Zobrazeno 1 - 10
of 112
pro vyhledávání: '"Armando Quintero-Ramos"'
Autor:
David Neder-Suárez, Daniel Lardizabal-Gutierrez, Nubia Amaya-Olivas, León Raúl Hernández-Ochoa, Jesus Alberto Vázquez-Rodríguez, Miguel Á. Sanchez-Madrigal, Ivan Salmerón-Ochoa, Armando Quintero-Ramos
Publikováno v:
AIMS Agriculture and Food, Vol 9, Iss 1, Pp 304-316 (2024)
We evaluated the effects of solvents with different polarities—methylene chloride (MC), methanol (MT), and hexane (HE) on the extraction of compounds from Mexican red pitaya seed oil. The fatty acid composition and the structural, rheological, and
Externí odkaz:
https://doaj.org/article/0c95dcc30e8f412b9bdeb8bf310d8f2e
Autor:
David Neder-Suárez, Jesus Alberto Vázquez-Rodríguez, Blanca Edelia González-Martínez, Carmen Oralia Meléndez-Pizarro, León Raúl Hernández-Ochoa, Deborah Murowaniecki-Otero, María Janeth Rodríguez-Roque, Armando Quintero-Ramos
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100571- (2024)
The effects of black bean addition (11, 22, and 33%) to a base mixture of blue corn and powdered spinach were evaluated during the combined process of extrusion cooking and microwaves to obtain a third-generation snack. The expansion index (EI), hard
Externí odkaz:
https://doaj.org/article/cec187087f524913b5b2fd59ae2d059f
Autor:
Aztrid E. Estrada-Beltrán, Nora A. Salas-Salazar, Armando Quintero-Ramos, Rafael A. Parra-Quezada, Mayra C. Soto-Caballero, María J. Rodríguez-Roque, América Chávez-Martínez, María A. Flores-Cordova
Publikováno v:
Beverages, Vol 10, Iss 1, p 7 (2024)
Volatile compounds contribute to aroma and flavor, these being the main sensory attributes in food acceptance. This work addresses the physicochemical, volatile compounds, polyphenols, and flavonoids content and, antioxidant activity of apple-raspber
Externí odkaz:
https://doaj.org/article/8403caa905414cd490a10392ceb74b7f
Autor:
Carlos M. Enríquez-Castro, Benjamín Ramírez-Wong, Brenda L. Contreras-Jiménez, Armando Quintero-Ramos, Juan de Dios Figueroa-Cárdenas, Francisco Vázquez-Lara
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100198- (2022)
Nixtamalized products are very appreciated in México and the world; however, the traditional nixtamalization process (TNP) is highly polluting. Extrusion nixtamalization process (ENP) is an alternative method; however, much research reported high st
Externí odkaz:
https://doaj.org/article/3f8ddf7daa0140d9ae3a883cd785d8e7
Autor:
Carolina Nájera-Domínguez, Néstor Gutiérrez-Méndez, Diego E. Carballo-Carballo, María Rosario Peralta-Pérez, Blanca Sánchez-Ramírez, Guadalupe Virginia Nevarez-Moorillón, Armando Quintero-Ramos, Antonio García-Triana, Efren Delgado
Publikováno v:
International Journal of Food Science, Vol 2022 (2022)
There is little information on the milk coagulation process by plant proteases combined with chymosins. This work is aimed at studying the capability of protease enclosed in the ripe fruits of Solanum elaeagnifolium (commonly named trompillo) to form
Externí odkaz:
https://doaj.org/article/e960691c3a0a42fdad31bbd4e6a2a022
Autor:
Danger Tabio-García, Francisco Paraguay-Delgado, Miguel Á. Sánchez-Madrigal, Armando Quintero-Ramos, José C. Espinoza-Hicks, Carmen O. Meléndez-Pizarro, Martha G. Ruiz-Gutiérrez, Eduardo Espitia-Rangel
Publikováno v:
Ultrasonics Sonochemistry, Vol 77, Iss , Pp 105680- (2021)
The present study optimised the ultrasound-assisted extraction (UAE) of bioactive compounds from Amaranthus hypochondriacus var. Nutrisol. Influence of temperature (25.86–54.14 °C) and ultrasonic power densities (UPD) (76.01–273.99 mW/mL) on tot
Externí odkaz:
https://doaj.org/article/4307223f9f3c4ac0ba3e61a52e0a09fa
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:
Rubén Cázares-Gallegos, Juan Antonio Vidales-Contreras, Alejandro Isabel Luna-Maldonado, Michael E. Hume, Ramón Silva-Vázquez, Armando Quintero-Ramos, Gerardo Mendéz-Zamora
Publikováno v:
Revista Mexicana de Ciencias Pecuarias, Vol 10, Iss 1, Pp 161-171 (2019)
An electrochemical prototype (ECP) was developmed and evaluated to determine NaCl electrical variables [volt (V), ampere (A), resistance (R) and power (P)] and its use in fresh cheeses. The ECP circuit consisted of two electrodes, an aluminum (anode)
Externí odkaz:
https://doaj.org/article/b0126f9e5a3843a3a4b4581406a609fa
Autor:
Guadalupe Villarreal-Rodríguez, Jesús Escajeda-García, Nubia Amaya-Olivas, David Chávez-Flores, David Neder-Suárez, Juan G. Ayala Soto, Armando Quintero-Ramos, Teresita Ruíz-Anchondo, León Hernández-Ochoa
Publikováno v:
Fermentation, Vol 8, Iss 6, p 243 (2022)
Phenolic compounds are secondary metabolites produced by plants, and their study has been increased in recent years due to their ability to improve human health. The aim of this work was the determination of phenolic compounds presents in blue corn f
Externí odkaz:
https://doaj.org/article/40873323b749452e965e9d560797e89a
Autor:
Evelyn Alicia Rios-Romero, Luz Araceli Ochoa-Martínez, Luis Arturo Bello-Pérez, Juliana Morales-Castro, Armando Quintero-Ramos, José Alberto Gallegos-Infante
Publikováno v:
Heliyon, Vol 7, Iss 4, Pp e06632- (2021)
Several health benefits have been associated to orange-fleshed sweet potato owing to the existence of various bioactive compounds, including β-carotene. The purpose of this study was to establish the effect of ultrasound and steam treatment on the b
Externí odkaz:
https://doaj.org/article/ce7f5be8f67c4cccb9f841c503241f47