Milling and processing parameters for corn tortillas from extruded instant dry masa flour (English)
- New search for: Arambula, V. G.
- New search for: Figueroa, J. D. C.
- New search for: Martinez-Bustos, E.
- New search for: Ordorica, F. C. A.
- New search for: Gonzalez-Hernandez, J.
- New search for: Arambula, V. G.
- New search for: Figueroa, J. D. C.
- New search for: Martinez-Bustos, E.
- New search for: Ordorica, F. C. A.
- New search for: Gonzalez-Hernandez, J.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
64
, 2
;
338-341
;
1999
-
ISSN:
- Article (Journal) / Print
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Title:Milling and processing parameters for corn tortillas from extruded instant dry masa flour
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Contributors:Arambula, V. G. ( author ) / Figueroa, J. D. C. ( author ) / Martinez-Bustos, E. ( author ) / Ordorica, F. C. A. ( author ) / Gonzalez-Hernandez, J. ( author )
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Published in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 64, 2 ; 338-341
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Publisher:
- New search for: INSTITUTE OF FOOD TECHNOLOGISTS
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Publication date:1999-01-01
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Size:4 pages
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ISSN:
-
Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 664
- Further information on Dewey Decimal Classification
-
Classification:
DDC: 664 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 64, Issue 2
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 183
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Fat particle structure and stability of food emulsionsXu, W. / Nikolov, A. / Wasan, D. T. / Gonsalves, A. / Borwankar, R. P. et al. | 1999
- 189
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Distribution of liquid-solid heat transfer coefficient among suspended particles in vertical holding tubes of an aseptic processing systemFu, W.-R. / Sue, Y.-C. / Chang, K. L. B. et al. | 1999
- 189
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CRITICAL REVIEW - Authentication of seafood products by DNA patternsBossier, P. et al. | 1999
- 189
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Authentication of Seafood Products by DNA PatternsBossier, P. et al. | 1999
- 192
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Crystallization kinetics of lactose and sucrose based on isothermal differential scanning calorimetryKedward, C. J. / MacNaughtan, W. / Blanshard, J. M. V. / Mitchell, J. R. et al. | 1999
- 194
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Protein Denaturation and Emulsifying Properties of Plasma and Granules of Egg Yolk as Related to Heat TreatmentLe Denmat, M. / Anton, M. / Gandemer, G. et al. | 1999
- 194
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CHEMISTRY-BIOCHEMISTRY - Protein denaturation and emulsifying properties of plasma and granules of egg yolk as related to heat treatmentLeDenmat, M. et al. | 1999
- 198
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Lipid peroxidation in chicken meat during chilled storage as affected by antioxidants combined with Iow-dose gamma irradiationKanatt, S. R. / Paul, P. / D'Souza, S. F. / Thomas, P. et al. | 1999
- 198
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CHEMISTRY-BIOCHEMISTRY - Gelation of barley b-glucan concentrateBurkus, Z. et al. | 1999
- 198
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Gelation of Barley ß‐Glucan ConcentrateBurkus, Z. / Temelli, F. et al. | 1999
- 201
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Monoclonal antibodies to porcine thermal-stable muscle protein for detection of pork in raw and cooked meatsChen, F.-C. / Hsieh, Y.-H. / Bridgman, G. C. et al. | 1999
- 202
