From a cultural point of view, Maize is the most important crop in Mexico, and also an essential food Mexican diet. This study aimed to evaluate physical chemical characteristics maize grain their influence on quality dough tortillas produced with three native cultivars from western Mexico. Physical, structural, were evaluated, including hectolitric weight, 100-grain flotation index, structure,...

Listeria monocytogenes is a common postprocess contaminant on ready-to-eat foods including premade ready-to-eat sandwiches. One popular type of sandwich product is the tortilla wrap, which contains sliced luncheon meats and cheeses rolled within a flour tortilla. This study determined the radiation resistance of L. monocytogenes surface inoculated onto two types of commercially available wheat ...

Epidemiologic data suggest that consumption of whole-grain products may be inversely associated with risk of pancreatic cancer. Grain intake was examined in a population-based case-control study of pancreatic cancer in the San Francisco Bay Area (1995-1999). A 131-item semiquantitative food frequency questionnaire was administered to 532 cases and 1,701 controls. Odds ratios and 95% confidence ...

Examination for CBH351 maize was conducted by the qualitative polymerase chain reaction (PCR) method in maize grain and maize processed foods obtained in the Tokyo area. The numbers of samples possibly positive in the screening test were 7 of 22 (31.8%) for maize grain samples, 4 of 14 (28.6%) for semi-processed foods, 11 of 30 (36.7%) for canned products, 3 of 30 (10.0%) for maize snacks, 3 of...

Objetivo: identificar los principales aditivos químicos que se utilizan en la elaboración de tortilla y tostada maíz México, así como verificar el cumplimiento las disposiciones normativas aplicables a estos alimentos efectuar recomendaciones política pública para garantizar derecho alimentación, salud información al consumidor. Metodología: aplicó una metodología cualitativa-descriptiva. El es...

The popularity of wheat flour tortillas is spreading throughout the world and has become one highest-selling bread products. USDA Southern Regional Performance Nursery (SRPN) serves as largest wheat-growing region in USA, but tortilla quality germplasm SRPN remained unknown. This study investigated kernel traits, dough rheological properties, parameters, glutenin composition 131 lines from 1995...

Corn tortilla is one of the most consumed foodstuffs in Latin America, representing a good nutrients source, although deficient some essential amino acids. Jumbo squid (Dosdicus gigas) muscle possesses high-quality protein, useful for supplementation. Our objective was to elaborate corn tortillas supplemented with jumbo flour (JSMF), using composite flours containing JSMF (2.5 and 5.0%), improv...

Flatbreads are increasingly attracting consumers, driving them to new eating ways. To define and evaluate the nutritional intake provided by these products, flatbreads market of seven Mediterranean countries (France, Spain, Italy, Croatia, Greece, Malta, Lebanon) were considered. available in both traditional gluten-free versions, single doble layer variety. Wheat flour was primary ingredient t...