Zobrazeno 1 - 10
of 75
pro vyhledávání: '"A. Anzaldúa-Morales"'
KINETICS OF CALCIUM ION ABSORPTION INTO CARROT TISSUE DURING IMMERSION IN CALCIUM CHLORIDE SOLUTIONS
Autor:
A. Anzaldúa-Morales, Armando Quintero-Ramos, Rubén Francisco González-Laredo, M. Pensaben-Esquivel, Malcolm C. Bourne, John Barnard, Rubén Márquez-Meléndez
Publikováno v:
Journal of Food Processing and Preservation. 27:75-85
Calcium absorption in sliced carrots was evaluated by immersion in calcium chloride solution (0.3, 0.6 and 0.9 M) at 65C and 100C. Absorption kinetics were obtained for each of the experimental combinations using linear and quadratic statistical mode
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::673c5bef06a123162113121141765dbf
https://doi.org/10.1111/j.1745-4549.2003.tb00503.x
https://doi.org/10.1111/j.1745-4549.2003.tb00503.x
Autor:
Malcolm C. Bourne, Rubén Francisco González-Laredo, Rubén Márquez-Meléndez, M. Pensaben-Esquivel, John Barnard, A. Anzaldúa-Morales, Armando Quintero-Ramos
Publikováno v:
Journal of Food Processing and Preservation. 26:361-374
The objective of this study was to evaluate the effect of low temperature blanching in calcium chloride solutions to increase firmness retention of frozen carrot slices and to determine optimum conditions to provide a final product with maximum firmn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b92cdb6532befd2867d9ff5f26748a6e
https://doi.org/10.1111/j.1745-4549.2002.tb00490.x
https://doi.org/10.1111/j.1745-4549.2002.tb00490.x
Autor:
Rocio Domínguez, John Barnard, Malcolm C. Bourne, Ricardo Talamás-Abbud, Armando Quintero-Ramos, Antonio Anzaldúa‐Morales, Jorge Jiménez-Castro
Publikováno v:
International Journal of Food Science and Technology. 36:523-527
Diced green bell pepper was blanched twice, once at 51-79 °C for 19-61 min, and once at 95 °C for 3 min, and dried. The firmness of rehydrated samples was measured by puncture, and optimum conditions assessed by response surface methodology. The op
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6365825d5ab9756330725ba02f5e25c2
https://doi.org/10.1046/j.1365-2621.2001.00493.x
https://doi.org/10.1046/j.1365-2621.2001.00493.x
Publikováno v:
Journal of Food Quality. 22:573-581
Freezing of pecans is done to maintain flavor but has a lesser-known effect on other quality factors such as texture. Pecans were frozen by various methods, thawed and tested for texture by 50% compression of 3-mm dia. × 5-mm long cylinders. The Tex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ceca43a70e3d1b9c50f4c58c40818ec1
https://doi.org/10.1111/j.1745-4557.1999.tb00188.x
https://doi.org/10.1111/j.1745-4557.1999.tb00188.x
Publikováno v:
Journal of Food Science. 64:332-335
Pecan texture was measured by texture profile analysis (TPA) at 80% compression before and after being frozen at 6 controlled rates, to 3 minimum temperatures and thawed at 2 rates. Freezing and thawing rates had more influence than storage temperatu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::841410df3a90751ac1521c66ccf5306e
https://doi.org/10.1111/j.1365-2621.1999.tb15894.x
https://doi.org/10.1111/j.1365-2621.1999.tb15894.x
Autor:
Gustavo V. Barbosa-Cánovas, J.A. Meza-Velázquez, A.L. Sánchez de la Paz, J.A. Jiménez, Armando Quintero-Ramos, A. Anzaldúa-Morales
Publikováno v:
Food Science and Technology International. 4:159-167
Low-temperature prolonged blanching was applied to sliced zucchini prior to dehydration. Treatment was optimized by a response surface method. The variables studied were: blanching temperature (50, 55, 65, 75 and 79 °C) and blanching time (23, 79, 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4e2dbe3ace849260e8ea1f303c3c043
https://doi.org/10.1177/108201329800400302
https://doi.org/10.1177/108201329800400302
Publikováno v:
Journal of Food Science. 63:519-522
The effects of low-temperature long-time blanching of diced jalapeno pepper prior to freezing on extrusion force, color and pH of the product were evaluated and optimized by response surface methodology. The blanch temperature was the most important
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df2b123cc57734ede2ab59c0ddfa94d9
https://doi.org/10.1111/j.1365-2621.1998.tb15777.x
https://doi.org/10.1111/j.1365-2621.1998.tb15777.x
Autor:
Armando Quintero-Ramos, René Renato Balandrán-Quintana, A. Anzaldúa-Morales, José de Jesús Zazueta-Morales, Gustavo V. Barbosa-Cánovas
Publikováno v:
Journal of Food Science. 63:113-116
Pinto bean meals with 18, 20, and 22% moisture were extruded at 140,160 and 180°C, using screw speeds of 150,200 and 250 rpm in a single-screw laboratory extruded. Expansion index, bulk density, water absorption and solubility indices, in vitro prot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9abf2f1bc6862d4d434df593fba5f59c
https://doi.org/10.1111/j.1365-2621.1998.tb15688.x
https://doi.org/10.1111/j.1365-2621.1998.tb15688.x
Publikováno v:
Journal of Food Science. 63:1067-1069
Reducing oil content has produced pecans with extended shelf-life and less calories, but poor texture. Adjusting final moisture content may restore texture of reduced-oil pecans. Texture Profile Analysis (TPA) was performed using an Instron on cylind
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca7a4872743cb1cad5fd55f142a0162b
https://doi.org/10.1111/j.1365-2621.1998.tb15856.x
https://doi.org/10.1111/j.1365-2621.1998.tb15856.x
Publikováno v:
Journal of Texture Studies. 28:503-516
A method is proposed to quantify localized food texture by cutting through a cylindrical sample with a wire probe in an Instron universal testing machine. For probe wire diameters of 0.10, 0.63, 0.80, and 1.23 mm, finer wire was more sensitive to for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7bbdef5ea12c3d578850e268304ccd4
https://doi.org/10.1111/j.1745-4603.1997.tb00133.x
https://doi.org/10.1111/j.1745-4603.1997.tb00133.x