Zobrazeno 1 - 10
of 110
pro vyhledávání: '"Juan De Dios Figueroa-Cárdenas"'
Autor:
María de Jesús Nava-Ramírez, Alma Vázquez-Durán, Juan de Dios Figueroa-Cárdenas, Daniel Hernández-Patlán, Bruno Solís-Cruz, Guillermo Téllez-Isaías, Carlos López-Coello, Abraham Méndez-Albores
Publikováno v:
Toxins, Vol 15, Iss 10, p 604 (2023)
An adsorbent material derived from alfalfa leaves was prepared and further characterized, and its efficacy for removing aflatoxin B1 (AFB1) was investigated. Characterization consisted of the use of attenuated total reflectance-Fourier transform infr
Externí odkaz:
https://doaj.org/article/4f637604898c441f95658a9fcfd84e53
Autor:
Aurea K. Ramírez-Jiménez, Rubén Cota-López, Eduardo Morales-Sánchez, Marcela Gaytán-Martínez, Héctor Eduardo Martinez-Flores, María de la Luz Reyes-Vega, Juan de Dios Figueroa-Cárdenas
Publikováno v:
Foods, Vol 12, Iss 18, p 3327 (2023)
The nixtamalization process used for tortilla production entails extended processing time and generates pollutant effluents. Ohmic heating (OH) is an emerging technology that uses an alternating electric current for rapid and uniform food heating and
Externí odkaz:
https://doaj.org/article/714536a07baf4144b7ab4097f36eb200
Autor:
Gabriela Palacios-Pola, Hugo Perales, Erin I. J. Estrada Lugo, Juan de Dios Figueroa-Cárdenas
Publikováno v:
Journal of Ethnic Foods, Vol 9, Iss 1, Pp 1-10 (2022)
Abstract Nixtamalization, which means cooking maize in alkaline water, is the central technique for the culinary use of maize in Mexico and Central America. Without this procedure, relying on maize as the basic starch staple is inadequate because of
Externí odkaz:
https://doaj.org/article/68dcea926ff2471a8aa960701d4d3325
Autor:
Melissa Rodríguez-España, Claudia Yuritzi Figueroa-Hernández, Juan de Dios Figueroa-Cárdenas, Patricia Rayas-Duarte, Zorba Josué Hernández-Estrada
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 807-812 (2022)
Sorghum (Sorghum bicolor) is a nutritional grain considered an important source of micro- and macro-nutrients. Also, the flour obtained from sorghum is considered a suitable substitute for wheat flour for celiac disease patients due it is gluten-free
Externí odkaz:
https://doaj.org/article/151f282f95584223afbbba7dd8395df1
Autor:
Carlos M. Enríquez-Castro, Benjamín Ramírez-Wong, Brenda L. Contreras-Jiménez, Armando Quintero-Ramos, Juan de Dios Figueroa-Cárdenas, Francisco Vázquez-Lara
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100198- (2022)
Nixtamalized products are very appreciated in México and the world; however, the traditional nixtamalization process (TNP) is highly polluting. Extrusion nixtamalization process (ENP) is an alternative method; however, much research reported high st
Externí odkaz:
https://doaj.org/article/3f8ddf7daa0140d9ae3a883cd785d8e7
Autor:
Valery Tixian Robles-Plata, Sergio Serna Saldivar, Juan de Dios Figueroa-Cárdenas, William L. Rooney, Juan Pablo Dávila-Vega, Cristina Chuck-Hernández, Anayansi Escalante-Aburto
Publikováno v:
Foods, Vol 12, Iss 12, p 2301 (2023)
Different pigmented corn and sorghum types were evaluated to characterize their biophysical, nutraceutical, and technofunctional properties for the first time. Commercially pigmented (blue, purple, red, black, and yellow) popcorn (Zea mays var. evert
Externí odkaz:
https://doaj.org/article/daffb2c238a342cb9378bf7ad042ef82
Autor:
Anayansi Escalante-Aburto, Juan de Dios Figueroa-Cárdenas, Aurelio Dominguez-Lopez, Silverio García-Lara, Néstor Ponce-García
Publikováno v:
Foods, Vol 12, Iss 4, p 808 (2023)
The viscoelastic properties of cereal kernels are strongly related to their quality, which can be applied to the development of a more selective and objective classification process. In this study, the association between the biophysical and viscoela
Externí odkaz:
https://doaj.org/article/46f79fefc50443d9bc8e97b554297824
Autor:
Jesús Adonai Maguey-González, María de Jesús Nava-Ramírez, Sergio Gómez-Rosales, María de Lourdes Ángeles, Bruno Solís-Cruz, Daniel Hernández-Patlán, Rubén Merino-Guzmán, Xóchitl Hernández-Velasco, Juan de Dios Figueroa-Cárdenas, Alma Vázquez-Durán, Billy M. Hargis, Guillermo Téllez-Isaías, Abraham Méndez-Albores
Publikováno v:
Toxins, Vol 15, Iss 2, p 83 (2023)
Vermicompost was used for humic acid (HA) preparation, and the adsorption of aflatoxin B1 (AFB1) was investigated. Two forms of HA were evaluated, natural HA and sodium-free HA (SFHA). As a reference, a non-commercial zeolitic material was employed.
Externí odkaz:
https://doaj.org/article/4736ad8f629741c1b6c2b70c8ad8b3b3
Autor:
Natali Hernández-Parada, Oscar González-Ríos, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, Claudia Yuritzi Figueroa-Hernández, Juan de Dios Figueroa-Cárdenas, Patricia Rayas-Duarte, María Cruz Figueroa-Espinoza
Publikováno v:
Microorganisms, Vol 11, Iss 1, p 109 (2022)
The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough f
Externí odkaz:
https://doaj.org/article/799767ff5c9249f6acb9d215bdd6b05d
Autor:
Alejandra Elizabeth Alcántara-Zavala, Juan de Dios Figueroa-Cárdenas, Juan Francisco Pérez-Robles, Gerónimo Arámbula-Villa, Dalia E. Miranda-Castilleja
Publikováno v:
Ultrasonics Sonochemistry, Vol 70, Iss , Pp 105290- (2021)
The aim of this study was to evaluate thermosonication as an alternative method for the pasteurization of pulque in order to improve its shelf life and retain its quality parameters.Thermosonication was carried out at 50 °C using amplitudes of 75% (
Externí odkaz:
https://doaj.org/article/40bae0ab3510461cb4e5c9d2e34fbd4c