Zobrazeno 1 - 10
of 62
pro vyhledávání: '"G. Arámbula-Villa"'
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Ecosistemas y Recursos Agropecuarios, Vol 28, Iss 2 (2014)
La tortilla de maíz (Zea maysL.), es el principal alimento del pueblo mexicano. En México, como en gran parte de Centro y Sudamérica, el maíz se utiliza para consumo humano. En esta investigación se evaluaron nueve genotipos de maíz tropical qu
Externí odkaz:
https://doaj.org/article/33ee7a91d58346fcbff105fe662f89d4
Autor:
Rodolfo Rendón-Villalobos, Rebeca Castanedo-Pérez, F. Rodríguez-González, J. D. Figueroa-Cárdenas, M. G. Figueroa-Rivera, M. Mendoza-Elos, G. Arámbula-Villa
Publikováno v:
Journal of Food Science and Technology. 55:1065-1073
Nixtamalized maize tortilla is a basic food for the Mexican population. It has high energy due to high starch, which may be modified to decrease its bioavailability and to produce changes in the characteristics of flours. For this research, nixtamali
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c06369507130f9ee3c111b5003bb4ff7
https://doi.org/10.1007/s13197-017-3021-x
https://doi.org/10.1007/s13197-017-3021-x
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Phyton. 84:1-7
Maize (Zea mays L.) tortilla is the major staple food forthe Mexican population. Nine tropical maize genotypes were evaluated.All samples had white grains, a common characteristic in tropical maize, and therefore they were appropriate for nixtamalize
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::247fc6d5a60d60e71ac5c22fc99633a7
https://doi.org/10.32604/phyton.2015.84.001
https://doi.org/10.32604/phyton.2015.84.001
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
José Guadalupe Rutiaga-Quiñones, Eduardo A. Elizalde-Peña, Beatriz García-Gaitán, Nelly Flores-Ramírez, Juan Carlos González-Hernández, G. Arámbula-Villa, S. R. Vásquez-García, Gabriel Luna-Bárcenas
Publikováno v:
European Polymer Journal. 43:3963-3969
In this work, the properties of chitosan (CTS) and synthetic polymers are combined to produce a novel hybrid synthetic–natural material. Poly(methyl methacrylate) (PMMA) and glycidyl methacrylate (GMA) are reacted with CTS to produce a versatile ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc4790a9a02514a29b780786f03d221d
https://doi.org/10.1016/j.eurpolymj.2007.06.004
https://doi.org/10.1016/j.eurpolymj.2007.06.004
Publikováno v:
Journal of Food Engineering. 80:55-60
The thermal properties of wet nixtamalized masa are important during the cooking phase of the tortilla production process. These properties are unique for each material and are affected by the chemical composition and additives supplemented. In this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ab9797aeb3354d71392aabeb52aa597
https://doi.org/10.1016/j.jfoodeng.2006.05.004
https://doi.org/10.1016/j.jfoodeng.2006.05.004
Publikováno v:
International Journal of Food Microbiology. 94:211-215
To determine whether pozol, a nixtamalized maize-based food was contaminated with aflatoxins, samples of non-fermented pozol were collected during the period November 2002 to April 2003 from local markets at Comitan in Chiapas, Mexico. The samples we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3422854b8616925dc42a4e0436d16195
https://doi.org/10.1016/j.ijfoodmicro.2004.02.009
https://doi.org/10.1016/j.ijfoodmicro.2004.02.009
Autor:
J.A. Méndez-Albores, Ernesto Moreno-Martínez, M.G.F. Loarca-Piña, G. Arámbula-Villa, J González-Hernández, E Castaño-Tostado
Publikováno v:
Journal of Stored Products Research. 40:87-94
The fate of aflatoxin B 1 and B 2 was studied during maize nixtamalization by two tortilla-making processes. High-quality maize seed (AS-900) was used, as well as a toxigenic strain of Aspergillus flavus . The grain moisture content was adjusted to 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb4642c0c9ed95c8c152d6e7672999fe
https://doi.org/10.1016/s0022-474x(02)00080-2
https://doi.org/10.1016/s0022-474x(02)00080-2