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CHEMISTRY-BIOCHEMISTRY - Proteolysis and functional properties of Mozzarella cheese as affected by refrigerated storageChaves, A.C.S.D. et al. | 1999
- 202
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Proteolysis and Functional Properties of Mozzarella Cheese as Affected by Refrigerated StorageChaves, W.H. Viotto / Grosso, C.R.F. et al. | 1999
- 206
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Identification of flatfish species using polymerase chain reaction (PCR) amplification and restriction analysis of the cytochrome b geneCespedes, A. / Garcia, T. / Carrera, E. / Gonzalez, I. / Sanz, B. / Hernandez, P. E. / Martin, R. et al. | 1999
- 206
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Flocculation of Whey Protein Stabilized Emulsions as Influenced by Dextran Sulfate and ElectrolyteDemetriades, K. / McClements, D. J. et al. | 1999
- 206
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CHEMISTRY-BIOCHEMISTRY - Flocculation of whey protein stabilized emulsions as influenced by dextran sulfate and electrolyteDemetriades, K. et al. | 1999
- 210
-
Histamine formation in albacore muscle analyzed by AOAC and enzymatic methodsBen-Gigirey, B. / Craven, C. / An, H. et al. | 1999
- 211
-
Water/Oil Emulsions Prepared by the Membrane Emulsification Method and Their StabilitySotoyama, K. / Asano, Y. / Ihara, K. / Takahashi, K. / Doi, K. et al. | 1999
- 211
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CHEMISTRY-BIOCHEMISTRY - Water-Oil emulsions prepared by the membrane emulsification method and their stabilitySotoyama, L. et al. | 1999
- 215
-
Solubility of salmon myosin as affected by conformational changes at various ionic strengths and pHLin, T. M. / Park, J. W. et al. | 1999
- 216
-
CHEMISTRY-BIOCHEMISTRY - Formation of heterocyclic amines in a meat juice model systemArvidsson, P. et al. | 1999
- 216
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Formation of Heterocyclic Amines in a Meat Juice Model SystemArvidsson, P. / van Boekel, M.A.J.S. / Skog, K. / Solyakov, A. / Jägerstad, M. et al. | 1999
- 219
-
Anthocyanin pigment composition of red radish cultivars as potential food colorantsGiusti, M. M. / Rodriguez-Saona, L. E. / Baggett, J. R. / Reed, G. L. / Durst, R. W. / Wrolstad, R. E. et al. | 1999
- 222
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Expression of Myosin Heavy Chain Isoforms in Porcine Muscles Determined by Multiplex PCRTanabe, R. / Muroya, S. / Chikuni, K. et al. | 1999
- 222
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CHEMISTRY-BIOCHEMISTRY - Expression of myosin heavy chain isoforms in porcine muscles determined by multiplex PCRTanabe, R. et al. | 1999
- 225
-
Ultraviolet radiation affects physical and molecular properties of soy protein filmsGennadios, A. / Rhim, J. W. / Handa, A. / Weller, C. L. / Hanna, M. A. et al. | 1999
- 226
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CHEMISTRY-BIOCHEMISTRY - Volatiles production and lipid oxidation in irradiated cooked sausage as related to packaging and storageAhn, D.U. et al. | 1999
- 226
-
Volatiles Production and Lipid Oxidation in Irradiated Cooked Sausage as Related to Packaging and StorageAhn, D. U. / Olson, D. G. / Jo, C. / Love, J. / Jin, S. K. et al. | 1999
- 229
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Flow properties of chickpea proteinsLiu, L. H. / Hung, T. V. et al. | 1999
- 230
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Volatile Profiles of Raw and Cooked Turkey Thigh as Affected by Purge Temperature and Holding Time Before PurgeAhn, D. U. / Jo, C. / Olson, D. G. et al. | 1999
- 230
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CHEMISTRY-BIOCHEMISTRY - Volatile profiles of raw and cooked turkey thigh as affected by purge temperature and holding time before purgeAhn, D.U. et al. | 1999
- 234
-
CHEMISTRY-BIOCHEMISTRY - Dietary pigmentation and deposition of a-tocopherol and carotenoids in rainbow trout muscle and liver tissueAkhtar, P. et al. | 1999
- 234
