Zobrazeno 1 - 10
of 169
pro vyhledávání: '"F Martínez-Bustos"'
Autor:
Francisco Quintanilla, D. Torres, Miriam Estevez, F. Martínez-Bustos, Gustavo A. Molina, Rodrigo Esparza, A. R. Hernández-Martínez
Publikováno v:
Journal of Materials Science. 52:5014-5026
In a previous work, we obtained a betalain red dye from Beta vulgaris L. (beet) encapsulated with tetraethyl orthosilicate (TEOS) and studied its stabilities against changes of UV light, pH, and temperature. In the current research, we prepared betal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b74a60a1a31ad360dec0ab54be4fcf24
https://doi.org/10.1007/s10853-016-0739-1
https://doi.org/10.1007/s10853-016-0739-1
Akademický článek
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Publikováno v:
Journal of Food Science. 63:338-341
A continuous extrusion process to provide instant corn flour for tortillas was evaluated. Variables investigated included two types of mill (knives and hammer) with screens with two diameters (0.5 and 0.8 mm), two types of corn (hard endosperm or nor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2de95e009b3859409cab75cc7b646c2b
https://doi.org/10.1111/j.1365-2621.1998.tb15737.x
https://doi.org/10.1111/j.1365-2621.1998.tb15737.x
Publikováno v:
Journal of the Science of Food and Agriculture. 80:651-656
Whole, ground and abrasively dehulled grains from both normal (H-34 and H-34) and quality protein (QPM and QPMa) maize were mixed with water contents of 70, 95 and 100 g kg−1 and calcium hydroxide concentrations of 0.0, 0.3, 0.5 and 2.0 g kg−1 an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::54c418be293f86a4c066289d503cb12c
https://doi.org/10.1002/(sici)1097-0010(20000501)80:6<651::aid-jsfa561>3.0.co
https://doi.org/10.1002/(sici)1097-0010(20000501)80:6<651::aid-jsfa561>3.0.co
Autor:
F Martínez-Bustos, Yoon Kil Chang, Rivelino Flores-Farías, Elvira Ríos, Yolanda Salinas-Moreno, Jésus González Hernández
Publikováno v:
Journal of the Science of Food and Agriculture. 80:657-664
Three commercial nixtamalised Mexican maize flours (CNMFs) designated HI-A, HI-B and HI-C were evaluated in this work. For each brand, four samples corresponding to four consecutive months of production were evaluated. Tortillas prepared by the tradi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c3917153233d117038ec875c04ac160
https://doi.org/10.1002/(sici)1097-0010(20000501)80:6<657::aid-jsfa576>3.0.co
https://doi.org/10.1002/(sici)1097-0010(20000501)80:6<657::aid-jsfa576>3.0.co
Publikováno v:
Brazilian Journal of Chemical Engineering, Vol 16, Iss 3, Pp 285-295 (1999)
Brazilian Journal of Chemical Engineering v.16 n.3 1999
Brazilian Journal of Chemical Engineering
Associação Brasileira de Engenharia Química (ABEQ)
instacron:ABEQ
Brazilian Journal of Chemical Engineering, Volume: 16, Issue: 3, Pages: 285-295, Published: SEP 1999
Brazilian Journal of Chemical Engineering v.16 n.3 1999
Brazilian Journal of Chemical Engineering
Associação Brasileira de Engenharia Química (ABEQ)
instacron:ABEQ
Brazilian Journal of Chemical Engineering, Volume: 16, Issue: 3, Pages: 285-295, Published: SEP 1999
The influence of specific mechanical energy (SME) on cornmeal viscosity during the twin-screw extrusion at feed moisture contents of 25 and 30% and screw speeds in the range from 100 to 500 rpm was measured. Cornmeal was extruded in a co-rotating, in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1016ee3c89a9eeaaf384ac6bb2257614
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66321999000300007
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66321999000300007
Autor:
A. Herrera-Gómez, Yoon Kil Chang, M. E. Rodríguez, M. J. L. Martínez, S. E. Morales, L. Baños, M. H. E. Flores, F. Martínez-Bustos
Publikováno v:
Cereal Chemistry Journal. 76:491-495
A new and improved method for baking wheat flour tortillas was evaluated. The method was faster and reduced tortilla dehydration. The aim of the study was to evaluate the efficiency of the infrared baking method on rollability, puffing, layering, col
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58ef82aa51fcd80c225afe1e84daeaa9
https://doi.org/10.1094/cchem.1999.76.4.491
https://doi.org/10.1094/cchem.1999.76.4.491
Autor:
P. A. Guedes, M. E. Rodríguez, Antonio Carlos Bannwart, E. R. Gaiotti, Y. K. Chang, F. Martínez-Bustos
Publikováno v:
Cereal Chemistry Journal. 75:796-801
The effects of added calcium hydroxide (0.0, 0.15, 0.25, and 0.35%) and processing conditions, feed moisture content (mc) (16, 18, and 20%) and barrel temperature (130 and 150°C) on characteristics of corn meal extrudates were studied. Extruder scre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b8a515b22228c33408e8ca58586436e
https://doi.org/10.1094/cchem.1998.75.6.796
https://doi.org/10.1094/cchem.1998.75.6.796
Publikováno v:
Cereal Chemistry Journal. 75:606-611
After conventional (forced-convection heating) baking at 240°C for 4 min, biscuits (cookies) were baked further in a microwave oven at medium and high settings (617.3 and 745.5 W, respectively) to study the effects of microwave baking on the moistur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02e8cc4c74ca8c7a937a5a6cf712c9d3
https://doi.org/10.1094/cchem.1998.75.5.606
https://doi.org/10.1094/cchem.1998.75.5.606
Akademický článek
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