Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Víctor Santana-Rodríguez"'
Autor:
Pamela Ramos-Rivera, Mario Azael Rubio-Romero, G. Sonia Rodríguez-De la Rocha, S. Margarita Rodríguez-Rodríguez, Víctor Santana-Rodríguez, Armando Quintero-Ramos
Publikováno v:
Tecnociencia Chihuahua, Vol 4, Iss 2 (2020)
La escasez de agua en el estado de Chihuahua y la necesidad de elevar la producción de las cosechas, son factores que han propiciado la adopción de sistemas de cultivo más eficientes, tal como la hidroponía. En la Facultad de Ciencias Quími
Externí odkaz:
https://doaj.org/article/e6661c93ea6b4314839daab1a52552c2
Autor:
Cinthia G. Torres-Cisneros, Saúl Ruiz-Cruz, Olivia P. Ramos-Aguilar, Víctor Santana-Rodríguez, Juan Carlos Guevara-Arauza, Paul Baruk Zamudio-Flores, Raúl Holguin-Soto, Gustavo A. González-Aguilar, José de Jesús Ornelas-Paz
Publikováno v:
Scientia Horticulturae. 135:210-218
The permeation of O2, CO2 and water vapor through recycled-LDPE films of five different thicknesses (35.2, 44.2, 50.5, 63.8 and 88.9 μm) were studied at 7 °C and 23 °C. These films were used to pack intact Jalapeno peppers, which were stored at 7
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2ba8d24d4239bf9d96686b4bf3e6009
https://doi.org/10.1016/j.scienta.2011.11.033
https://doi.org/10.1016/j.scienta.2011.11.033
Autor:
Víctor Santana-Rodríguez, Vrani Ibarra-Junquera, Saúl Ruiz-Cruz, J. Manuel Martínez-Burrola, Guadalupe I. Olivas, J. David Pérez-Martínez, José de Jesús Ornelas-Paz
Publikováno v:
Food Chemistry. 119:1619-1625
Raw and cooked (boiled and grilled) Poblano, Bell, Chilaca, Caribe, Jalapeno, Serrano, Habanero, and Manzano peppers were evaluated for tristimulus colour, capsaicinoids (capsaicin, dihydrocapsaicin, nordihydrocapscapsaicin), and total phenolic conte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0b9ff20adc97f74f98be1c61a15b1b2
https://doi.org/10.1016/j.foodchem.2009.09.054
https://doi.org/10.1016/j.foodchem.2009.09.054
Autor:
Jorge A. Márquez-Escalante, Elizabeth Carvajal-Millan, Agustín Rascón-Chu, Guadalupe Gastelum-Franco, Nora E. Ponce de León-Renova, Víctor Santana-Rodríguez, Ana Laura Holguin-Acuña
Publikováno v:
Food Chemistry. 111:654-657
A maize bran/oat flour extruded breakfast cereal was developed as a novel source of an antioxidant and complex polysaccharides. Six levels of maize bran/oat flour were formulated (0, 10, 20, 30, 40 and 50%, w/w). The breakfast cereal containing 30% m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65f3f697315629a943242e8dde33d7ac
https://doi.org/10.1016/j.foodchem.2008.04.034
https://doi.org/10.1016/j.foodchem.2008.04.034
Autor:
Marina I. Piñón-Muñiz, Agustín Rascón-Chu, Ana B. Hernández-Espinoza, Elizabeth Carvajal-Millan, Víctor Santana-Rodríguez
Publikováno v:
Molecules
Molecules, Vol 17, Iss 3, Pp 2428-2436 (2012)
Molecules, Vol 17, Iss 3, Pp 2428-2436 (2012)
Arabinoxylan gels exhibiting different rheological and lycopene transport properties were obtained by modifying the polysaccharide concentration from 3 to 4% (w/v). The apparent lycopene diffusion coefficient decreased from 2.7 × 10−7 to 2.4 × 10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2100fff8e8e4c1f43f46ca9ff01d8b79
https://pubmed.ncbi.nlm.nih.gov/22374314
https://pubmed.ncbi.nlm.nih.gov/22374314
Autor:
Guillermo Niño-Medina, Víctor Santana-Rodríguez, Ana Laura Holguin-Acuña, Elizabeth Carvajal-Millan, Naivi Ramos-Chavira, Agustín Rascón-Chu
Publisher Summary This chapter discusses maize bran and oat as a source of ferulated arabinoxylans and β-glucan, respectively. Maize and oat are sources of non-starch polysaccharides and antioxidants, which are beneficial to health. Maize bran is a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::053db316f9ee1c28565f1ae493c4391a
https://doi.org/10.1016/b978-0-12-380886-8.10014-5
https://doi.org/10.1016/b978-0-12-380886-8.10014-5
Autor:
Pilar del Carmen Hernández-Rodríguez, Everardo González-Rodríguez, C Santiago-Antonio, Irene Leal-Berumen, Miguel Conchas-Ramírez, Víctor Santana-Rodríguez, Verónica Moreno-Brito, Ángel Licón-Trillo, Imelda Alcalá-Sánchez
Publikováno v:
BMC Proceedings, Vol 6, Iss Suppl 3, p P31 (2012)
BMC Proceedings
BMC Proceedings
Background Obesity and diabetes mellitus prevalence has increased during the past decade among adults and adolescents in Mexico. According to la Encuesta Nacional de Salud y Nutricion 2006, 30% of adult population is obese and 39% has overweight, whe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41d22fadb880e4663c942a0574f78138
Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspe
Autor:
Haghi, A. K.
This new book reviews research on new developments in all areas of food science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design