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Assessment of Textural Properties of Puffed Corn Cakes during Storage at Different Relative Humidity

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Assessment of Textural Properties of Puffed Corn Cakes during Storage at Different Relative Humidity

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Sanchez-Jimenez, V.; Gomez Alvarez-Arenas, TE.; Rincón, M.; Benedito Fort, JJ.; Garcia-Perez, J. (2022). Assessment of Textural Properties of Puffed Corn Cakes during Storage at Different Relative Humidity. Foods. 11(18):1-16. https://doi.org/10.3390/foods11182882

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/193635

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Title: Assessment of Textural Properties of Puffed Corn Cakes during Storage at Different Relative Humidity
Author: Sanchez-Jimenez, Virginia Gomez Alvarez-Arenas, Tomás E. Rincón, Marta Benedito Fort, José Javier Garcia-Perez, J.V.
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Moisture adsorption is considered a critical factor during production and shelf-life of puffed corn cakes (PCC). This study aims to develop and validate an instrumental method and a mathematical model for the ...[+]
Subjects: Puffed corn cake , Texture , Water activity , Moisture adsorption , Modelling , Flexion-compression test
Copyrigths: Reconocimiento (by)
Source:
Foods. (issn: 2304-8158 )
DOI: 10.3390/foods11182882
Publisher:
MDPI AG
Publisher version: https://doi.org/10.3390/foods11182882
Project ID:
info:eu-repo/grantAgreement/MCIU//RTC-2017-6314- 2//Gestión integral del proceso de elaboración de tortitas de maíz basado en la caracterización no destructiva y no invasiva mediante ultrasonidos sin contacto de las propiedades texturales. ULTRATEX /
Thanks:
This research was funded by "Ministerio de Ciencia, Innovacion y Universidades" and "Agencia Estatal de Investigacion" in Spain (RTC-2017-6314-2).
Type: Artículo

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