Zobrazeno 1 - 10
of 39
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:
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
Autor:
Adriana Villanueva-Carvajal, Sergio Santana Legorreta, Aurelio Dominguez-Lopez, Antonio Laguna Cerda, Edgar Jesús Morales Rosales
Publikováno v:
Phyton. 85:63-70
La dalia (Dahlia coccinea Cav.) es una planta que hasido cultivada y mejorada geneticamente con fines ornamentales; noobstante, su sistema radical almacena carbohidratos de reserva bajo laforma de inulina y otros fructanos. La inulina forma parte de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fee8a294518228058d53be2fb618a60f
https://doi.org/10.32604/phyton.2016.85.063
https://doi.org/10.32604/phyton.2016.85.063
Autor:
Adriana Villanueva-Carvajal, Baciliza Quintero-Salazar, Daniel Díaz-Bandera, Aurelio Dominguez-Lopez, Octavio Dublán-García
Publikováno v:
LWT - Food Science and Technology. 64:693-698
The aim of this study was to investigate the effect of different carriers (maltodextrin, pectin, gelatin, carboxymethyl cellulose, whey protein, carrageenan and gum arabic) on the release kinetics and dissolution of Roselle's extract obtained through
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4461030492b48d04fb7a5bdeac19f31
https://doi.org/10.1016/j.lwt.2015.06.047
https://doi.org/10.1016/j.lwt.2015.06.047