Works matching Tortilla

Results: 754

Making “gluten free” cauliflower (Brassica oleracea var. botrytis L.) flour to make tortillas with linaza (Linum usitatissimum) and chía (Salvia hispánica).

Published in:

Journal of Natural & Agricultural Sciences / Revista de Ciencias Naturales & Agropecuarias, 2021, v. 8, n. 23, p. 14, doi. 10.35429//jnas.2021.23.8.14.21

By:

Amairany RODRIGUEZ-CHAVEZ, Kristell;
Angélica SANTIESTEBAN-LÓPEZ, Norma;
Gladys CERÓNCARRILLO, Teresa;
Ángel MALDONADO-RESÉNDIZ, Jorge

Publication type:

Article

TORTILLAS MADE WITH EXTRUDED FLOURS OF BLUE MAIZE AND CHÍA SEEDS AS AN NUTRITIOUS AND NUTRACEUTICAL FOOD OPTION.

Published in:

Agrociencia, 2021, v. 55, n. 6, p. 487, doi. 10.47163/agrociencia.v55i6.2555

By:

León-Murillo, Jorge Rodolfo;
Gutiérrez-Dorado, Roberto;
Reynoso-Camacho, Rosalía;
Milán-Carrillo, Jorge;
Perales-Sánchez, Janitzio Xiomara Korina;
Cuevas-Rodríguez, Edith Oliva;
Reyes-Moreno, Cuauhtémoc

Publication type:

Article

Aditivos químicos añadidos a la tortilla y tostada de maíz y su regulación en la legislación mexicana.

Published in:

Estudios Sociales: Revista de Alimentación Contemporánea y Desarrollo Regional, 2022, v. 32, n. 60, p. 1, doi. 10.24836/es.v32i60.1215

By:

Mier Sainz-Trapaga, Rafael;
Ortega-Leal, Sacnicté;
Magdalena Álvarez-Ramírez, María;
Rosas-Nexticapa, Marcela

Publication type:

Article

Study of the fortification with bean and amaranth flours in nixtamalized maize tortilla.

Published in:

CyTA: Journal of Food, 2013, v. 11, p. 62, doi. 10.1080/19476337.2012.753644

By:

Vázquez-Rodríguez, J.A.;
Amaya-Guerra, C.A.;
Báez-González, J.G.;
Núñez-González, M.A.;
Figueroa-Cárdenas, J.D.

Publication type:

Article

ANÁLISIS DE COSTOS PARA LAS TORTILLAS DE MAÍZ DESTINADAS AL AUTOCONSUMO Y VENTA EN YAXCABÁ, YUCATÁN.

Published in:

Agricultura Sociedad y Desarrollo, 2020, v. 17, n. 2, p. 233, doi. 10.22231/asyd.v17i2.1344

By:

Ortiz-Pech, Rafael;
Castillo-Caamal, J. Bernardino;
García-Ceh, G. Guadalupe

Publication type:

Article

Estudio del Efecto Combinado del Secado y Freido en las Propiedades de Tortillas Tostadas.

Published in:

Información Tecnológica, 2011, v. 22, n. 2, p. 55, doi. 10.4067/S0718-07642011000200007

By:

Morales-Pérez, Jesús;
Vélez-Ruiz, Jorge F.

Publication type:

Article

Identificación de hongos extraídos de tortillas de diferentes razas de maíz (Zea mays L.).

Published in:

Ecosistemas y Recursos Agropecuarios, 2023, v. 10, n. 3, p. 1, doi. 10.19136/era.a10n3.3453

By:

López-Morales, Fernando;
Aragón-García, Agustín;
Cecilia Pérez-Torres, Betzabeth;
Vásquez-Carrillo, Gricelda;
Castillo-Hernández, Dalia;
Aragón Sánchez, Miguel

Publication type:

Article

CARACTERISTICA DEL GRANO, MASA Y TORTILLA PRODUCIDA CON DIFERENTES GENOTIPOS DE MAÍZ DEL TROPICO MEXICANO.

