Zobrazeno 1 - 10
of 10
pro vyhledávání: '"J. D. C. Figueroa"'
Publikováno v:
Cereal Chemistry Journal. 86:372-375
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e34de21d5b0cbe2dd909f25875c66769
https://doi.org/10.1094/cchem-86-4-0372
https://doi.org/10.1094/cchem-86-4-0372
Autor:
R. Martinez-Peniche, J. D. C. Figueroa, P. Lopez-Perea, Alma Delia Román-Gutiérrez, E. Sevilla-Paniagua, R. Reynoso
Publikováno v:
Journal of the American Society of Brewing Chemists. 66:203-207
Malting quality of feed and malting barley treated by microwave irradiation for 0, 4, 5, 8, 10, 15, 20, and 25 sec was evaluated. Microwave irradiation periods longer than 10 sec increased kernel temperature higher than the physiological limit and si
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5d5d19d9be45100810e755c8005d18a
https://doi.org/10.1094/asbcj-2008-0811-01
https://doi.org/10.1094/asbcj-2008-0811-01
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
Autor:
Sonia G. Sáyago-Ayerdi, J. D. C. Figueroa, Esther Moreno-Damian, Luis A. Bello-Pérez, Edith Agama-Acevedo
Publikováno v:
Starch - Stärke. 52:68-73
Two varieties of green fruit banana growing in Guerrero State Mexico, were used for starch isolation. Starch yields from the bananas varieties “macho” and “criollo” were 43.8% and 11.8%, respectively. Thermal transition temperatures assessed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f1ea0a41bc0e241c5f2e2c7a212e246
https://doi.org/10.1002/(sici)1521-379x(200004)52:2/3<68::aid-star68>3.0.co
https://doi.org/10.1002/(sici)1521-379x(200004)52:2/3<68::aid-star68>3.0.co
Publikováno v:
Journal of the Science of Food and Agriculture. 71:151-155
Ahstract: Extrusion-cooking is used by several food industries to produce expanded snack foods, ready-lo-eat cereals and pet foods frorn corn rneal. A snack food utilising normal rnaize and quality protein rnaize (QPM) as its rnain ingredient was dev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7568e98f86ebab8f87f0f48cb208c31c
https://doi.org/10.1002/(sici)1097-0010(199606)71:2<151::aid-jsfa562>3.0.co
https://doi.org/10.1002/(sici)1097-0010(199606)71:2<151::aid-jsfa562>3.0.co
Publikováno v:
Journal of the American Society of Brewing Chemists. 53:5-9
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::daa42b8075a190c3c7ce81dd298d6c64
https://doi.org/10.1094/asbcj-53-0005
https://doi.org/10.1094/asbcj-53-0005
Autor:
M. E. Rodríguez, J. D. C. Figueroa, M. Yanez-Limon, Alfredo Cruz-Orea, C. Arguello, F. Martínez-Bustos, Juan Jose Alvarado-Gil, F. Sánchez-Sinencio, L. C. M. Miranda, O. Zelaya-Angel, Jesús González-Hernández, J. L. Martínez, H. Vargas
Publikováno v:
Scopus-Elsevier
The usefulness of the photoacoustic technique for the characterization of thermal properties and for the monitoring of the pasting effect of added water and lime on instant corn masa flour is discussed. In particular, it is shown that the photoacoust
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7cc395c886c771834d66ff3be23eccb
https://doi.org/10.1039/an9952001953
https://doi.org/10.1039/an9952001953
Publikováno v:
International Symposium on History of Machines and Mechanisms Proceedings HMM 2000 ISBN: 9789048154852
In this paper, the evolution for producing tortillas is presented. It includes the history from the Aztecs up-to-date. Some technical problems and how were overcome are also outlined.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2cea4ff80419a584613ee47d52e6f8cf
https://doi.org/10.1007/978-94-015-9554-4_10
https://doi.org/10.1007/978-94-015-9554-4_10
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Publikováno v:
Journal of the American Society of Brewing Chemists. 47:44-48
The malting and brewing quality of anthocyanogen-free mutants and segregates from crosses of barley were studied. The samples were brewed by a double mashing procedure using the hop variety Cascade...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee4b8be9291a631768579dd98a8d71c5
https://doi.org/10.1094/asbcj-47-0044
https://doi.org/10.1094/asbcj-47-0044