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Dietary Pigmentation and Deposition of α‐Tocopherol and Carotenoids in Rainbow Trout Muscle and Liver TissueAkhtar, Pervaiz / Gray, J. Ian / Cooper, Thomas H. / Garling, Donald L. / Booren, Alden M. et al. | 1999
- 234
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Roasted chicory aroma evaluation by gas chromatography/ mass spectrometry/olfactometryBaek, H. H. / Cadwallader, K. R. et al. | 1999
- 238
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Hydmphilic and rheological properties of brewer's yeast protein concentratesPacheco, M. T. B. / Sgarbieri, V. C. et al. | 1999
- 240
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CHEMISTRY-BIOCHEMISTRY - Desmin degradation in postmortem fish muscleVerrez-Bagnis, V. et al. | 1999
- 240
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Desmin Degradation in Postmortem Fish MuscleVerrez‐Bagnis, V. / Noel, J. / Sautereau, C. / Fleurence, J. et al. | 1999
- 243
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Color Stability of Strawberry Jam as Affected by Cultivar and Storage TemperatureGarcía‐Viguera, C. / Zafrilla, P. / Romero, F. / Abellán, P. / Artés, F. / Tomás‐Barberán, F.A. et al. | 1999
- 243
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CHEMISTRY-BIOCHEMISTRY - Color stability of strawberry jam as affected by cultivar and storage temperatureGarcia-Viguera, C. et al. | 1999
- 244
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Permeability of d-limonene in whey protein filmsMiller, K. S. / Upadhyaya, S. K. / Krochta, J. M. et al. | 1999
- 248
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CHEMISTRY-BIOCHEMISTRY - Color and texture of acidified ripe olives in pouchesGarcia, P. et al. | 1999
- 248
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Properties of films produced by cross-linking whey proteins and II S globulin using transglutaminaseYildirim, M. / Hettiarachchy, N. S. et al. | 1999
- 248
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Color and Texture of Acidified Ripe Olives in PouchesGarcía, P. / Brenes, M. / Romero, C. / Garrido, A. et al. | 1999
- 252
-
Rutin, The Main Component of Surface Deposits on Pickled Green AsparagusFuleki, T. et al. | 1999
- 252
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CHEMISTRY-BIOCHEMISTRY - Rutin, the main component of surface deposits on pickled green asparagusFuleki, T. et al. | 1999
- 253
-
Multiple forms of pectinmethylesterase from citrus peel and their effects on juice cloud stabilityCameron, R. G. / Baker, R. A. / Grohmann, K. et al. | 1999
- 255
-
CHEMISTRY-BIOCHEMISTRY - Development of color indicators for kimchi packagingHong, S.-I. et al. | 1999
- 255
-
Development of Color Indicators for Kimchi PackagingHong, Seok‐In / Park, Wan‐Soo et al. | 1999
- 257
-
Modeling heat transfer during oven roasting of unstuffed turkeysChang, H. C. / Carpenter, J. A. / Toledo, R. T. et al. | 1999
- 258
-
Characterization of Branched Oligosaccharides Produced by Bacillus licheniformis Maltogenic AmylaseKwon, K.S. / Auh, J.H. / Choi, S.K. / Kang, G.J. / Kim, J.W. / Park, K.H. et al. | 1999
- 258
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CHEMISTRY-BIOCHEMISTRY - Characterization of branched oligosaccharides produced by Bacillus licheniformis maltogenic amylaseKwon, K.S. et al. | 1999
- 262
-
Kinetic Studies of Oxygen Dependence During Initial Lipid Oxidation in Rapeseed OilAndersson, K. / Lingnert, H. et al. | 1999
- 262
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CHEMISTRY-BIOCHEMISTRY - Kinetic studies of oxygen dependence during initial lipid oxidation in rapeseed oilAndersson, K. et al. | 1999
- 262
-
Temperature histories at critical points and recommended cooking time for whole turkeys baked in a conventional ovenChang, H. C. / Carpenter, J. S. / Toledo, R. T. et al. | 1999
- 267
-
Extrusion for Producing Low‐fat Pork and its Use in Sausage as Affected by Soy Protein IsolateAhn, H. / Hsieh, F. / Clarke, A.D. / Huff, H.E. et al. | 1999
