Zobrazeno 1 - 10
of 115
pro vyhledávání: '"Eduardo Morales‐Sánchez"'
Autor:
Fernanda G. Castro-Campos, Edgar A. Esquivel-Fajardo, Eduardo Morales-Sánchez, Mario E. Rodríguez-García, Oscar Yael Barron-Garcia, Cristian Felipe Ramirez-Gutierrez, Guadalupe Loarca-Piña, Marcela Gaytán-Martínez
Publikováno v:
Foods, Vol 13, Iss 23, p 3888 (2024)
The formation of resistant starch type 5 (RS5), primarily associated with amylose–lipid complexes, is typically attributed to starches with high-amylose content due to their affinity for lipid interactions. Recently, studies have also investigated
Externí odkaz:
https://doaj.org/article/7ec6542b4e7b47758e9f2ed1b1ef7af6
Autor:
Mayra C. Chalapud, Ma. de la Paz Salgado-Cruz, Erica R. Baümler, Amalia A. Carelli, Eduardo Morales-Sánchez, Georgina Calderón-Domínguez, Alitzel B. García-Hernández
Publikováno v:
Membranes, Vol 13, Iss 10, p 846 (2023)
The development of bio-based materials remains one of the most important alternatives to plastic materials. Although research in this field is growing, reporting various materials and methodologies, it is still necessary to increase exploration. The
Externí odkaz:
https://doaj.org/article/10e9a655c3294beebb95cfbe162cff92
Autor:
Aurea K. Ramírez-Jiménez, Rubén Cota-López, Eduardo Morales-Sánchez, Marcela Gaytán-Martínez, Héctor Eduardo Martinez-Flores, María de la Luz Reyes-Vega, Juan de Dios Figueroa-Cárdenas
Publikováno v:
Foods, Vol 12, Iss 18, p 3327 (2023)
The nixtamalization process used for tortilla production entails extended processing time and generates pollutant effluents. Ohmic heating (OH) is an emerging technology that uses an alternating electric current for rapid and uniform food heating and
Externí odkaz:
https://doaj.org/article/714536a07baf4144b7ab4097f36eb200
Autor:
Minerva Rentería-Ortega, Ma De La Paz Salgado-Cruz, Eduardo Morales-Sánchez, Liliana Alamilla-Beltrán, Reynold Ramón Farrera-Rebollo, Mariana Valdespino León, Georgina Calderón-Domínguez
Publikováno v:
CyTA - Journal of Food, Vol 18, Iss 1, Pp 461-471 (2020)
Efecto de las condiciones de atomización electrohidrodinámica sobre las características morfométricas y la resistencia mecánica de las partículas de mucílago de chía y alginato Electrohydrodynamic atomization (EHDA) is a technique which produ
Externí odkaz:
https://doaj.org/article/78dec6b5835746aaad737e56d8e05e17
Autor:
Elisa Domínguez-Hernández, Jorge Rangel-Hernández, Eduardo Morales-Sánchez, Marcela Gaytán-Martínez
Publikováno v:
Biology and Life Sciences Forum, Vol 20, Iss 1, p 7 (2022)
This study investigated the changes in the physicochemical properties of maize starch on nixtamalized flours produced with ohmic heating (OH). Samples were prepared using the following OH process variables and levels: cooking temperature (85 and 90
Externí odkaz:
https://doaj.org/article/af3d7f13f1094eadb514d77e5fea5f5c
Autor:
Laura Heredia-Rodríguez, Marcela Gaytán-Martínez, Eduardo Morales-Sánchez, Aurora de Jesús Garza-Juárez, Vania Urias-Orona, Blanca Edelia González-Martínez, Manuel López-Cabanillas Lomelí, Jesús Alberto Vázquez-Rodríguez
Publikováno v:
Czech Journal of Food Sciences, Vol 37, Iss 1, Pp 62-68 (2019)
The nutritional, cooking and technological properties of the Tepary bean (TB) cultivated in Mexican northeast comparing to two common beans varieties (Pinto Americano and Black Jamapa) were evaluated in this study. Nutritional parameters evaluated of
Externí odkaz:
https://doaj.org/article/ce04200cdf804717a98901301515e8c6
Autor:
Mayra C. Chalapud, Erica R. Baümler, Amalia A. Carelli, Ma. de la Paz Salgado-Cruz, Eduardo Morales-Sánchez, Minerva Rentería-Ortega, Georgina Calderón-Domínguez
Publikováno v:
Membranes, Vol 12, Iss 6, p 560 (2022)
Valorization of by-products obtained from food processing has achieved an important environmental impact. In this research, sunflower wax recovered from oil refining process was incorporated to low and high-methoxyl pectin films produced by electrosp
Externí odkaz:
https://doaj.org/article/5f3930fdc3e749c9b2548a0c855d23bc
Autor:
Italia Lima-Becerra, Balbuena-Alonso María, Fernanda Dorantes-Campuzano, Luis Mojica, Guadalupe Loarca-Piña, Eduardo Morales-Sánchez, Aurea Karina Ramírez-Jiménez, Marcela Gaytán-Martínez
Publikováno v:
Biology and Life Sciences Forum, Vol 6, Iss 1, p 95 (2021)
The common bean (Phaseolus vulgaris L.) is one of the most important food legumes because of its high availability and low cost. It has also been associated with preventing and reducing noncommunicable diseases. Because of this, the application of pr
Externí odkaz:
https://doaj.org/article/c8dbe439a1f04332a353b0942b93aef8
Autor:
Jorge Alberto Ortega-Moody, Eduardo Morales-Sánchez, Evelina Berenice Mercado-Pedraza, José Gabriel Ríos-Moreno, Mario Trejo-Perea
Publikováno v:
Dyna, Vol 81, Iss 185, Pp 48-55 (2014)
La tortilla se obtiene por medio del proceso tradicional de Nixtamalización. Este proceso tiene dos inconvenientes: producción de efluentes contaminantes y ser discontinuo. La extrusión, ha resuelto la problemática de la generación de efluentes
Externí odkaz:
https://doaj.org/article/25f81a9c08dd4f0bbd271695d000b115
Autor:
Gloria G. Vázquez-Sosa, Angel H. Cabrera-Ramírez, María L. Reyes-Vega, Eduardo Morales-Sánchez, Marcela Gaytán-Martínez, Lucia B. Vega-Vázquez
Publikováno v:
Journal of Food Science and Technology. 60:103-113
Sorghum is the fifth most harvested crop worldwide, being the popped sorghum as one of the most common snacks in India and some Asian regions. Therefore, this study evaluated how the processing method influences the microstructure, volumetric and tex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::036c357b1f91b4b3b51865de1f7ee28d
https://doi.org/10.1007/s13197-022-05592-0
https://doi.org/10.1007/s13197-022-05592-0