Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Beatriz Portillo-Arroyo"'
Autor:
Cecilia Anchondo-Trejo, Jaime Alonso Loya-Carrasco, Tomás Galicia-García, Iván Estrada-Moreno, Mónica Mendoza-Duarte, Lilisbet Castellanos-Gallo, Rubén Márquez-Meléndez, Beatriz Portillo-Arroyo, Cesar Soto-Figueroa
Publikováno v:
Molecules, Vol 26, Iss 1, p 54 (2020)
This study aimed to obtain a third-generation snack from native rice starch (NS), rice starch modified by extrusion (MS), nopal flour (NF) and xanthan gum (XG). These raw materials were characterized by proximal analysis, pH, particle size distributi
Externí odkaz:
https://doaj.org/article/81e69b14d2fe41e8826b3f33ec58bf99
Autor:
Lilisbet Castellanos-Gallo, Tomás Galicia-García, Iván Estrada-Moreno, Mónica Mendoza-Duarte, Rubén Márquez-Meléndez, Beatriz Portillo-Arroyo, Cesar Soto-Figueroa, Yarely Leal-Ramos, Daniela Sanchez-Aldana
Publikováno v:
Molecules, Vol 24, Iss 13, p 2430 (2019)
This study aimed to obtain a second-generation snack by extrusion from the by-product of rice milling enriched with amaranth. The raw material used was amaranth flour (AF), rice starch (NS) and modified rice starch (MS), which were evaluated by the a
Externí odkaz:
https://doaj.org/article/29d4d6ce929149af84027d53693f45e1
Autor:
Daniela Sanchez Aldana-Virraruel, César Soto-Figueroa, Armando Quintero-Ramos, Iván Alziri Estrada-Moreno, M. E. Mendoza-Duarte, Martha Yarely Leal-Ramos, Beatriz Portillo-Arroyo, Martha G. Ruiz-Gutiérrez, Tomás Galicia-García, Rubén Márquez-Meléndez, Tania Samantha Ruiz-Saenz, Mayra Márquez-Goméz
Publikováno v:
Biotecnia. 22:153-159
Natural starch (NS) was isolated from triticale flour (TF) and later modified by extrusion (MS) using acetic anhydride as a reactive agent. From each product (NS, TF, MS) a proximal analysis was performed as well as the characterization of its physic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7285362ddf3b2adaf26fe3396ab14d35
https://doi.org/10.18633/biotecnia.v22i1.1191
https://doi.org/10.18633/biotecnia.v22i1.1191
Autor:
Jaime Alonso Loya-Carrasco, Lilisbet Castellanos-Gallo, Beatriz Portillo-Arroyo, Iván Alziri Estrada-Moreno, César Soto-Figueroa, Cecilia Anchondo-Trejo, Tomás Galicia-García, Rubén Márquez-Meléndez, M. E. Mendoza-Duarte
Publikováno v:
Molecules, Vol 26, Iss 54, p 54 (2021)
Molecules
Volume 26
Issue 1
Molecules
Volume 26
Issue 1
This study aimed to obtain a third-generation snack from native rice starch (NS), rice starch modified by extrusion (MS), nopal flour (NF) and xanthan gum (XG). These raw materials were characterized by proximal analysis, pH, particle size distributi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfff927283a7e103e43b6182c0a8c325
https://doi.org/10.3390/molecules26010054
https://doi.org/10.3390/molecules26010054
Autor:
César Soto-Figueroa, Rubén Márquez-Meléndez, Lilisbet Castellanos-Gallo, Yarely Leal-Ramos, M. E. Mendoza-Duarte, Iván Alziri Estrada-Moreno, Beatriz Portillo-Arroyo, Daniela Sánchez-Aldana, Tomás Galicia-García
Publikováno v:
Molecules, Vol 24, Iss 13, p 2430 (2019)
Molecules
Volume 24
Issue 13
Molecules
Volume 24
Issue 13
This study aimed to obtain a second-generation snack by extrusion from the by-product of rice milling enriched with amaranth. The raw material used was amaranth flour (AF), rice starch (NS) and modified rice starch (MS), which were evaluated by the a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d5576f0cecb06915258ed7eda7248ae
https://doi.org/10.3390/molecules24132430
https://doi.org/10.3390/molecules24132430