Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Elena Dibildox-Alvarado"'
Autor:
Reyna Janin Flores Ruedas, Elena Dibildox-Alvarado, Jaime David Pérez Martínez, Nayma Itandehuit Murillo Hernández
Publikováno v:
CyTA - Journal of Food, Vol 18, Iss 1, Pp 1-10 (2020)
In this study, enzymatic interesterification of hybrid palm stearin mixed with palm kernel oil (HPS/PKO, 70/30) was conducted to provide a new source of vegetable fat, which was compared with the traditional palm stearin blend (PS/PKO). The triacylgl
Externí odkaz:
https://doaj.org/article/131681053e2a41bca2422f631af5d5ee
Autor:
Araceli López-Martínez, Virginia Azuara-Pugliese, Armando Sánchez-Macias, Gloria Sosa-Mendoza, Elena Dibildox-Alvarado, Alicia Grajales-Lagunes
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 661-668 (2019)
Snacks tend to be unhealthy products, so it is important to develop more nutritious alternatives. For this reason, the aim of this research was to develop legume chips for use as a snack food and evaluate their nutritional properties and sensory char
Externí odkaz:
https://doaj.org/article/7df49b9024cd4831a1fe81d2ca8a8006
Autor:
Diana Olguín-Calderón, Jorge L. González-Escobar, Rosalva Ríos-Villa, Elena Dibildox-Alvarado, Antonio De León-Rodríguez, Ana P. Barba de la Rosa
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 69, Iss 1, Pp 35-44 (2018)
Obesity is defined as abnormal or excessive body fat accumulation that may have negative effects on health. Healthy diet induces a balance of gut microbiota, helping in turn to combat this metabolic disorder. Amaranth is well known because of its ben
Externí odkaz:
https://doaj.org/article/5394f2d5f0c44d65b81a8fa79ae4afa8
Autor:
Andrés Rumayor-Escobar, Mariana Morales-de la Peña, Julián de la Rosa-Millán, Teresita Arredondo-Ochoa, Elena Dibildox-Alvarado, Viridiana Tejada-Ortigoza
Publikováno v:
Food Structure. 36:100315
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0568d03561103e8e9fa81ee552fbc3a5
https://doi.org/10.1016/j.foostr.2023.100315
https://doi.org/10.1016/j.foostr.2023.100315
Publikováno v:
Journal of the American Oil Chemists' Society. 98:413-424
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::afa9e88da5197fd4a3ee74403b3fbcbe
https://doi.org/10.1002/aocs.12461
https://doi.org/10.1002/aocs.12461
Autor:
Jaime David Pérez Martínez, Elena Dibildox-Alvarado, Reyna Janin Flores Ruedas, Nayma Itandehuit Murillo Hernández
Publikováno v:
CyTA-Journal of Food, Vol 18, Iss 1, Pp 1-10 (2020)
In this study, enzymatic interesterification of hybrid palm stearin mixed with palm kernel oil (HPS/PKO, 70/30) was conducted to provide a new source of vegetable fat, which was compared with the traditional palm stearin blend (PS/PKO). The triacylgl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f825a170c938887565dfc287c4a50e3
https://doi.org/10.1080/19476337.2019.1699168
https://doi.org/10.1080/19476337.2019.1699168
Autor:
Elena Dibildox-Alvarado, Virginia Azuara-Pugliese, Araceli López-Martínez, Gloria Sosa-Mendoza, A. Grajales-Lagunes, Armando Sánchez-Macías
Publikováno v:
CyTA-Journal of Food, Vol 17, Iss 1, Pp 661-668 (2019)
Snacks tend to be unhealthy products, so it is important to develop more nutritious alternatives. For this reason, the aim of this research was to develop legume chips for use as a snack food and evaluate their nutritional properties and sensory char
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0340ebc25729a9ae2a1456c8d7ee08a
https://doi.org/10.1080/19476337.2019.1617353
https://doi.org/10.1080/19476337.2019.1617353
Autor:
Martha Rocío Moreno-Jiménez, Walfred Rosas-Flores, José Alberto Gallegos-Infante, Jaime David Pérez-Martínez, Elena Dibildox-Alvarado, Javier Isaac Contreras-Ramírez, Nuria Elizabeth Rocha-Guzmán, Rubén Francisco González-Laredo
Publikováno v:
SN Applied Sciences. 2
The objective of the present investigation was to evaluate the physical stability of emulsions (w/o) with a gel as an oil phase. Two oil phases (canola and coconut oil) were used to assess the impact of the different vegetable oils. Monoglycerides we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a03def862c4705b0b22571027787053
https://doi.org/10.1007/s42452-020-3144-y
https://doi.org/10.1007/s42452-020-3144-y
Autor:
Elena Dibildox Alvarado
Publikováno v:
Proceedings of the Virtual 2020 AOCS Annual Meeting & Expo.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f12e5fe3358478fb9752e0d72fed844
https://doi.org/10.21748/am20.254
https://doi.org/10.21748/am20.254
Autor:
Jaime David Pérez-Martínez, Diego Orlando García-González, José de Jesús Ornelas-Paz, Elena Dibildox-Alvarado, Bernardo Yañez-Soto
Publikováno v:
LWT. 146:111405
The effects of water-oil interfacial activity of candelilla wax (CW), glycerol monopalmitate (GMP), glycerol monooleate (GMO) and polyglycerol-polyricinoleate (PGPR) on the microstructure and rheology of W/O emulsions oleogelled with CW and fully hyd
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ddf970fe088f35510eaadbce2788ff97
https://doi.org/10.1016/j.lwt.2021.111405
https://doi.org/10.1016/j.lwt.2021.111405