Influence of Hymenaea courbaril gum as a new additive on nixtamalized flour properties and quality of tortilla-Reference-Cited by-同舟云学术

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

Published:2016-12-14 Issue:5 Volume:40 Page:e12525
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Calderón-Peralta Cinthya Vanessa¹,Jiménez-Hernández Javier¹,Maldonado-Astudillo Yanik Ixchel¹,Flores-Casamayor Verónica²,Arámbula-Villa Gerónimo²,Salazar Ricardo³

Affiliation:

1. Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Guerrero, Av. Lázaro Cárdenas s/n, Ciudad Universitaria Sur, Col. La Haciendita; Chilpancingo de los Bravo Guerrero 39090 Mexico

2. Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional (CINVESTAV-IPN), Unidad Querétaro, Libramiento Norponiente # 2000, Fraccionamiento Real de Juriquilla; Querétaro Querétaro 76230 Mexico

3. CONACyT-Universidad Autónoma de Guerrero, Av. Javier Méndez Aponte No. 1, Fracc. Servidor Agrario; Chilpancingo de los Bravo Guerrero 39070 Mexico

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12525/fullpdf

Reference36 articles.

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2. Control of the Maillard reaction in food systems;Ames;Trends in Food Science & Technology,1990

3. Corn masa and tortillas from extruded instant corn flour containing hydrocolloids and lime;Arámbula;Journal of Food Science,1999

4. Structure and rheological properties of a xyloglucan extracted from Hymenaea courbaril var. courbaril seeds;Arruda;International Journal of Biological Macromolecules,2015

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