Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Marlene Cruz Gracida"'
Autor:
Lilia Leticia Méndez-Lagunas, Juan Rodríguez Ramírez, Sadoth Sandoval-Torres, Anabel López-Ortiz, Luis Gerardo Barriada-Bernal, Marlene Cruz-Gracida
Publikováno v:
Proceedings of the 22nd International Drying Symposium on Drying Technology - IDS '22.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9de2f7223ab9c9d1f549a575fa9436a
https://doi.org/10.55900/npckphea
https://doi.org/10.55900/npckphea
Autor:
Lilia Irene Rodríguez-Méndez, Luis Gerardo Barriada-Bernal, Lilia Leticia Méndez-Lagunas, Marlene Cruz-Gracida
Publikováno v:
J Food Sci Technol
Varieties of blue maize are used to produce tortillas. The Bolita genotype is frequently underused, despite its rich content of bioactive compounds. The composition of derived products is influenced by maize processing. The impact of processing on th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e955d728876a88b4ae131ffe6f0b0dbc
https://doi.org/10.1007/s13197-020-04505-3
https://doi.org/10.1007/s13197-020-04505-3
Autor:
Gerardo Barriada-Bernal, Sadoth Sandoval-Torres, Juan Rodríguez-Ramírez, Lilia Leticia Méndez-Lagunas, Marlene Cruz-Gracida
Publikováno v:
Food Chemistry. 230:174-181
The thermal drying effects on strawberries were investigated in terms of the kinetics of antioxidant activity (AA), anthocyanins (A) and total phenolic compound content (TPC), as well as the final colour. The evaluated drying temperatures were 50 and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50f071c409a7b15c2c5edc25038d7e32
https://doi.org/10.1016/j.foodchem.2017.03.010
https://doi.org/10.1016/j.foodchem.2017.03.010
Autor:
Sadoth Sandoval-Torres, Lilia Leticia Méndez-Lagunas, Juan Rodríguez-Ramírez, Marlene Cruz-Gracida, G. Barriada-Bernal, Samuel Siles-Alvarado
Publikováno v:
Grasas y Aceites. 70:321
Ripe mesquite pods are widely consumed by humans and animals in arid and semi-arid areas for their protein, carbohydrate, crude fiber and fat contents. The goal of this work is to identify and to quantify the fatty acid profile of flour from mesquite
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef92e2615cfef8a0debdaea983c8448c
https://doi.org/10.3989/gya.0702182
https://doi.org/10.3989/gya.0702182
Autor:
Marlene Cruz Gracida
Publikováno v:
Instituto Politécnico Nacional
IPN
Repositorio Institucional de Literatura del IPN-CIIDIR Unidad Oaxaca
IPN
Repositorio Institucional de Literatura del IPN-CIIDIR Unidad Oaxaca
Las betalaínas son moléculas químicamente muy sensibles afactores como el pH, temperatura, luz, oxígeno y humedad que afectan su estabilidad. Moléculas termosensibles similares han sido estabilizadas usando el secado por aspersión con ayuda de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::4ed48df8a6450c38c22b0555721dfcfa
http://literatura.ciidiroaxaca.ipn.mx:8080/xmlui/handle/LITER_CIIDIROAX/214
http://literatura.ciidiroaxaca.ipn.mx:8080/xmlui/handle/LITER_CIIDIROAX/214
