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There are 53848 results for: content related to: Identifying Drivers for Consumer Acceptance and Purchase Intent of Corn Tortilla

  1. Influence of Added Soy Presscake and Soy Flour on Some Physical and Sensory Properties of Corn Tortillas

    Journal of Food Science

    Volume 81, Issue 10, October 2016, Pages: S2552–S2558, Mingjue Wu and Susan Arntfield

    Version of Record online : 25 AUG 2016, DOI: 10.1111/1750-3841.13433

  2. INFLUENCE OF EDUCATION/PROFESSION OF MEXICAN CONSUMERS ON ACCEPTANCE AND PURCHASE INTENT OF CORN TORTILLA

    Journal of Sensory Studies

    Volume 25, Issue 1, February 2010, Pages: 108–126, JOSE ANDRES HERRERA CORREDOR, WITOON PRINYAWIWATKUL, HONG KYOON NO, PENKWAN CHOMPREEDA, KAREN GARCIA, JANETTE E.P. SAIDU and ARMEN KHACHATRYAN

    Version of Record online : 15 DEC 2009, DOI: 10.1111/j.1745-459X.2009.00252.x

  3. IMPROVING TEXTURAL CHARACTERISTICS OF TORTILLAS BY ADDING GUMS DURING EXTRUSION TO OBTAIN NIXTAMALIZED CORN FLOUR

    Journal of Texture Studies

    Volume 41, Issue 5, October 2010, Pages: 736–755, L.C. PLATT-LUCERO, B. RAMIREZ-WONG, P.I. TORRES-CHÁVEZ, J. LÓPEZ-CERVANTES, D.I. SÁNCHEZ-MACHADO, C. REYES-MORENO, J. MILÁN-CARRILLO and I. MORALES-ROSAS

    Version of Record online : 7 SEP 2010, DOI: 10.1111/j.1745-4603.2010.00252.x

  4. THE EFFECT OF SPRING WHEAT STARCH PROPERTIES ON FLOUR TORTILLA QUALITY

    Journal of Food Process Engineering

    Volume 34, Issue 3, June 2011, Pages: 697–715, KRISTIN WHITNEY, SENAY SIMSEK, WILLIAM BERZONSKY, JAE-BOM OHM and BRIAN SORENSON

    Version of Record online : 2 SEP 2009, DOI: 10.1111/j.1745-4530.2009.00428.x

  5. NIXTAMALIZATION IN TWO STEPS WITH DIFFERENT CALCIUM SALTS AND THE RELATIONSHIP WITH CHEMICAL, TEXTURE AND THERMAL PROPERTIES IN MASA AND TORTILLA

    Journal of Food Process Engineering

    Volume 35, Issue 5, October 2012, Pages: 772–783, M. G. RUIZ-GUTIÉRREZ, A. QUINTERO-RAMOS, C. O. MELÉNDEZ-PIZARRO, R. TALAMÁS-ABBUD, J. BARNARD, R. MÁRQUEZ-MELÉNDEZ and D. LARDIZÁBAL-GUTIÉRREZ

    Version of Record online : 12 JUL 2011, DOI: 10.1111/j.1745-4530.2010.00627.x

  6. EFFECT OF STRONG GLUTEN FLOUR ON QUALITY OF WHEAT TORTILLAS FORTIFIED WITH CROSS-LINKED RESISTANT STARCH

    Journal of Food Processing and Preservation

    Volume 36, Issue 1, February 2012, Pages: 38–45, J.N. ALVIOLA, T.O. JONDIKO and J.M. AWIKA

    Version of Record online : 14 JUL 2011, DOI: 10.1111/j.1745-4549.2011.00549.x

  7. Fortification of Commercial Nixtamalized Maize (Zea mays L.) with Common Bean (Phaseolus vulgaris L.) Increased the Nutritional and Nutraceutical Content of Tortillas without Modifying Sensory Properties

    Journal of Food Quality

    Volume 39, Issue 6, December 2016, Pages: 569–579, Daniela Treviño-Mejía, Diego A. Luna-Vital, Marcela Gaytán-Martínez, Sandra Mendoza and Guadalupe Loarca-Piña

    Version of Record online : 27 DEC 2016, DOI: 10.1111/jfq.12251

  8. Effect of Sourdough on Quality and Acceptability of Wheat Flour Tortillas

    Journal of Food Science

    Volume 76, Issue 9, November / December 2011, Pages: C1278–C1283, M. del Refugio Ontiveros-Martínez, L. Araceli Ochoa-Martínez, Silvia M. González-Herrera, Efren Delgado-Licon, L. Arturo Bello-Pérez and Juliana Morales-Castro

    Version of Record online : 9 NOV 2011, DOI: 10.1111/j.1750-3841.2011.02424.x

  9. Chemical composition and in vitro starch digestibility of corn tortillas with added amaranth flour

    Journal of the Science of Food and Agriculture

    Volume 87, Issue 12, September 2007, Pages: 2348–2352, José Juan Islas-Hernández, J Rodolfo Rendón-Villalobos, Edith Agama-Acevedo, Juscelino Tovar and Luis A Bello-Pérez

