Zobrazeno 1 - 10
of 12
pro vyhledávání: '"León Raúl Hernández-Ochoa"'
Autor:
David Neder-Suárez, Jesus Alberto Vázquez-Rodríguez, Blanca Edelia González-Martínez, Carmen Oralia Meléndez-Pizarro, León Raúl Hernández-Ochoa, Deborah Murowaniecki-Otero, María Janeth Rodríguez-Roque, Armando Quintero-Ramos
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100571- (2024)
The effects of black bean addition (11, 22, and 33%) to a base mixture of blue corn and powdered spinach were evaluated during the combined process of extrusion cooking and microwaves to obtain a third-generation snack. The expansion index (EI), hard
Externí odkaz:
https://doaj.org/article/cec187087f524913b5b2fd59ae2d059f
Autor:
David Neder-Suárez, Daniel Lardizabal-Gutierrez, Nubia Amaya-Olivas, León Raúl Hernández-Ochoa, Jesus Alberto Vázquez-Rodríguez, Miguel Á. Sanchez-Madrigal, Ivan Salmerón-Ochoa, Armando Quintero-Ramos
Publikováno v:
AIMS Agriculture and Food, Vol 9, Iss 1, Pp 304-316 (2024)
We evaluated the effects of solvents with different polarities—methylene chloride (MC), methanol (MT), and hexane (HE) on the extraction of compounds from Mexican red pitaya seed oil. The fatty acid composition and the structural, rheological, and
Externí odkaz:
https://doaj.org/article/0c95dcc30e8f412b9bdeb8bf310d8f2e
Autor:
David Neder-Suárez, Daniel Lardizabal-Gutiérrez, José de Jesús Zazueta-Morales, Carmen Oralia Meléndez-Pizarro, Carlos Iván Delgado-Nieblas, Benjamín Ramírez Wong, Néstor Gutiérrez-Méndez, León Raúl Hernández-Ochoa, Armando Quintero-Ramos
Publikováno v:
Antioxidants, Vol 10, Iss 9, p 1368 (2021)
The effect of extrusion cooking on bioactive compounds in third-generation snacks (TGSE) and microwave-expanded snacks (MWSE) prepared using black bean, blue maize, and chard (FBCS) was evaluated. FBCS was extruded at different moisture contents (MC;
Externí odkaz:
https://doaj.org/article/8dc4dbe2e78f4de580d6f1810d2307a4
Autor:
Fabiola Sandoval-Salas, Carlos Méndez-Carreto, Graciela Ortega-Avila, Christell Barrales-Fernández, León Raúl Hernández-Ochoa, Nestor Sanchez
Publikováno v:
Processes; Volume 10; Issue 6; Pages: 1208
The high consumption of fossil fuels has significant environmental implications. An alternative to reduce the use of fossil fuels and develop ecological and economic processes is the bio-refinery approach. In the present study, the authors present th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02061d022fee22f1bac644086a1ef5c9
Autor:
Blanca Sánchez-Ramírez, León Raúl Hernández Ochoa, Dely R. Chavez-Garay, Néstor Gutiérrez-Méndez, Ivan Salmerón, David Chávez-Flores, Sergio I. Martínez-Monteagudo
Publikováno v:
CyTA-Journal of Food, Vol 18, Iss 1, Pp 688-697 (2020)
Phospholipases have been used in different food processes, but mainly on degumming vegetable oils. More recently, the use of these enzymes has been extended to the manufacture of bread and dairy products. However, little is known on phospholipases ef
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8ebc6fe09cbf9471abe16a1a4a0be9c
https://doi.org/10.1080/19476337.2020.1839566
https://doi.org/10.1080/19476337.2020.1839566
Autor:
Cindy Villalba Bejarano, Esteban Sánchez Chávez, Fabiola Sandoval Salas, Nubia Amaya Olivas, León Raúl Hernández Ochoa, Guillermo Ayala Soto, Miriam Zermeño Ortega
Publikováno v:
AIMS Agriculture and Food. 5:387-394
The quality and content of essential oils extracted from medicinal and culinary plants can be affected by harvesting time conditions. This study focused on the antioxidant activity and chemical composition of Origanum dictamnus essential oils under d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::82373d15b96bde029ae48f8918e5b83f
https://doi.org/10.3934/agrfood.2020.3.387
https://doi.org/10.3934/agrfood.2020.3.387
Autor:
David Neder‐Suárez, Daniel Lardizábal‐Gutiérrez, Carmen Oralia Meléndez‐Pizarro, Danger Tabio‐García, José de Jesús Zazueta‐Morales, María Janeth Rodríguez‐Roque, León Raúl Hernández‐Ochoa, Carlos Iván Delgado‐Nieblas, Armando Quintero‐Ramos
Publikováno v:
Starch - Stärke. 75:2200158
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9526f54b1f2b41c5d89ce46369307360
https://doi.org/10.1002/star.202200158
https://doi.org/10.1002/star.202200158
Autor:
Ivan Salmeron Ochoa, Rubén Márquez-Meléndez, León Raúl Hernández Ochoa, Guillermo Ayala Soto, Erika Salas, Ana Flores Garcia
Chagalapoli fruit (Ardisia compressa) is similar to Vaccinium myrtillus (berries) with high-polyphenol content. The objective of this study was to evaluate the physicochemical properties of Chagalapoli fruit and to determine the conditions for the pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4995f89b334cc4fa3e4907c4a1a98b9b
https://doi.org/10.20944/preprints201901.0031.v1
https://doi.org/10.20944/preprints201901.0031.v1
Autor:
Lilia Leticia Méndez-Lagunas, Ana María Pineda Reyes, Juan Rodríguez Ramírez, León Raúl Hernández Ochoa
Publikováno v:
European Journal of Lipid Science and Technology. 113:780-785
In this study we evaluated the efficiency of six extraction methods for emu fat based on the quantification of yield, color, density, refraction index, and rheological behavior. Both physical methods (Bain Marie, rotary evaporator, fusion, ultrasound
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f7a95a4004270195a7237960559f621
https://doi.org/10.1002/ejlt.201000498
https://doi.org/10.1002/ejlt.201000498
Autor:
León Raúl Hernández Ochoa, David Chávez Flores, Néstor Gutiérrez Méndez, Juan Guillermo Ayala Soto
Publikováno v:
CIBA Revista Iberoamericana de las Ciencias Biológicas y Agropecuarias. 3:1
La manzana contiene azúcares provenientes principalmente de la fructosa y, en menor grado, de la glucosa y la sacarosa. Además, tiene acido málico y ácido ascórbico, este último agente nutrimental que por lo general se cuantifica. Aproximadamen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99cc39e6acd13c17bcfd42334fcf12e9
https://doi.org/10.23913/ciba.v3i6.26
https://doi.org/10.23913/ciba.v3i6.26