Výsledky vyhledávání - "María Janeth Rodríguez Roque"

Akademický článek

Effect of using alternative flours on the development and characteristics of a third-generation snacks

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

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Akademický článek

Patrones para estimar la fertilidad del suelo mediante la técnica de cromatografía de Pfeiffer

Autor: Adriana Hernández-Rodríguez, Brisany Ochoa-Rodríguez, Dámaris Ojeda-Barrios, Jorge Jiménez-Castro, Rocío Sánchez-Rosales, María Janeth Rodríguez-Roque, Esteban Sánchez-Chávez

Publikováno v: Terra Latinoamericana, Vol 39, Iss 0, Pp 1-12 (2021)

La cromatografía de Pfeiffer se basa en los principios de la cromatografía en papel, en la actualidad es una herramienta útil y económica para conocer la fertilidad de los suelos. Sin embargo, existe un rezago en la interpretación de los cromato

Externí odkaz: https://doaj.org/article/f41d749e9573498bab0926880895d0fd

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Introduction to emerging thermal food processes

Autor: Ingrid Aguiló-Aguayo, Jordi Ortiz, Virginia Prieto-Santiago, Israel Hernández, María Janeth Rodríguez-Roque, Maribel Abadias, Seid Mahdi Jafari

Publikováno v: Emerging Thermal Processes in the Food Industry ISBN: 9780128221075

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1f88dd09beda0aa323ccbb8231d586ea
https://doi.org/10.1016/b978-0-12-822107-5.00011-8

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List of contributors

Autor: Maribel Abadias, Madiha Mohamed Abdel-Hay, Mohsin Bashir Aga, Ingrid Aguiló-Aguayo, Tawheed Amin, Javier R. Arballo, Vahid Baeghbali, Ricardo Durán Barón, Sreejani Barua, Iqra Bashir, Khalid Bashir, Omar Bashir, Shakeel Ahmad Bhat, Laura A. Campañone, Runu Chakraborty, José Reyes Chaparro, Aamir Hussain Dar, Ufaq Fayaz, Gousia Gani, Sandro M. Goñi, Sara Hedayati, Israel Hernández, Abida Jabeen, Seid Mahdi Jafari, Bisma Jan, Nusrat Jan, Dilpreet Kaur Jassal, Mohammad U.H. Joardder, Dinkar B. Kamble, Shafat Ahmad Khan, Alejandro R. Lespinard, Ishrat Majid, P. Mariadon Shanlang Pathaw, Rodolfo H. Mascheroni, María M. Mercatante, C. Mukhim, Jordi Ortiz, Virginia Prieto-Santiago, Hosahalli S. Ramaswamy, Savita Rani, Qurat -ul-Eain- Hyder Rizvi, María Janeth Rodríguez-Roque, Sayanti Roy, Md Fahim Shahriar, Rafeeya Shams, Harsimar Singh, Prem Prakash Srivastav, Tanya Luva Swer, Nantawan Therdthai, Hamed Vatankhah

Publikováno v: Emerging Thermal Processes in the Food Industry ISBN: 9780128221075

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3a631c614229480cc125b66973595744
https://doi.org/10.1016/b978-0-12-822107-5.01002-3

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Akademický článek

Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages

Autor: María Janeth Rodríguez-Roque, Begoña de Ancos, Concepción Sánchez-Moreno, M. Pilar Cano, Pedro Elez-Martínez, Olga Martín-Belloso

Publikováno v: Journal of Functional Foods, Vol 14, Iss , Pp 33-43 (2015)

The effect of food matrix (water-, milk-, or soymilk-fruit juice beverages) and processing [high-intensity pulsed electric fields (HIPEF); high-pressure processing (HPP); and thermal treatment (TT)] on the in vitro bioaccessibility of vitamin C and p

Externí odkaz: https://doaj.org/article/9d5312aab87c41d39313374cd6ac35eb

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Akademický článek

In vitro bioaccessibility of health-related compounds from a blended fruit juice–soymilk beverage: Influence of the food matrix

Autor: María Janeth Rodríguez-Roque, María Alejandra Rojas-Graü, Pedro Elez-Martínez, Olga Martín-Belloso

Publikováno v: Journal of Functional Foods, Vol 7, Iss , Pp 161-169 (2014)

This research evaluated the effect of an in vitro gastrointestinal digestion on the concentration of vitamin C, phenolic compounds, isoflavones, carotenoids, as well as antioxidant activity of a beverage containing a blended fruit juice and soymilk (

Externí odkaz: https://doaj.org/article/f6412c5145a2425bafb589a179569dc2

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