    Version of Record online : 30 JUL 2007, DOI: 10.1002/jsfa.3012

  10. A comparison of the quality of whole corn tortillas made from instant corn flours by traditional or extrusion processing

    International Journal of Food Science & Technology

    Volume 34, Issue 4, August 1999, Pages: 391–399, C. Gómez-Aldapa, 1,2 F. Martínez-Bustos, 3,4 C. J. D. Figueroa and 3 F. C. A. Ordorica 2

    Version of Record online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.1999.00287.x

  11. Chemical composition and in vitro starch digestibility of pigmented corn tortilla

    Journal of the Science of Food and Agriculture

    Volume 87, Issue 13, October 2007, Pages: 2482–2487, Juan Pablo Hernández-Uribe, Edith Agama-Acevedo, José Juan Islas-Hernández, Juscelino Tovar and Luis A Bello-Pérez

    Version of Record online : 30 JUL 2007, DOI: 10.1002/jsfa.3008

  12. Sorghum Flour Characterization and Evaluation in Gluten-Free Flour Tortilla

    Journal of Food Quality

    Volume 37, Issue 2, April 2014, Pages: 95–106, M. Winger, H. Khouryieh, F. Aramouni and T. Herald

    Version of Record online : 3 MAR 2014, DOI: 10.1111/jfq.12080

  13. Proximal composition and in vitro starch digestibility in flaxseed-added corn tortilla

    Journal of the Science of Food and Agriculture

    Volume 89, Issue 3, February 2009, Pages: 537–541, Rodolfo Rendón-Villalobos, Edith Agama-Acevedo, Perla Osorio-Diaz, Juscelino Tovar and Luis A Bello-Pérez

    Version of Record online : 23 DEC 2008, DOI: 10.1002/jsfa.3490

  14. Sensory and Quality Evaluation of Traditional Compared with Power Ultrasound Processed Corn (Zea Mays) Tortilla Chips

    Journal of Food Science

    Volume 80, Issue 6, June 2015, Pages: S1368–S1376, Bhaskar Janve, Wade Yang and Charles Sims

    Version of Record online : 30 APR 2015, DOI: 10.1111/1750-3841.12892

  15. Instant Flour From Red and Blue Nixtamalized Maize: Production and Textural Properties of Tortilla

    Journal of Food Processing and Preservation

    Volume 39, Issue 1, February 2015, Pages: 38–46, Carlos Jiménez-Pérez, Gerardo Ramírez-Romero and Sara Hirán Morán-Bañuelos

    Version of Record online : 10 JAN 2014, DOI: 10.1111/jfpp.12206

  16. Effects of common bean enrichment on nutritional quality of tortillas produced from nixtamalized regular and quality protein maize flours

    Journal of the Science of Food and Agriculture

    Volume 87, Issue 5, 15 April 2007, Pages: 880–886, Alejandra Mora-Avilés, Bibiana Lemus-Flores, Rita Miranda-López, David Hernández-López, José L Pons-Hernández, Jorge A Acosta-Gallegos and Salvador H Guzmán-Maldonado

    Version of Record online : 14 FEB 2007, DOI: 10.1002/jsfa.2801

  17. Effect of the components of maize on the quality of masa and tortillas during the traditional nixtamalisation process

    Journal of the Science of Food and Agriculture

    Volume 81, Issue 15, December 2001, Pages: 1455–1462, F Martínez-Bustos, H E Martínez-Flores, E Sanmartín-Martínez, F Sánchez-Sinencio, Y K Chang, D Barrera-Arellano and E Rios

    Version of Record online : 22 OCT 2001, DOI: 10.1002/jsfa.963

  18. EFFECT OF XYLANASE ON EXTRUDED NIXTAMALIZED CORN FLOUR AND TORTILLA: PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERISTICS

    Journal of Food Process Engineering

    Volume 36, Issue 2, April 2013, Pages: 179–186, L.C. PLATT-LUCERO, B. RAMÍREZ-WONG, P.I. TORRES-CHÁVEZ, J. LÓPEZ-CERVANTES, D.I. SÁNCHEZ-MACHADO, E. CARVAJAL-MILLAN, F. MARTÍNEZ-BUSTOS, A. QUINTERO-RAMOS and I. MORALES-ROSAS

    Version of Record online : 2 DEC 2011, DOI: 10.1111/j.1745-4530.2011.00667.x

  19. Improvement of home-made maize tortilla with soybean

    International Journal of Food Science & Technology

    Volume 42, Issue 4, April 2007, Pages: 420–426, Veronica A. Obatolu, Okoruwa Augustine and J.E. Iken

    Version of Record online : 27 FEB 2007, DOI: 10.1111/j.1365-2621.2006.01242.x

  20. Physicochemical and rheological characteristics of commercial nixtamalised Mexican maize flours for tortillas

    Journal of the Science of Food and Agriculture

    Volume 80, Issue 6, 1 May 2000, Pages: 657–664, Rivelino Flores-Farías, Fernando Martínez-Bustos, Yolanda Salinas-Moreno, Yoon Kil Chang, Jésus González Hernández and Elvira Ríos

    Version of Record online : 27 APR 2000, DOI: 10.1002/(SICI)1097-0010(20000501)80:6<657::AID-JSFA576>3.0.CO;2-J