Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Blanca Estela Ulloa Rangel"'
Publikováno v:
Food and Bioprocess Technology. 16:589-602
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1ea344259e469118549f88386a14d4c
https://doi.org/10.1007/s11947-022-02956-4
https://doi.org/10.1007/s11947-022-02956-4
Autor:
José Armando Ulloa, Silvia Jazmin Ibarra-Zavala, Silvia Patricia Ramírez-Salas, Petra Rosas-Ulloa, José Carmen Ramírez-Ramírez, Blanca Estela Ulloa-Rangel
Publikováno v:
Food Technology and Biotechnology, Vol 53, Iss 1, Pp 48-56 (2015)
Instant whole beans obtained by drying at 25 °C were evaluated for their chemical, physicochemical, nutritional, microbiological, sensory and rehydration characteristics. The proximal composition of instant whole beans was typical of this kind of fo
Externí odkaz:
https://doaj.org/article/a70aae43827b42c395efcf9356d9f919
Autor:
José Carmen Ramírez-Ramírez, Judith Esmeralda Urías-Silvas, Blanca Estela Ulloa-Rangel, Ranferi Gutiérrez-Leyva, P. Rosas-Ulloa, José Armando Ulloa, Natalia del Carmen Espinosa-Murillo
Publikováno v:
International Journal of Food Engineering. 17:609-618
A protein isolate from passion fruit seeds (PFSPI) obtained by alkaline extraction and isoelectric precipitation was treated with sonication for 15 and 30 min at 40 kHz to evaluate its impact on the physicochemical and functional properties. The PFSP
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6dfe6719b013cc6fc2c74d191deed95
https://doi.org/10.1515/ijfe-2021-0050
https://doi.org/10.1515/ijfe-2021-0050
Autor:
José Carmen Ramírez-Ramírez, Yessica Silva-Carrillo, Ranferi Gutiérrez-Leyva, P. Rosas-Ulloa, José Armando Ulloa, Blanca Estela Ulloa-Rangel, Georgina Guadalupe Castañeda‐López
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3cbbdadb6ff4d911bb6a0c0f18253800
https://doi.org/10.1111/jfpp.15366
https://doi.org/10.1111/jfpp.15366
Autor:
Blanca Estela Ulloa-Rangel, Silvia Jazmin Ibarra-Zavala, José Carmen Ramírez-Ramírez, Silvia Patricia Ramírez-Salas, José Armando Ulloa, P. Rosas-Ulloa
Publikováno v:
Food Technology and Biotechnology, Vol 53, Iss 1, Pp 48-56 (2015)
Instant whole beans obtained by drying at 25 °C were evaluated for their chemical, physicochemical, nutritional, microbiological, sensory and rehydration characteristics. The proximal composition of instant whole beans was typical of this kind of fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed4c6a19ebafd69447c78e950e14195e
https://doi.org/10.17113/ftb.53.01.15.3663
https://doi.org/10.17113/ftb.53.01.15.3663
Autor:
Karen V. Enríquez López, Yina B. Contreras Morales, José Armando Ulloa, Blanca Estela Ulloa Rangel, José Carmen Ramírez Ramírez, Petra Rosas Ulloa
Publikováno v:
CyTA - Journal of Food. :1-9
The effect of ultrasound on the hydration kinetics and cooking times of six bean varieties was studied. Samples of beans were exposed to ultrasound treatments (10, 20 and 30 min; 40 KHz, 130 W) at 30°C in addition to control treatments. In most case
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a29b7691a7a7252c363f39e2412fcfc5
https://doi.org/10.1080/19476337.2015.1024173
https://doi.org/10.1080/19476337.2015.1024173
Autor:
Blanca Estela Ulloa Rangel, Noemí T. González Tapia, José Armando Ulloa, José Carmen Ramírez Ramírez, Petra Rosas Ulloa
Publikováno v:
Journal of Food Science and Technology. 52:3079-3085
The purpose of this study was to evaluate the effect of soaking in noni juice on the microbiological and color behavior of minimally processed mango. Two batches of Haden mango cubes were treated by immersion in noni juice for 2.5 or 5.0 min. Each ba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f22884e50d498c303fbed18d868b3824
https://doi.org/10.1007/s13197-014-1371-1
https://doi.org/10.1007/s13197-014-1371-1
Autor:
José Carmen Ramírez-Ramírez, C.R. Bonilla-Sánchez, Blanca Estela Ulloa-Rangel, P. Rosas-Ulloa, M.A. Ortíz-Jiménez, José Armando Ulloa
Publikováno v:
CyTA - Journal of Food. 11:94-99
The aim of this research was to study the rehydration behavior of precooked whole beans (Phaseolus vulgaris) dehydrated at room temperature (258C) and soaked in water at three temperatures (40, 60, and 808C). The water absorption of the beans was det
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dea4d34cd19256a1bbf4c77efc1e4b8a
https://doi.org/10.1080/19476337.2012.699104
https://doi.org/10.1080/19476337.2012.699104
Publikováno v:
Journal of the Science of Food and Agriculture. 91:572-577
ANTECEDENTES: Se evaluo el aislamiento proteico obtenido de la harina de cartamo por extraccion acuosa y ultrafiltracion por sus propiedades fisico-quimicas y funcionales. RESULTADOS: Los contenidos de proteinas, cenizas y humedad del aislado de prot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1275f01f6a6f048c087a352d83e3770c
https://doi.org/10.1002/jsfa.4227
https://doi.org/10.1002/jsfa.4227
Publikováno v:
Ciencia y Tecnologia Alimentaria. 5:372-378
Resumen The effect of sodium bisulphite, ascorbic acid, and salt as ingredients of syrups on the color of jack fruit bulbs self-stabilized in glass jars by hurdle technology, during 120 days of storage, was studied. The formulations of 8 assayed syru
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf3daed3d800e736bb363e77ffcc6986
https://doi.org/10.1080/11358120709487715
https://doi.org/10.1080/11358120709487715