s Awika, J.M., L.W. Rooney, R.D. Waniska. 2000. Comparing antioxidant potential of high tannin sorghums with those of common fruits and vegetables. AACC 85th Annual Meeting, November 5-9, Kansas City, MO. Gordon, L.A., M. Mitre_Dieste, J. Awika, L.W. Rooney, L.W., E.L. Suhendro, and R.D. Waniska. 2000. Characteristics of breads baked with sorghum brans high in antioxidants. AACC 85th Annual Mee...

Wheat, the "Staff of Life", has been an essential commodity to human existence through the centuries and is currently the most widely consumed staple food (Bagriansky, 2002). As versatile as they are nutritious, wheat products have graced tables in all continents. The range of forms this staple food takes is correspondingly varied: crusty French bread, soft Mexican tortillas and spicy Indonesia...

El sector de las tortillas es un mercado muy competitivo, por ello se requiere que empresas este ramo, usen herramienta apoyen la toma decisiones en diferentes fases planeación administrativa y puede proporcionar oportunidades mejorar a organizaciones, como el caso del Punto equilibrio. propósito artículo conocer forma punto equilibrio usado proceso administrativo áreas funcionales pequeñas med...

BACKGROUND Blue corn is a cereal rich in phenolic compounds used to make blue tortillas. Tortillas are an important part of the Mexican diet. Blue corn and tortilla represent an important source of the natural antioxidants anthocyanins. However, studies on their biological activity on cancer cell lines are limited. The goal of this study was to evaluate the antioxidant and antiproliferative act...

In wheat ( Triticum aestivum L), the synthesis of high molecular weight (HMW) glutenins (GS) is controlled by three heterologous genetic loci present on the long arms of group 1 wheat chromosomes. The loci Glu-A1, Glu-B1, and Glu-D1 and their allelic variants play important roles in the functional properties of wheat flour. This study focused on understanding the functionality of these protein ...

Se obtienen tortillas a partir de harina maíz nixtamalizado, al cual se le adicionaron diferentes proporciones B. alicastrum (0, 10, 20 y 30% p/p en base seca). analizan las relación con la composición química, perfil aminoácidos, com-puestos fenólicos, actividad antioxidante propiedades físicas. La adición aumentó antioxidante, el contenido minerales, fibra soluble, proteína, triptófano, compu...