Results 51 to 60 of about 2,160 (159)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and TechnologyThe aim of this study was to produce functional tortillas by adding prebiotics. For this, the wheat flour in the tortilla formulation was substituted with prebiotics and thus the effects of varying proportions of inulin (2.5%, 5%, and 7.5%) and ...
Başak ÖNCEL +2 more
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Ciencia y Tecnología Agropecuaria, 2019 Dentro de los cultivos ancestrales subutilizados que tienen un potencial agroindustrial está el ramón (Brosimum alicastrum), ya que su semilla es fuente de proteína, almidón y fibra. En este trabajo se investigó el efecto de incorporar harina de semilla
Pedro Antonio Domínguez-Zarate +3 more
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Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.Grilled Balal, also known as Persian street corn, is a popular Iranian grilled food that is frequently consumed in Iran and some other Middle Eastern nations as a snack food. However, possible changes in chemistry or formation of chemical carcinogen, such as acrylamide (ACR), during the grilling of Balal can pose human health concerns.
Roya Bahrami +8 more
wiley +1 more source
Archivos Latinoamericanos de Nutrición, 2001 La tortilla es uno de los alimentos más importantes en México y algunos países de Centroamérica. La gran mayoría de las tortillas consumidas en México se elaboran con masa de maíz procesado por el método tradicional de nixtamalización, el cual incluye ...
Gerónimo Arámbula Villa +4 more
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Czech Journal of Food Sciences, 2012 Composite flours containing 5%, 10%, 15%, and 20% of chia seed flour and corn were used for tortilla formulations. The effects of chia powders supplementation on the physicochemical and sensorial characteristics as well as starch digestibility of the ...
Rodolfo Rendón-Villalobos +3 more
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Risks for human health related to the presence of plant lectins in food
EFSA Journal, Volume 24, Issue 1, January 2026.Abstract The European Commission asked the European Food Safety Authority (EFSA) to assess the risk related to the presence of plant lectins in food. Based on the available evidence, the CONTAM Panel considered only phytohaemagglutinin (PHA), a legume lectin from beans (Phaseolus sp.), for the risk characterisation.
EFSA Panel on Contaminants in the Food Chain (CONTAM) +30 more
wiley +1 more source
Comparative Study of Physicochemical and Technological Characteristics in Some White and Yellow Corn Hybrids [PDF]
Food Technology Research JournalThis study aimed to assess the quality characteristics of two white corn hybrids SC131, and TWC 321, and three yellow corn hybrids: SC176, SC181, and TWC354. The impact of those hybrids in tortillas processing were investigated.
Zahrat El-Ola, M. Mohamed +1 more
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Estimating Complementarity With Large Choice Sets: An Application to Mergers
The RAND Journal of Economics, Volume 56, Issue 4, Page 689-707, Winter 2025.ABSTRACT Standard discrete choice demand models assume that all products are substitutes. Merger analyses based on these models may overstate consumer harm. We develop an estimator that identifies demand complementarity and remains computationally feasible with large choice sets.
Daniel Ershov +3 more
wiley +1 more source
Revista de Iniciación Científica, 2019 La merma se define como la reducción de un producto que ocurre durante un proceso de producción, debido a los niveles de temperatura, humedad, niveles de agua, maquinaria, operadores, materia prima y otros factores.
Luís Donderis +4 more
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Archivos Latinoamericanos de Nutrición, 2000 instantáneas para preparación de frituras de masa y tortillas. Durante el proceso de elaboración de harinas instantáneas la menor variación en color se observó en las muestras adicionadas con cal.
Marcela Gaytán Martínez +2 more
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