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The industrialization of nixtamal and tortilla production in MexicoLa industrialización del nixtamal y la elaboración de la tortilla en México
(Pontificia Universidad Católica del Perú, 2022)
PROXIMAL COMPOSITION AND IN VITRO STARCH DIGESTIBILITY IN FLAXSEED-ADDED CORN TORTILLA.
(2013-03-05)
BACKGROUND: The effect of addition of flaxseed flour (10:90, 15:85 and 20:80, w/w) on the chemical composition and starch digestibility of corn tortilla was investigated. Tortillas were baked and frozen in liquid nitrogen, ...
Steeping time and cooking temperature dependence of calcium ion diffusion during microwave nixtamalization of corn
(J.L. Fernández-Muñoz, 2013-01-16)
On the nature ofthe Ca binding to the hull of nixtamalized corn grains
(Elsevier, 2013-01-16)
FORMULATION, PHYSICOCHEMICAL, NUTRITIONAL AND SENSORIAL EVALUATION OF CORN TORTILLAS SUPPLEMENTED WITH CHÍA SEED (SALVIA HISPANICA L.)
(2013-02-22)
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 ...
FORMULATION, PHYSICOCHEMICAL, NUTRITIONAL AND SENSORIAL EVALUATION OF CORN TORTILLAS SUPPLEMENTED WITH CHÍA SEED (SALVIA HISPANICA L.)
(2013-02-19)
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 ...
Evaluación bromatológica y sensorial de tortillas de maíz adicionadas con harina del hongo comestible Pleurotus Djamor.
(Editora Geotech, 2012)
Con la finalidad de aprovechar las cualidades nutricionales de las setas y al mismo tiempo complementar la dieta tradicional mexicana, en este trabajo se elaboraron tortillas de maíz nixtamalizado adicionadas con harina ...
COMPOSITION AND CHARACTERISTICS OF OIL EXTRACTED FROM FLAXSEED-ADDED CORN TORTILLA.
(2013-03-05)
Flaxseed has recently gained attention as a functional food, and the effect of adding flaxseed (10%, 15%, and 20%) to tortillas was evaluated. The physicochemical characteristics and the free fatty-acid (FFA) content of ...
Quality classification of corn tortillas using computer vision
(ELSEVIER SCI LTD, 2010)
Computer vision is playing an increasingly important role in automated visual food inspection. However, quality control in tortilla production is still performed by human operators which may lead to misclassification due ...