Published in:

Universidad & Ciencia, 2012, v. 28, n. 2, p. 145

By:

Jiménez-Juárez, J. A.;
Arámbula-Villa, G.;
de la Cruz-Lázaro, E.;
Aparicio-Trapala, M. A.

Publication type:

Article

Preferencias del consumidor y disposición a pagar por el consumo de tortilla de maíz orgánico.

Published in:

Estudios Sociales: Revista de Alimentación Contemporánea y Desarrollo Regional, 2016, v. 25, n. 47, p. 143

By:

Jaramillo Villanueva, José Luis

Publication type:

Article

Identification and quantification of corncob as adulterant in corn dough and tortilla by MIR–FTIR spectroscopy and multivariate analysis.

Published in:

CyTA: Journal of Food, 2014, v. 12, n. 1, p. 65, doi. 10.1080/19476337.2013.796572

By:

Piña-Barrera, Andrés;
Meza-Márquez, Ofelia Gabriela;
Osorio-Revilla, Guillermo;
Gallardo-Velázquez, Tzayhrí

Publication type:

Article

Tortilla added with unripe banana and cassava flours: chemical composition and starch digestibility.

Published in:

CyTA: Journal of Food, 2013, v. 11, p. 90, doi. 10.1080/19476337.2012.760653

By:

Aparicio-Saguilan, A.;
Osorio-Díaz, P.;
Agama-Acevedo, E.;
Islas-Hernández, J.J.;
Bello-Perez, L.A.

Publication type:

Article

Extruded nixtamalized corn flour for making tortilla: the effect of xylanase on the depolymerization of ferulated arabinoxylans.

Published in:

CyTA: Journal of Food, 2013, v. 11, p. 84, doi. 10.1080/19476337.2013.784364

By:

Platt-Lucero, L.C.;
Ramírez-Wong, B.;
Carvajal-Millan, E.;
Torres-Chávez, P.I.;
Morales-Rosas, I.;
López-Mazón, S.L.;
Tapia-Ayala, G.I.

Publication type:

Article

Tortilla de maíz adicionada con harina de Brosimum alicastrum: propiedades fisicoquímicas y actividad antioxidante.

Published in:

Ciencia Ergo Sum, 2021, v. 28, n. 3, p. 1, doi. 10.30878/ces.v28n3a1

By:

Moo-Huchin, Víctor Manuel;
Johanna Góngora-Chi, Guadalupe;
Sauri-Duch, Enrique;
Carlos Canto-Pinto, Jorge;
Betancur-Ancona, David;
Guadalupe Ramón-Canul, Lorena

Publication type:

Article

Conexiones etnomatemáticas entre conceptos geométricos en la elaboración de las tortillas de Chilpancingo, México.

Published in:

Revista de Investigación Desarrollo e Innovación, 2021, v. 11, n. 2, p. 273, doi. 10.19053/20278306.v11.n2.2021.12756

By:

Andrés Rodríguez-Nieto, Camilo

Publication type:

Article

Coconut Flour (Cocos nucifera L.) as a Partial Replacement in Wheat Flour (Triticum aestivum)-Based Tortillas and Its Effect on Dough Rheology and Tortilla Quality.

Published in:

Plant Foods for Human Nutrition, 2023, v. 78, n. 2, p. 314, doi. 10.1007/s11130-023-01049-7

By:

Islas-Rubio, Alma R.;
Laborin-Escalante, Francisco;
Vásquez-Lara, Francisco;
Montoya-Ballesteros, Luz C;
Ramos-Clamont Montfort, Gabriela;
Calderón de la Barca, Ana M.;
Heredia-Sandoval, Nina G.

Publication type:

Article

Auto-ethnographic Performance and Self-Empowerment in Sandra Monterroso’s Lix cua rahro/Tus tortillas, mi amor (2004).

Published in:

Otherness: Essays & Studies, 2021, v. 8, n. 3, p. 77

By:

Barbosa, M. Emilia

Publication type:

Article

Effect of pre-cooked yellow pea flour incorporation on wheat tortilla quality parameters.

