The rationale for this research is the investigation of the potential health benefits as well as the antibacterial and antifungal properties of selected aromatic plants from the Lamiaceae family, which may lead to the development of improved function...
In order to contribute to the reduction of nutritional deficiencies in Morocco, this study was undertaken to develop a healthier tortilla with higher iron and protein, while maintaining adequate technological and sensory qualities. Composite durum wh...
The wheat flour tortilla (WFT) is a Mexican food product widely consumed in the world, despite lacking fiber and micronutrients. Ramón seed flour (RSF) is an underutilized natural resource rich in fiber, minerals and bioactive compounds that c...
For any food, it is important to know consumption, preference, and the characteristics as quality parameters that are important to consumers of a product. The descriptive methodologies are an important tool to know the quality attributes of the produ...
3 September 2019
Certain components of global food security continue to be threatened. Globalization has impacted food patterns, leading to greater homogenization of diets and the standardization of processes of food transformation, both in the countryside and in the...
Establishing sensory and physico-chemical differences between products made from red and white wheat may guide the choice of wheat for use in whole grain and high fibre products. As sensory acceptance is key to consumption, this scoping review aimed...
We address a scheduling problem in an actual environment of the tortilla industry. Since the problem is NP hard, we focus on suboptimal scheduling solutions. We concentrate on a complex multistage, multiproduct, multimachine, and batch production env...
Background: In Mexico, the fortification of corn and wheat flours with iron, zinc, and folic acid and the restoration of B-vitamins is a mandatory program. However, the monitoring and evaluation (M&E) of this fortification process is not well und...
Sorghum has a long history of use in the production of different types of bread. This review paper discusses different types of bread and factors that affect the physicochemical, technological, rheological, sensorial, and nutritional properties of di...
Dietary acrylamide formed during baking and frying of plant-based foods such as bread and other cereal products, coffee, fried potatoes, and olives is reported to induce genotoxic, carcinogenic, neurotoxic, and antifertility properties in vivo, sugge...