Zobrazeno 1 - 10
of 88
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:
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
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:
Luis Martín Sánchez Magaña, Cuauhtémoc Reyes Moreno, José Antonio Garzón Tiznado, Jorge Milán Carrillo, Mario Armando Gómez Favela, Edith Oliva Cuevas Rodríguez, Ramona Julieta Espinoza Moreno, Roberto Gutiérrez Dorado
Publikováno v:
Acta Universitaria. 32:1-22
The current market demands gluten-free (GF) foods with better nutritional/nutraceutical value. In this study, a functional GF beverage (GFB) from a flours mixture of optimized extruded quinoa (OEQ) (70%) and extruded defatted chia (EDC) (30%) was dev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d0c317660730ce61e830422c7360420
https://doi.org/10.15174/au.2022.3413
https://doi.org/10.15174/au.2022.3413
Autor:
Brenda K. Bon‐Padilla, Cuauhtémoc Reyes‐Moreno, Jorge Milán‐Carrillo, Rosalía Reynoso‐Camacho, Carlos A. Gómez‐Aldapa, Mario A. Gómez‐Favela, Roberto Gutiérrez‐Dorado
Publikováno v:
Cereal Chemistry. 99:1154-1165
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf9f2c74ae6a8e2e7c556b9359477815
https://doi.org/10.1002/cche.10577
https://doi.org/10.1002/cche.10577
Autor:
Christian Denisse Chavarín-Martínez, Cuauhtemoc Reyes-Moreno, Jorge Milán-Carrillo, Janitzio Xiomara K. Perales-Sánchez, Vicente Adrían Canizalez-Román, Edith-Oliva Cuevas-Rodriguez, Jose Angel López-Valenzuela, Roberto Gutiérrez-Dorado
Publikováno v:
International Food Research Journal. 29:300-310
Germination improves seed functionality due to increased phytochemicals and associated antioxidant activities. These effects are enhanced with a suitable inductor which is applied at appropriate time and dose. The aim of the present work was to evalu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::29e39e716e1a91e17e26ebbc5ddb1d15
https://doi.org/10.47836/ifrj.29.2.08
https://doi.org/10.47836/ifrj.29.2.08
Autor:
Mario Armando Gómez Favela, Jorge Milán Carrillo, Cuauthémoc Reyes Moreno, Ramona Julieta Espinoza Moreno, Ricardo Preciado Ortiz, Rodolfo Alfredo Partida Preciado, Roberto Gutiérrez Dorado
Publikováno v:
Acta Universitaria. 31:1-18
An optimized gluten-free healthy snack (OGFHS) was developed from a mixture of protein quality maize/tepary bean (70:30), applying extrusion-cooking. The extrusion conditions were obtained from the axial combination of process variables (feed moistur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1edab162a5c259e76b73f7877aadc09d
https://doi.org/10.15174/au.2021.3024
https://doi.org/10.15174/au.2021.3024
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