Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Glenda Pacheco-Vargas"'
Autor:
Juan Pedro Sida-Arreola, Paul Baruk Zamudio-Flores, Rogelio Calderón-Loera, Vicente Espinosa-Solis, Gilber Vela-Gutiérrez, Glenda Pacheco-Vargas, Alma Iveth Sáenz-Mendoza, María Hernández-González, Haydee Yajaira López-De la Peña, Alejandro Aparicio-Saguilán, Marisol Patricia Castro-Mendoza, Adalberto Ortega-Ortega
Publikováno v:
Emirates Journal of Food and Agriculture, Vol 36, Iss , Pp 1-13 (2024)
Oat (Oa) and apple (Ap) starches were isolated and chemically modified by oxidation with 10% NaOCl to obtain oxidized starches (OOa and OAp), followed by cross-linking with a mixture of 5.6 g of sodium tripolyphosphate and 11 g of sodium trimetaphosp
Externí odkaz:
https://doaj.org/article/6a8e1fda4d234a3e9d75aa41ffa20653
Autor:
Roselis Carmona‐Garcia, Edith Agama‐Acevedo, Glenda Pacheco‐Vargas, Luis A. Bello‐Perez, Juscelino Tovar, Jose Alvarez‐Ramirez
Publikováno v:
International Journal of Food Science & Technology. 57:2346-2355
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7de0c8ac929fcc2a18edcf9a615b21b
https://doi.org/10.1111/ijfs.15589
https://doi.org/10.1111/ijfs.15589
Autor:
null Roselis Carmona‐Garcia, null Edith Agama‐Acevedo, null Glenda Pacheco‐Vargas, null Luis A. Bello‐Perez, null Juscelino Tovar, null Jose Alvarez‐Ramirez
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d17637a8dcb6f8279a9aaf415212329
https://doi.org/10.1111/ijfs.15589/v3/response1
https://doi.org/10.1111/ijfs.15589/v3/response1
Autor:
Edith Agama‐Acevedo, Luis A. Bello‐Pérez, Glenda Pacheco‐Vargas, María C. Nuñez‐Santiago, Silvia Evangelista‐Lozano, Tomy J. Gutiérrez
Publikováno v:
Starch - Stärke. 75:2200089
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e18e6dfa68f5408888b152c76021990
https://doi.org/10.1002/star.202200089
https://doi.org/10.1002/star.202200089
Publikováno v:
Food research international (Ottawa, Ont.). 138
As a result of climate change, the production of stenospermocarpic mangoes has increased dramatically. The stenospermocarpic mango, a fruit with reduced size and no seed, is considered to be a by-product that is both underutilised and wasted. Here, w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ad81314de52946aa786f27af8187d0b
https://pubmed.ncbi.nlm.nih.gov/33292964
https://pubmed.ncbi.nlm.nih.gov/33292964
Publikováno v:
Food Hydrocolloids. 77:817-824
The effect of pregelatinization and drying method in resistant starch (RS) content of high amylose starch (Hylon VII, 70% amylose content) was studied. Starch was subjected to autoclaving pre-gelatinization (40% starch suspension w/w, 121 °C) for 30
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::575c5568493a20928669151595e64f24
https://doi.org/10.1016/j.foodhyd.2017.11.025
https://doi.org/10.1016/j.foodhyd.2017.11.025
Publikováno v:
LWT. 145:111267
The waste produced by the food industry causes serious environmental problems, such as impacts on climate change, food safety, and economic losses. Because of the economic importance of mango, the main byproducts, namely, the peel and the seed, are d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9343996f605711d5ef69650902ea42c0
https://doi.org/10.1016/j.lwt.2021.111267
https://doi.org/10.1016/j.lwt.2021.111267
Autor:
Edith Agama-Acevedo, Glenda Pacheco-Vargas, Juscelino Tovar, Luis A. Bello-Pérez, Sonia G. Sáyago-Ayerdi
Publikováno v:
Journal of Food Processing and Preservation. 43
Gluten-free products generally have low dietary fiber (DF) content. The aim of this study was to prepare a DF-rich gluten-free spaghetti and to evaluate the influence of the DF source on the chemical composition, cooking quality, texture, starch dige
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0b3b5b137f6431bf3cd31f5d780e793
https://doi.org/10.1111/jfpp.14012
https://doi.org/10.1111/jfpp.14012
Autor:
Omar Patiño-Rodríguez, Edith Agama-Acevedo, Luis A. Bello-Pérez, Jose Alvarez-Ramirez, Glenda Pacheco-Vargas
Publikováno v:
Food Chemistry. 298:125085
Plantain is a climacteric fruit having economic relevance in several tropical regions. Unripe plantain is an alternative source of indigestible carbohydrates (dietary fibre) and undigestible starch fraction. Unripe plantain flour was explored in this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40475b562b9d4ec9f5eebbd7aab1515b
https://doi.org/10.1016/j.foodchem.2019.125085
https://doi.org/10.1016/j.foodchem.2019.125085
Autor:
Felipe Gutiérrez-Meraz, Glenda Pacheco-Vargas, Edith Agama-Acevedo, Luis A. Bello-Pérez, Juscelino Tovar
Publikováno v:
Journal of Cereal Science. 89:102824
Different types of white bread are sold and widely consumed worldwide. The objective of this study was to evaluate the starch digestibility in the crust of different white breads. Three popular commercial white breads were analyzed for dietary fiber
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::121151bce163f823ab6599c0ad90d528
https://doi.org/10.1016/j.jcs.2019.102824
https://doi.org/10.1016/j.jcs.2019.102824