Functional and Beneficial Properties of Corn Tortilla

2016 ◽  
pp. 139-155 ◽  
Author(s):  
Luis Arturo Bello-Perez ◽  
Perla Osorio-Díaz ◽  
Edith Agama-Acevedo ◽  
Rosalia A. Gonzalez-Soto
Keyword(s):  
Corn Tortilla

scholarly journals Machine and Deep Learning Applied to Predict Metabolic Syndrome Without a Blood Screening

2021 ◽  
Vol 11 (10) ◽  
pp. 4334
Author(s):  
Guadalupe O. Gutiérrez-Esparza ◽  
Tania A. Ramírez-delReal ◽  
Mireya Martínez-García ◽  
Oscar Infante Infante Vázquez ◽  
Maite Vallejo ◽  
...  
Keyword(s):  
Metabolic Syndrome ◽  
Deep Learning ◽  
Positive Predictive Value ◽  
Predictive Value ◽  
Dietary Habits ◽  
Smoking Habit ◽  
Performance Model ◽  
Whole Milk ◽  
Corn Tortilla ◽  
Blood Screening

The exponential increase of metabolic syndrome and its association with the risk impact of morbidity and mortality has propitiated the development of tools to diagnose this syndrome early. This work presents a model that is based on prognostic variables to classify Mexicans with metabolic syndrome without blood screening applying machine and deep learning. The data that were used in this study contain health parameters related to anthropometric measurements, dietary information, smoking habit, alcohol consumption, quality of sleep, and physical activity from 2289 participants of the Mexico City Tlalpan 2020 cohort. We use accuracy, balanced accuracy, positive predictive value, and negative predictive value criteria to evaluate the performance and validate different models. The models were separated by gender due to the shared features and different habits. Finally, the highest performance model in women found that the most relevant features were: waist circumference, age, body mass index, waist to height ratio, height, sleepy manner that is associated with snoring, dietary habits related with coffee, cola soda, whole milk, and Oaxaca cheese and diastolic and systolic blood pressure. Men’s features were similar to women’s; the variations were in dietary habits, especially in relation to coffee, cola soda, flavored sweetened water, and corn tortilla consumption. The positive predictive value obtained was 84.7% for women and 92.29% for men. With these models, we offer a tool that supports Mexicans to prevent metabolic syndrome by gender; it also lays the foundation for monitoring the patient and recommending change habits.

Pulque, An Alcoholic Drink from Rural Mexico, Contains Phytase. Its in vitro Effects on Corn Tortilla

2008 ◽  
Vol 63 (4) ◽  
pp. 189-194 ◽  
Author(s):  
Luis Raul Tovar ◽  
Manuel Olivos ◽  
Ma. Eugenia Gutierrez
Keyword(s):  
Alcoholic Drink ◽  
Rural Mexico ◽  
In Vitro Effects ◽  
Corn Tortilla

Female entrepreneurship as a survival strategy: women during the early mechanisation of corn tortilla production in Mexico City

2020 ◽  
Vol 35 (1) ◽  
pp. 75-103
Author(s):  
Aurora Gómez-Galvarriato
Keyword(s):  
Nineteenth Century ◽  
Technological Change ◽  
Mexico City ◽  
Gender Wage Gap ◽  
Mexican Revolution ◽  
Wage Gap ◽  
New Technology ◽  
Survival Strategy ◽  
Female Entrepreneurship ◽  
Corn Tortilla

AbstractUntil the nineteenth -century tortilla production was carried out by women through rudimentary methods. New technology for corn milling spread during the 1910s, coinciding with the Mexican Revolution. The analysis of nixtamal corn mills and tortilla shops in Mexico City in 1924 shows that the mechanisation of milling led to masculinisation and an increase in the gender wage gap. However, since tortilla-making remained unmechanised, it allowed hundreds of women to establish tortilla shops that mostly hired women. Their entrepreneurship can be considered a survival strategy of women confronting a technological change in an era of political, social and economic turmoils.