Published in:

Quality Assurance & Safety of Crops & Foods, 2018, v. 10, n. 3, p. 261, doi. 10.3920/QAS2017.1256

By:

Kloepfer, I.;
Smith, B.

Publication type:

Article

Grain and Tortilla Quality in Landraces and Improved Maize Grown in the Highlands of Mexico.

Published in:

Plant Foods for Human Nutrition, 2011, v. 66, n. 2, p. 203, doi. 10.1007/s11130-011-0231-7

By:

Vázquez-Carrillo, Gricelda;
García-Lara, Silverio;
Salinas-Moreno, Yolanda;
Bergvinson, David;
Palacios-Rojas, Natalia

Publication type:

Article

Chemical composition and starch digestibility of tortillas prepared with non-conventional commercial nixtamalized maize flours.

Published in:

International Journal of Food Sciences & Nutrition, 2006, v. 57, n. 1/2, p. 143, doi. 10.1080/09637480600659136

By:

Hernández-Salazar, M.;
Agama-Acevedo, E.;
Sáyago-Ayerdi, S. G.;
Tovar, J.;
Bello-Pérez, L. A.

Publication type:

Article

Does oyster mushroom (Pleurotus sajorcaju) powder addition improve nutrient composition, sensory acceptability, and glycaemic index (GI) of flatbread (Tortilla)?

Published in:

Kuwait Journal of Science, 2021, v. 48, n. 2, p. 1, doi. 10.48129/kjs.v48i2.9399

By:

WAN ISHAK, Wan Rosli;
Nizam WAN AHMAD, Wan Amir;
BAKAR, Nordiana ABU

Publication type:

Article

CHARACTERIZATION OF TORTILLAS MARKETED IN TLAZALA, MEXICO BY USING HIERARCHICAL CLUSTER ANALYSIS.

Published in:

Food & Environment Safety, 2022, v. 21, n. 3, p. 265, doi. 10.4316/fens.2022.026

By:

UNGUREANU-IUGA, Mădălina;
ÁVILA AKERBERG, Víctor D.;
GONZÁLEZ MARTÍNEZ, Tanya M.

Publication type:

Article

Identifying Drivers for Consumer Acceptance and Purchase Intent of Corn Tortilla.

Published in:

Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. S727, doi. 10.1111/j.1750-3841.2007.00564.x

By:

Herrera-Corredor, J. A.;
Saidu, J. E. P.;
Khachatryan, A.;
Prinyawiwatkul, W.;
Carballo-Carballo, A.;
Zepeda-Bautista, R.

Publication type:

Article

Whole-grain corn tortilla prepared using an ecological nixtamalisation process and its impact on the nutritional value.

Published in:

International Journal of Food Science & Technology, 2010, v. 45, n. 1, p. 23, doi. 10.1111/j.1365-2621.2009.02095.x

By:

Maya-Cortés, Diana Cecilia;
de Dios Figueroa Cárdenas, Juan;
Garnica-Romo, Ma. Guadalupe;
Cuevas-Villanueva, Ruth Alfaro;
Cortés-Martínez, Raúl;
Véles-Medina, José Juan;
Martínez-Flores, Héctor Eduardo

Publication type:

Article

Improvement of home-made maize tortilla with soybean.

Published in:

International Journal of Food Science & Technology, 2007, v. 42, n. 4, p. 420, doi. 10.1111/j.1365-2621.2006.01242.x

By:

Obatolu, Veronica A.;
Augustine, Okoruwa;
Iken, J.E.

Publication type:

Article

The optimization of the extrusion process when using maize flour with a modified amino acid profile for making tortillas.

Published in:

International Journal of Food Science & Technology, 2006, v. 41, n. 7, p. 727, doi. 10.1111/j.1365-2621.2005.00997.x

By:

Milán-Carrillo, Jorge;
Gutiérrez-Dorado, Roberto;
Perales-Sánchez, Janitzio Xiomara Karina;
Cuevas-Rodríguez, Edith Oliva;
Ramírez-Wong, Benjamin;
Reyes-Moreno, Cuauhtémocc

Publication type:

Article

Release of phenolic compounds with antioxidant activity by human colonic microbiota after in vitro fermentation of traditional white and blue maize tortillas.

