@article{jfnr20231147,
author={{Garnica-Romo, Ma. Guadalupe and Maya-Cort¨¦s, Diana Cecilia and C¨¢rdenas, Juan de Dios Figueroa and V¨¦les-Medina, Jos¨¦ Juan and Zamora-Vega, Rafael and Mart¨ªnez-Flores, H¨¦ctor Eduardo},
title={Physicochemical, Mechanical, and Structural Properties of the Femur from Rats Fed with Corn Tortillas (<i>Zea mays</i> L.) Prepared with Calcium Sulfate},
journal={Journal of Food and Nutrition Research},
volume={11},
number={4},
pages={325--332},
year={2023},
url={http://pubs.sciepub.com/jfnr/11/4/7},
issn={2333-1240},
abstract={Corn tortillas provide calcium and help maintain a healthy state in the bones of the population. The objective of the study was to evaluate the mechanical and structural properties of rat femurs fed with tortillas made with different processes. The following diets were evaluated: raw corn (RCD), commercial tortillas (COMTD), tortillas processed with the traditional method (TTD) processed with Ca(OH)<SUB>2</SUB>, and organic tortillas (ETD) processed with CaSO<SUB>4</SUB>. There were no differences in the force to fracture femurs of rats fed TTD (10.66) and ETD (11.27 N), being significantly different from COMTD (5.66 N). Micrographs showed pronounced cavities in femurs of RCD-fed rats and to a lesser extent than those fed COMTD. More compact and healthier bones were shown in femurs of rats fed ETD and TTD. Ecological process provided the same properties of femurs from rats fed with traditional tortillas, with the advantage of being an ecofriendly process.},
doi={10.12691/jfnr-11-4-7}
publisher={Science and Education Publishing}
}