Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Aurelio Dominguez Lopez"'
Autor:
Celia, Cruz-Vazquez, Adriana, Villanueva-Carvajal, Gaspar, Estrada-Campuzano, Aurelio, Dominguez-Lopez
Publikováno v:
In International Journal of Gastronomy and Food Science October 2021 25
Autor:
Anayansi Escalante-Aburto, Juan de Dios Figueroa-Cárdenas, Aurelio Dominguez-Lopez, Silverio García-Lara, Néstor Ponce-García
Publikováno v:
Foods, Vol 12, Iss 4, p 808 (2023)
The viscoelastic properties of cereal kernels are strongly related to their quality, which can be applied to the development of a more selective and objective classification process. In this study, the association between the biophysical and viscoela
Externí odkaz:
https://doaj.org/article/46f79fefc50443d9bc8e97b554297824
Autor:
Alemi Viridiana HERNANDEZ-CAMPUZANO, Carlos Gustavo MARTÍNEZ-RUEDA, Gaspar ESTRADA-CAMPUZANO, Aurelio DOMINGUEZ-LOPEZ
Publikováno v:
RIA: Revista Investigaciones Agropecuarias, Vol 44, Iss 2, Pp 88-95 (2018)
La avena contiene cantidades relativamente elevadas de fibra dietética, particularmente de β-glucanos. Esto le confiere un potencial significativo en la producción de alimentos prebióticos, funcionales y nutracéuticos para el hombre. El propósi
Externí odkaz:
https://doaj.org/article/642b4a48ce6f49e19e3ebf71fe32a4e6
Autor:
Daniel Arizmendi-Cotero, Adriana Villanueva-Carvajal, Rosa María Gómez-Espinoza, Octavio Dublán-García, Aurelio Dominguez-Lopez
Publikováno v:
Journal of Functional Foods, Vol 29, Iss , Pp 135-142 (2017)
In order to generate a new antioxidant and prebiotic dietary fibre, gallic acid (GA) was grafted onto native inulin. Inulin-gallic acid (IGA) graft was confirmed by UV and infrared spectroscopy (FT-IR). The antioxidant activity was evaluated by spect
Externí odkaz:
https://doaj.org/article/052b336f989d45df92582d4868fd5876
Autor:
Daniel Arizmendi-Cotero, Mayra Díaz-Ramírez, Aurelio Dominguez-Lopez, Miguel A. Bernal‐Estrada, Néstor Ponce-García, Adriana Villanueva-Carvajal
Publikováno v:
Cereal Chemistry. 97:1075-1083
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1d2de657b9f6110facdcf96da4368e2
https://doi.org/10.1002/cche.10330
https://doi.org/10.1002/cche.10330
Autor:
Mayra Díaz-Ramírez, Aurelio Dominguez-Lopez, Claudia Nayeli López-Tapia, Adriana Villanueva-Carvajal
Publikováno v:
Estudios Sociales. Revista de Alimentación Contemporánea y Desarrollo Regional. 30
Objetivo: en el presente trabajo se evaluó la sustitución parcial de harina de maíz nixtamalizado por harina de triticale y de arroz y su efecto sobre la textura de los tamales utilizando diez mezclas. Metodología: se evaluó la dureza, adhesivid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4413fe6e17f13cb54f54481067269c76
https://doi.org/10.24836/es.v30i55.890
https://doi.org/10.24836/es.v30i55.890
Autor:
Laura Alejandra Sanchez Paz, Juan Carlos Arteaga Arcos, Cesar Perez Alonso, Aurelio Dominguez Lopez, Octavio Dublan Garcia, Mayra Diaz Ramirez
Publikováno v:
Revista Mexicana de Ingeniería Química. 17:777-789
To increase the concentration of gelatin in a formulation for pound cake reduced in margarine and partially replaced by canola oil, there is a proportional increase in specific gravity, apparent viscosity and viscoelastic modules, decreasing the size
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::efd77508e229f9a799d6163809937d6e
https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2018v17n3/sanchez
https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2018v17n3/sanchez
Autor:
Aurelio Dominguez-Lopez, Octavio Dublán-García, Daniel Arizmendi-Cotero, Rosa María Gómez-Espinoza, Adriana Villanueva-Carvajal
Publikováno v:
Journal of Functional Foods, Vol 29, Iss, Pp 135-142 (2017)
In order to generate a new antioxidant and prebiotic dietary fibre, gallic acid (GA) was grafted onto native inulin. Inulin-gallic acid (IGA) graft was confirmed by UV and infrared spectroscopy (FT-IR). The antioxidant activity was evaluated by spect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd88c6741fa6c90dec6d98a7904db603
https://doi.org/10.1016/j.jff.2016.12.014
https://doi.org/10.1016/j.jff.2016.12.014
Autor:
Aurelio Dominguez-Lopez, Daniel Arizmendi Cotero, Octavio Dublán García, Ana Laura Becerril Sánchez, Baciliza Quintero-Salazar
Publikováno v:
Revista Mexicana de Ciencias Pecuarias. 10
El chorizo rojo tradicional que se comercializa en Toluca es un producto carnico con gran fama pero, poco se sabe sobre su calidad. El objetivo de este estudio fue determinar la calidad sanitaria de este embutido en diversos puntos de venta. A partir
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90aac65187990ce026b4d966064b7d2f
https://doi.org/10.22319/rmcp.v10i1.4344
https://doi.org/10.22319/rmcp.v10i1.4344
Autor:
Gricelda Vázquez-Carrillo, Aurelio Dominguez-Lopez, Viridiana Hernández-Martínez, José L. Ramírez-Díaz, Antonio Gerardo Ramírez-Romero, Yolanda Salinas-Moreno
Publikováno v:
CyTA - Journal of Food. :1-9
Cereal products made from pigmented grains are attractive to consumers. We determined the variability in color, phenolic composition and antioxidant activity (AA) of blue tortillas made from 18 landraces belonging to three blue/purple grained Mexican
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b459efc50394ecd4f8f4f3418db4a93
https://doi.org/10.1080/19476337.2015.1136842
https://doi.org/10.1080/19476337.2015.1136842