Relationships between morphometrical properties and the texture of an extrusion-expanded snack made from squid mantle (Dosidicus gigas )-Reference-Cited by-同舟云学术

Relationships between morphometrical properties and the texture of an extrusion-expanded snack made from squid mantle (Dosidicus gigas )

Published:2018-02-25 Issue:5 Volume:49 Page:476-484
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Valenzuela-Lagarda José Luis¹,García-Armenta Evangelina²,Pacheco-Aguilar Ramón³,Gutiérrez-Dorado Roberto²,Mazorra-Manzano Miguel Ángel³,Lugo-Sánchez María Elena³,Muy-Rangel María Dolores¹^ORCID

Affiliation:

1. Centro de Investigación en Alimentación y Desarrollo A.C. Coordinación Culiacán; Culiacán Sinaloa México

2. Facultad de Ciencias Químico-Biológicas; Universidad Autónoma de Sinaloa; Culiacán Sinaloa México

3. Centro de Investigación en Alimentación y Desarrollo A.C.; Hermosillo Sonora México

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12321/fullpdf

Reference47 articles.

1. Instrumental texture evaluation of extruded snack foods: A review evaluación instrumental de textura en alimentos extruidos: Una revisión;Anton;Ciencia y Tecn Alim,2007

2. Improvement of crunchiness of battered fish nuggets;Albert;European Food Research Technology,2009

3. Length-weight relationships and condition factors of the humboldt squid (Dosidicus gigas) from the gulf of California and the pacific ocean;Bazzino-Ferreri;Journal of Shellfish Research,2014

4. Microscopic analysis of extruded and pelleted barley and sorghum grains;Bdour;Jordan Journal of Biological Sciences,2014

5. Description of the convective air drying of a food model by means of the fractal theory;Chanona;Food Science and Technology International,2003

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quality of Refrigerated Squid Mantle Cut Treated with Mint Extract Subjected to High-Pressure Processing;Foods;2024-04-20

2. A comprehensive study from the micro- to the nanometric scale: Evaluation of chilling injury in tomato fruit (Solanum lycopersicum);Food Research International;2024-01

3. Comparative Evaluation of the Thermal, Structural, Chemical and Morphological Properties of Bagasse from the Leaf and Fruit of Bromelia hemisphaerica Lam. Delignified by Organosolv;Applied Sciences;2022-04-08

4. Comparative Analysis of Fermentation Conditions on the Increase of Biomass and Morphology of Milk Kefir Grains;Applied Sciences;2022-02-26

5. Fractal Microstructure of Foods;Food Engineering Reviews;2022-01-10