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tortilla

Known as: tortillas 
National Institutes of Health

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
Review
2019
Review
2019
Mycotoxins during the Processes of Nixtamalization and Tortilla Production
Tortillas are a traditional staple food in Mesoamerican cuisine, which have also become popular on a global level, e.g., for… 
2008
2008
Effect of Micronutrient Fortification on Nutritional and Other Properties of Nixtamal Tortillas
ABSTRACT Nixtamalization is the process of steeping dried corn in hot water with calcium hydroxide (lime) with subsequent removal… 
Highly Cited
2008
Highly Cited
2008
Precooked bran-enriched wheat flour using extrusion: dietary fiber profile and sensory characteristics.
The effect of precooking by extrusion processing on the dietary fiber profile of wheat flour substituted with 0%, 10%, 20%, and… 
Highly Cited
2005
Highly Cited
2005
In vitro starch digestibility and predicted glycemic index of corn tortilla, black beans, and tortilla-bean mixture: effect of cold storage.
People in the rural areas of Mexico consume corn tortillas and beans as basic components of their diet. However, little is known… 
2004
2004
In vitro starch digestibility changes during storage of maize flour tortillas.
Nixtamalized maize flours elaborated by four factories in Mexico were used for tortilla preparation. Samples were stored at 4… 
2004
2004
Effects of Soybean Fortification on Protein Quality of Tortilla-Based Diets Produced from Regular and Quality Protein Maize
The physiological development of laboratory rats fed with a typical indigenous tortilla diet was studied for two generations. The… 
2003
2003
Nutritional quality of nixtamal tortillas fortified with vitamins and soy proteins
The nutritional qualities of nixtamal tortillas (TN) fortified with vitamins and soy flour was evaluated. The rats fed with TN… 
1992
1992
Rural‐urban variation in limed maize use and tortilla consumption by women in Guatemala
The tortilla, a flat‐cake made of alkali‐treated maize, is an important traditional staple of the Guatemalan diet and a… 
Review
1986
Review
1986
A comparative study of protein changes in normal and quality protein maize during tortilla making
Cereal Chem. 63(5):446-451 Protein changes were evaluated in two different maize genotypes of as nitrogen content increased in… 
1983
1983
Cooking Characteristics of Sorghum and Corn for Tortilla Preparation by Several Cooking Methods
Various methods of cooking affected the total dry matter lost during the processing of corn and sorghum into tortillas. However… 
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