Canola oil/candelilla wax oleogel improves texture, retards staling and reduces in vitro starch digestibility of maize tortillas-Reference-Cited by-同舟云学术

Canola oil/candelilla wax oleogel improves texture, retards staling and reduces in vitro starch digestibility of maize tortillas

Published:2019-12-02 Issue:3 Volume:100 Page:1238-1245
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Vernon‐Carter Eduardo Jaime¹,Alvarez‐Ramirez Jose²^ORCID,Meraz Monica²,Bello‐Perez Luis Arturo³^ORCID,Garcia‐Diaz Samuel⁴

Affiliation:

1. Departamento de Ingeniería de Procesos e HidráulicaUniversidad Autónoma Metropolitana‐Iztapalapa Mexico City Mexico

2. Departamento de BiotecnologíaUniversidad Autónoma Metropolitana‐Iztapalapa Mexico City Mexico

3. Instituto Politécnico Nacional, CEPROBI Mexico City Mexico

4. Jefatura de laboratorios de Química e Investigación. Departamento de Ingeniería Química, Industrial y de AlimentosUniversidad Iberoamericana, Lomas de Santa Fe Mexico City Mexico

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10135

Reference34 articles.

1. Effect of Nixtamalization Processing Temperature on Maize Hydration and the Textural Properties of Masa and Tortillas

2. Changes in Starch Properties of Corn Tortillas during Storage

3. In vitro starch bioavailability of corn tortillas with hydrocolloids

4. YeggyHA Effect of hydrocolloids and protein on corn tortilla staling. Doctoral dissertation Texas A&M University (2000).

5. Combining Maltogenic Amylase with CMC or Wheat Gluten to Prevent Amylopectin Recrystallization and Delay Corn Tortilla Staling

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