- 267
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High-pressure cooking of chicken meat batters with starch, egg white, and iota carrageenanFermmdez, P. / Cofrades, S. / Solas, M. T. / Carballo, J. / Cohnenero, F. J. et al. | 1999
- 267
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ENGINEERING-PROCESSING - Extrusion for producing low-fat pork and its use in sausage as affected by soy protein isolateAhn, H. et al. | 1999
- 272
-
High hydrostatic pressure effects on rapid thawing of frozen beefZhao, Y. / Flores, R. A. / Olson, D. G. et al. | 1999
- 272
-
Color Characteristics of Irradiated Aerobically Packaged Pork, Beef, and TurkeyNanke, K. E. / Sebranek, J. G. / Olson, D.G. et al. | 1999
- 272
-
ENGINEERING-PROCESSING - Color characteristics of irradiated aerobically packaged pork, beef, and turkeyNanke, K.E. et al. | 1999
- 276
-
Nitrosamine formation in processed hams as related to reformulated elastic rubber nettingFiddler, W. / Pensabene, J. W. / Gates, R. A. / Adam, R. et al. | 1999
- 279
-
Butter Microencapsulation as Affected by Composition of Wall Material and FatPauletti, M. S. / Amestoy, P. et al. | 1999
- 279
-
Visible/Near-infrared spectroscopy for physical characteristics of cooked chicken pattiesChen, H. / Marks, B. P. et al. | 1999
- 279
-
ENGINEERING-PROCESSING - Butter microencapsulation as affected by composition of wall material and fatPauletti, M.S. et al. | 1999
- 283
-
Compression Properties of Fish‐Meat Gel as Affected by Gelatinization of Added StarchKong, C.S. / Ogawa, H. / Iso, N. et al. | 1999
- 283
-
Curdlan properties for application in fat mimetics for meat productsFunami, T. / Yada, H. / Nakao, Y. et al. | 1999
- 283
-
ENGINEERING-PROCESSING - Compression properties of fish-meat gel as affected by gelatinization of added starchKong, C.S. et al. | 1999
- 287
-
ENGINEERING-PROCESSING - Physical characteristics of surimi seafood as affected by thermal processing conditionsShie, J.S. et al. | 1999
- 287
-
Physical Characteristics of Surimi Seafood as Affected By Thermal Processing ConditionsShie, J. S. / Park, J.W. et al. | 1999
- 288
-
Textural properties of cold-set gels induced from heat- denatured whey protein isolatesJu, Z. Y. / Kilara, A. et al. | 1999
- 291
-
ENGINEERING-PROCESSING - Rheological characteristics of fibrinogen-thrombin solution and its effects on surimi gelsYoon, W.B. et al. | 1999
- 291
-
Rheological Characteristics of Fibrinogen‐Thrombin Solution and Its Effects on Surimi GelsYoon, W.B. / Kim, B.Y. / Park, J.W. et al. | 1999
- 293
-
Functional stability of antioxidant-washed, cryoprotectanttreated beef heart surimi during frozen storageWang, B. / Xiong, Y. L. et al. | 1999
- 295
-
Modeling the Thermal Properties of a Cup Cake During BakingBaik, O. D. / Sablani, S. S. / Marcotte, M. / Castaigne, F. et al. | 1999
- 295
-
ENGINEERING-PROCESSING - Modeling the thermal properties of a cup cake during bakingBaik, O.D. et al. | 1999
- 299
-
Thermal gelation of brown trout myofibrits: Effect of muscle type, heating rate and protein concentrationLefevre, E. / Fauconneau, B. / Ouali, A. / Culioli, J. et al. | 1999
- 300
-
Moisture Sorption Characteristics of Composite Foods Filled with ChocolateKim, S. S. / Kim, S. Y. / Kim, D. W. / Shin, S. G. / Chang, K. S. et al. | 1999
- 300
-
ENGINEERING-PROCESSING - Moisture sorption characteristics of composite foods filled with chocolateKim, S.S. et al. | 1999
- 303
-
ENGINEERING-PROCESSING - Tapioca-fish and tapioca-peanut snacks by twin-screw extrusion and deep-fat fryingSuknark, K. et al. | 1999
- 303
-
Tapioca‐Fish and Tapioca‐Peanut Snacks by Twin‐Screw Extrusion and Deep‐Fat FryingSuknark, K. / Phillip, R. D. / Huang, Y.‐W. et al. | 1999
- 305
-
Temperature mapping of particles during aseptic processing with magnetic resonance imagingKantt, C. A. / Schmidt, S. J. / Sizer, C. E. / Palaniappan, S. / Litchfield, J. B. et al. | 1999
- 309
-