Published in:

International Food Research Journal, 2023, v. 30, n. 1, p. 240, doi. 10.47836/ifrj.30.1.20

By:

Astorga-Gaxiola, A. H.;
Reyes-Moreno, C.;
Milán-Carrillo, J.;
Jiménez-Edeza, M.;
Cuevas-Rodríguez, E. O.;
Castañeda-Ruelas, G. M.;
Mora-Rochín, S.

Publication type:

Article

Prediction of Mechanical Properties of Corn and Tortilla Chips by Using Computer Vision.

Published in:

Food & Bioprocess Technology, 2012, v. 5, n. 5, p. 2025, doi. 10.1007/s11947-011-0662-z

By:

Matiacevich, Silvia;
Mery, Domingo;
Pedreschi, Franco

Publication type:

Article

La sustentabilidad del sistema de producción de totopos en Tehuantepec, Oaxaca, México.

Published in:

Estudios Sociales: Revista de Alimentación Contemporánea y Desarrollo Regional, 2023, v. 33, n. 61, p. 1, doi. 10.24836/es.v33i61.1275

By:

Santos-Cirilo, Pedro Fabián;
Reyes-Velasco, Leobardo;
Sánchez-Cruz, Gabriel;
Cueva-Villanueva, José Ángel;
Zapién-Martínez, Arturo;
Bernardino-Hernández, Héctor Ulises

Publication type:

Article

Un modelo econométrico de la demanda de tortilla de maíz en México, 1996-2008.

Published in:

Estudios Sociales: Revista de Alimentación Contemporánea y Desarrollo Regional, 2014, v. 22, n. 43, p. 37, doi. 10.24836/es.v22i43.46

By:

Retes Mantilla, Rogel Fernando;
Torres Sanabria, Guillermo;
Garrido Roldán, Samuel

Publication type:

Article

Chemical Composition, Starch Digestibility and Antioxidant Capacity of Tortilla Made with a Blend of Quality Protein Maize and Black Bean.

Published in:

International Journal of Molecular Sciences, 2012, v. 13, n. 1, p. 286, doi. 10.3390/ijms13010286

By:

Grajales-García, Eva M.;
Osorio-Díaz, Perla;
Goñi, Isabel;
Hervert-Hernández, Deisy;
Guzmán-Maldonado, Salvador H.;
Bello-Pérez, Luis A.

Publication type:

Article

Indirect Fortification of Traditional Nixtamalized Tortillas with Nixtamalized Corn Flours.

Published in:

Foods, 2024, v. 13, n. 24, p. 4082, doi. 10.3390/foods13244082

By:

Nieves-Hernandez, María Guadalupe;
Correa-Piña, Brenda Lizbeth;
Garcia-Chavero, Oscar;
Lopez-Ramirez, Salomon;
Florez-Mejia, Rosendo;
Barrón-García, Oscar Yael;
Gutierrez-Cortez, Elsa;
Gaytán-Martínez, Marcela;
Rojas-Molina, Juana Isela;
Rodriguez-Garcia, Mario E.

Publication type:

Article

Effect of Traditional and Non-Traditionally Processed Blue Corn Tortilla Consumption During the Gestation of Rats in the Dentate Gyrus of Pups.

Published in:

Foods, 2024, v. 13, n. 22, p. 3639, doi. 10.3390/foods13223639

By:

González-Nieto, Paola Fernanda;
Alvarado-Olivarez, Mayvi;
Guzmán-Gerónimo, Rosa Isela;
Rodríguez-Landa, Juan Francisco;
Hernández-Salazar, Laura Teresa

Publication type:

Article

Addition of Chickpea Flour in Durum Wheat Flour Makes Tortilla More Nutritious and Palatable, and Technologically Acceptable.

