Effect of the preparation method and storage time on the in vitro protein digestibility of maize tortillas
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2018.09.016
Abstract: Abstract Maize tortillas are still an important source of energy and proteins for Mesoamerican population. While starch digestibility has been characterized at some detail, studies on protein digestibility are still scarce. This work considered maize… read more here.
Keywords: maize tortillas; storage time; method; protein digestibility ... See more keywords
Determination of total arsenic and speciation analysis in Mexican maize tortillas by hydride generation – microwave plasma atomic emission spectrometry and high performance liquid chromatography – inductively coupled plasma – mass spectrometry
Sign Up to like & getrecommendations! Published in 2017 at "Analytical Methods"
DOI: 10.1039/c7ay00224f
Abstract: The determination of total arsenic (tAs), inorganic As (iAs = As(III) + As(V)) and As speciation in Mexican maize tortillas has been undertaken for the first time. Hydride generation – microwave plasma atomic emission spectrometry… read more here.
Keywords: determination total; maize tortillas; spectrometry; mexican maize ... See more keywords
Textural, chemical and sensorial properties of maize tortillas fortified with nontoxic Jatropha curcas L. flour
Sign Up to like & getrecommendations! Published in 2017 at "CyTA - Journal of Food"
DOI: 10.1080/19476337.2016.1255915
Abstract: ABSTRACT Hunger and malnutrition still affecting part of the Mexican population, for whom the tortilla is a staple food. However, maize tortillas are high in calories but deficient in proteins; therefore, studies have been conducted… read more here.
Keywords: curcas flour; maize tortillas; nontoxic jatropha; tortillas fortified ... See more keywords
Quality assessment of maize tortillas produced from landraces and high yield hybrids and varieties
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2023.1105619
Abstract: Introduction Different analyses of the profiles of tortillas have been made using the traditional method, whether from landraces or hybrids versus those made with dry masa flour in which significant variability (p read more here.
Keywords: quality; maize tortillas; assessment maize; quality assessment ... See more keywords