Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Martha G. Ruiz-Gutiérrez"'
Autor:
Danger Tabio-García, Francisco Paraguay-Delgado, Miguel Á. Sánchez-Madrigal, Armando Quintero-Ramos, José C. Espinoza-Hicks, Carmen O. Meléndez-Pizarro, Martha G. Ruiz-Gutiérrez, Eduardo Espitia-Rangel
Publikováno v:
Ultrasonics Sonochemistry, Vol 77, Iss , Pp 105680- (2021)
The present study optimised the ultrasound-assisted extraction (UAE) of bioactive compounds from Amaranthus hypochondriacus var. Nutrisol. Influence of temperature (25.86–54.14 °C) and ultrasonic power densities (UPD) (76.01–273.99 mW/mL) on tot
Externí odkaz:
https://doaj.org/article/4307223f9f3c4ac0ba3e61a52e0a09fa
Autor:
Martha G. Ruiz-Gutiérrez, Carlos A. Amaya-Guerra, Armando Quintero-Ramos, Esther Pérez-Carrillo, Teresita de J. Ruiz-Anchondo, Juan G. Báez-González, Carmen O. Meléndez-Pizarro
Publikováno v:
Molecules, Vol 20, Iss 5, Pp 8875-8892 (2015)
Red cactus pear has significant antioxidant activity and potential as a colorant in food, due to the presence of betalains. However, the betalains are highly thermolabile, and their application in thermal process, as extrusion cooking, should be eval
Externí odkaz:
https://doaj.org/article/803f45d61c8e43f78e73e6493d08087b
Autor:
Martha G. Ruiz-Gutiérrez, Carlos A. Amaya-Guerra, Armando Quintero-Ramos, Esther Pérez-Carrillo, Carmen O. Meléndez-Pizarro
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
Encapsulated powder of the red cactus pear is a potential natural dye for the food industry and a known antioxidant. Although the use of this powder is possible, it is not clear how it alters food properties, thus ensuing commercial acceptability. Th
Externí odkaz:
https://doaj.org/article/4c30f5c9000f4c31990c51b90e669383
Autor:
David Chávez-Flores, Alejandro Sustaita-Rodríguez, Blanca G. Beltrán-Piña, Martha G. Ruiz-Gutiérrez, L. Hernández-Ochoa, Víctor H. Ramos-Sánchez
Publikováno v:
TECNOCIENCIA Chihuahua. 15:26-37
Mediante el desarrollo de un diseno factorial 2k se evaluo la temperatura y concentracion del catalizador en la reaccion para la obtencion de esteres metilicos de acidos grasos (FAME) utilizando aceite residual como sustrato metanol como aceptor de a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::678ca80396b05f3ed6fec26c865681cb
https://doi.org/10.54167/tecnociencia.v15i1.755
https://doi.org/10.54167/tecnociencia.v15i1.755
Autor:
Danger Tabio-García, Francisco Paraguay-Delgado, Daniel Lardizabal Gutiérrez, Armando Quintero-Ramos, Carmen O. Meléndez-Pizarro, Luz A. Ochoa-Martínez, Miguel Á. Sánchez-Madrigal, Martha G. Ruiz-Gutiérrez, José C. Espinoza-Hicks
Publikováno v:
Food Bioscience. 52:102368
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c6e93d6bc2648c6536d09bc779c48d5
https://doi.org/10.1016/j.fbio.2023.102368
https://doi.org/10.1016/j.fbio.2023.102368
Autor:
Daniela Sanchez Aldana-Virraruel, César Soto-Figueroa, Armando Quintero-Ramos, Iván Alziri Estrada-Moreno, M. E. Mendoza-Duarte, Martha Yarely Leal-Ramos, Beatriz Portillo-Arroyo, Martha G. Ruiz-Gutiérrez, Tomás Galicia-García, Rubén Márquez-Meléndez, Tania Samantha Ruiz-Saenz, Mayra Márquez-Goméz
Publikováno v:
Biotecnia. 22:153-159
Natural starch (NS) was isolated from triticale flour (TF) and later modified by extrusion (MS) using acetic anhydride as a reactive agent. From each product (NS, TF, MS) a proximal analysis was performed as well as the characterization of its physic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7285362ddf3b2adaf26fe3396ab14d35
https://doi.org/10.18633/biotecnia.v22i1.1191
https://doi.org/10.18633/biotecnia.v22i1.1191
Autor:
Rogelio Sánchez-Vega, Martha A. Flores-Mancha, Martha G. Ruiz-Gutiérrez, Eduardo Santellano-Estrada, América Chávez-Martínez
Publikováno v:
Molecules, Vol 26, Iss 4768, p 4768 (2021)
Molecules
Volume 26
Issue 16
Molecules
Volume 26
Issue 16
Beet has been used as an ingredient for functional foods due to its high antioxidant activity, thanks to the betalains it contains. The effects of the addition of beet extract (liquid and lyophilized) on the physicochemical characteristics, color, an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::065b63171544fc49e0f4e38505cff676
https://www.mdpi.com/1420-3049/26/16/4768
https://www.mdpi.com/1420-3049/26/16/4768
Autor:
Rogelio Sánchez-Vega, Eduardo Santellano-Estrada, Ana Luisa Rentería-Monterrubio, América Chávez-Martínez, Martha A. Flores-Mancha, Martha G. Ruiz-Gutiérrez, Juliana Juárez-Moya
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df72ba333624f179b539d97229537677
https://doi.org/10.1111/jfpp.15628
https://doi.org/10.1111/jfpp.15628
Autor:
Maylem Z. Rodríguez-Rodríguez, Jorge Armando Meza-Velázquez, José C. Espinoza-Hicks, Jorge A. Jiménez-Castro, Armando Quintero-Ramos, Carmen O. Meléndez-Pizarro, Miguel Ángel Sánchez-Madrigal, Martha G. Ruiz-Gutiérrez
Publikováno v:
Revista Mexicana de Ingeniería Química. 19:175-189
UV-C irradiation doses (12.8, 24.2, 35.8, and 54.6 mJ×cm-2) on the physicochemical and microbiological properties of 10% Aloe vera gel at different pHs (3.5, 4.5, and 5.5) were evaluated. An unprocessed treatment (UP) and a short (45 s) thermal trea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c71f9c9a55bedd4de9dcaa3620d40657
https://doi.org/10.24275/rmiq/proc566
https://doi.org/10.24275/rmiq/proc566
Publikováno v:
Opuntia spp.: Chemistry, Bioactivity and Industrial Applications ISBN: 9783030784430
Extrusion cooking is a process that involves feeding, mixing, and cooking material at a high temperature for a short time to obtain a wide variety of products. The final product characteristics depend mainly on variables such as mixing speed, barrel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::414611edf61fc49a0223c5981ab03eb0
https://doi.org/10.1007/978-3-030-78444-7_34
https://doi.org/10.1007/978-3-030-78444-7_34
