Zobrazeno 1 - 10
of 39
pro vyhledávání: '"David Santiago-Ramos"'
Autor:
Ricardo E. Preciado-Ortiz, Nancy J. Ochoa-Centeno, María G. Vázquez-Carrillo, David Santiago-Ramos, Arturo D. Terrón-Ibarra
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100180- (2022)
The use of pigmented corn hybrids for specialty food uses, such as pozole-making, has increased significantly lately. This work aimed to evaluate 25 non-conventional (native landraces x endogamic lines) corn hybrids (NCH) for yield, precocity, grain
Externí odkaz:
https://doaj.org/article/5b560192becb4751a28ba74489912171
Autor:
María Gricelda Vázquez-Carrillo, David Santiago-Ramos, Edith Domínguez-Rendón, Marco Antonio Audelo-Benites
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
The effects of two different pozole preparation processes, traditional (TP) and industrial (IP), on quality variables, chemical composition, and pasting properties of processed grain of nine maize landraces were evaluated. Nixtamalization and steepin
Externí odkaz:
https://doaj.org/article/c4776cb567a1438eb8bc00ba1342c0fb
Autor:
María Gricelda Vázquez-Carrillo, Roció Toledo-Aguilar, Flavio Aragón-Cuevas, Yolanda Salinas-Moreno, Natalia Palacios-Rojas, David Santiago-Ramos
Publikováno v:
International Journal of Gastronomy and Food Science. 31:100661
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c85fcccd0874f9a1c039140ca4c1530
https://doi.org/10.1016/j.ijgfs.2023.100661
https://doi.org/10.1016/j.ijgfs.2023.100661
Autor:
Alexandra Rincón-Aguirre, David Santiago-Ramos, Karina Aguilar Arteaga, Verónica Flores Casamayor, Juan de Dios Figueroa-Cárdenas, Rosa María Mariscal-Moreno
Publikováno v:
International Journal of Food Science & Technology. 56:3474-3483
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9f6ff16cf44f6f5d80cb3002082a9a9
https://doi.org/10.1111/ijfs.14974
https://doi.org/10.1111/ijfs.14974
Autor:
Anayansi Escalante-Aburto, Rosa María Mariscal-Moreno, Néstor Ponce-García, David Santiago-Ramos
Publikováno v:
Food Reviews International. 36:456-498
Traditional nixtamalization produces the “gold standard” tortilla, but the process is ecologically nonviable, and high nutrimental and phytochemical losses are reported. Many alternative nixtamaliz...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b03d37211251c1aa1b899649d1ba7f75
https://doi.org/10.1080/87559129.2019.1649693
https://doi.org/10.1080/87559129.2019.1649693
Publikováno v:
Journal of Cereal Science. 86:69-76
Chapalote is a Mexican ancient maize landrace with popping characteristics that have not been studied. This work aimed to study the kernel physicochemical properties and their relationship with popping properties of 10 Chapalote accessions. Two poppi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b90643f385ea165085debd2895fe548e
https://doi.org/10.1016/j.jcs.2019.01.010
https://doi.org/10.1016/j.jcs.2019.01.010
Publikováno v:
Journal of Cereal Science. 86:22-25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c246bd0809d7f45140abeaec31f36512
https://doi.org/10.1016/j.jcs.2018.12.021
https://doi.org/10.1016/j.jcs.2018.12.021
Publikováno v:
Revista Mexicana de Ciencias Agrícolas. 10:215-220
Las características fisicoquímicas de los tubérculos de papa se han visto disminuidas por la presencia de la enfermedad de la punta morada (PMP). Actualmente, el uso de mallas antiáfidos es una estrategia que permite proteger a las plantas de los
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::effc3bdfbe3ad67b22590b7de949da0b
https://doi.org/10.29312/remexca.v10i1.1238
https://doi.org/10.29312/remexca.v10i1.1238
Autor:
Ricardo E. Preciado-Ortiz, Arturo D. Terrón-Ibarra, David Santiago-Ramos, Aldo Hernández-Calette, Ma. Gricelda Vázquez-Carrillo
Publikováno v:
Revista Fitotecnia Mexicana. 41:509-518
El objetivo de este trabajo fue identificar maíces (Zea mays L.) con estabilidad en el rendimiento de grano y potencial para la industria de la masa y la tortilla, mediante la evaluación de la interacción genotipo ambiente de ocho genotipos cultiv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92e96caac622ddd2ceb6ae8cdb39dc27
https://doi.org/10.35196/rfm.2018.4-a.509-518
https://doi.org/10.35196/rfm.2018.4-a.509-518
Autor:
David Santiago-Ramos, Juan de Dios Figueroa-Cárdenas, Patricia Rayas-Duarte, Rosa María Mariscal-Moreno
Publikováno v:
International Journal of Food Science & Technology. 54:1651-1657
The impact of addition of palmitic acid (PA) on the amylose‐lipid complexes formation and their influence on amylopectin retrogradation were studied. Tortillas prepared with 0.0%, 1.0% and 1.5% (w/w) of PA were stored for 0, 7, and 14 days at 4 °C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75653efd903d5fb1c74af05972f7a7b8
https://doi.org/10.1111/ijfs.14040
https://doi.org/10.1111/ijfs.14040