MARC details
| 000 -LEADER |
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| fixed length control field |
02431nab a22003617a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
61828 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MX-TxCIM |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20211006085209.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
180103s1999 xxu|||p|op||| 00| 0 eng d |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER |
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| International Standard Serial Number |
1082-0132 |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER |
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| International Standard Serial Number |
1532-1738 (Online) |
| 024 8# - OTHER STANDARD IDENTIFIER |
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| Standard number or code |
https://doi.org/10.1177%2F108201329900500406 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
MX-TxCIM |
| 041 ## - LANGUAGE CODE |
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| Language code of text/sound track or separate title |
eng |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| 9 (RLIN) |
12920 |
| Personal name |
Waniska, R.D. |
| 245 10 - TITLE STATEMENT |
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| Title |
Effects of preheating temperature, moisture, and sodium metabisulfite content on quality of noodles prepared from maize flour or meal = |
| Remainder of title |
Efecto de la temperatura de precalentamiento, humedad y contenido de metabisulfito de sodio en la calidad de fideos de harina o de sémola de maíz |
| 246 ## - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Efecto de la temperatura de precalentamiento, humedad y contenido de metabisulfito de sodio en la calidad de fideos de harina o de sémola de maíz |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
USA : |
| Name of publisher, distributor, etc. |
SAGE Publications, |
| Date of publication, distribution, etc. |
1999. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Peer review |
| 500 ## - GENERAL NOTE |
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| General note |
Abstract in English and Spanish |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
Preheating temperature, maize flour particle size, and levels of water and sulfite were tested during preparation of maize noodles. Heating a mixture of maize flour and water (43-45 % moisture) at 90-95 °C was required to extrude maize noodles using a pasta maker. Maize flour with smaller par ticle size yielded better noodles than did maize meal. Addition of sulfite enabled production of noodles at lower processing temperatures, however, cooking losses increased. Addition of more water yielded noodles that required longer cooking time, but decreased cooking losses. Functionalities of starch and protein in raw ingredients and in products were determined. Starch gelatinized and retrograded during processing of maize extrudates, as indicated by changes in pasting viscosity curves. Above 40 °C, maize proteins increased mixing viscosity of dough. Increased integrity of cooked maize noodles, however, corresponded to increased amounts of gelatinized and retrograded starch. |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
Text in English |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| 9 (RLIN) |
9924 |
| Topical term or geographic name as entry element |
Noodles |
| Source of heading or term |
AGROVOC |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Maize |
| Miscellaneous information |
AGROVOC |
| Source of heading or term |
|
| 9 (RLIN) |
1173 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
12921 |
| Topical term or geographic name as entry element |
Extrusion |
| Source of heading or term |
AGROVOC |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
12922 |
| Personal name |
Yi, T. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
12923 |
| Personal name |
Lu, J. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
12924 |
| Personal name |
Xue-Ping, L. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
12925 |
| Personal name |
Xu, W. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
12926 |
| Personal name |
Lin, H. |
| 773 0# - HOST ITEM ENTRY |
|---|
| Related parts |
v. 5, no. 4, p. 339-346 |
| Title |
Food Science and Technology International |
| International Standard Serial Number |
1082-0132 |
| Place, publisher, and date of publication |
USA : SAGE Publications, 1999. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Article |
| Suppress in OPAC |
No |