Whey is a by-product derived from cheese making. Despite being rich in nutrients, it is little
used, it even represents a problem form the environment in Mexico. In this sense, it is …

In Peru, the consumption of panettone has increased, highlighting the importance of its
sensory aspect, quality and price for its acceptance. This study evaluated sensory …

The objective of this research was to compare the sensory and cognitive performance of
generations of consumers using artisanal tortillas. Four groups of generational consumers …

Traditional fermented products are disappearing from the local foodscapes due to social
pressures and ecological changes that affect their production; it is therefore crucial to …

Maize tortilla is the best-recognized food product of Mexican gastronomy. Artisanal maize
tortillas (AMT) are prepared with native maize varieties and a traditional process. The aims …

The objective of this study was to analyze the effect of incorporating Macrocystis pyrifera into
yellow, blue, and red maize masa and tortillas. The nutritional composition and mineral …

During tortilla production, different heating stages help to ensure low bacterial loads that
contribute to their safety. However, there is an increasing concern about these products' …

El pinole es una harina fina hecha con base en maíz reventado, tostado y es el alimento
predominante en la dieta Rarámuri. Este trabajo tiene como objetivo avanzar en el mapeo …

Pinole is a fine flour made from popped and toasted maize and it is the predominant food in
the Rarámuri diet. This work aims to advance the sensory map** of pinole from Sierra …

En México y en Latinoamérica las parasitosis son enfermedades desatendidas que
involucran la deficiente economía y la falta de saneamiento en las comunidades, los niños …