Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Armando CARRILLO-LÓPEZ"'
Autor:
Carlos Delgado-Nieblas, Karen Ruiz-Beltrán, Jessica Sánchez-Lizárraga, José de Jesús Zazueta-Morales, Ernesto Aguilar-Palazuelos, Armando Carrillo-López, Irma Leticia Camacho-Hernández, Armando Quintero-Ramos
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 240-250 (2019)
Extrusion technology is widely used for the production of breakfast cereals (BC). In order to improve their nutritional/nutraceutical quality, the addition of citrus fruit pomace rich in bioactive compounds has been suggested. The objective of this w
Externí odkaz:
https://doaj.org/article/ee8dfda8eeda47f8b5ec477fcbac83f5
Autor:
Lidia Elena Ayón-Reyna, José Ángel López-Valenzuela, Francisco Delgado-Vargas, Martha Edith López-López, Francisco Javier Molina-Corral, Armando Carrillo-López, Misael Odín Vega-García
Publikováno v:
The Plant Pathology Journal, Vol 33, Iss 6, Pp 572-581 (2017)
Anthracnose of papaya fruit caused by the fungus Colletotrichum gloeosporioides is one of the most economically important postharvest diseases. Hot water immersion (HW) and calcium chloride (Ca) treatments have been used to control papaya postharvest
Externí odkaz:
https://doaj.org/article/6867544902264008bbf73c6f9cf4edc8
Autor:
Víctor Limón-Valenzuela, Ernesto Aguilar-Palazuelos, Fernando Martínez-Bustos, Álvaro Montoya-Rodríguez, Irma Leticia Camacho-Hernández, José de Jesús Zazueta-Morales, Noelia Jacobo-Valenzuela, Armando Carrillo-López
Publikováno v:
Biotecnia. 24:52-62
Edible films (EF) can be produced and developed for preservation of fruits and vegetables. Starch has been considered one of the biopolymers with the greatest potential to produce edible films by different processing techniques such as extrusion-cast
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1da3d4a9d7a207457647a2424e7fb5b3
https://doi.org/10.18633/biotecnia.v24i3.1508
https://doi.org/10.18633/biotecnia.v24i3.1508
Autor:
Alejo RODRÍGUEZ-BURGOS, Armando CARRILLO-LÓPEZ, Tomás OSUNA-ENCISO, Manuel BÁEZ-SAÑUDO, Adriana SAÑUDO-BARAJAS, Rosalba CONTRERAS-MARTÍNEZ, José de Jesús ZAZUETA-MORALES, Misael Odin VEGA-GARCÍA, Dolores MUY-RANGEL
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 43, Iss 2, Pp 420-425 (2015)
Summer squash fruit is a horticultural crop that possesses a very short postharvest life due to its high rates of metabolism and transpiration along with a low cuticle resistance exhibited mainly when the fruit is harvested at horticultural maturity.
Externí odkaz:
https://doaj.org/article/39afe3fae82744dba5efc56af09b3af0
Autor:
C.I. Delgado-Nieblas, Armando Carrillo-López, Xóchitl Ariadna Ruiz-Armenta, C. Barraza-Elenes, Noelia Jacobo-Valenzuela, J.A. Ahumada-Aguilar, José de Jesús Zazueta-Morales, Armando Quintero-Ramos, S. Agramón-Velázquez
Publikováno v:
Revista Mexicana de Ingeniería Química. 20:1-18
High-fiber breakfast cereals are mainly produced by extrusion, and to improve its nutritional/nutraceutical properties, the addition of raw materials rich in bioactive compounds has been suggested. The aim of this study was to evaluate the physical,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de5c5d018c75d01890229b508260677f
https://doi.org/10.24275/rmiq/alim2441
https://doi.org/10.24275/rmiq/alim2441
Autor:
Karen Ruiz-Beltrán, Ernesto Aguilar-Palazuelos, Irma Leticia Camacho-Hernández, C.I. Delgado-Nieblas, Armando Carrillo-López, José de Jesús Zazueta-Morales, Jessica Sánchez-Lizárraga, Armando Quintero-Ramos
Publikováno v:
CyTA-Journal of Food, Vol 17, Iss 1, Pp 240-250 (2019)
espanolLa tecnologia de extrusion es utilizada ampliamente para la produccion de cereales para desayuno (CPD). Con el fin de mejorar su calidad nutricional/nutraceutica, se ha sugerido la adicion de subproductos de frutos citricos ricos en compuestos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dcc26cbfced415026069451991cac04e
https://doaj.org/article/ee8dfda8eeda47f8b5ec477fcbac83f5
https://doaj.org/article/ee8dfda8eeda47f8b5ec477fcbac83f5
Autor:
Ernesto Aguilar-Palazuelos, Francisco S. Aguirre-Tostado, C.I. Delgado-Nieblas, Javier Telis-Romero, Xóchitl Ariadna Ruiz-Armenta, Armando Carrillo-López, José de Jesús Zazueta-Morales, Noelia Jacobo-Valenzuela
Publikováno v:
Revista Mexicana de Ingeniería Química. 17:805-821
The objective of this work was to study the effects of the extrusion temperature (T, 93-141 °C), feed moisture content (FMC, 21.27-34.73%), and dehydrated squash content (DS, 0.43-15.57%) on physical, microstructural and sensory characteristics of m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d208d302125ee16dbd505041a79998c4
https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2018v17n3/delgado
https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2018v17n3/delgado
Autor:
Abraham Calderón-Castro, Armando Carrillo-López, Misael Odín Vega-García, Víctor Limón-Valenzuela, Ernesto Aguilar-Palazuelos, Perla Rosa Fitch-Vargas, Roberto Gutiérrez-Dorado, José de Jesús Zazueta-Morales
Publikováno v:
Journal of Food Science and Technology. 55:905-914
Starch is an attractive raw material as ingredient for edible film manufacture because of its low cost, abundant availability, renewability, and biodegradability. Nevertheless, starch based films exhibit several disadvantages such as brittleness and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e2222fcedbb0f34c3245eb3c1d6e55e
https://doi.org/10.1007/s13197-017-2997-6
https://doi.org/10.1007/s13197-017-2997-6
Autor:
Misael Odín Vega-García, Francisco Javier Molina-Corral, Francisco Delgado-Vargas, Armando Carrillo-López, Martha Edith López-López, José A. López-Valenzuela, Lidia Elena Ayón-Reyna
Publikováno v:
The Plant Pathology Journal, Vol 33, Iss 6, Pp 572-581 (2017)
The Plant Pathology Journal
The Plant Pathology Journal
Anthracnose of papaya fruit caused by the fungus Colletotrichum gloeosporioides is one of the most economically important postharvest diseases. Hot water immersion (HW) and calcium chloride (Ca) treatments have been used to control papaya postharvest
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0912fd914e455f686488afee672efaa
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5720604
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5720604
Autor:
C.I. Delgado-Nieblas, Armando Carrillo-López, Ernesto Aguilar-Palazuelos, Xóchitl Ariadna Ruiz-Armenta, Irma Leticia Camacho-Hernández, José de Jesús Zazueta-Morales
Publikováno v:
Journal of Food Processing and Preservation. 43
The aim of this study was to evaluate the physicochemical, phytochemical, and antioxidant changes in different stages (unprocessed mixture [UM], extruded pellet [EP], and expanded product [EXP]) during the production of indirectly expanded snacks by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15a06e407f3ff4361ebdf158ddf0decf
https://doi.org/10.1111/jfpp.14261
https://doi.org/10.1111/jfpp.14261