Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Ana E. Ayala-Rodríguez"'
Autor:
Cuauhtémoc Reyes-Moreno, Ana E. Ayala-Rodríguez, Angel Valdez-Ortiz, José A. López-Valenzuela, Octavio Paredes-López, Jorge Milán-Carrillo, Roberto Gutiérrez-Dorado, Saraid Mora-Rochín
Publikováno v:
Journal of Cereal Science. 58:465-471
The potential use of quality protein transgenic maize (genetically modified maize with the cDNA of amarantin) for preparation of flour and tortillas through an extrusion lime cooking process was investigated. Tortillas from extruded transgenic maize
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96b8144e6d3cd1131ff567955ecf32b3
https://doi.org/10.1016/j.jcs.2013.09.008
https://doi.org/10.1016/j.jcs.2013.09.008
Autor:
Ana E. Ayala-Rodríguez, Saraid Mora-Rochín, Octavio Paredes-López, Roberto Gutiérrez-Dorado, Angel Valdez-Ortiz, Jorge Milán-Carrillo, José A. López-Valenzuela, Cuauhtémoc Reyes-Moreno
Publikováno v:
Food Chemistry. 114:50-56
Nixtamalised flour from transgenic maize (genetically modified maize with the cDNA of amarantin) and its tortillas were evaluated for some technological and nutritional properties and compared to the com- mercial brand MASECA TM . Nixtamalised transg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2054496dbecc4ca8460c23c14bb83670
https://doi.org/10.1016/j.foodchem.2008.09.017
https://doi.org/10.1016/j.foodchem.2008.09.017
Autor:
José Antonio Garzón-Tiznado, Jorge Milán-Carrillo, Roberto Gutiérrez-Dorado, Ana E. Ayala-Rodríguez, Octavio Paredes-López, Jaime López-Cervantes, Cuauhtémoc Reyes-Moreno, José A. López-Valenzuela
Publikováno v:
Cereal Chemistry Journal. 85:808-816
Nixtamalized and extruded flours from quality protein maize (QPM, V-537C) and tortillas made from them were evaluated for some technological and nutritional properties and compared with the commercial brand MASECA. Both QPM flours showed higher (P <
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::170676edde4c0eccc5e73e9df592d2f8
https://doi.org/10.1094/cchem-85-6-0808
https://doi.org/10.1094/cchem-85-6-0808
Autor:
Angel Valdez-Ortiz, Jorge Milán-Carrillo, Edith Oliva Cuevas-Rodríguez, Cuauhtémoc Reyes-Moreno, Ana E. Ayala-Rodríguez, Luis Martín Sánchez-Magaña, Roberto Gutiérrez-Dorado
Publikováno v:
International journal of food sciences and nutrition. 65(5)
The objective of this investigation was to study the effect of time during solid state bioconversion (SSB) on total phenolic content (TPC), antioxidant activity (AoxA), and inhibitory properties against α-amylase and α-glucosidase of chickpea. Chic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20a449dd0afd6aff209c9e9faaff7285
https://pubmed.ncbi.nlm.nih.gov/24611669
https://pubmed.ncbi.nlm.nih.gov/24611669