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	Provedor de dados AgEcon (2) Ciênc. Tecnol. Aliment. (1) Autor Huffman, Wallace E. (2) Rousu, Matthew C. (2) Shogren, Jason F. (2) Tegene, Abebayehu (2) Amador-Rodríguez,Karla Yuritzi (1) Chávez-Vela,Norma Angélica (1) Guevara-Lara,Fidel (1) Martínez-Bustos,Fernando (1) Posadas-Del-Río,Francisco Aníbal (1) Pérez-Cabrera,Laura Eugenia (1) Sandoval-Cardoso,Ma. Lorena (1) Mais... Palavra-chave Tortilla chips (3) Food Consumption/Nutrition/Food Safety (2) Laboratory auctions (2) Nth-price auction (2) Research and Development/Tech Change/Emerging Technologies (2) Russet potatoes (2) Vegetable oil (2) Blue corn (1) Contamination thresholds (1) Corn smut (1) Functional food (1) Genetically modified (GM) foods (1) Genetically modified foods (1) Huitlacoche (1) Mandatory labeling (1) Ustilago maydis (1) Voluntary labeling (1) Mais... Tipo do documento Working or Discussion Paper (2) Info:eu-repo/semantics/article (1) Ano 2015 (1) 2002 (2) País United States (2) Brazil (1) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips Ciênc. Tecnol. Aliment. Amador-Rodríguez,Karla Yuritzi; Martínez-Bustos,Fernando; Pérez-Cabrera,Laura Eugenia; Posadas-Del-Río,Francisco Aníbal; Chávez-Vela,Norma Angélica; Sandoval-Cardoso,Ma. Lorena; Guevara-Lara,Fidel. AbstractThis study analyzed the addition of huitlacoche paste (HP) in baked tortilla chips (TC), evaluating its effects on functional, physicochemical and structural changes during processing. Two blue corn grains were nixtamalized, stone milled, air dried and milled to obtain flour; commercial blue corn flour (TM1) and commercial TC (TM2) were used as controls. Additions of 0, 3, 6 and 9% of HP were formulated; masas were prepared at 55% moisture content (MC), precooked and baked in an industrial machine. TC crispiness was influenced by grain characteristics and percentage of HP. Huitlacoche paste addition caused an increase in total dietary fiber (from 5.27 to 14.54%), total soluble phenolics content (from 17.52 to 37.60 mg GAE/100 g) and antioxidant... Tipo: Info:eu-repo/semantics/article Palavras-chave: Huitlacoche; Blue corn; Tortilla chips; Ustilago maydis; Corn smut; Functional food. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300452 ARE U.S. CONSUMERS TOLERANT OF GM FOODS? AgEcon Rousu, Matthew C.; Huffman, Wallace E.; Shogren, Jason F.; Tegene, Abebayehu. Genetically modified (GM) foods have caused many controversies. One important controversy relates to tolerance - the impurity rate that is tolerated before a commodity must be labeled as genetically modified. Currently, the United States does not have a specific tolerance or threshold level for GM foods. This paper uses experimental auctions to determine consumers' acceptance of non-GM foods with zero, 1 percent, and 5 percent tolerance for genetically modified material. Our results indicate that consumers would pay less for food that tolerates GM material, but the discount is not significantly different for foods with 1-percent and 5-percent GM content. Tipo: Working or Discussion Paper Palavras-chave: Genetically modified (GM) foods; Contamination thresholds; Laboratory auctions; Nth-price auction; Vegetable oil; Tortilla chips; Russet potatoes; Food Consumption/Nutrition/Food Safety; Research and Development/Tech Change/Emerging Technologies. Ano: 2002 URL: http://purl.umn.edu/18227 SHOULD THE UNITED STATES REGULATE MANDATORY LABELING FOR GENETICALLY MODIFIED FOODS? AgEcon Huffman, Wallace E.; Rousu, Matthew C.; Shogren, Jason F.; Tegene, Abebayehu. Public debate continues over whether the United States should regulate genetically modified (GM) foods by imposing a mandatory labeling policy. This paper develops a model that shows that a voluntary GM-labeling policy results in higher welfare than a regulated mandatory GM-labeling policy, if consumers can accurately read the signals in each market. We then develop an experiment that shows consumers behave as if they can accurately identify signals for GM foods. Our model and results support the perspective that the United States has been prudent in fending off calls for regulations demanding a mandatory GM-labeling policy. Tipo: Working or Discussion Paper Palavras-chave: Genetically modified foods; Mandatory labeling; Voluntary labeling; Laboratory auctions; Nth-price auction; Vegetable oil; Tortilla chips; Russet potatoes; Food Consumption/Nutrition/Food Safety; Research and Development/Tech Change/Emerging Technologies. Ano: 2002 URL: http://purl.umn.edu/18215 Registros recuperados: 3 Primeira ... 1 ... Última

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