scholarly journals Incidence of aflatoxins and fumonisins in grain, masa and corn tortillas in four municipalities in the department of Lempira, Honduras

Heliyon ◽  
2021 ◽  
pp. e08506
Author(s):  
J. Cabrera-Meraz ◽  
L. Maldonado ◽  
A. Bianchini ◽  
R. Espinal
Keyword(s):  
Corn Tortillas

Evolution of the Machines for the Corn Tortillas Production

2000 ◽  
pp. 93-99 ◽  
Author(s):  
J. D. C. Figueroa ◽  
G. A. Lozano ◽  
C. S. López-Cajún ◽  
J. González-Hernández
Keyword(s):  
Corn Tortillas

QUANTIFYING TEXTURE CHANGES IN CORN TORTILLAS DUE TO STALING

2002 ◽  
Vol 33 (1) ◽  
pp. 35-44 ◽  
Author(s):  
B. LIMANOND ◽  
M.E. CASTELL-PEREZ ◽  
R.G. MOREIRA
Keyword(s):  
Corn Tortillas

Physical properties and composition of femurs of rat fed with diets based on corn tortillas made from different processes

2002 ◽  
Vol 53 (2) ◽  
pp. 155-162 ◽  
Author(s):  
H. E. Martínez-Flores ◽  
J. D. C. Figueroa ◽  
F. Martínez-Bustos ◽  
J. Gonzalez-Hernandez ◽  
M. E. Rodríguez García ◽  
...  
Keyword(s):  
Physical Properties ◽  
Corn Tortillas

Mathematical modeling of impingement drying of corn tortillas

2001 ◽  
Vol 50 (3) ◽  
pp. 121-128 ◽  
Author(s):  
Louise M. Braud ◽  
Rosana G. Moreira ◽  
M.Elena Castell-Perez
Keyword(s):  
Mathematical Modeling ◽  
Corn Tortillas

Tamales or Timbales: Cuisine and the Formation of Mexican National Identity, 1821–1911

1996 ◽  
Vol 53 (2) ◽  
pp. 193-216 ◽  
Author(s):  
Jeffrey M. Pilcher
Keyword(s):  
Twentieth Century ◽  
Native American ◽  
National Identity ◽  
Mexico City ◽  
Old World ◽  
Pork Sausage ◽  
Salvador Novo ◽  
Divine Inspiration ◽  
Chile Peppers ◽  
Corn Tortillas

Mexican writers of the twentieth century have often imagined cuisine to be a symbol of their national identity, a mestizo blend of Native American and Spanish influences. Salvador Novo, for example, a member of the Academia Mexicana de la Lengua and official chronicler of Mexico City, traced the beginnings of mestizaje to the “happy encounter” between corn tortillas and pork sausage that produced the first taco. The most common culinary metaphor for the Mexican nation was mole poblano (turkey in deep-brown sauce). Authors in the 1920s began attributing the origins of this dish to the convents of colonial Puebla, and in particular to Sor Andrea de la Asunción of the Dominican Santa Rosa cloister. About 1680 she supposedly combined seasonings from the Old World with chile peppers from the New in honor of Viceroy Tomás Antonio de la Cerda y Aragón. Mole thus represented Mexico’s “cosmic race,” created by divine inspiration and served up for the approval of the Spanish crown.

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