Riset Kimia, 2016
A research on the retention of eicosapentaenoic acid (EPA) on theprocessing and storage of functional tortillas.This study aims to determine the retention of eicosapentaenoic acid (EPA)flour tortillas catfish during processing and storage at room ...
Lutvina Vitasari, Mappiratu Mappiratu, Ni Ketut Sumarni   +2 more
doaj  

Gut Microbiota Composition in Adolescents From Mexico City, Associations With Nutritional and Socioeconomic Factors: Results From a Pilot Study

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, Gerardo E. Rodea, Aldo Hugo de la Cruz‐Montoya, Clara Estela Díaz‐Velásquez, Felipe Vaca‐Paniagua, Armando Navarro‐Cid del Prado, Laura L. Tirado‐Gómez, Ariel Vilchis‐Reyes, Guadalupe García de la Torre, Verónica Cruz‐Licea, Carlos Eslava‐Campos, Hugo G. Castelán‐Sánchez   +11 more
wiley   +1 more source

Determination of sensory, microbiological and antioxidant properties of tortilla added with roselle decoction calyxes powder

NAJFNR
Background: Hibiscus (Hibiscus sabdariffa L.) is a flowering plant gaining interest for its potential health benefits due to its high content of phenolic compounds and antioxidant properties.
Gilberto Mercado-Mercado, José Alberto Núñez-Gastélum, Daniel Isram Cancino Herrera, Karla Elizabeth Ramos García, Alondra Valeria Juárez García, Elia Huerta de la trinidad   +5 more
doaj   +1 more source

Nutritional, Functional, and Technological Outcomes of Fortification Strategies in Unleavened Bakery Products: A Systematic Review

Journal of Food Process Engineering, Volume 49, Issue 1, January 2026.
Incorporating cereal brans, wine and olive residues, and plant skins or extracts into baked products enhances fiber, protein, and bioactive compounds while improving antioxidant properties and oxidative stability. Moderate inclusion maintains acceptable sensory quality, offering a sustainable strategy to valorize agri‐food by‐products and reduce ...
Roberta Zupo, Fabio Castellana, Pasquale Crupi, Alessandro Annunziato, Filomena Corbo, Maria Lisa Clodoveo   +5 more
wiley   +1 more source

Revisiting Deere in an Extractivist Era: Agrarian Reform and Feminist Legacies in Coastal Ecuador

Journal of Agrarian Change, Volume 26, Issue 1, January 2026.
ABSTRACT This article examines how campesinas in coastal Ecuador have navigated shifting labour roles, financial precarity and ecological degradation under Plan Tierras, a state‐led land redistribution policy embedded in an extractivist model of agriculture.
Natalia Landívar, Lynne Phillips
wiley   +1 more source

Nixtamalization of a Yellow Maize Snack: Product Evaluation Using Different Sensory Evaluation Methods

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Yellow maize is cultivated by small‐scale farmers in South Africa, solely for animal consumption, due to cultural preferences of white maize as a staple, while it holds untapped value in addressing household food insecurity if redirected for human consumption. This study is aimed at evaluating a consumer‐acceptable yellow maize snack product.
Faith Matiza Ruzengwe, Sandile F. Moagi, Carina Bothma, Jana Vermaas, Alba du Toit, Poulami Jha   +5 more
wiley   +1 more source