Published in:

Foods, 2023, v. 12, n. 1, p. 72, doi. 10.3390/foods12010072

By:

Benayad, Asmaa;
Taghouti, Mona;
Benali, Aouatif;
Zouahri, Abdelmajid;
Bikri, Samir;
Aboussaleh, Youssef;
Benbrahim, Nadia;
Kumar, Shiv

Publication type:

Article

Effect of Brown Seaweed (Macrocystis pyrifera) Addition on Nutritional and Quality Characteristics of Yellow, Blue, and Red Maize Tortillas.

Published in:

Foods, 2022, v. 11, n. 17, p. 2627, doi. 10.3390/foods11172627

By:

Pérez-Alva, Alexa;
Baigts-Allende, Diana K.;
Ramírez-Rodrigues, Melissa A.;
Ramírez-Rodrigues, Milena M.

Publication type:

Article

Developing a Descriptive Sensory Characterization of Flour Tortilla Applying Flash Profile.

Published in:

Foods, 2021, v. 10, n. 7, p. 1473, doi. 10.3390/foods10071473

By:

Rodríguez-Noriega, Sanjuana;
Buenrostro-Figueroa, José J.;
Rebolloso-Padilla, Oscar Noé;
Corona-Flores, José;
Camposeco-Montejo, Neymar;
Flores-Naveda, Antonio;
Ruelas-Chacón, Xochitl

Publication type:

Article

Consumer Preferences and Sensory Profile Related to the Physico-Chemical Properties and Texture of Different Maize Tortillas Types.

Published in:

Foods, 2019, v. 8, n. 11, p. 533, doi. 10.3390/foods8110533

By:

Iuga, Mădălina;
Ávila Akerberg, Víctor D.;
González Martínez, Tanya M.;
Mironeasa, Silvia

Publication type:

Article

EFECTO DE LA DUREZA DEL GRANO DE MAÍZ (Zea mays L.) SOBRE EL RENDIMIENTO Y CALIDAD DE LA TORTILLA.

Published in:

Ingeniería Agrícola y Biosistemas, 2010, v. 2, n. 1, p. 5, doi. 10.5154/r.inagbi.2010.08.009

By:

Salinas-Moreno, Yolanda;
Aguilar-Modesto, Luis

Publication type:

Article

Antioxidant and antiproliferative activity of blue corn and tortilla from native maize.

Published in:

Chemistry Central Journal, 2017, v. 11, n. 1, p. 1, doi. 10.1186/s13065-017-0341-x

By:

Herrera-Sotero, Mónica;
Cruz-Hernández, Carlos;
Trujillo-Carretero, Carolina;
Rodríguez-Dorantes, Mauricio;
García-Galindo, Hugo;
Chávez-Servia, José;
Oliart-Ros, Rosa;
Guzmán-Gerónimo, Rosa

Publication type:

Article

Handmade tortilla production in the basins of lakes Pátzcuaro and Zirahuén, Mexico.

Published in:

Journal of Maps, 2019, v. 15, n. 1, p. 52, doi. 10.1080/17445647.2019.1576553

By:

Astier, Marta;
Odenthal, Georg;
Patricio, Carmen;
Orozco-Ramírez, Quetzalcoatl

Publication type:

Article

Bioavailability of zinc oxide added to corn tortilla is similar to that of zinc sulfate and is not affected by simultaneous addition of iron.

Published in:

Food & Nutrition Bulletin, 2012, v. 33, n. 4, p. 261, doi. 10.1177/156482651203300406

By:

Rosado, Jorge L.;
Díaz, Margarita;
Muñoz, Elsa;
Westcott, Jamie L.;
González, Karla E.;
Krebs, Nancy F.;
Caamaño, María C.;
Hambidge, Michael

Publication type:

Article

Effect of enzymatic deamidation on the quality of gluten-free corn tortilla.

