Zobrazeno 1 - 10
of 43
pro vyhledávání: '"María de la Luz Reyes Vega"'
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:
Gisselle Anahí Solís-Contreras, María Consuelo Rodríguez-Guillermo, María de la Luz Reyes-Vega, Cristobal N. Aguilar, Oscar Noé Rebolloso-Padilla, José Corona-Flores, Lluvia de Abril Alexandra Soriano-Melgar, Xochitl Ruelas-Chacon
Publikováno v:
Foods, Vol 10, Iss 3, p 597 (2021)
The application of coatings with essential oils for food preservation is an alternative way to keep minimally processed apple slices fresh, nutritious, safe, sensory palatable, and accessible for consumers. In the present study, the effect of three b
Externí odkaz:
https://doaj.org/article/cdd1cfc1c8114bb8b194a2e7183df910
Autor:
Xochitl Ruelas-Chacon, Alfredo Aguilar-González, María de la Luz Reyes-Vega, René Darío Peralta-Rodríguez, José Corona-Flores, Oscar Noé Rebolloso-Padilla, Antonio Francisco Aguilera-Carbo
Publikováno v:
Polymers, Vol 12, Iss 12, p 3019 (2020)
Edible coatings are safe, legal, and sensory acceptable for food applications and they can be incorporated as natural additives due to their antimicrobial activity, thickening capacity, nutrient content, and bioactive agents for protecting seafood fr
Externí odkaz:
https://doaj.org/article/e166fc87ada341229a2b18cc4715455d
Autor:
María de la Luz Reyes-Vega, Marcela Gaytán-Martínez, Mario E. Rodríguez-García, Eliel Cervantes-Ramírez, Eduardo Morales-Sánchez, A.H. Cabrera-Ramírez
Publikováno v:
Polysaccharides
Volume 2
Issue 1
Pages 13-201
Volume 2
Issue 1
Pages 13-201
Amylose is well known to be organized helically with six glucose per turn, allowing it to form complexes with various ligands. This interaction can be affected by the type of crystalline structure present in the starch sources. This study evaluated t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a984672105ae474e15db7aaecc996899
https://doi.org/10.3390/polysaccharides2010013
https://doi.org/10.3390/polysaccharides2010013
Autor:
Marcela Gaytán-Martínez, María de la Luz Reyes-Vega, Aurea K. Ramírez-Jiménez, Alma Karen Burgos-Araiza
Publikováno v:
J Food Sci Technol
This research aimed to develop and optimize a mango bagasse (MB) powdered beverage with high fiber content and low glycemic index, acceptable by their potential consumers. The powdered beverage contained 40 g of mango bagasse (Manguifera indica L., v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::325093b0bcbfe3462e203df826fac8f3
https://doi.org/10.1007/s13197-021-05048-x
https://doi.org/10.1007/s13197-021-05048-x
Autor:
Luz Abril Herrera-Cazares, Pedro A. Vazquez-Landaverde, Guadalupe Loarca-Piña, Aurea K. Ramírez-Jiménez, Marcela Gaytán-Martínez, Abraham Wall-Medrano, Rocio Campos-Vega, María de la Luz Reyes-Vega
Publikováno v:
Journal of Functional Foods, Vol 54, Iss, Pp 271-280 (2019)
The aim of this work was to obtain a deeper knowledge of the volatile organic metabolites (VOMs) from mango bagasse (MB) and a MB (20%)-based confection (MBC). The time-trend (0–24 h) production of short-chain fatty acids (SCFA) and metabolites fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69a4b6cd6d093370ccd6975d2aff5708
http://www.sciencedirect.com/science/article/pii/S1756464619300325
http://www.sciencedirect.com/science/article/pii/S1756464619300325
Autor:
Rene D. Peralta-rodriguez, María de la Luz Reyes-Vega, Alfredo Aguilar-González, Antonio Aguilera-Carbo, Oscar Noé Rebolloso-Padilla, Xochitl Ruelas-Chacón, José Corona-Flores
Publikováno v:
Polymers
Polymers, Vol 12, Iss 3019, p 3019 (2020)
Volume 12
Issue 12
Polymers, Vol 12, Iss 3019, p 3019 (2020)
Volume 12
Issue 12
Edible coatings are safe, legal, and sensory acceptable for food applications and they can be incorporated as natural additives due to their antimicrobial activity, thickening capacity, nutrient content, and bioactive agents for protecting seafood fr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc924099b2c7f46d8c47e93ebcfb57c1
http://europepmc.org/articles/PMC7766342
http://europepmc.org/articles/PMC7766342
Autor:
Nina del Rocío Martínez-Ruiz, Alma A. Vazquez-Flores, Joaquín Rodrigo-García, Rodrigo Subiria-Cueto, José A. Núñez-Gastélum, Laura A. de la Rosa, Alba Yadira Corral-Avitia, Laura E. Santana-Contreras, Alfonso Larqué-Saavedra, Marcela Gaytán-Martínez, María de la Luz Reyes-Vega
Publikováno v:
Foods
Volume 8
Issue 12
Volume 8
Issue 12
The wheat flour tortilla (WFT) is a Mexican food product widely consumed in the world, despite lacking fiber and micronutrients. Ramó
n seed flour (RSF) is an underutilized natural resource rich in fiber, minerals and bioactive compounds t
n seed flour (RSF) is an underutilized natural resource rich in fiber, minerals and bioactive compounds t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ab9972b2d68c4dc1c748b5e810db8c1
Autor:
Aurea K. Ramírez-Jiménez, Brenda Contreras-Jiménez, A.H. Cabrera-Ramírez, María de la Luz Reyes-Vega, Eduardo Morales-Sánchez, Marcela Gaytán-Martínez, Juan E. Cervantes-Ramírez, Mario E. Rodríguez-García
Publikováno v:
Carbohydrate Polymers. 246:116555
Functional modifications of starch, such as paste properties, retrogradation, water absorption indexes, solubility, and swelling capacity, are induced by the amylose-lipid complex. This research comprehends the study of functional properties of extru
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe16a737251c9ffba41798c4be5e32e8
https://doi.org/10.1016/j.carbpol.2020.116555
https://doi.org/10.1016/j.carbpol.2020.116555
Autor:
Ana Mayela Ramos-de-la-Peña, Marc Hendrickx, Julio C. Montañez, Juan C. Contreras-Esquivel, María de la Luz Reyes-Vega
Publikováno v:
LWT - Food Science and Technology. 63:1347-1350
High hydrostatic pressure (130–530 MPa) under quasi isobaric non-isothermal conditions was used for genipin recovery. Treatments were carried out on fresh made genipap fruit purees for 15 min with pectinases (0, 4.6 and 9.3 mg enzymes/g genipap). L
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e33b00ea36b960dee58e59a9610cc86e
https://doi.org/10.1016/j.lwt.2015.04.038
https://doi.org/10.1016/j.lwt.2015.04.038