Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas-Reference-Cited by-同舟云学术

Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas

Published:2018-12-03 Issue:5 Volume:54 Page:1651-1657
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Mariscal‐Moreno Rosa María¹^ORCID,Figueroa‐Cárdenas Juan de Dios²,Santiago‐Ramos David³^ORCID,Rayas‐Duarte Patricia⁴

Affiliation:

1. Universidad Politécnica de Francisco I. Madero. Domicilio Conocido Tepatepec, Francisco I. Madero Hidalgo C.P. 42660 México

2. CINVESTAV‐Unidad Querétaro. Libramiento Norponiente No. 2000, Fraccionamiento Real de Juriquilla Querétaro Querétaro C.P. 76230 México

3. INIFAP Campo Experimental Valle de México Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias, Km. 13.5 Carretera Los Reyes‐Texcoco Coatlinchán, Texcoco Estado de México C.P 56250 México

4. Robert M. Kerr Food & Agricultural Products Center Oklahoma State University 123 FAPC Stillwater OK 74078‐6055 USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14040

Reference23 articles.

1. A novel, simple, economic and effective method for retarding maize tortilla staling

2. Physicochemical, Structural and Textural Properties of Tortillas from Extruded Instant Corn Flour Supplemented with Various Types of Corn Lipids

3. Thermal properties of maize masa and tortillas with different components from maize grains, and additives

4. Effect of Temperature on Texture of Corn Tortilla With and Without Antistaling Agents

5. Influence of Hymenaea courbaril gum as a new additive on nixtamalized flour properties and quality of tortilla

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