MARC details
| 000 -LEADER |
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| fixed length control field |
02354nab a22003617a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
64458 |
| 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 |
20211101203723.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
190809s2017 xxk|||p|op||| 00| 0 eng d |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER |
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| International Standard Serial Number |
0146-9428 |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER |
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| International Standard Serial Number |
1745-4557 (Online) |
| 024 8# - OTHER STANDARD IDENTIFIER |
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| Standard number or code |
https://doi.org/10.1155/2017/8627363 |
| 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) |
3938 |
| Personal name |
Vazquez-Carrillo, M.G. |
| 245 10 - TITLE STATEMENT |
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| Title |
Effects of two different pozole preparation processes on quality variables and pasting properties of processed maize grain |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
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| Place of publication, distribution, etc. |
United Kingdom : |
| Name of publisher, distributor, etc. |
Hindawi : |
| -- |
Wiley, |
| Date of publication, distribution, etc. |
2017. |
| 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 effects of two different pozole preparation processes, traditional (TP) and industrial (IP), on quality variables, chemical composition, and pasting properties of processed grain of nine maize landraces were evaluated. Nixtamalization and steeping time in TP (~15 h) allowed more water absorption resulting in higher moisture content as well as softer debranned nixtamal relative to the debranned nixtamal produced by IP (52 min). Steeping in TP and bleaching in IP increased the pasting temperature, peak viscosity, and time to peak viscosity of maize starch. Flowering time was shorter in IP (<120 min) than in TP (>120 min) and was significantly affected by the hardness of debranned nixtamal and bleached precooked grains. Total dry matter loss was higher in IP (>10.5%) than in TP (<5.0%), mainly due to the complete elimination of pedicel and pericarp by the Ca(OH)2 + NaOH solution during cooking. Soft grains, with low test weight, a high proportion of floury endosperm, and high peak viscosity, are required to obtain higher yield of bleached precooked grains and soft flowered grains in both processes.<br/> |
| 546 ## - LANGUAGE NOTE |
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| 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) |
1924 |
| Topical term or geographic name as entry element |
Cooking |
| 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) |
1138 |
| Topical term or geographic name as entry element |
Grain |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
1231 |
| Topical term or geographic name as entry element |
Quality |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
8302 |
| Personal name |
Santiago-Ramos, D. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
3943 |
| Personal name |
Domínguez-Rendón, E. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
24454 |
| Personal name |
Audelo-Benites, M.A. |
| 773 0# - HOST ITEM ENTRY |
|---|
| Place, publisher, and date of publication |
United Kingdom : Hindawi, 2017. |
| Related parts |
v. 2017, art. 8627363 |
| Title |
Journal of Food Quality |
| International Standard Serial Number |
0146-9428 |
| 856 4# - ELECTRONIC LOCATION AND ACCESS |
|---|
| Link text |
Open Access through DSpace |
| Uniform Resource Identifier |
https://doi.org/10.1155/2017/8627363 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Article |
| Suppress in OPAC |
No |