Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Mirna M. Sánchez-Rivera"'
Autor:
Omar Patiño-Rodríguez, Pamela C. Flores-Silva, Mirna M. Sánchez-Rivera, Luis A. Bello-Pérez, Claudia A. Romero-Bastida
Publikováno v:
LWT. 90:297-302
Alternative ingredients such as unripe plantain (whole and pulp), maize and chickpea flour were used to prepare extruded dry gluten-free spaghetti with functional characteristics. The chemical composition, cooking quality and metabolomic profile in d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c4b5a2ff251c5f689964470b7fee84c
https://doi.org/10.1016/j.lwt.2017.12.025
https://doi.org/10.1016/j.lwt.2017.12.025
Autor:
Jose Alvarez-Ramirez, Hernani Yee-Madeira, Mirna M. Sánchez-Rivera, Jorge Yáñez-Fernández, Hector A. Romero-Hernandez, Luis A. Bello-Pérez
Publikováno v:
LWT. 138:110629
The objective of the work was to evaluate OSA-esterified taro starch as wall material to encapsulate avocado oil as lipophilic bioactive compounds, using spray drying for encapsulation. It was found that OSA-esterification decreased the amylose conte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cdc20379a7f7cf699f12c4675bcfe057
https://doi.org/10.1016/j.lwt.2020.110629
https://doi.org/10.1016/j.lwt.2020.110629
Autor:
Juscelino Tovar, Edith Agama-Acevedo, Mirna M. Sánchez-Rivera, Mario M. Martinez, Luis A. Bello-Pérez
Publikováno v:
Food chemistry. 292
The role of raw plantain flour (RPF) and its citric acid (CA)-esterified counterpart (EPF) on the carbohydrate nutritional properties of cookies was investigated. Cookies were elaborated with commercial wheat flour (CWF), RPF, EPF, or a CWF-EPF blend
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7661e65fe45a45beb38e3056c4da666
https://pubmed.ncbi.nlm.nih.gov/31054650
https://pubmed.ncbi.nlm.nih.gov/31054650
Autor:
Mirna M. Sánchez-Rivera, Antonio Ruperto Jiménez-Aparicio, Elsa Ventura-Zapata, Luis A. Bello-Pérez, Laura Elizabeth Morales-Martínez
Publikováno v:
Food and Nutrition Sciences. :271-279
The anther culture technical was applied to produce haploid lines of rice (Oryza sativa L.). The hybrids (K/ A92VM061, K/A92VM067, K/A92VM0611, K/A92VM719, K/A92VM720 and K/A92VM721) were obtained in order to generate new varieties from Indica and Ja
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d127c3f6b4de8e87f7a8ba4421e5ba3
https://doi.org/10.4236/fns.2014.53034
https://doi.org/10.4236/fns.2014.53034
Autor:
Felipe Gutiérrez-Meraz, Sirlen Almanza-Benitez, María del Carmen Núñez-Santiago, Mirna M. Sánchez-Rivera, Sandra L. Rodriguez-Ambriz, Luis A. Bello-Pérez, Guadalupe Méndez-Montealvo
Publikováno v:
Carbohydrate Polymers. 92:1256-1261
The effect of iodine concentration on the acetylation of starches with low and moderate degree of substitution (DS
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc5f8170cee7178f5f3c39aa3f218359
https://doi.org/10.1016/j.carbpol.2012.10.040
https://doi.org/10.1016/j.carbpol.2012.10.040
Publikováno v:
Food chemistry. 211
The purpose of this study was to evaluate the effect of blue maize extracts obtained by acid-methanol treatment on the nutritional in vitro starch fractions such as: rapidly digestive starch (RDS), slowly digestive starch (SDS) and resistant starch (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::782fe91d1dc323ed6a3e42899aa414f1
https://pubmed.ncbi.nlm.nih.gov/27283633
https://pubmed.ncbi.nlm.nih.gov/27283633
Autor:
Luis A. Bello-Pérez, Mirna M. Sánchez-Rivera, Eduardo San Martin, Edith Agama-Acevedo, Francisco J. García-Suárez, Felipe Gutiérrez-Meraz
Publikováno v:
Starch - Stärke. 63:139-146
Taro starch was isolated from Mexican variety and its morphological, physicochemical, and molecular characteristics were evaluated. Yield starch (in dry basis) was 81%, and this starch had low AM content (2.5%). Taro starch granules showed a mixture
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c9213eedf88b62b9004dd513ee57ebf
https://doi.org/10.1002/star.201000113
https://doi.org/10.1002/star.201000113
Autor:
Sandra L. Rodriguez-Ambriz, Mirna M. Sánchez-Rivera, Carmen Núñez-Santiago, Alma Delia Román-Gutiérrez, Luis A. Bello-Pérez
Publikováno v:
Carbohydrate Polymers. 81:63-69
In diverse industries, the starch of different botanical sources is widely used due to its functionality. The objective was to evaluate thermal properties, rheological behavior, particle size distribution and structural characteristics of starch isol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eda6332da4c9378bb5f304ea99d6f442
https://doi.org/10.1016/j.carbpol.2010.01.056
https://doi.org/10.1016/j.carbpol.2010.01.056
Autor:
Paul Baruk Zamudio-Flores, Sandra L. Rodriguez-Ambriz, Luis A. Bello-Pérez, Rosalia A. Gonzalez-Soto, Mirna M. Sánchez-Rivera, Isabel Flores-Ramírez
Publikováno v:
Starch - Stärke. 62:155-164
Banana and maize starches were acetylated with acetic anhydride in the presence of different levels of catalytic agent (iodine) using microwave heating. Degree substitution, he Fourier transforms infrared (FT-IR) spectra, the morphological properties
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77055741a42b16682a78c0b01d8842cc
https://doi.org/10.1002/star.200900209
https://doi.org/10.1002/star.200900209
Autor:
Sandra L. Rodriguez-Ambriz, Mirna M. Sánchez-Rivera, Luis A. Bello-Pérez, Edith Agama-Acevedo
Publikováno v:
Cereal Chemistry Journal. 86:701-705
Structural characteristics of starches have been important to determine their physicochemical and functional properties. Solubilization procedures were tested to find a higher solubilization percentage and thereafter to study the structural character
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26df6e77822200d155479964ffaefa1c
https://doi.org/10.1094/cchem-86-6-0701
https://doi.org/10.1094/cchem-86-6-0701