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Evaluation of the partial substitution with cricket flour (Acheta domesticus) on the physicochemical, protein and starch digestibility characteristics of corn tortillas
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2022-05-25)
Edible insects have gained attention as an alternative and sustainable source of protein. One of the challenges is making it attractive for consumers; for this reason, it is often mixed with other ingredients. This thesis ...
Calidad microbiológica de alimentos elaborados a base de maíz y harina de trigo en la Fábrica Delicias Mexicanas “DELMEX´S” de la ciudad de Cuenca
(2016)
The present study evaluated the microbiological quality of foods made from corn and wheat flour (corn tortillas, flour tortillas and totopos) produced at the DeliciasMexicanas "DELMEX'S" factory in the city of Cuenca.
A ...
Estudio del calentamiento óhmico para la obtención de masa y harinas de maíz nixtamalizado
(2011-07-28)
The corn tortilla is the staple diet in Mexico and part of Central America. These are prepared using the alkaline thermal process which gives masa or corn flour. The corn flour nixtamalized has been an improvement of the ...
Efecto de la variedad de maíz y la nixtamalización sobre el perfil aromático de masa, harina y tortilla
(Universidad Michoacana de San Nicolás de Hidalgo, 2016-03)
The aroma is one of the most important sensory attributes in foodstuffs. Corn is the most important crop of Mexican agriculture, not only because of its relevance in food poses to the population, but also for its many uses ...