Towards the classification of semistable fibrations having exactly five singular fibers

Autor: Castaneda-Salazar, Margarita, Lopes, Margarida Mendes, Zamora, Alexis

Let X be a non singular projective surface. Given a semistable non isotrivial fibration f over a smooth rational curve with general fiber non hyperelliptic of genus g bigger than 3, we show that if the number s of singular fibers is 5, then the genus

Externí odkaz: http://arxiv.org/abs/2312.08126

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Physicochemical and functional characterization of agave fructans modified by cationization and carboxymethylation

Autor: A. Castañeda-Salazar, J.D. Figueroa-Cárdenas, M.G. López, S. Mendoza

Publikováno v: Carbohydrate Polymer Technologies and Applications, Vol 5, Iss , Pp 100284- (2023)

This work describes the cationization and carboxymethylation of agave fructans and their physicochemical and functional characterization. The results show that the modification gives rise to degrees of substitution of 0.487 and 0.133 for the carboxym

Externí odkaz: https://doaj.org/article/06fd561557ae4aecaa19505c791f4d9b

Toward a conjecture of Tan and Tu on fibered general type surfaces

Autor: Huitrado-Mora, Castaneda-Salazar, Zamora, G, A.

Given a semistable non-isotrivial fibered surface $f:X\to \mathbb{P}^1$ it was conjectured by Tan and Tu that if $X$ is of general type, then $f$ admits at least $7$ singular fibers. In this paper we prove this conjecture in several particular cases,

Externí odkaz: http://arxiv.org/abs/1604.00050

Structural and functional properties of a high moisture extruded mixture of pea proteins (Pisum sativum), amaranth flour (Amaranthus hypochondriacus), and oat flour (Avena sativa).

Autor: González-Galeana C; Research and Graduate Studies in Food Science, School of Chemistry, Autonomous University of Queretaro, 76010 Santiago de Querétaro, Querétaro, Mexico., Castañeda-Salazar A; School of Chemistry, Autonomous University of Queretaro, 76010, Santiago de Querétaro, Querétaro, Mexico. Electronic address: adofo.castaneda@uaq.mx., Cortez-Trejo MDC; School of Chemistry, Autonomous University of Queretaro, 76010, Santiago de Querétaro, Querétaro, Mexico. Electronic address: mariadelcarmen.cortez@uaq.mx., Gaytán-Martínez M; Research and Graduate Studies in Food Science, School of Chemistry, Autonomous University of Queretaro, 76010 Santiago de Querétaro, Querétaro, Mexico., Campos-Vega R; Research and Graduate Studies in Food Science, School of Chemistry, Autonomous University of Queretaro, 76010 Santiago de Querétaro, Querétaro, Mexico., Mendoza S; Research and Graduate Studies in Food Science, School of Chemistry, Autonomous University of Queretaro, 76010 Santiago de Querétaro, Querétaro, Mexico. Electronic address: smendoza@uaq.mx.

Publikováno v: Food chemistry [Food Chem] 2025 Jan 15; Vol. 463 (Pt 1), pp. 141042. Date of Electronic Publication: 2024 Sep 01.