Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Margarita Contreras Padilla"'
Autor:
Ezequiel Hernández-Becerra, María de los Angeles Aguilera-Barreiro, Margarita Contreras-Padilla, Esther Pérez-Torrero, Mario E. Rodriguez-Garcia
Publikováno v:
Journal of Functional Foods, Vol 95, Iss , Pp 105183- (2022)
Nopal pads at different maturity stages show changes in their chemical composition. They are an excellent nutritional source and should be included in human diets worldwide. Moreover, they can be considered a novel potential food resource and used fo
Externí odkaz:
https://doaj.org/article/e42c9ea7512542678aa367be7fe4bbc9
Publikováno v:
Ciencia Latina Revista Científica Multidisciplinar. 5:4605-4625
En los últimos años, debido a las pérdidas poscosecha, las investigaciones para conservar la calidad fisicoquímica, organoléptica y microbiológica de productos hortofrutícolas han cobrado interés. Con el fin de ofrecer soluciones innovadoras
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37fac0e43f1ede3c12883f9cdd16fd10
https://doi.org/10.37811/cl_rcm.v5i4.644
https://doi.org/10.37811/cl_rcm.v5i4.644
Autor:
María Elena Pahua Ramos, Sergio Jiménez Ambriz, Margarita Contreras Padilla, María del Carmen Valderrama Bravo, Miguel Joaquín Sánchez Lara
Publikováno v:
Journal of Food Processing and Preservation. 45
Nixtamalization process conditions such as grinding and drying increases stiffness in the starch; consequently, swollen capacity, water binding capacity, and water solubility index decrease. These affect cohesion characteristics, flow behavior, and t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b6b1a02a3b40fb4be39336dda4c8578
https://doi.org/10.1111/jfpp.15415
https://doi.org/10.1111/jfpp.15415
Autor:
Margarita Contreras-Padilla, T. Rojas-González, A. Oaxaca-Luna, G. Sánchez-Hernández, Claudia Hernández-Aguilar, C. Pérez-Reyes, F. A. Domínguez-Pacheco, C. Valderrama-Bravo
Publikováno v:
International Agrophysics. 32:387-394
Maize grains were treated with electromagnetic fields and nixtamalized with nejayote, in order to analyze the effect of such treatments on the microbiological and viscoelastic properties of masa, and on sensory tests of tortilla. A sample of maize gr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb72111967f7847c0b544a3690515832
https://doi.org/10.1515/intag-2017-0030
https://doi.org/10.1515/intag-2017-0030
Autor:
Margarita Contreras-Padilla, Sandra M. Londoño-Restrepo, Natalia Rincón-Londoño, Mario E. Rodríguez-García, Beatriz Millan-Malo
Publikováno v:
International Journal of Biological Macromolecules. 113:1188-1197
This work is focused on the chemical, structural, morphological, thermal, IR vibrational, and pasting characterization of isolated white, yellow, and purple Arracacha starches from Colombia. Inductive couple plasma showed that these starches are rich
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ffd639588aeb3935727e0b94451538e
https://doi.org/10.1016/j.ijbiomac.2018.03.021
https://doi.org/10.1016/j.ijbiomac.2018.03.021
Autor:
Lineth J. Vega-Rojas, Natalia Rincón-Londoño, A.A. Acosta-Osorio, Margarita Contreras-Padilla, Mario E. Rodríguez-García
Publikováno v:
International Journal of Biological Macromolecules. 91:106-114
This work is focused on the understanding of the apparent viscosity profile of corn starch, in terms of the physicochemical and morphological changes that take place during the thermal profile of starch-water suspension to its respective gel formatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2995bbb11f3d52162d8bd59f2c8183d
https://doi.org/10.1016/j.ijbiomac.2016.05.070
https://doi.org/10.1016/j.ijbiomac.2016.05.070
Autor:
Maria Paulina Gutierrez-Oñate, Gerardo Martinez-Soto, Ezequiel Hernández-Becerra, A.A. Acosta-Osorio, Lineth J. Vega-Rojas, Margarita Contreras-Padilla, Mario E. Rodríguez-García
Publikováno v:
Journal of Food Measurement and Characterization. 10:434-443
This work focused on the study of the physicochemical properties of nixtamalized corn and sorghum flours, as well as combined nixtamalized corn–sorghum flours with 10, 20, and 30 % of sorghum. The removal of the sorghum pericarp during nixtamalizat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e358d549466513d3d21810068377f65d
https://doi.org/10.1007/s11694-016-9322-3
https://doi.org/10.1007/s11694-016-9322-3
Autor:
Lineth J. Vega-Rojas, Natalia Palacios-Rojas, Natalia Rincón-Londoño, Mario E. Rodríguez-García, Margarita Contreras-Padilla, Rosa M. Lima-Garcia, Alicia del Real López
Publikováno v:
Agricultural Sciences. :114-125
Usually, the maize cob is formed by grains of medium size. However, the extremes have larger or smaller size grains. The objective of this study was to investigate the influence of grain size from the same hybrid on the physicochemical properties of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb1646d0c068f1278d5cd2aec85017ab
https://doi.org/10.4236/as.2016.72011
https://doi.org/10.4236/as.2016.72011
Autor:
Mario E. Rodríguez-García, Eric M. Rivera-Muñoz, Alicia Real del López, Elsa Gutiérrez-Cortez, Margarita Contreras-Padilla
Publikováno v:
Journal of Biological Physics. 41:99-112
This research studies the crystalline compounds present in nopal (Opuntia ficus-indica) cladodes. The identification of the crystalline structures was performed using X-ray diffraction, scanning electron microscopy, mass spectrometry, and Fourier tra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22266ce9ea932499c9f8d5cecb08a250
https://doi.org/10.1007/s10867-014-9368-6
https://doi.org/10.1007/s10867-014-9368-6
Autor:
Natalia Rincón-Londoño, Mario E. Rodríguez-García, Víctor D. Quintero, Sandra M. Londoño-Restrepo, A.A. Acosta-Osorio, Juan C. Lucas-Aguirre, Luis A. Bello-Pérez, P. Pineda-Gómez, Margarita Contreras-Padilla, Alicia del Real-López
Publikováno v:
International Journal of Biological Macromolecules. 65:222-228
This work presents the physicochemical and pasting characterization of isolated mafafa starch and mafafa flour ( Xanthosoma robustum ). According to SEM images of mafafa starches in the tuber, these starches form Lego-like shaped structures with diam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::376f4888050beb09d110c086bcec6630
https://doi.org/10.1016/j.ijbiomac.2014.01.035
https://doi.org/10.1016/j.ijbiomac.2014.01.035