Tamales - Food Technology

Relevant Publications

Agave inulin as a fat replacer in tamales: Physicochemical, nutritional, and sensory attributes.

Issue Release: 2023

Aflatoxin Exposure Among Mothers and Their Infants from the Western Highlands of Guatemala.

Issue Release: 2021

Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales.

Issue Release: 2017

Energy density of foods and diets in Mexico and their monetary cost by socioeconomic strata: analyses of ENSANUT data 2012.

Issue Release: 2017

Behavior and Inactivation of Enterotoxin-Positive Clostridium perfringens in Pork Picadillo and Tamales Filled with Pork Picadillo under Different Cooking, Storage, and Reheating Conditions.

Issue Release: 2016

Development and Use of a Traditional Mexican Diet Score in Relation to Systemic Inflammation and Insulin Resistance among Women of Mexican Descent.

Issue Release: 2015

Anatomical and physical changes in leaves during the production of tamales.

Issue Release: 2013

Levels and enterotoxigenicity of Clostridium perfringens in pozole, tamales, and birria.

Issue Release: 2005

[Use of low-grade potatoes in the production of whole flour for the preparation of foods for popular consumption].

Issue Release: 1990

[Typical dishes consumed in Sonora: regionalization and nutrient contribution].

Issue Release: 1985

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