{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,18]],"date-time":"2026-01-18T15:38:08Z","timestamp":1768750688711,"version":"3.49.0"},"reference-count":31,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2019,11,21]],"date-time":"2019-11-21T00:00:00Z","timestamp":1574294400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2019,12]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      This research aimed to evaluate the effect of different calcium compounds and their concentration on the viscoelastic parameters of flours and tortillas obtained with traditional and ecological nixtamalization. Specimens (tablets) of nixtamalized flours and tortillas (14% moisture) prepared with three different calcium sources and four concentrations were sintered using a die and a hydraulic press and were evaluated by stress\u2010relaxation tests with a texturometer. Data collected from the stress\u2010relaxation curve were fitted into a three\u2010element generalized Maxwell model (\n                      <jats:italic>r<\/jats:italic>\n                      <jats:sup>2<\/jats:sup>\n                      = 0.9999), allowing the detection of significant differences in the estimated viscoelastic parameters. When flours are processed into tortillas, the most notable change was the increase of +88.44% and +73.44%, respectively, in the summation of the elastic modulus, and the compressional viscosity in samples produced with CaCO\n                      <jats:sub>3.<\/jats:sub>\n                      On the contrary, tablets from samples with Ca(OH)\n                      <jats:sub>2<\/jats:sub>\n                      presented a sharp diminishing (loss) in both of the evaluated viscoelastic parameters, accounting a decrease of \u221239.82% and \u221246.28% for the elastic modulus and compressional viscosity summations, respectively. Highly significant correlations were found among viscoelastic parameters when a slight proportional increase was observed in the specific elastic moduli, meaning that the energy was stored by each elastic element in the tablets, while the compressional viscosity coefficients varied as a function of time. Finally, it was found that the residual spring due to the pure elastic component (\n                      <jats:italic>E<\/jats:italic>\n                      <jats:sub>0<\/jats:sub>\n                      ) stored energy during the entire test.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>There is no published information about a simple methodology for the evaluation of the viscoelastic properties of dry nixtamalized flours (powder) with a texturometer. The method proposed was sensitive and accurate, since it was capable of detecting differences among samples processed under distinct processing factors conditions. The study of viscoelastic properties of grain foods contributes to the construction of molecular theories occurring in their chemical compounds, which is strongly related to food texture. Those theories are handy to improve nutritional and textural properties of grain foods and are essential to powder handling, processing, and transportation, which allows the processing factors optimization.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.14941","type":"journal-article","created":{"date-parts":[[2019,11,21]],"date-time":"2019-11-21T08:37:02Z","timestamp":1574325422000},"page":"3653-3663","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Effect of Calcium Salts Concentration on the Viscoelastic Properties of Sintered Tablets from Flours and Tortillas Evaluated by Stress\u2010Relaxation Tests"],"prefix":"10.1111","volume":"84","author":[{"given":"N\u00e9stor","family":"Ponce\u2010Garc\u00eda","sequence":"first","affiliation":[{"name":"Author Ponce\u2010Garc\u00eda is with UAEMex, Faculty of Agricultural Sciences Campus Universitario \u201cEl Cerrillo\u201d  El Cerrillo Piedras Blancas S\/N Toluca Edo de M\u00e9xico 50200"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"David","family":"Santiago\u2010Ramos","sequence":"additional","affiliation":[{"name":"PROPAC Univ. Aut\u00f3noma de Quer\u00e9taro  Cerro de las Campanas s\/n Quer\u00e9taro Qro M\u00e9xico 76010"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3324-3936","authenticated-orcid":false,"given":"Juan de Dios","family":"Figueroa\u2010C\u00e1rdenas","sequence":"additional","affiliation":[{"name":"Centro de Investigaci\u00f3n y de Estudios Avanzados Unidad Quer\u00e9taro, Libramiento Norponiente  No. 2000 Fraccionamiento Real de Juriquilla Quer\u00e9taro M\u00e9xico 76230."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jos\u00e9 Juan","family":"V\u00e9les\u2010Medina","sequence":"additional","affiliation":[{"name":"Centro de Investigaci\u00f3n y de Estudios Avanzados Unidad Quer\u00e9taro, Libramiento Norponiente  No. 2000 Fraccionamiento Real de Juriquilla Quer\u00e9taro M\u00e9xico 76230."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6781-5154","authenticated-orcid":false,"given":"Anayansi","family":"Escalante\u2010Aburto","sequence":"additional","affiliation":[{"name":"Dept. of Nutrition Univ. de Monterrey  Av. Ignacio Morones Prieto 4500 Pte, San Pedro Garza Garc\u00eda Nuevo Le\u00f3n 66238 M\u00e9xico"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2019,11,21]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jmbbm.2018.09.031"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2011.02878.x"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-014-1504-6"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1080\/87559129.2019.1649693"},{"key":"e_1_2_8_6_1","doi-asserted-by":"crossref","unstructured":"Fern\u00e1ndez\u2010Mu\u00f1oz J. L. Rojas\u2010Molina I. Gonz\u00e1lez\u2010D\u00e1valos M. L. Leal M. Valtierra M. E. San Mart\u00edn\u2010Martinez E. &Rodr\u00edguez M. E. (2004).Study of calcium ion diffusion in components of maize kernels during traditional nixtamalization process (Vol. 81). Retrieved fromhttps:\/\/www.repositoriodigital.ipn.mx\/bitstream\/123456789\/10616\/1\/1119-07R","DOI":"10.1094\/CCHEM.2004.81.1.65"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1094\/CCHEM-04-10-0065"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1094\/CCHEM-12-11-0144"},{"key":"e_1_2_8_9_1","unstructured":"Figueroa J. D. C. Rodr\u00edguez\u2010Chong A. &Veles\u2010Medina J. J.(2011). Proceso Ecol\u00f3gico de Nixtamalizaci\u00f3n para la Producci\u00f3n de Harinas Masa y Tortillas Integrales.Mexican Patent 289 339."},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2016.03.002"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2016.03.095"},{"issue":"3","key":"e_1_2_8_12_1","first-page":"317","article-title":"Addition of nixtamalized corn flour to fresh nixtamalized corn masa. Effect on the textural properties of masa and tortilla","volume":"6","author":"Gasca\u2010Mancera J. 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