Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Miguel Ángel Sánchez-Madrigal"'
Autor:
Gabriela Mesta-Vicuña, Armando Quintero-Ramos, Carmen Oralia Meléndez-Pizarro, Tomás Galicia-García, Miguel Ángel Sánchez-Madrigal, Efrén Delgado, Martha Graciela Ruiz-Gutiérrez
Publikováno v:
Applied Sciences, Vol 12, Iss 7, p 3488 (2022)
The effects of pH (3.6 and 7.0) and irradiation UV-C dose irradiation (0, 9.81, 15.13, and 31.87 mJ/cm2) on the physicochemical properties and natural microbiota of red prickly pear juice were evaluated during processing and storage. Thermal treatmen
Externí odkaz:
https://doaj.org/article/d0fa56b2840c442ba741631a2f0bbb58
Autor:
Miguel Ángel Sánchez Madrigal, Dr. Armando Quintero-Ramos, Dra. Jazmín L. Tobías Espinoza, Dra. Carmen O. Meléndez Pizarro
Publikováno v:
Tecnociencia Chihuahua, Vol 16, Iss 1 (2022)
El pinole es un alimento de origen prehispánico que se obtiene principalmente a partir del tostado de los granos enteros de maíz y su posterior molienda. Este polvo de maíz tostado puede ser adicionado con diferentes ingredientes que le confieren
Externí odkaz:
https://doaj.org/article/7ceba40a07494f55be128006436deeb6
Autor:
Miguel Ángel Sánchez‐Madrigal, Armando Quintero‐Ramos, Carmen O. Meléndez‐Pizarro, María Aurora Soto‐Dagnino, Jazmín L. Tobías‐Espinoza, David Neder‐Suárez, Francisco Paraguay‐Delgado
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::079fa9dba405fb5baf5d9e3390b217ba
https://doi.org/10.1111/jfpp.16774
https://doi.org/10.1111/jfpp.16774
Autor:
Marina Piñón, Victor Hugo Ramos-Sánchez, Néstor Gutiérrez-Méndez, Samuel Bernardo Pérez-Vega, Julio Sacramento, C. Ingram Vargas-Consuelos, Fabian M. Martinez, Olivia A. Graeve, Raúl Eduardo Orozco-Mena, Armando Quintero-Ramos, Miguel Ángel Sánchez-Madrigal, Ivan Salmerón
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38c31d9340981c5d57dd141bb1d9536b
https://doi.org/10.2139/ssrn.4225339
https://doi.org/10.2139/ssrn.4225339
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
Autor:
Carmen O. Meléndez-Pizarro, Miguel Ángel Sánchez-Madrigal, Armando Quintero-Ramos, José C. Espinoza-Hicks, Arlet Calva-Quintana
Publikováno v:
Foods, Vol 9, Iss 1068, p 1068 (2020)
Foods
Volume 9
Issue 8
Foods
Volume 9
Issue 8
Physicochemical properties of a blend of 10% Aloe vera gel with 5% pitaya juice subjected to UV-C doses of 16.5, 27.7, and 40 mJ/cm2 were evaluated at pH 3.5 and 5.5. Unprocessed treatments were used as the control. The a* color parameter decreased a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d950bd961b7ec6f13952432938b1c706
https://www.mdpi.com/2304-8158/9/8/1068
https://www.mdpi.com/2304-8158/9/8/1068
Autor:
Carmen O. Meléndez-Pizarro, Miguel Ángel Sánchez-Madrigal, Juan C. Contreras-Esquivel, Armando Quintero-Ramos, Carlos A. Amaya-Guerra, Sara L. Viesca-Nevárez, Ricardo Talamás-Abbud
Publikováno v:
Food Bioscience. 22:59-68
Enzymatic liquefaction conditions were evaluated to obtain fructan from wild sotol plant (Dasylirion wheeleri) using the commercial preparation Pectinex Ultra SP-L. Ground sotol head was subjected to enzymatic extraction at various enzyme activities
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::599706243f6530f94e10419ea01bb0d4
https://doi.org/10.1016/j.fbio.2018.01.008
https://doi.org/10.1016/j.fbio.2018.01.008
Autor:
Eduardo Espitia-Rangel, Carmen O. Meléndez-Pizarro, Miguel Ángel Sánchez-Madrigal, Armando Quintero-Ramos, Martha G. Ruiz-Gutiérrez, Danger Tabio-García, Francisco Paraguay-Delgado, José C. Espinoza-Hicks
Publikováno v:
Ultrasonics Sonochemistry, Vol 77, Iss, Pp 105680-(2021)
Ultrasonics Sonochemistry
Ultrasonics Sonochemistry
Highlights • UAE is an efficient method to obtain betalains and polyphenols with high AA. • BT, BC, BX, TP, AA, b*, KLa, and A were affected by temperature and UPD. • Optimal UAE conditions were 41.80 °C and 188.84 mW/mL. • Optimal condition
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f10d60ad743dd5c3000f9bfb568f06d9
https://doi.org/10.1016/j.ultsonch.2021.105680
https://doi.org/10.1016/j.ultsonch.2021.105680
Autor:
Armando Quintero-Ramos, Carmen O. Meléndez-Pizarro, Sandra Loruhama Castillo-Hernández, Miguel Ángel Sánchez-Madrigal, Carlos A. Amaya-Guerra, Carlos Aguilera-González
Publikováno v:
Foods
Foods, Vol 8, Iss 7, p 268 (2019)
Foods; Volume 8; Issue 7; Pages: 268
Foods, Vol 8, Iss 7, p 268 (2019)
Foods; Volume 8; Issue 7; Pages: 268
Effects of agave fructans as carrier agents on the encapsulation of blue corn anthocyanins using spray-drying were evaluated. Blue corn extract was mixed with 6%, 8%, 10%, and 12% (w/v) of agave fructans in duplicate and dried at 150 °C. The extract
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d9a064d92513646503e7eca6f6e19aa
https://pubmed.ncbi.nlm.nih.gov/31331052
https://pubmed.ncbi.nlm.nih.gov/31331052
Autor:
José C. Espinoza-Hicks, Carmen O. Meléndez-Pizarro, Miguel Ángel Sánchez-Madrigal, Jorge Armando Meza-Velázquez, Armando Quintero-Ramos, Maylem Z. Rodríguez-Rodríguez, Jorge A. Jiménez-Castro
Publikováno v:
Carbohydrate polymers. 222
The effects of pH (3.5, 4.5, and 5.5) and UV-C irradiation dose (12.8, 24.2, 35.8, and 54.6 mJ/cm2) on the physicochemical properties changes in 10% Aloe vera gel blends; in addition, the acemannan concentration and structural changes in the precipit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4af018f0ff821f52d6558e5ba276eab3
https://pubmed.ncbi.nlm.nih.gov/31320065
https://pubmed.ncbi.nlm.nih.gov/31320065