ZIB

Treffer pro Seite

Treffer 1 - 1 | 1 Treffer

Alles auswählen Exportieren

Digitale Medien

Influence of storage on the quality of maize meal for tortilla making (1983)

PAREDES-LÓPEZ, O. ; MORA-ESCOBEDO, R.

Oxford, UK : Blackwell Publishing Ltd

International journal of food science & technology 18 (1983), S. 0

zur Merkliste hinzufügen auf der Merkliste

Details

ISSN: 1365-2621

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: No studies have been previously reported on the effects of storage on the quality of limed maize meal. The aim of this work was to study changes in the quality of limed maize meal for tortilla making during accelerated storage conditions. The limed meal was stored at four relative humidities (55,62,75 and 83%) for 10 to 90 days, using a storage temperature of 35°C. The parameters fat acidity, insoluble residue protein, available lysine, in vitro digestibility and protein efficiency ratio were investigated. Major alterations of these parameters suggested that storage had profound effects on the meal quality. Sensory attributes of tortillas prepared with the stored meal further confirmed that storage was responsible for quality deterioration.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb00244.x

Bibliothek	Standort	Signatur	Band/Heft/Jahr	Verfügbarkeit

Andere fanden auch interessant ...

Artikel (Nationallizenzen)

Volltext

Treffer 1 - 1 | 1 Treffer