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作品数：241被引量：226H指数：8
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Understanding the Characteristics and Staling of “Pan de Muerto”: A Traditional Mexican Bread by Relating Its Fat Content to Starch Retrogradation
《Food and Nutrition Sciences》2021年第6期509-525,共17页Anne Matignon Alberto Tecante 
“Pan de Muerto” is a traditional bread type, emblematic of Mexican bakery. This work’s objectives were defining its characteristic...
关键词：BREAD Pan de Muerto STARCH STALING Texture Wheat 
Proximate Composition,Fatty Acid Profile and Mycotoxin Contamination in Several Varieties of Mexican Maize
《Food and Nutrition Sciences》2017年第9期865-872,共8页Silvia Denise Pena Betancourt Rey Gutiérrez Tolentino Beatriz Schettino 
In Mexico maize (Zea mays L.) is an important cereal due to excellent taste and nutritional value. Nutritional content and fatty acid profile has been reported in white maize, however, there are several genotypes nati...
关键词：Zea mays L. Fatty Acid Profile FUMONISINS AFLATOXINS Mexican Corn 
The Secular Tendency of the Age at Menarche in a Representative Sample of Mexican Girls from an Urban Zone in Central Mexico
《Food and Nutrition Sciences》2015年第15期1362-1370,共9页María-Raquel Huerta-Franco Francisco-Miguel Vargas-Luna Elba del Rosario Huerta-Franco Aminta Jimenez-Velazquez Marco Balleza Isabel Delgadillo-Holford 
Objective: To investigate the age at menarche, pubarche and telarche in a representative sample of residents of an urban zone of Leon, Guanajuato, Central Mexico and to evaluate the secular change of the age at menarc...
关键词：Age at MENARCHE ADOLESCENT GIRLS SECULAR TENDENCY 
Differences among Somatotype, Body Composition and Energy Availability in Mexican Pre-Competitive Female Gymnasts被引量：1
《Food and Nutrition Sciences》2014年第6期533-540,共8页Adriana Poblano-Alcalá Debbie Braun-Zawosnik 
Gymnastics is a discipline that has some factors that differentiate from other sports, such as: force, postural control on movement, extreme range of motion, and of the body expression. The objec- tive of the present ...
关键词：GYMNASTICS SOMATOTYPE Body Composition Energy AVAILABILITY 
Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses
《Food and Nutrition Sciences》2014年第4期366-375,共10页Irma Caro Sergio Soto Lucía Fuentes Néstor Gutiérrez-Méndez Briselda García-Islas Karol E. Monroy-Gayosso Javier Mateo 
The aim of this study was to describe the compositional, functional and sensory properties of six traditional Mexican cheeses: Panela, Oaxaca, Manchego, Manchego Botanero, Tenate, and Morral. A total of 50 cheeses wer...
关键词：CHEESE Properties OAXACA Panela Manchego Botanero Morral ETHNIC Food Tenate Traditional CHEESE 
Association between Metabolic Syndrome and Erythrocyte Fatty Acid Profile in Mexican Adolescents: A Trans Fatty Acid Approach
《Food and Nutrition Sciences》2013年第9期51-58,共8页Martínez-Razo Gabriel Martínez-Basila Azucena Salas-Fernández Alejandra Maldonado-Hernández Jorge 
The type of fat consumed in the Mexican diet could predispose to the development of Metabolic Syndrome (MS) which has been associated with an increased risk to develop cardiovascular disease and type 2 diabetes mellit...
关键词：METABOLIC SYNDROME FATTY Acid Profile ERYTHROCYTE Membrane 
Consumption of Dairy and Metabolic Syndrome Risk in a Convenient Sample of Mexican College Applicants
《Food and Nutrition Sciences》2013年第1期56-65,共10页Michelle A. Mosley Flavia C. D. Andrade Celia Aradillas-Garcia Margarita Teran-Garcia 
The rise in metabolic syndrome (MetS) is accompanied by a decrease in milk and dairy consumption and an increase in sugar-sweetened beverage (SSB) consumption, with SSB possibly displacing dairy products in the diet. ...
关键词：DAIRY Intake Young Adults Metabolic Syndrome RISK Obesity Prevention 
Level of Knowledge and Compliance of Mexican Food Code among Hospital Foodservice Employees in Guadalajara, México
《Food and Nutrition Sciences》2011年第9期1027-1035,共9页Elsa Ramírez Josefina Linerio Patricia Chombo René Jasso Sandra Bravo Hearan L. Ashraf 
Contamination of food may occur at any point during the food distribution channel. However, mishandling of food at the last segment of food distribution where food is prepared for consumption often causes outbreaks. K...
关键词：HOSPITAL FOODSERVICE FOOD Hygiene FOOD SANITATION FOOD CODE FOOD Regulation FOOD Safety Training Hazard Analysis and Critical Control Point 
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