Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Ma. Guadalupe Méndez-Montealvo"'
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:
Gerardo Lopez-Echevarria, Michelle Tirado-Guerrero, M. Nieto-Perez, Jorge A. Huerta-Ruelas, Gonzalo Velazquez, Ma. Guadalupe Méndez-Montealvo, Enrique Augusto Garcia-Guerrero
Publikováno v:
IEEE Transactions on Plasma Science. 46:2425-2434
The interest of studying the plasma treatment of small particles such as powders or granules has increased over the years. Organic- and inorganic-treated powders have several industrial applications, and their surface modification allows obtaining di
Autor:
Ma. Guadalupe Méndez-Montealvo, Gonzalo Velazquez, José Alberto Ramírez de León, Miguel Angel Martínez-Maldonado, Eduardo Morales-Sánchez
Publikováno v:
Journal of Aquatic Food Product Technology. 27:418-429
Commercially, crab meat is obtained by hand-picking after a cooking process, followed by pasteurizing or canning. Jumbo lump is one of the pieces of meat obtained from the blue crab. The aim of this study was to evaluate the effect of the commercial
Autor:
Jorge Welti-Chanes, Gonzalo Velazquez, Miguel Angel Martínez-Maldonado, Ma. Guadalupe Méndez-Montealvo, José A. Ramírez
Publikováno v:
LWT. 146:111389
This study was carried out to evaluate the effect of high pressure processing (HPP) and thermal treatments on the gelling properties of proteins from blue crab meat. Crabmeat was pressurized at 100, 300, and 500 MPa (10 °C/5 min) with and without he