Reproducible Texture Analysis of Potato ChipsSegnini, S. / Dejmek, P. / Öste, R. et al. | 1999
- 309
-
ENGINEERING-PROCESSING - Reproducible texture analysis of potato chipsSegnini, S. et al. | 1999
- 312
-
Kinetics of thermomechanical destruction of thiamin during extrusion cookingHo, S. / Berghofer, E. et al. | 1999
- 313
-
ENGINEERING-PROCESSING - Protein structure and network orientation in edible films prepared by spinning processRampon, V. et al. | 1999
- 313
-
Protein Structure and Network Orientation in Edible Films Prepared by Spinning ProcessRampon, V. / Robert, P. / Nicolas, N. / Dufour, E. et al. | 1999
- 317
-
Method for studying surface topography and roughness of onion and garlic skins for coming purposesHershko, V. / Weisman, D. / Nussinovitch, A. et al. | 1999
- 317
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ENGINEERING-PROCESSING - Low-fat fried foods with edible coatings: Modeling and simulationWilliams, R. et al. | 1999
- 317
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Low‐fat Fried Foods with Edible Coatings: Modeling and SimulationWilliams, R. / Mittal, G.S. et al. | 1999
- 322
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Particle size of unsweetened azuki paste as related to cultivar and cooking timeBaik, B.-K. / Klamczynska, B. / Czuchajowska, Z. et al. | 1999
- 323
-
ENGINEERING-PROCESSING - Heat and mass transfer coefficients in drying of starch-based food systemsIrudayaraj, J. et al. | 1999
- 323
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Heat and Mass Transfer Coefficients in Drying of Starch Based Food SystemsIrudayaraj, J. / Wu, Y. et al. | 1999
- 327
-
Quality changes in stored raw grated beetroots as affected by temperature and packaging filmOsornio, M. M. L. / Chares, A. R. et al. | 1999
- 328
-
Shelf‐Life Extension of American Fresh Ginseng by Controlled Atmosphere Storage and Modified Atmosphere PackagingJeon, B. S. / Lee, C. Y. et al. | 1999
- 328
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ENGINEERING-PROCESSING - Shelf-life extension of American fresh ginseng by controlled atmosphere storage and modified atmosphere packagingJeon, B.S. et al. | 1999
- 331
-
Functional properties of acetylated chickpea proteinsLiu, L. H. / Hung, T. V. et al. | 1999
- 332
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Pecan Texture as Affected by Freezing Rates, Storage Temperature, and Thawing RatesAnzaldúa‐Morales, A. / Brusewitz, G.H. / Anderson, J.A. et al. | 1999
- 332
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ENGINEERING-PROCESSING - Pecan texture as affected by freezing rates, storage temperature, and thawing ratesAnzaldua-Morales, A. et al. | 1999
- 336
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Microbial and Sensory Quality of Fresh Camel Meat Treated with Organic Acid Salts and/or BifidobacteriaAl‐Sheddy, I. / Al‐Dagal, M. / Bazaraa, W. A. et al. | 1999
- 336
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MICROBIOLOGY - Microbial and sensory quality of fresh camel meat treated with organic acid salts and-or bifidobacteriaAl-Sheddy, I. et al. | 1999
- 338
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Milling and processing parameters for corn tortillas from extruded instant dry masa flourArambula, V. G. / Figueroa, J. D. C. / Martinez-Bustos, E. / Ordorica, F. C. A. / Gonzalez-Hernandez, J. et al. | 1999
- 340
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Histamine Formation and Bacterial Spoilage of Albacore Harvested off the U.S. Northwest CoastKim, S. H. / An, H. / Price, R. J. et al. | 1999
- 340
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MICROBIOLOGY - Histamine formation and bacterial spoilage of albacore harvested off the US Northwest coastKim, S.H. et al. | 1999
- 342
-
Browning inhibition in fresh-cut pearsSapers, G. M. / Miller, R. L. et al. | 1999
- 344
