Introduction to Food Technologist Resource page
Casa de Mesquites objective in this Food Technologist resource tab is to be the “Go To” page for questions from Food Technologists and Food scientists on how to take advantage of mesquite flours characteristics with coverage of;
1 Flavor profiles of mesquite from various species and regions
2 Flavor profiles, nutritional composition and Rancidity following different processing methods.
3 Management of critical food safety issues known to occur in Mesquite i.e. Bacillus cereus, aflatoxins and the insects Indian Meal moth (Plodia interpunctella ) and bruchids (Algarobius Prosopis)
4 Glycemic index issues with 45 % sucrose in Mesquite flours
5.Review of scientific papers reporting panel taste tests of various formulations with mesquite
6.Nutritional value of mixes with mesquite, amaranth and quinoa
7.Technology of using non gluten mesquite with new polymers to assist in structure of gluten free tortillas
8.Links to scientific reviews, PhD theses and refereed journal articles on the Food Technology, Food Safety and Ethnobotany of food uses of Mesquite.
https://shelleycase.com This is a comprehensive review of gluten free products.
Aflatoxin in Arizona mesquite pods.
US National Academy of Sciences Workshop on International Uses of Mesquite
Dr. Daniel Meyer, PhD Thesis ETH Zurich, on Food Chemistry of mesquite pods
1937 Anthropologist (Castetter and Bell) review of indigenous uses of mesquite in southwestern USA
Gastronomica review of anthropological use of mesquite pods
2012 Scientific review of food chemistry of mesquite mesocarp pod flour