Výsledky vyhledávání - "David Neder-Suarez"

Akademický článek

Production and Physicochemical Characterization of the Gel Obtained in the Fermentation Process of Blue Corn Flour (Zea mays L.) with Colletotrichum gloeosporioides

Autor: Guadalupe Villarreal-Rodríguez, Jesús Manuel Escajeda-García, Lingyun Chen, Nubia Amaya-Olivas, Teresita Ruiz-Anchondo, David Neder-Suarez, David Chávez-Flores, Néstor Gutierrez-Mendez, León Hernández-Ochoa

Publikováno v: Gels, Vol 10, Iss 5, p 314 (2024)

Food gels are viscoelastic substances used in various gelled products manufactured around the world. Polysaccharides are the most common food gelling agents. The aim of this work was the production and characterization of a gel produced in a blue cor

Externí odkaz: https://doaj.org/article/3828ba992fa941f8a753a71eb2a3c8f6

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The effect of cooking with retort pouch system on lipid and phaseolin composition of Pinto Saltillo beans (Phaseolus vulgaris)

Autor: Mayra MARTINEZ-CENICEROS, Karen FERNANDEZ-MONREAL, Lenin Efraín DOMÍNGUEZ-ORDAZ, Juan Guillermo AYALA-SOTO, David CHAVEZ-FLORES, Teresita RUIZ-ANCHONDO, Fabiola SANDOVAL-SALAS, David NEDER-SUAREZ, Leon HERNANDEZ-OCHOA

Publikováno v: Food Science and Technology, Volume: 42, Article number: e94721, Published: 13 MAY 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

The study objective was to evaluate the processing of pinto beans using the retort pouch process, thus avoiding damage to its nutritional composition. The lipid evaluation was: 1.74% in bean seed and 1.214 %, 1.226%, and 1.417% in the retort pouch tr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b60f9323d78f8d1ac4af7ec1be268c1
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101137&lng=en&tlng=en

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Akademický článek

Effect of using alternative flours on the development and characteristics of a third-generation snacks

Autor: David Neder-Suárez, Jesus Alberto Vázquez-Rodríguez, Blanca Edelia González-Martínez, Carmen Oralia Meléndez-Pizarro, León Raúl Hernández-Ochoa, Deborah Murowaniecki-Otero, María Janeth Rodríguez-Roque, Armando Quintero-Ramos

Publikováno v: Food Chemistry Advances, Vol 4, Iss , Pp 100571- (2024)

The effects of black bean addition (11, 22, and 33%) to a base mixture of blue corn and powdered spinach were evaluated during the combined process of extrusion cooking and microwaves to obtain a third-generation snack. The expansion index (EI), hard

Externí odkaz: https://doaj.org/article/cec187087f524913b5b2fd59ae2d059f

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Akademický článek

Effects of the extraction of fatty acids and thermal/rheological properties of Mexican red pitaya oil

Autor: David Neder-Suárez, Daniel Lardizabal-Gutierrez, Nubia Amaya-Olivas, León Raúl Hernández-Ochoa, Jesus Alberto Vázquez-Rodríguez, Miguel Á. Sanchez-Madrigal, Ivan Salmerón-Ochoa, Armando Quintero-Ramos

Publikováno v: AIMS Agriculture and Food, Vol 9, Iss 1, Pp 304-316 (2024)

We evaluated the effects of solvents with different polarities—methylene chloride (MC), methanol (MT), and hexane (HE) on the extraction of compounds from Mexican red pitaya seed oil. The fatty acid composition and the structural, rheological, and

Externí odkaz: https://doaj.org/article/0c95dcc30e8f412b9bdeb8bf310d8f2e

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Akademický článek

Determination of Phenolic Compounds in Blue Corn Flour (Zea mays L.) Produced and/or Metabolized by Colletotrichum gloeosporioides in a Fermentation Process

Autor: Guadalupe Villarreal-Rodríguez, Jesús Escajeda-García, Nubia Amaya-Olivas, David Chávez-Flores, David Neder-Suárez, Juan G. Ayala Soto, Armando Quintero-Ramos, Teresita Ruíz-Anchondo, León Hernández-Ochoa

Publikováno v: Fermentation, Vol 8, Iss 6, p 243 (2022)

Phenolic compounds are secondary metabolites produced by plants, and their study has been increased in recent years due to their ability to improve human health. The aim of this work was the determination of phenolic compounds presents in blue corn f

Externí odkaz: https://doaj.org/article/40873323b749452e965e9d560797e89a

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Akademický článek

Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization

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

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Akademický článek

Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures

Autor: David Neder-Suárez, Carlos A. Amaya-Guerra, Armando Quintero-Ramos, Esther Pérez-Carrillo, María G. de J. Alanís-Guzmán, Juan G. Báez-González, Carlos L. García-Díaz, María A. Núñez-González, Daniel Lardizábal-Gutiérrez, Jorge A. Jiménez-Castro

Publikováno v: Molecules, Vol 21, Iss 8, p 1064 (2016)

Effects of extrusion cooking and low-temperature storage on the physicochemical changes and resistant starch (RS) content in cornstarch were evaluated. The cornstarch was conditioned at 20%–40% moisture contents and extruded in the range 90–130 �

Externí odkaz: https://doaj.org/article/5325c2f4772c4e3a9be96ca7b75ccc55

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