Published in:

China Food Additives, 2024, v. 35, n. 8, p. 164, doi. 10.19804/j.issn1006-2513.2024.8.021

By:

SHI Xueping;
JIANG Caiyun;
YU Fang

Publication type:

Article

Impact of different alkaline-heating processes on technological and nutritional properties of maize tortillas.

Published in:

Journal of Food & Nutrition Research, 2014, v. 53, n. 1, p. 60

By:

MÉNDEZ-ALBORES, ABRAHAM;
ZAMORA-RODRÍGUEZ, DAMIÁN;
ARÁMBULA-VILLA, GERÓNIMO;
VÁZQUEZ-DURÁN, ALMA;
MORENO-MARTÍNEZ, ERNESTO

Publication type:

Article

Physicochemical characterization of flours and rheological and textural changes of masa and tortillas obtained from maize fertilized with nejayote and ovine manure.

Published in:

International Agrophysics, 2020, v. 34, n. 2, p. 241, doi. 10.31545/intagr/118411

By:

Bravo, María C. Valderrama;
Villegas, María Á. Cornejo;
Zaragoza, María L. Zambrano;
Hernández, Martha E. Domínguez;
Bautista, Rosalba Zepeda;
Luna, Juan A. Oaxaca

Publication type:

Article

Changes in masa and tortillas obtained from maize irradiated and nixtamalized with nejayote.

Published in:

International Agrophysics, 2018, v. 32, n. 3, p. 387, doi. 10.1515/intag-2017-0030

By:

Valderrama-Bravo, C.;
Domínguez-Pacheco, F. A.;
Hernández-Aguilar, C.;
Sánchez-Hernández, G.;
Pérez-Reyes, C.;
Contreras-Padilla, M.;
Rojas-González, T.;
Oaxaca-Luna, A.

Publication type:

Article

Explorative Study of Reactive Extrusion over Nixtamalization‐Maize Pericarp Residue: Effect on Dietary Fiber, Resistant Starch, and Nixtamalized Corn Flour Tortillas.

Published in:

Starch / Staerke, 2022, v. 74, n. 11/12, p. 1, doi. 10.1002/star.202200097

By:

Vázquez‐Villegas, Patricia;
Sánchez, Marli;
Heredia‐Olea, Erick;
Pérez‐Carrillo, Esther

Publication type:

Article

From Tortillas to Low-carb Wraps: Capitalism and Mexican Food in Los Angeles since the 1920s.

Published in:

Diálogo, 2015, v. 18, n. 1, p. 33, doi. 10.1353/dlg.2015.0030

By:

OCHOA, ENRIQUE C.

Publication type:

Article

PHYSICOCHEMICAL PROPERTIES OF YELLOW MAIZE-PEANUT FORTIFIED TORTILLAS.

Published in:

Carpathian Journal of Food Science & Technology, 2014, v. 6, n. 2, p. 123

By:

Ramota, Karim Olayinka;
Adeoye, Oyeyinka Samson;
Monday Ojo, Kayode Rowland;
Oluwatosin, Ogunjobi;
Alima, Ibrahim

Publication type:

Article

Mycotoxins during the Processes of Nixtamalization and Tortilla Production.

Published in:

Toxins, 2019, v. 11, n. 4, p. 227, doi. 10.3390/toxins11040227

By:

Schaarschmidt, Sara;
Fauhl-Hassek, Carsten

Publication type:

Article

Reduced in vitro starch hydrolysis and in vivo glycemic effects after addition of soy presscake to corn tortillas.

Published in:

Journal of the Science of Food & Agriculture, 2023, v. 103, n. 15, p. 7829, doi. 10.1002/jsfa.12863

By:

Wu, Mingjue;
Taylor, Carla;
Zahradka, Peter;
Arntfield, Susan

Publication type:

Article

Sensory profile and acceptance of maize tortillas by rural and urban consumers in Mexico.

Published in:

Journal of the Science of Food & Agriculture, 2022, v. 102, n. 6, p. 2300, doi. 10.1002/jsfa.11568

By:

Arnés, Esperanza;
Severiano‐Pérez, Patricia;
Astier, Marta

Publication type:

Article