Zobrazeno 1 - 10
of 89
pro vyhledávání: '"Roberto Gutiérrez‐Dorado"'
Autor:
Luis Angel Cabanillas-Bojórquez, Julio Montes-Ávila, Misael Odín Vega-García, Héctor Samuel López-Moreno, Ramón Ignacio Castillo-López, Roberto Gutiérrez-Dorado
Publikováno v:
Fermentation, Vol 9, Iss 3, p 220 (2023)
Chitosan is a biopolymer obtained from shrimp waste mainly by a polluting chemical method. In this work, a less polluting biological-chemical method to obtain chitosan from this waste has been optimized; this method used a successive lactic fermentat
Externí odkaz:
https://doaj.org/article/ab90a2cfa58548519f9ebfabdf286ac7
Autor:
José Luis Escobar-Álvarez, Omar Ramírez-Reynoso, Pedro Cinsteros Saguilán, Roberto Gutiérrez-Dorado, María de los Ángeles Maldonado-Peralta, José Luis Valenzuela -Lagarda
Publikováno v:
Ecosistemas y Recursos Agropecuarios, Vol 8, Iss II (2021)
México es considerado el centro de origen del maíz, debido a la diversidad de genotipos que se han identificado y caracterizado morfológicamente. Actualmente, se cuenta con 64 razas, y en el estado de Guerrero se han identificado 15 razas. El obje
Externí odkaz:
https://doaj.org/article/7d3177aaf0d340828db7890315dd8583
Autor:
Xóchitl Ariadna Ruiz-Armenta, José de Jesús Zazueta-Morales, Ernesto Aguilar-Palazuelos, Carlos Iván Delgado-Nieblas, Agustin López-Diaz, Irma Leticia Camacho-Hernández, Roberto Gutiérrez-Dorado, Fernando Martínez-Bustos
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 172-180 (2018)
Extruded third-generation snack foods (TGS) can be produced adding materials rich in bioactive compounds, such as the bagasse of naranjita fruit (Citrus mitis B.). The aim of this work was to study the effect of extrusion temperature (ET; 89.8–140.
Externí odkaz:
https://doaj.org/article/2780e963a10a493491c265d1eb25e103
Autor:
José Luis Valenzuela-Lagarda, Ramón Pacheco-Aguilar, Roberto Gutiérrez-Dorado, Jaime Lizardi Mendoza, Jose Ángel López-Valenzuela, Miguel Ángel Mazorra-Manzano, María Dolores Muy-Rangel
Publikováno v:
Molecules, Vol 26, Iss 7, p 2103 (2021)
The majority of snacks expanded by extrusion (SEE) are made with vegetable sources, to improve their nutritional content; it has been proposed to incorporate squid (Dosidicus gigas), due to its high protein content, low price and high availability. H
Externí odkaz:
https://doaj.org/article/7dae76bc704943989e3b99efaacae8e0
Autor:
Francisco J. Valdez-González, Roberto Gutiérrez-Dorado, Manuel García-Ulloa, Breidy L. Cuevas-Rodríguez, Hervey Rodríguez-González
Publikováno v:
Spanish Journal of Agricultural Research, Vol 16, Iss 1, Pp e0605-e0605 (2018)
Among the most typical feed sources for tilapia, plants represent a low-cost source in substituting for traditional high-cost feed ingredients. Fermentation, hardening and dehulling are common grains processing techniques to make plant nutrients avai
Externí odkaz:
https://doaj.org/article/ab3503ca83654740847b797c36ff43b8
Autor:
Anayansi Escalante-Aburto, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Jaime López-Cervantes, Juan de Dios Figueroa-Cárdenas, Jesús Manuel Barrón-Hoyos, Ignacio Morales-Rosas, Néstor Ponce-García, Roberto Gutiérrez-Dorado
Publikováno v:
Molecules, Vol 19, Iss 12, Pp 21066-21084 (2014)
Extrusion is an alternative technology for the production of nixtamalized products. The aim of this study was to obtain an expanded nixtamalized snack with whole blue corn and using the extrusion process, to preserve the highest possible total anthoc
Externí odkaz:
https://doaj.org/article/f3110e677a4f4dbdbed98e631c076c95
Autor:
Feliznando Isidro Cárdenas-Torres, Cuauhtémoc Reyes-Moreno, Marcela de Jesús Vergara-Jiménez, Edith Oliva Cuevas-Rodríguez, Jorge Milán-Carrillo, Roberto Gutiérrez-Dorado, Jesús Gilberto Arámburo-Gálvez, Noé Ontiveros, Francisco Cabrera-Chávez
Publikováno v:
Medicina, Vol 55, Iss 3, p 72 (2019)
Background: The first cases of food allergy to amaranth grain have recently been published. This pseudocereal is considered hypoallergenic, and there is scarce information about the allergenic potential of amaranth proteins, either before or after fo
Externí odkaz:
https://doaj.org/article/5ff297a66a404626901783e5b5885076
Autor:
Anayansi Escalante-Aburto, Néstor Ponce-García, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Juan de Dios Figueroa-Cárdenas, Roberto Gutiérrez-Dorado
Publikováno v:
Journal of Chemistry, Vol 2016 (2016)
Lime cooking extrusion (LCE) is a widely applied technology for producing second-generation snacks, as an alternative to traditional nixtamalization (TN). Pigmented maize has been used to produce snacks with similar organoleptic characteristics to TN
Externí odkaz:
https://doaj.org/article/7b4015d5d4394b9a86d6b20ac4d79799
Autor:
Luis Díaz-Batalla, Juan P. Hernández-Uribe, Roberto Gutiérrez-Dorado, Alejandro Téllez-Jurado, Javier Castro-Rosas, Rogelio Pérez-Cadena, Carlos A. Gómez-Aldapa
Publikováno v:
Foods, Vol 7, Iss 8, p 124 (2018)
Mesquite (Prosopis laevigata) is a legume tree widely distributed in Aridoamerica. The mature fruit of this legume is a pod, which is currently underutilized and has high nutritional potential. In the present work, mesquite seed flour is described in
Externí odkaz:
https://doaj.org/article/633c925637554714b8296001344e2387
Autor:
Blanca Alicia López‐Zazueta, Lidia Elena Ayón‐Reyna, Roberto Gutiérrez‐Dorado, Fernando Arturo Rodríguez‐Gómez, Martha Edith López‐López, Jordi Gerardo López‐Velázquez, Denisse Aurora Díaz‐Corona, Misael Odín Vega‐García
Publikováno v:
Journal of Food Science. 88:1979-1993
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a37777c56b3dbce73731d981f41ea27d
https://doi.org/10.1111/1750-3841.16561
https://doi.org/10.1111/1750-3841.16561