Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Samuel Garcia‐Diaz"'
Autor:
Samuel Garcia‐Diaz, Monica Meraz, Luis A. Bello-Pérez, Eduardo J. Vernon-Carter, Jose Alvarez-Ramirez
Publikováno v:
Journal of the Science of Food and Agriculture. 100:1238-1245
BACKGROUND Maize tortilla staling is a major drawback that affects its commercialization and consumption, and so novel methods for retarding staling are continuously being explored. The present study evaluated the effect of adding a canola oil/candel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::11ea2c93dc97f83149e28eaa6c6d45e0
https://doi.org/10.1002/jsfa.10135
https://doi.org/10.1002/jsfa.10135
Autor:
Samuel Garcia‐Diaz, Y. Carrera-Tarela, Jose Alvarez-Ramirez, Eduardo J. Vernon-Carter, H. Carrillo-Navas
Publikováno v:
Food Hydrocolloids. 90:421-432
Wheat dough is subjected to large deformations under realistic processing conditions. The viscoelasticity under large deformations can be hardly captured by traditional small amplitude oscillatory tests. Large amplitude oscillatory shear (LAOS) tests
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73c1f9c5efe1d89ead7124108c16f132
https://doi.org/10.1016/j.foodhyd.2018.12.055
https://doi.org/10.1016/j.foodhyd.2018.12.055
Autor:
Eduardo J. Vernon-Carter, Jose Alvarez-Ramirez, Samuel Garcia‐Diaz, Luis A. Bello-Pérez, C. Roldan-Cruz, A. Garcia-Hernandez
Publikováno v:
International Journal of Biological Macromolecules. 116:715-720
Aqueous dispersions of normal and waxy corn starch (3% w/w) were mixed with Tween 80 (0, 7.5, 15, 22.5 and 30 g/100 g of starch), and gelatinized (90 °C, 20 min). Optical microscopy of the gelatinized starch dispersions (GSDx; x = Tween 80 concentra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::643036b66481709194295c5634e61ca8
https://doi.org/10.1016/j.ijbiomac.2018.05.076
https://doi.org/10.1016/j.ijbiomac.2018.05.076
Autor:
Samuel Garcia‐Diaz, C. Roldan-Cruz, A. Garcia-Hernandez, Luis A. Bello-Pérez, Eduardo J. Vernon-Carter, Jose Alvarez-Ramirez
Publikováno v:
Journal of Cereal Science. 82:216-222
Baking yeast exhibiting amylolytic activity was used for treating masa made from nixtamalized maize flour (NMF). Baking yeast (0.25, 0.50 and 1.0 g˖100 g−1 NMF) was added to the basic masa recipe (40 NMF:60 water mass ratio). Two masa controls wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::963c21e83fd3064c94a67ee032d3afd7
https://doi.org/10.1016/j.jcs.2018.07.001
https://doi.org/10.1016/j.jcs.2018.07.001
Publikováno v:
Journal of the Science of Food and Agriculture. 98:4403-4410
Staling of maize tortillas is a major drawback affecting their manufacture, commercialization and consumption. The development of methods that may help retard staling of maize tortillas is an ongoing research topic. In this work, a novel, simple, eco
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6df7e02400ea177ecb20b23deb9aa944
https://doi.org/10.1002/jsfa.8962
https://doi.org/10.1002/jsfa.8962
Autor:
H. Carrillo-Navas, Samuel Garcia‐Diaz, Isabel Reyes, Jose Alvarez-Ramirez, Eduardo J. Vernon-Carter
Publikováno v:
International Journal of Gastronomy and Food Science. 9:39-48
This work studied rheological and thermal properties of dough and textural and microstructural features of bread with pulque, a white sap made from the juice of certain species of agave in Mexico, as leavening agent. To this end, a basic dough recipe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41306fce46aaa10df55d346deefbe6e9
https://doi.org/10.1016/j.ijgfs.2017.03.001
https://doi.org/10.1016/j.ijgfs.2017.03.001
Autor:
Samuel Garcia‐Diaz, Yolanda Cocotle-Ronzón, Victor M. Rivera, Eliseo Hernandez-Martinez, Mauricio Gabriel-Guzmán
Publikováno v:
Chaos, Solitons & Fractals. 99:79-84
The roasting is the stage where the coffee bean undergoes physiochemical changes that provide their typical sensory characteristics (i.e., aroma and flavor). Despite the importance, the roasting process is performed based on the operator experience,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea825dd79224037e6790342fc9a6069a
https://doi.org/10.1016/j.chaos.2017.03.056
https://doi.org/10.1016/j.chaos.2017.03.056
Publikováno v:
International journal of biological macromolecules. 132
The inhibitory effect of glucose on the activity of α‑amylase used for starch hydrolysis was explored in this study. Four gelatinized corn starch dispersions (5 g/100 mL) containing different glucose concentrations (0.5, 1.0, 2.0 and 4.0 g/100 mL)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac87c9ad34323b2f64aebd3becfd3e96
https://pubmed.ncbi.nlm.nih.gov/30953721
https://pubmed.ncbi.nlm.nih.gov/30953721
Autor:
Jose Alvarez-Ramirez, Eduardo J. Vernon-Carter, Héctor B. Escalona-Buendía, Samuel Garcia‐Diaz, C. Hernández-Jaimes, Luis A. Bello-Pérez
Publikováno v:
Food Chemistry. 207:139-147
Using calcium salts instead of lime allows for an ecological nixtamalization of maize grains, where the negative contamination impact of the traditional lime nixtamalization is reduced. This work assessed the effects of calcium carbonate (0.0-2.0%w/w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::858c2f07e43555081637c93f2ae994b4
https://doi.org/10.1016/j.foodchem.2016.03.095
https://doi.org/10.1016/j.foodchem.2016.03.095
Autor:
Jose Alvarez-Ramirez, Samuel Garcia‐Diaz, Cesar Roldan-Cruz, Angeles Garcia-Hernandez, E. Jaime Vernon-Carter
Publikováno v:
Starch - Stärke. 72:1900303
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8986dc7cbed1f6f71ff813f1f6b00fc3
https://doi.org/10.1002/star.201900303
https://doi.org/10.1002/star.201900303