Multifractal breakage pattern of tortilla chips as related to moisture content

García‐Armenta, Evangelina; Téllez‐Medina, Darío Iker; Sánchez-Segura, Lino; Alamilla‐Beltrán, Liliana; Hernández‐Sánchez, Humberto; Gutiérrez-López, Gustavo F.

doi:10.1016/j.jfoodeng.2015.07.015

Cited by 13 publications

(8 citation statements)

References 52 publications

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“…This multifractal spectra were investigated for each rupture pattern of DL. The width of α (the spacing in the x ‐axis of multifractal spectrum) describes the irregularity, which is interpreted as the narrower the spectrum, the higher the homogeneity of the rupture pattern (García‐Armenta and others ). The multifractal spectra for different RH conditioned DL samples exhibit that pattern as RH increases up to 58% to 75% RH, the singularity spectrum becomes narrower whereas the lowest and highest RH condition showed a wider spectrum (Figure ).…”

Section: Resultsmentioning

confidence: 99%

“…The original images were converted to 8‐bit format and an 8 × 8 mm 2 section was cropped including the rupture section of DL. Then, the threshold was obtained from range of 0 to 75 for subtracting the grey level histogram values of a binary image (García‐Armenta and others ).…”

Section: Methodsmentioning

confidence: 99%

“…Multifractal analysis is the measurement of a statistical distribution of the probability of a fractal dimension to describe the irregularity of a curve or a surface (García‐Armenta and others ). The box‐counting method was used to calculate the fractal dimension values of the binary image of the rupture patterns of DL.…”

Section: Methodsmentioning

confidence: 99%

“…Multifractal analysis involves decomposing self‐similar measures into intertwined fractal sets, which are characterized by their fractal dimension and singularity. In food research, multifractal analysis has been successfully applied to characterize the breakage pattern of tortilla chips (García‐Armenta and others ), the pore size distribution of apple tissue (Mendoza and others ), the breakage pattern of maltodextrin agglomerates (García‐Armenta and others ), and the distributions of fat‐connective tissue structures (Mendoza and others ).…”

Section: Introductionmentioning

confidence: 99%

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Multifractal Approaches of the Ring Tensile Rupture Patterns of Dried Laver (Porphyra) as Affected by the Relative Humidity

Jung

Yoon

2017

Journal of Food Science

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Texture properties are the most important quality attributes for commercial dried laver (DL) products. The relative humidity influences the texture properties of DL during production, storage, shipping, and consuming. This study well characterized the effect of the relative humidity on the texture properties of DL using the tensile tests under microclimate conditions. This information is very practical and can be immediately applied to control the relative humidity of the packaging and the storage room for DL.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Multifractal Approaches of the Ring Tensile Rupture Patterns of Dried Laver (Porphyra) as Affected by the Relative Humidity

Jung

Yoon

2017

Journal of Food Science

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“…The quantification of microstructural changes of the foods must include morphometric parameters such as the fractal dimensions ( F d ), which is closely related to the lacunarity parameter ( L c ). F d has been defined as a numerical descriptor of morphology and irregularity of complex objects; whilst L c provides information on the spatial distribution of gaps of real data sets from it translational invariance at a given scale (García‐Armenta et al, ). These changes in the irregular patterns that form within the structure of the foods have been characterized with digital imaging analysis (Chanona‐Pérez et al, ; García‐Armenta et al, ).…”

Section: Introductionmentioning

confidence: 99%

Relationships between morphometrical properties and the texture of an extrusion‐expanded snack made from squid mantle (Dosidicus gigas)

Valenzuela-Lagarda

García‐Armenta

Pacheco‐Aguilar

et al. 2018

Journal of Texture Studies

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The giant squid is a very attractive species because its meat has low caloric intake, high protein content, and is an important source of omega 3 fatty acids. Despite the desirable qualities of the squid meat its consumption is very low due to the low diffusion of the properties of its meat, acid, and ammoniacal flavor, rigid texture that requires prolonged cooking times and lack of alternatives of consumption. In Mexico, this type of squid is mainly destined for export as frozen mantle and products with little added value, which generates little economic benefit. Therefore, the results of this research may be of interest to the squid processing industry, which demands new forms of consumption of this marine species to increase their commercialization and added value.

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AhDGR2, an amaranth abiotic stress-induced DUF642 protein gene, modifies cell wall structure and composition and causes salt and ABA hyper-sensibility in transgenic Arabidopsis

Palmeros‐Suárez¹,

Massange-Sánchez

Sánchez-Segura

et al. 2016

Planta

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An amaranth DGR gene, induced under abiotic stress, modifies cell wall structure and causes hypersensitivity to ABA and salt when overexpressed in Arabidopsis. DUF642 is a highly conserved plant-specific family of unknown cell wall-associated proteins. The AhDGR2 gene, coding for a DUF642 protein, was significantly induced in grain amaranth (Amaranthus hypochondriacus) plants subjected to water-deficit and salinity stress, thereby suggesting its participation in abiotic stress tolerance in this plant. A role in development was also inferred from the higher AhDGR2 expression rates detected in young tissues. Subsequent overexpression of AhDGR2 in transgenic Arabidopsis plants (OE-AhDGR2) supported its possible role in development processes. Thus, OE-AhDGR2 plants generated significantly longer roots when grown in normal MS medium. However, they showed a hypersensitivity to increasing concentrations of abscisic acid or NaCl in the medium, as manifested by shorter root length, smaller and slightly chlorotic rosettes, as well as highly reduced germination rates. Contrary to expectations, OE-AhDGR2 plants were intolerant to abiotic stress. Moreover, cell walls in transgenic plants were thinner, in leaves, and more disorganized, in roots, and had significantly modified pectin levels. Lower pectin methylesterase activity detected in leaves of OE-AhDGR2 plants, but not in roots, was contrary to previous reports associating DUF642 proteins and decreased pectin esterification levels in cell walls. Nonetheless, microarray data identified candidate genes whose expression levels explained the phenotypes observed in leaves of OE-AhDGR2 plants, including several involved in cell wall integrity and extension, growth and development, and resistance to abiotic stress. These results support the role of DUF642 proteins in cell wall-related processes and offer novel insights into their possible role(s) in plants.

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Multifractal breakage pattern of tortilla chips as related to moisture content

Cited by 13 publications

References 52 publications

Multifractal Approaches of the Ring Tensile Rupture Patterns of Dried Laver (Porphyra) as Affected by the Relative Humidity

Multifractal Approaches of the Ring Tensile Rupture Patterns of Dried Laver (Porphyra) as Affected by the Relative Humidity

Relationships between morphometrical properties and the texture of an extrusion‐expanded snack made from squid mantle (Dosidicus gigas)

AhDGR2, an amaranth abiotic stress-induced DUF642 protein gene, modifies cell wall structure and composition and causes salt and ABA hyper-sensibility in transgenic Arabidopsis

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