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Total Volatile Basic Nitrogen and other Physico‐chemical and Microbiological Characteristics as Related to Ripening of Salted AnchoviesHernández‐Herrero, M. M. / Roig‐Sagués, A. X. / López‐Sabater;, E. I. / Rodríguez‐Jerez, J. J. / Mora‐Ventura, M. T. et al. | 1999
- 344
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MICROBIOLOGY - Total volatile basic nitrogen and other physicochemical and microbiological characteristics as related to ripening of salted anchoviesHernandez-Herrero, M.M. et al. | 1999
- 347
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Sourdough lactic acid bacteria effects on bread firmness and stalingCorsetti, A. / Gobbetti, M. / Balestrieri, F. / Paoletti, E. / Russi, L. / Rossi, J. et al. | 1999
- 348
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MICROBIOLOGY - Production of polysaccharide by Rahnella aquatilis with whey feedstockPintado, M.E. et al. | 1999
- 348
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Production of Polysaccharide by Rahnella aquatilis with Whey FeedstockPintado, M. E. / Pintado, A. I. E. / Malcata, F. X. et al. | 1999
- 352
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Nitric oxide complex of iron (ii) myoglobin converted from metmyoglobin by Staphylococcus xylosusMorita, H. / Sakata, R. / Nagata, Y. et al. | 1999
- 353
-
MICROBIOLOGY - Proteolysis in cheese curd as affected by subcellular fractions from Lactococcus, Lactobacillus and PropionibacteriumPripp, A.H. et al. | 1999
- 353
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Proteolysis in Cheese Curd as Affected by Subcellular Fractions from Lactococcus, Lactobacillus and PropionibacteriumPripp, A.H. / Stepaniak, L. / Sørhaug, T. et al. | 1999
- 356
-
Factors influencing the microbial quality of cold-smoked salmon stripsHimelbloom, B. H. / Crapo, C. A. et al. | 1999
- 359
-
MICROBIOLOGY - Sanitizing effects of fruit waxes at high pH and temperature on orange surfaces inoculated with Escherichia coliPao, S. et al. | 1999
- 359
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Sanitizing Effects of Fruit Waxes at High pH and Temperature on Orange Surfaces Inoculated with Escherichia coliPao, S. / Davis, C. L. / Kelsey, D. F. / Petracek, P. D. et al. | 1999
- 359
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Challenge studies with selected pathogenic bacteria on freshly peeled hamlin orangePao, S. / Brown, G. E. / Schneider, K. R. et al. | 1999
- 363
-
Factors Influencing Recovery of Heat‐injured Bacillus thuringiensis Spores. Statistical ApproachFaille, Christine / Fontaine, Françoise / Membré, Jeanne‐Marie et al. | 1999
- 363
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Energy value of a fat high in stearic acidRanhotra, G. S. / Gelroth, J. A. / Leinen, S. D. et al. | 1999
- 363
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MICROBIOLOGY - Factors influencing recovery of heat-injured Bacillus thuringiensis spores, Statistical approachFaille, C. et al. | 1999
- 366
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Maturity effects on sensory and storage quality of roasted Virginia-type peanutsMcNeill, K. L. / Sanders, T. H. et al. | 1999
- 367
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Carbon Dioxide Inhibition of Escherichia coli and Staphylococcus aureus on a pH‐adjusted Surface in a Model SystemKimura, B. / Yoshiyama, T. / Fujii, T. et al. | 1999
- 367
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MICROBIOLOGY - Carbon dioxide inhibition of Escherichia coli and Staphylococcus aureus on a pH-adjusted surface in a model systemKimura, B. et al. | 1999
- 371
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MICROBIOLOGY - Sensory quality and lipid oxidation of maize porridge as affected by iron amino acid chelates and EDTABovell-Benjamin, A.C. et al. | 1999
- 371
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Sensory Quality and Lipid Oxidation of Maize Porridge as Affected by Iron Amino Acid Chelates and EDTABovell‐Benjamin, A C. / Allen, L H. / Frankel, E N. / Guinard, J‐X et al. | 1999