Zobrazeno 1 - 10
of 17
pro vyhledávání: '"José Juan Islas-Hernández"'
Autor:
José Juan Islas-Hernández, Perla Osorio-Díaz, Sandra L. Rodriguez-Ambriz, María Elena Sánchez-Pardo, M. A. Hernández-Aguirre
Publikováno v:
Journal of Food Measurement and Characterization. 13:1652-1660
Gluten-free products have some texture drawbacks compared with gluten products. The texture of gluten-free products is improved with the addition of hydrocolloids and pregelatinized starches. The effects of hydroxypropyl methylcellulose (HPMC), prege
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64c54efb58f39a5f677f61ca34031d6b
https://doi.org/10.1007/s11694-019-00082-y
https://doi.org/10.1007/s11694-019-00082-y
Autor:
José Juan Islas-Hernández, Luis A. Bello-Pérez, Perla Osorio-Díaz, Guadalupe Méndez-Montealvo, S. Almanza-Benitez
Publikováno v:
LWT - Food Science and Technology. 62:1127-1133
Unripe plantain presents a high content of resistant starch (RS); however, upon cooking the fruit, the RS is transformed into digestible starch. In an attempt to keep the levels of indigestible carbohydrates high in unripe plantain flour (UPF), it wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4a60fee50245d9cf1912a366116b659
https://doi.org/10.1016/j.lwt.2015.02.031
https://doi.org/10.1016/j.lwt.2015.02.031
Autor:
Sandra L. Rodriguez-Ambriz, Perla Osorio-Díaz, Luis A. Bello-Pérez, José Juan Islas-Hernández, Edith Agama-Acevedo, María Elena Sánchez-Pardo
Publikováno v:
Food and Nutrition Sciences. :264-270
Excess weight and obesity are serious public health problems, which should be addressed through encouraging the consumption of foods with high amount of low digestible carbohydrates. The objective of this study was to put together spaghetti that blen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d5380bf405bff3d13d294fad287de3b
https://doi.org/10.4236/fns.2014.53033
https://doi.org/10.4236/fns.2014.53033
Autor:
Luis A. Bello-Pérez, José Juan Islas-Hernández, Perla Osorio-Díaz, Edith Agama-Acevedo, A. Aparicio-Saguilan
Publikováno v:
CyTA - Journal of Food. 11:90-95
Tortilla is the main staple food in Mexico. The principal fractions of tortillas are carbohydrates, where starch is the major constituent. Tortillas containing corn dough (600 g/kg) plus unripe banana flour (400 g/kg) (Musa paradisiaca L.) (UBF), and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78a2e0b15843c1483bc3bdb61c2d867a
https://doi.org/10.1080/19476337.2012.760653
https://doi.org/10.1080/19476337.2012.760653
Autor:
Edith Agama-Acevedo, Glenda Pacheco-Vargas, José Juan Islas-Hernández, Luis A. Bello-Pérez, Perla Osorio-Díaz
Publikováno v:
LWT - Food Science and Technology. 46:177-182
The Mexican government declared that overweight and obesity are Mexico’s principal public health problems. Because of this problem the development of nutraceutical foods with a low glycemic index is necessary. Cookies with unripe banana flour (UBF)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c668a8da6e3e77cdc693468fc7a89440
https://doi.org/10.1016/j.lwt.2011.10.010
https://doi.org/10.1016/j.lwt.2011.10.010
Autor:
José Juan Islas-Hernández, Noel Orlando Gómez-Montiel, Luis A. Bello-Pérez, Edith Agama-Acevedo, Perla Osorio-Díaz, Octavio Paredes-López
Publikováno v:
LWT - Food Science and Technology. 44:611-615
Tortilla is the main staple of Mexico and it is made using diverse maize varieties, which have different endosperm types. Three maize varieties with vitreous, intermediate and floury endosperms were used. Texture and starch digestibility were evaluat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e5ee9876d7599e5c337afde1b583901
https://doi.org/10.1016/j.lwt.2010.09.011
https://doi.org/10.1016/j.lwt.2010.09.011
Autor:
JR Rendón-Villalobos, Juscelino Tovar, Luis A. Bello-Pérez, José Juan Islas-Hernández, Perla Osorio-Díaz, Edith Agama-Acevedo
Publikováno v:
Food Chemistry. 117:83-87
Flaxseed has recently gained attention as a functional food, and the effect of adding flaxseed (10%, 15%, and 20%) to tortillas was evaluated. The physicochemical characteristics and the free fatty-acid (FFA) content of the oil extracted from flaxsee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16d765e829317a6924e15a05f1c77992
https://doi.org/10.1016/j.foodchem.2009.03.080
https://doi.org/10.1016/j.foodchem.2009.03.080
Autor:
Edith Agama-Acevedo, Perla Osorio-Díaz, José Juan Islas-Hernández, Rodolfo Rendón-Villalobos, Ofelia Angulo, Rubí G. Utrilla-Coello, Luis A. Bello-Pérez
Publikováno v:
Journal of Food Science. 74:S263-S267
Banana is a starchy food that contains a high proportion of undigestible compounds such as resistant starch and nonstarch polysaccharides. Products with low glycemic response such as pasta are considered favorable to health. The objective of this stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::caa6b1c90e9dc85f65014d4fdca01ca4
https://doi.org/10.1111/j.1750-3841.2009.01215.x
https://doi.org/10.1111/j.1750-3841.2009.01215.x
Autor:
Sandra L. Rodriguez-Ambriz, Juscelino Tovar, Luis A. Bello-Pérez, Edith Agama-Acevedo, José Juan Islas-Hernández
Publikováno v:
Food Chemistry. 107:1515-1521
The development of nutraceutical ingredients is of current interest for the food industry. A fibre-rich powder (FRP) was prepared by liquefaction of raw banana flour (RBF) and its chemical composition, water- and oil-holding capacity, and antioxidant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a45f26638d76b6d527085d8295192b8e
https://doi.org/10.1016/j.foodchem.2007.10.007
https://doi.org/10.1016/j.foodchem.2007.10.007
Autor:
José Juan Islas-Hernández, Luis A. Bello-Pérez, J Rodolfo Rendón-Villalobos, Edith Agama-Acevedo, Juscelino Tovar, Leticia Morales-Franco
Publikováno v:
Journal of the Science of Food and Agriculture. 87:1517-1522
Fresh and sun-dried faba beans (Vicia faba L.) were cooked, stored for various times at 4°C and analysed for available starch (AS), resistant starch (RS) and fibre-associated resistant starch (FARS) contents as well as α-amylolysis. Fresh beans req
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::886f23fd8842582a77bbac4c19c26279
https://doi.org/10.1002/jsfa.2876
https://doi.org/10.1002/jsfa.2876