Effect of electric field on physicochemical properties and resistant starch formation in ohmic heating processed corn starch.

This research investigated the impact of ohmic heating (OH) on the physicochemical properties and resistant starch formation in native corn starch. Electric field strengths (EFS) of 50, 75, and 100 V/cm were applied to native starch, at a starch-water ratio of 1:1 w/v. The conductivity of the medium is a crucial factor in ohmic heating.

Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics.

Unlabelled: The quality of extruded snacks can be affected not only by processing conditions, but also by some factors like the concentration and type of ingredients incorporated in their formulation and the working conditions used. Although the process conditions have been established with measurable textural properties, sensory qualities have not been correlated with these responses in expanded extruded snacks made with added functional ingredients. Therefore, in this study the effect of adding textured soy flour (TSF) and whole wheat flour (WWF) to refined wheat flour in the production of extruded snacks and expanded with hot air was evaluated.

[Evaluation of the growth of Callinectes sapidus (Decapoda: Portunidae) by the use of lengthbased methods based on size in Tamaulipas, Mexico].

The capture blue crab (Callinectes sapidus) is one of the major fisheries of the state of Tamaulipas, Mexico; both in volume and selling price, as well as employment generation, but there is little information on its biological characteristics. The aim of this study was to evaluate the growth parameters of the blue crab, establishing the most appropriate method. We estimated the length frequency of 17 814 crabs from commercial catch of thirteen locations, including four coastal lagoons.