Zobrazeno 1 - 10
of 99
pro vyhledávání: '"Benjamín Ramírez Wong"'
Autor:
David Neder-Suárez, Daniel Lardizabal-Gutiérrez, José de Jesús Zazueta-Morales, Carmen Oralia Meléndez-Pizarro, Carlos Iván Delgado-Nieblas, Benjamín Ramírez Wong, Néstor Gutiérrez-Méndez, León Raúl Hernández-Ochoa, Armando Quintero-Ramos
Publikováno v:
Antioxidants, Vol 10, Iss 9, p 1368 (2021)
The effect of extrusion cooking on bioactive compounds in third-generation snacks (TGSE) and microwave-expanded snacks (MWSE) prepared using black bean, blue maize, and chard (FBCS) was evaluated. FBCS was extruded at different moisture contents (MC;
Externí odkaz:
https://doaj.org/article/8dc4dbe2e78f4de580d6f1810d2307a4
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:
Omar Alejandro Parada-Flores, Jaime López-Cervantes, Dalia Isabel Sánchez-Machado, Benjamín Ramírez-Wong, Olga Nydia Campas-Baypoli, María del Rosario Martínez-Macias, Ana Aglahe Escárcega-Galaz, Reyna Guadalupe Sánchez-Duarte
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences. 22:89-97
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76b8507a344ae4656c1f1d87ccd82f4d
https://doi.org/10.1016/j.jssas.2022.07.003
https://doi.org/10.1016/j.jssas.2022.07.003
Autor:
Carlos Martín Enríquez-Castro, Patricia Isabel Torres-Chávez, Benjamín Ramírez-Wong, Armando Quintero-Ramos, Ana Irene Ledesma-Osuna, Jaime López-Cervantes, Jesús Enrique Gerardo-Rodríguez
Publikováno v:
International Journal of Food Science, Vol 2020 (2020)
The aim of this study was to compare the physicochemical, rheological, and morphological characteristics of corn, nixtamalized flour, masa, and tortillas from the traditional nixtamalization process (TNP) and the extrusion nixtamalization process (EN
Externí odkaz:
https://doaj.org/article/59bbf4880ce34694a4f6f3854fb0fbbd
Autor:
Patricia Isabel Torres Chavez, Leslie Denisse Chaidez-Laguna, Benjamín Ramírez-Wong, Enrique Márquez-Rios, Alma Rosa Islas-Rubio, Elizabeth Carvajal-Millán, Josué Elías Juárez-Onofre
Publikováno v:
Biotecnia. 24:151-156
The effect of L-cysteine on the solubility, protein structure, rheological and textural characteristics of corn masas were investigated. Masa was prepared with L-cysteine at two levels (0.25, 0.50 %). Size exclusion chromatography and Fourier transfo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00ec915416020761ee0cb29d2b3056fd
https://doi.org/10.18633/biotecnia.v24i1.1564
https://doi.org/10.18633/biotecnia.v24i1.1564
Antioxidant, Antimicrobial, and Antimutagenic Properties of Technical Lignins and Their Applications
Autor:
José Luis Espinoza-Acosta, Patricia Isabel Torres-Chávez, Benjamín Ramírez-Wong, Carmen María López-Saiz, Beatriz Montaño-Leyva
Publikováno v:
BioResources, Vol 11, Iss 2, Pp 5452-5481 (2016)
At present, more than 70 million tons per year of technical lignins are obtained from cellulose pulping and lignocellulosic refineries (e.g., kraft, lignosulfonates, soda, and organosolv lignin). These lignins are commonly incinerated to produce stea
Externí odkaz:
https://doaj.org/article/b553eabefd3e440aa5c397d6e0ee260b
Autor:
Anayansi Escalante-Aburto, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Jaime López-Cervantes, Juan de Dios Figueroa-Cárdenas, Jesús Manuel Barrón-Hoyos, Ignacio Morales-Rosas, Néstor Ponce-García, Roberto Gutiérrez-Dorado
Publikováno v:
Molecules, Vol 19, Iss 12, Pp 21066-21084 (2014)
Extrusion is an alternative technology for the production of nixtamalized products. The aim of this study was to obtain an expanded nixtamalized snack with whole blue corn and using the extrusion process, to preserve the highest possible total anthoc
Externí odkaz:
https://doaj.org/article/f3110e677a4f4dbdbed98e631c076c95
Autor:
Alejandro Fontes-Zepeda, J. Abraham Domínguez-Avila, Leticia X. Lopez-Martinez, M. Reynaldo Cruz-Valenzuela, R. Maribel Robles-Sánchez, Norma J. Salazar-López, Benjamín Ramírez-Wong, José Alberto López-Díaz, Sunil Pareek, Mónica A. Villegas-Ochoa, Gustavo A. González-Aguilar
Publikováno v:
Waste and Biomass Valorization.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b0c61439acb07699b03cb23b1d92847
https://doi.org/10.1007/s12649-022-01898-4
https://doi.org/10.1007/s12649-022-01898-4
Autor:
José Luis Espinoza-Acosta, Patricia Isabel Torres-Chávez, Elizabeth Carvajal-Millán, Benjamín Ramírez-Wong, Luis Arturo Bello-Pérez, Beatriz Montaño-Leyva
Publikováno v:
BioResources, Vol 9, Iss 2, Pp 3660-3687 (2014)
Lignin contributes to the recalcitrance of lignocellulosic biomass and affects enzymatic activity during biorefinery operations. Therefore, it must be removed before further processing. Organic solvents (organosolv) and ionic liquids are two importan
Externí odkaz:
https://doaj.org/article/5dcca963441e4ef9b3bfe38762046699
Autor:
Ana Irene Ledesma-Osuna, Dora Evelia Rodríguez-Félix, Lorena Armenta-Villegas, María Mónica Castillo-Ortega, Patricia Isabel Torres-Chávez, Francisco Rodríguez-Félix, Benjamín Ramírez-Wong, Daniela Denisse Castro-Enríquez
Publikováno v:
Materials, Vol 5, Iss 12, Pp 2903-2916 (2012)
Homogeneous and thin porous membranes composed of oriented fibers were obtained from wheat gluten (WG) using the electrospinning technique. SEM micrographs showed an asymmetric structure and some porosity, which, in addition to a small thickness of 4
Externí odkaz:
https://doaj.org/article/6fc162373e6841e3b18c349e70a95f93