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In vitro colonic fermentation of Mexican “taco” from corn-tortilla and black beans in a Simulator of Human Microbial Ecosystem (SHIME®) system
(2018-01-01)
A Mexican staple food prepared with corn “tortilla” (Zea mays L.) and common beans (Phaseolus vulgaris L.) is named as “taco”. It was fermented in an in vitro colonic Simulator of Human Microbial Ecosystem (SHIME®) to ...
Biodisponibilidad de proteína y calcio en harinas nixtamalizadas por calentamiento óhmico
(2018-05-14)
RESUMEN: La tortilla es el alimento principal de la dieta de los mexicanos y se produce de la harina
obtenida a partir del proceso tradicional de nixtamalización. Este proceso le confiere
cambios tanto físicos como ...
Maize: Nurturing Traditions, Myths, and Poetry in Costa RicaEl maíz: alimento de tradiciones, mitos, y poesía en Costa Rica
(Universidad de Costa Rica, Sede de Occidente, 2021)
Determinación de fórmulas para la elaboración y conservación de chigüiles y tortillas artesanales de maíz, en la provincia de Bolívar 2013
(Escuela Superior Politécnica de Chimborazo, 2014-11-26)
This research aimed to determine optimum formulations to preserve chigüiles and tortillas made of corn through an experimental desing. The variables were: useful life time considering the grade of a written test (Rating ...
The poor bioavailability of elemental iron in corn masa flour is not affected by disodium EDTA
(AMER INST NUTRITION, 2004-02)
The most sustainable way to eradicate iron deficiency is through food fortification. Elemental iron powders are commonly utilized as fortificants due to their low cost and few sensory problems. However, their bioavailability ...