Zobrazeno 1 - 10
of 88
pro vyhledávání: '"Marcela Gaytán Martínez"'
Publikováno v:
Archivos Latinoamericanos de Nutrición, Vol 50, Iss 4, Pp 366-373 (2000)
instantáneas para preparación de frituras de masa y tortillas. Durante el proceso de elaboración de harinas instantáneas la menor variación en color se observó en las muestras adicionadas con cal. La mayor capacidad de absorción de agua corres
Externí odkaz:
https://doaj.org/article/a9df91bf62644a5a8b07f1832d146bbb
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Externí odkaz:
https://doaj.org/article/042dc19bd742430e8c2dec76b03c2930
Publikováno v:
Archivos Latinoamericanos de Nutrición, Vol 50, Iss 4, Pp 366-373
instantáneas para preparación de frituras de masa y tortillas. Durante el proceso de elaboración de harinas instantáneas la menor variación en color se observó en las muestras adicionadas con cal. La mayor capacidad de absorción de agua corres
Externí odkaz:
https://doaj.org/article/cf966789c6d841108a0564f5a27b663f
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:
Elisa Domínguez-Hernández, Jorge Rangel-Hernández, Eduardo Morales-Sánchez, Marcela Gaytán-Martínez
Publikováno v:
Biology and Life Sciences Forum, Vol 20, Iss 1, p 7 (2022)
This study investigated the changes in the physicochemical properties of maize starch on nixtamalized flours produced with ohmic heating (OH). Samples were prepared using the following OH process variables and levels: cooking temperature (85 and 90
Externí odkaz:
https://doaj.org/article/af3d7f13f1094eadb514d77e5fea5f5c
Autor:
Laura Heredia-Rodríguez, Marcela Gaytán-Martínez, Eduardo Morales-Sánchez, Aurora de Jesús Garza-Juárez, Vania Urias-Orona, Blanca Edelia González-Martínez, Manuel López-Cabanillas Lomelí, Jesús Alberto Vázquez-Rodríguez
Publikováno v:
Czech Journal of Food Sciences, Vol 37, Iss 1, Pp 62-68 (2019)
The nutritional, cooking and technological properties of the Tepary bean (TB) cultivated in Mexican northeast comparing to two common beans varieties (Pinto Americano and Black Jamapa) were evaluated in this study. Nutritional parameters evaluated of
Externí odkaz:
https://doaj.org/article/ce04200cdf804717a98901301515e8c6
Autor:
Elisa Domínguez‐Hernández, Janet A. Gutiérrez‐Uribe, Martha E. Domínguez‐Hernández, Guadalupe F. Loarca‐Piña, Marcela Gaytán‐Martínez
Publikováno v:
Journal of the Science of Food and Agriculture. 103:2773-2785
Nixtamalized flour snacks like tortilla chips are widely consumed across the world, but they are nutritionally poor and contribute to obesity and other non-communicable diseases. The production of healthy versions of such snacks, by incorporating veg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bbfec20a451115a7d8136e0ce468f277
https://doi.org/10.1002/jsfa.12424
https://doi.org/10.1002/jsfa.12424
Autor:
Italia Lima-Becerra, Balbuena-Alonso María, Fernanda Dorantes-Campuzano, Luis Mojica, Guadalupe Loarca-Piña, Eduardo Morales-Sánchez, Aurea Karina Ramírez-Jiménez, Marcela Gaytán-Martínez
Publikováno v:
Biology and Life Sciences Forum, Vol 6, Iss 1, p 95 (2021)
The common bean (Phaseolus vulgaris L.) is one of the most important food legumes because of its high availability and low cost. It has also been associated with preventing and reducing noncommunicable diseases. Because of this, the application of pr
Externí odkaz:
https://doaj.org/article/c8dbe439a1f04332a353b0942b93aef8
Autor:
Daniela Flores-Zavala, Ivan Luzardo-Ocampo, Francisco J. Olivas-Aguirre, Abraham Wall-Medrano, Guadalupe Loarca-Piña, Juan E. Andrade, Marcela Gaytán-Martínez
Publikováno v:
Biology and Life Sciences Forum, Vol 6, Iss 1, p 94 (2021)
The high consumption of sugar-added food products by children has stimulated research on formulations using ingredients such as mango bagasse (MB), which deliver health-associated components. This research aimed to characterize, perform a sensory eva
Externí odkaz:
https://doaj.org/article/0c3334ab293042b096c8911fb02b9836
Autor:
Gloria G. Vázquez-Sosa, Angel H. Cabrera-Ramírez, María L. Reyes-Vega, Eduardo Morales-Sánchez, Marcela Gaytán-Martínez, Lucia B. Vega-Vázquez
Publikováno v:
Journal of Food Science and Technology. 60:103-113
Sorghum is the fifth most harvested crop worldwide, being the popped sorghum as one of the most common snacks in India and some Asian regions. Therefore, this study evaluated how the processing method influences the microstructure, volumetric and tex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::036c357b1f91b4b3b51865de1f7ee28d
https://doi.org/10.1007/s13197-022-05592-0
https://doi.org/10.1007/s13197-022-05592-0