MARC details
| 000 -LEADER |
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| fixed length control field |
02795nab a22003737a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
64457 |
| 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 |
20211101203712.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
190809s2020 ua |||p|op||| 00| 0 eng d |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER |
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| International Standard Serial Number |
2356-7015 |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER |
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| International Standard Serial Number |
2314-5765 (Online) |
| 024 8# - OTHER STANDARD IDENTIFIER |
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| Standard number or code |
https://doi.org/10.1155/2020/5927670 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
MX-TxCIM |
| 041 0# - 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) |
24449 |
| Personal name |
Enríquez-Castro, C.M. |
| 245 10 - TITLE STATEMENT |
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| Title |
Physicochemical, rheological, and morphological characteristics of products from traditional and extrusion nixtamalization processes and their relation to starch |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
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| Place of publication, distribution, etc. |
Egypt : |
| Name of publisher, distributor, etc. |
Hindawi, |
| Date of publication, distribution, etc. |
2020. |
| 500 ## - GENERAL NOTE |
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| General note |
Peer review |
| 500 ## - GENERAL NOTE |
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| General note |
Open Access |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
The aim of this study was to compare the physicochemical, rheological, and morphological characteristics of corn, nixtamalized flour, masa, and tortillas from the traditional nixtamalization process (TNP) and the extrusion nixtamalization process (ENP) and their relationship with starch. The traditional and extrusion processes were carried out using the same variety of corn. From both processes, samples of ground corn, nixtamalized flour, masa, and tortillas were obtained. The extrusion process produced corn flour with particle sizes smaller (particle size index, PSI = 51) than that of flour produced by the traditional nixtamalization process (PSI = 44). Masa from the TNP showed higher modulus of elasticity (G') and viscosity (G'') values than that off masa from the ENP. Furthermore, in a temperature sweep test, masa from the TNP showed a peak in G' and G'', while the masa from the ENP did not display these peaks. The ENP-produced tortillas had higher resistant starch contents and comparable firmness and rollability to those from the TNP but lower quality parameter values. A comparison of the products’ physicochemical properties obtained by the two processes shows the importance of controlling the damage to starch during the milling and extrusion processes to obtain tortillas of better quality. For the first time, we propose the measurement of the viscoelastic parameters G' and G'' in temperature sweep mode to monitor changes in the degree of starch damage.<br/> |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
Text in English |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
21057 |
| Topical term or geographic name as entry element |
Food processing |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
1173 |
| Topical term or geographic name as entry element |
Maize |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
5810 |
| Topical term or geographic name as entry element |
Starch |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
24448 |
| Personal name |
Torres-Chávez, P.I. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
24447 |
| Personal name |
Ramírez-Wong, B. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
24450 |
| Personal name |
Quintero-Ramos, A. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
24451 |
| Personal name |
Ledesma-Osuna, A.I. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
24452 |
| Personal name |
López-Cervantes, J. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
24453 |
| Personal name |
Gerardo-Rodríguez, J.E. |
| 773 0# - HOST ITEM ENTRY |
|---|
| Place, publisher, and date of publication |
Egypt : Hindawi, 2020. |
| Related parts |
v. 2020, art. 5927670 |
| Title |
International Journal of Food Science |
| International Standard Serial Number |
2356-7015 |
| 856 4# - ELECTRONIC LOCATION AND ACCESS |
|---|
| Link text |
Open Access through DSpace |
| Uniform Resource Identifier |
https://doi.org/10.1155/2020/5927670 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Article |
| Suppress in OPAC |
No |