Zobrazeno 1 - 10
of 262
pro vyhledávání: '"P. Rayas Duarte"'
Publikováno v:
Foods, Vol 12, Iss 18, p 3421 (2023)
Okara, an unassuming residue, is emerging as a notable reservoir of essential nutrients, encompassing an abundant supply of protein, dietary fiber, and potent antioxidant components. Hence, the incorporation of okara as an ingredient in the productio
Externí odkaz:
https://doaj.org/article/131d5efb379646da989eec65450b67f6
Autor:
Melissa Rodríguez-España, Claudia Yuritzi Figueroa-Hernández, Juan de Dios Figueroa-Cárdenas, Patricia Rayas-Duarte, Zorba Josué Hernández-Estrada
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 807-812 (2022)
Sorghum (Sorghum bicolor) is a nutritional grain considered an important source of micro- and macro-nutrients. Also, the flour obtained from sorghum is considered a suitable substitute for wheat flour for celiac disease patients due it is gluten-free
Externí odkaz:
https://doaj.org/article/151f282f95584223afbbba7dd8395df1
Autor:
Natali Hernández-Parada, Oscar González-Ríos, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, Claudia Yuritzi Figueroa-Hernández, Juan de Dios Figueroa-Cárdenas, Patricia Rayas-Duarte, María Cruz Figueroa-Espinoza
Publikováno v:
Microorganisms, Vol 11, Iss 1, p 109 (2022)
The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough f
Externí odkaz:
https://doaj.org/article/799767ff5c9249f6acb9d215bdd6b05d
Akademický článek
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Autor:
Hugo Gabriel Gutiérrez-Ríos, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, Olaya Pirene Castellanos-Onorio, Rodrigo Alonso-Villegas, Patricia Rayas-Duarte, Cynthia Cano-Sarmiento, Claudia Yuritzi Figueroa-Hernández, Oscar González-Rios
Publikováno v:
Fermentation, Vol 8, Iss 7, p 331 (2022)
During the fermentation of cocoa beans, the yeasts produce volatile organic compounds (VOCs). Through reactions associated with amino acid metabolism, yeasts generate important aroma precursors as acetate esters and fatty acid ethyl esters are essent
Externí odkaz:
https://doaj.org/article/6394717e559a477bad9e8729d92194b0
Publikováno v:
Journal of Food Quality, Vol 2021 (2021)
Brewer’s spent grain (BSG) is a processing waste generated in large quantities by the brewing industry. It is estimated that over 38 million tons of BSG is produced worldwide each year and is usually used as animal feed, composted, or thrown into l
Externí odkaz:
https://doaj.org/article/98041fa027ce497d83a847bc9e12465e
Autor:
Alexis Rojas-González, Claudia Yuritzi Figueroa-Hernández, Oscar González-Rios, Mirna Leonor Suárez-Quiroz, Rosa María González-Amaro, Zorba Josué Hernández-Estrada, Patricia Rayas-Duarte
Publikováno v:
Molecules, Vol 27, Iss 11, p 3400 (2022)
The demand of foods with high antioxidant capacity have increased and research on these foods continues to grow. This review is focused on chlorogenic acids (CGAs) from green coffee, which is the most abundant source. The main CGA in coffee is 5-O-ca
Externí odkaz:
https://doaj.org/article/e7187a4507b6411f89e12b91e044a0b7
Publikováno v:
Foods, Vol 11, Iss 3, p 430 (2022)
The effect of temperature (25, 45, and 65 °C) on the gluten secondary structure was investigated by using Fourier transform infrared (FTIR) spectroscopy and modulation of disulfide and hydrogen bonds contributions (100 ppm ascorbic acid (AA), 0.6% d
Externí odkaz:
https://doaj.org/article/59296c3ffe0549aeba7761e50479c1c2
Autor:
Gustavo Armando Rosas-Sánchez, Zorba Josué Hernández-Estrada, Mirna Leonor Suárez-Quiroz, Oscar González-Ríos, Patricia Rayas-Duarte
Publikováno v:
Foods, Vol 10, Iss 4, p 742 (2021)
Effects of substituting of wheat flour with coffee cherry pulp powder (CCPP) (coffee by-product as fiber source) at 0, 1.2, 2.3, and 4.7% dry basis (0, 1.25, 2.5, and 5% wet basis) on dough and gluten rheological properties and baking quality were in
Externí odkaz:
https://doaj.org/article/7350b2f5e7184285abbc72026b2bd8ca
Akademický článek
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