Changes in the mechanical properties of corn tortillas due to the addition of glycerol and salt and selective high pressure treatments

Innovative Food Science and Emerging Technologies

Volumn 6, Issue 3, 2005, Pages 304-309

  Clubbs, E A ^a   Vittadini, E ^b   Shellhammer, T H ^c   Vodovotz, Y ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b UNIVERSITY OF PARMA   (Italy)

^c OREGON STATE UNIVERSITY   (United States)

Author keywords

Corn tortillas; Dynamic Mechanical Analysis; High pressure processing; Instron; Texture

Indexed keywords

ADDITION REACTIONS; COMPOSITION EFFECTS; DYNAMIC MECHANICAL ANALYSIS; FOOD ADDITIVES; FOOD PROCESSING; GLYCEROL; HIGH PRESSURE EFFECTS; MECHANICAL PROPERTIES; PHYSICAL PROPERTIES; SALTS; THERMAL EFFECTS; THERMODYNAMIC PROPERTIES;

CORN TORTILLAS; HIGH PRESSURE PROCESSING (HPP); HOMOGENEOUS TRANSITION; INSTRON ANALYSIS; SELECTIVE HIGH PRESSURE TREATMENTS;

FOOD PRODUCTS;

ZEA MAYS;

EID: 22144438028     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2005.03.003     Document Type: Article

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