Tortilla Bending Technique: An Objective Method for Corn Tortilla Texture Measurement

1998 ◽  
Vol 75 (6) ◽  
pp. 854-858 ◽  
Author(s):  
E. L. Suhendro ◽  
H. D. Almeida-Dominguez ◽  
L. W. Rooney ◽  
R. D. Waniska ◽  
R. G. Moreira
Keyword(s):  
Objective Method ◽  
Texture Measurement ◽  
Corn Tortilla

Use of Extensibility to Measure Corn Tortilla Texture

1999 ◽  
Vol 76 (4) ◽  
pp. 536-540 ◽  
Author(s):  
E. L. Suhendro ◽  
H. D. Almeida-Dominguez ◽  
L. W. Rooney ◽  
R. D. Waniska ◽  
R. G. Moreira
Keyword(s):  
Corn Tortilla

Chemical composition andin vitro starch digestibility of pigmented corn tortilla

2007 ◽  
Vol 87 (13) ◽  
pp. 2482-2487 ◽  
Author(s):  
Juan Pablo Hernández-Uribe ◽  
Edith Agama-Acevedo ◽  
José Juan Islas-Hernández ◽  
Juscelino Tovar ◽  
Luis A Bello-Pérez
Keyword(s):  
Chemical Composition ◽  
Starch Digestibility ◽  
Corn Tortilla

Objective Rollability Method for Corn Tortilla Texture Measurement

1998 ◽  
Vol 75 (3) ◽  
pp. 320-324 ◽  
Author(s):  
E. L. Suhendro ◽  
H. D. Almeida-Dominguez ◽  
L. W. Rooney ◽  
R. D. Waniska
Keyword(s):  
Texture Measurement ◽  
Corn Tortilla

Abstract P393: Consumption of Bread and Tortilla and Incidence of Self-Reported Hypertension in Mexican Women

Circulation ◽  
2014 ◽  
Vol 129 (suppl_1) ◽  
Author(s):  
Adriana Monge ◽  
Tonatiuh Barrientos ◽  
Isabelle Romieu ◽  
Ruy Lopez-Ridaura ◽  
Martin Lajous
Keyword(s):  
Sodium Intake ◽  
Mexican Women ◽  
White Bread ◽  
Whole Grain ◽  
Logistic Regression Models ◽  
Nutritional Transition ◽  
Corn Tortilla ◽  
Incident Cases

Background: Mexico is undergoing a fast-paced epidemiologic and nutritional transition and hypertension affects 31% of Mexicans. Bread and wheat tortilla have almost three times more sodium than corn tortillas and long-term sodium intake may increase the risk of hypertension. Methods and Results: We investigated the relation between bread and tortilla intake and the incidence of self-reported hypertension in 43,619 women from the Mexican Teachers’ Cohort who were free of hypertension at baseline in 2008 when diet was assessed using a food frequency questionnaire. Between baseline and 2011 we identified 2,699 incident cases of self-reported hypertension. Total bread (white and whole grain) and corn and wheat tortilla consumption were categorized into energy-adjusted quintiles and logistic regression models were fit. Median servings per week for extreme categories were 2.0 and 12.5 for total bread (1.4 and 11.0 for white bread; 0.2 and 3.0 for whole grain), 3.0 and 17.5 for corn tortilla, and 0.2 and 3.0 for wheat tortilla, respectively. The multivariable-adjusted odds of hypertension in the highest quintile of intake of total bread were 18% higher than the odds for individuals in the lowest quintile (OR=1.18; 95%CI=1.03-1.35; P-trend=0.12); corn tortilla intake was not significantly associated with hypertension (OR=0.88; 95%CI=0.76-1.01; P-trend=0.05). White bread appeared to be responsible for the observed association, the OR comparing extreme quintiles was 1.18 (OR=1.18; 95%CI=1.03-1.35; P-trend=0.0007). We did not observe an association between whole grain bread and wheat tortilla and hypertension. Conclusion: Bread consumption may affect the incidence of hypertension, while corn tortilla, a substitute for bread in the Hispanic population was not associated with incident hypertension. Results need to be confirmed with extended follow-up.

Additional Studies on Flavor Components of Corn Tortilla Chips

1998 ◽  
Vol 46 (7) ◽  
pp. 2764-2769 ◽  
Author(s):  
Ron G. Buttery ◽  
Louisa C. Ling
Keyword(s):  
Tortilla Chips ◽  
Flavor Components ◽  
Corn Tortilla
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