Výsledky vyhledávání - "Cesar Roldan-Cruz"

Effects of leavening agent and time on bread texture and in vitro starch digestibility

Autor: Cesar Roldan-Cruz, Jose Alvarez-Ramirez, Eduardo J. Vernon-Carter, Angeles Garcia-Hernandez

Publikováno v: J Food Sci Technol

Wheat dough added with baking dried yeast (BDY, 5 g) or baking powder (BP, 5 g) was leavened for 0, 2, 4 and 6 h for producing white bread (B(BDY) or B(BD), respectively). The specific volume of B(BDY) was higher than for B(BP). FTIR analysis reveale

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba8eb0fd37a11379bcbada9473d95353
https://pubmed.ncbi.nlm.nih.gov/35531417

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Effect of the stirring speed in the in vitro activity of α-amylase

Autor: Jose Alvarez-Ramirez, Eduardo J. Vernon-Carter, Cesar Roldan-Cruz, Angeles Garcia-Hernandez

Publikováno v: Food Hydrocolloids. 110:106127

Amylases are one of the main enzymes used in industry for hydrolyzing starch molecules into simple sugar constituents, can be sourced from plants, animals and microorganisms. Starch converting α-amylase has applications in different industrial secto

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9d6b01fbd63115e33ca1c863d7f1b045
https://doi.org/10.1016/j.foodhyd.2020.106127

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Microstructural Changes and In Vitro Digestibility of Maize Starch Treated with Different Calcium Compounds Used in Nixtamalization Processes

Autor: Jose Alvarez-Ramirez, Samuel Garcia‐Diaz, Cesar Roldan-Cruz, Angeles Garcia-Hernandez, E. Jaime Vernon-Carter

Publikováno v: Starch - Stärke. 72:1900303

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8986dc7cbed1f6f71ff813f1f6b00fc3
https://doi.org/10.1002/star.201900303

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Effects of candelilla wax/canola oil oleogel on the rheology, texture, thermal properties and in vitro starch digestibility of wheat sponge cake bread

Autor: Cesar Roldan-Cruz, Jose Alvarez-Ramirez, Eduardo J. Vernon-Carter, A. Garcia, Y. Carrera-Tarela

Publikováno v: LWT. 130:109701

The use of oleogels for replacing solid fats is a hot topic in the food industry. The objective of this work was to partially or totally replace butter by candelilla wax/canola oil oleogel, and evaluate its effect on starch digestibility and texture

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::49a8ac048207506d321a732d13462b61
https://doi.org/10.1016/j.lwt.2020.109701

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In vitro digestibility of ultrasound-treated corn starch

Autor: G. Chavez-Esquivel, Pamela C. Flores-Silva, Luis A. Bello-Pérez, Jose Alvarez-Ramirez, Cesar Roldan-Cruz, Eduardo J. Vernon-Carter

Publikováno v: Starch - Stärke. 69:1700040

Ultrasound technologies are increasingly used for the production of modified starches. An accurate understanding of the effects of ultrasound treatment on the morphological and functional properties of starch granules and dispersions is still under p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c7bcb3e043fc0298e4270c40501b3ae3
https://doi.org/10.1002/star.201700040

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