Zobrazeno 1 - 10
of 83
pro vyhledávání: '"Guadalupe Méndez-Montealvo"'
Autor:
Jaime E. Dominguez-Ayala, Guadalupe Méndez-Montealvo, Angel H. Cabrera-Ramírez, Perla Osorio-Diaz, Eduardo Morales-Sanchez, Gonzalo Velazquez
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
ABSTRACTTexture-modified foods have become a growing trend in the market and retrograded starch can enhance the rheological properties of foods. This study assessed the effect of adding 10% (w/w) of normal (RNS) or high amylose (RHS) retrograded star
Externí odkaz:
https://doaj.org/article/1227d4e2595b4f68b3b9a3de7e26d42f
Autor:
Rubén Cota-López, Gonzalo Velazquez, Guadalupe Méndez-Montealvo, Iza F. Pérez-Ramírez, Beneranda Murúa-Pagola, Rosario Espinoza-Mellado, Regina Hernández-Gama
Publikováno v:
International Journal of Biological Macromolecules. 241:124501
Autor:
G. Velazquez, Guadalupe Méndez-Montealvo, O. Castillo-Ruiz, R. Santiago-Adame, A. Perales-Torres, M. López-Fernández
Publikováno v:
Revista Mexicana de Ingeniería Química. 20:1-13
Cookies from wheat flour are one of the most consumed bakery products. As they are deficient in fiber, usually other ingredients are added to improve the organoleptic and nutritional attributes. In this work, three formulations were followed to prepa
Publikováno v:
Cereal Chemistry. 97:981-990
Autor:
Eduardo Morales-Sánchez, Carlos A. Gómez-Aldapa, Guadalupe Méndez-Montealvo, M.L. Rodríguez-Marín, Zaira Esmeralda Cabrera-Canales, Juan Hernández-Ávila, Gonzalo Velazquez
Publikováno v:
Journal of Food Science and Technology. 58:952-961
The aim of this study was to evaluate the effect of acid hydrolysis and succination upon single and a combination of both of them as a dual modification on the morphological, structural, thermal, and pasting profile of the achira starch in order to e
Autor:
Gonzalo Velazquez, A.L. Mendoza-Zuvillaga, A.H. Cabrera-Ramírez, Ma. Guadalupe Méndez-Montealvo, Marcela Gaytán-Martínez, Eduardo Morales-Sánchez, Mario E. Rodríguez-García
Publikováno v:
International journal of biological macromolecules. 188
This work proposed a controlled method to modify the physicochemical properties of corn starch through heating and cooling extrusion (HCE) cycles. It was used native corn starch adjusted to 60% moisture. It was then subjected to 5 HCE cycles at 100 a
Autor:
Guadalupe Méndez-Montealvo, A.H. Cabrera-Ramírez, Gonzalo Velazquez, Mar Villamiel, Mario E. Rodríguez-García, Marcela Gaytán-Martínez, Eduardo Morales-Sánchez
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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Sorghum has been used to expand snacks such as pop sorghum. However, it is still unknown how the structural changes during the popping affect its rheological and functional properties. This study evaluated the structural changes of popped sorghum sta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cda6c12258cb83d86d5c4314969a8510
http://hdl.handle.net/10261/263448
http://hdl.handle.net/10261/263448
Publikováno v:
Advances in colloid and interface science. 295
Studying the interactions of biopolymers like polysaccharides and proteins is quite important mainly due to the wide number of applications such as the stabilization and encapsulation of active compounds in complex systems. Complexation takes place w
Autor:
Zaira Esmeralda Cabrera Canales, Guadalupe Méndez Montealvo, Heidi Andrea Fonseca Florido, Gonzalo Velazquez, María Luisa Rodríguez Marín, Ernesto Hernández Hernández, Carlos Alberto Gómez Aldapa, Pablo González Morones
Publikováno v:
Starch - Stärke. 74:2100040
Autor:
Zaira E, Cabrera-Canales, Gonzalo, Velazquez, María L, Rodríguez-Marín, Guadalupe, Méndez-Montealvo, Juan, Hernández-Ávila, Eduardo, Morales-Sánchez, Carlos A, Gómez-Aldapa
Publikováno v:
J Food Sci Technol
The aim of this study was to evaluate the effect of acid hydrolysis and succination upon single and a combination of both of them as a dual modification on the morphological, structural, thermal, and pasting profile of the achira starch in order to e