Zobrazeno 1 - 6
of 6
pro vyhledávání: '"María del Carmen Granados-Nevárez"'
Autor:
Alma Rosa Islas-Rubio, Anabel Hernández-Zepeda, Ana María Calderón de la Barca, Martha Nydia Ballesteros-Vásquez, María del Carmen Granados-Nevárez, Francisco Vásquez-Lara
Publikováno v:
Archivos Latinoamericanos de Nutrición, Vol 62, Iss 2, Pp 185-191
Se prepararon distintas formulaciones para pastelillos de chocolate (brownies) sustituyendo 15, 20 y 25% de la harina de trigo con inulina. Se evaluaron las características del batido de cada una de las formulaciones y se sometieron al proceso de ho
Externí odkaz:
https://doaj.org/article/137b24378bf4471e9ac6cc68fb0ada97
Autor:
Diana Laura Cordero Fernández, María del Carmen Granados Nevárez, Samuel Verdú Amat, Benjamín Ramírez-Wong, Alma Rosa Islas Rubio, Francisco Vásquez Lara
Publikováno v:
Revista Mexicana de Ciencias Agrícolas. 11:161-173
El objetivo de este trabajo fue evaluar el efecto de la sustitución de harina de trigo (HT) con harina de fibra de avena (HFA) con diferente tamaño de partícula sobre las propiedades reológicas, texturales y de panificación. El tamaño de partí
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a077e830f785452569260855195e9442
https://doi.org/10.29312/remexca.v11i1.1954
https://doi.org/10.29312/remexca.v11i1.1954
Autor:
Francisco Vásquez-Lara, Alma Rosa Islas-Rubio, Ana M. Calderón de la Barca, María del Carmen Granados-Nevárez, Lovemore Nkhata Malunga, Trust Beta, Franklin Brian Apea-Bah, Nina G. Heredia-Sandoval
Publikováno v:
Plant Foods for Human Nutrition. 75:41-47
Brewers’ spent grain (BSG) is the major by-product of the brewing industry, with great potential as a functional ingredient due to its bioactive compounds. Thus, BSG could be suitable for improving the low nutritional quality of wheat-based snacks
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc603f8c4b711b20fbc5deab83936eac
https://doi.org/10.1007/s11130-019-00783-1
https://doi.org/10.1007/s11130-019-00783-1
Autor:
Luis Enrique Molina-Jacott, Ana M. Calderón de la Barca, Francisco Vásquez-Lara, Alma Rosa Islas-Rubio, María del Carmen Granados-Nevárez
Publikováno v:
Plant Foods for Human Nutrition. 69:128-133
An increased consumption of healthy foods to reduce chronic diseases risks is needed. We developed and evaluated a multigrain snack as a nutritive alternative to the highly consumed corn tortilla chips. Corn, wheat, and chickpea grains were boiled in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a5b740c6052876c15aaf27b4e5aaf1a6
https://doi.org/10.1007/s11130-014-0408-y
https://doi.org/10.1007/s11130-014-0408-y
Autor:
Francisco Vásquez-Lara, Brenda Silva-Espinoza, Karla Chávez-Quiroz, Humberto González-Ríos, María del Carmen Granados-Nevárez, Miguel Camacho-Casas, Alma Rosa Islas-Rubio
Publikováno v:
Agricultural Sciences. :181-190
Five experimental bread wheat lines (BWL) were grown at the Yaqui Valley Experimental Station in Sonora, Mexico during two consecutive growing cycles. The effect of five nitrogen fertilization (NF) treatments on protein size distribution (PSD), physi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::181c247c10b940d77314dac6807d9f5e
https://doi.org/10.4236/as.2011.23025
https://doi.org/10.4236/as.2011.23025
Autor:
Alma Rosa, Islas-Rubio, Anabel, Hernández-Zepeda, Ana Maria, Calderón de la Barca, Martha Nydia, Ballesteros-Vásquez, María del Carmen, Granados-Nevárez, Francisco, Vásquez-Lara
Publikováno v:
Archivos latinoamericanos de nutricion. 62(2)
Different formulations for chocolate pastries making (brownies) were prepared by substituting 15, 20, and 25% of the wheat flour by inulin. The batter characteristics of each formulation were evaluated and the batters were baked at 175 degrees C for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::c8fa6a568646fc0835cca3d6e23d2a86
https://pubmed.ncbi.nlm.nih.gov/23610907
https://pubmed.ncbi.nlm.nih.gov/23610907