Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Vicente Espinosa-Solis"'
Autor:
Juan Pedro Sida-Arreola, Paul Baruk Zamudio-Flores, Rogelio Calderón-Loera, Vicente Espinosa-Solis, Gilber Vela-Gutiérrez, Glenda Pacheco-Vargas, Alma Iveth Sáenz-Mendoza, María Hernández-González, Haydee Yajaira López-De la Peña, Alejandro Aparicio-Saguilán, Marisol Patricia Castro-Mendoza, Adalberto Ortega-Ortega
Publikováno v:
Emirates Journal of Food and Agriculture, Vol 36, Iss , Pp 1-13 (2024)
Oat (Oa) and apple (Ap) starches were isolated and chemically modified by oxidation with 10% NaOCl to obtain oxidized starches (OOa and OAp), followed by cross-linking with a mixture of 5.6 g of sodium tripolyphosphate and 11 g of sodium trimetaphosp
Externí odkaz:
https://doaj.org/article/6a8e1fda4d234a3e9d75aa41ffa20653
Autor:
Vicente Espinosa-Solis, Yunia Verónica García-Tejeda, Oscar Manuel Portilla-Rivera, Carolina Estefania Chávez-Murillo, Víctor Barrera-Figueroa
Publikováno v:
Polymers, Vol 14, Iss 15, p 3064 (2022)
Avocado oil is a very valuable agro-industrial product which can be perishable in a short time if it is not stored in the right conditions. The encapsulation of the oils through the spray drying technique protects them from oxidation and facilitates
Externí odkaz:
https://doaj.org/article/38e8b6a0f0d54150ba45f7344a8025c5
Autor:
César Leyva-Porras, María Zenaida Saavedra-Leos, Laura Araceli López-Martinez, Vicente Espinosa-Solis, Yolanda Terán-Figueroa, Alberto Toxqui-Terán, Isaac Compeán-Martínez
Publikováno v:
Molecules, Vol 26, Iss 18, p 5466 (2021)
The drying of fruit juices has advantages such as easy handling of powders, reduction in volume, and preservation of the characteristics of the fruit. Thus, in this work, the effect of the spray drying conditions of strawberry juice (SJ) with maltode
Externí odkaz:
https://doaj.org/article/05983f25c2fa4b88a75ceb916aab3741
Autor:
Vicente Espinosa-Solis, Paul Baruk Zamudio-Flores, Miguel Espino-Díaz, Gilber Vela-Gutiérrez, J. Rodolfo Rendón-Villalobos, María Hernández-González, Francisco Hernández-Centeno, Hayde Yajaira López-De la Peña, René Salgado-Delgado, Adalberto Ortega-Ortega
Publikováno v:
Molecules, Vol 26, Iss 13, p 4006 (2021)
The feasibility of obtaining resistant starch type III (RS3) from malanga flour (Xanthosoma sagittifolium), as an unconventional source of starch, was evaluated using the hydrothermal treatment of autoclaving. The physicochemical characterization of
Externí odkaz:
https://doaj.org/article/35f62de355a84192a0e2c5869533ff08
Autor:
María Zenaida Saavedra-Leos, César Leyva-Porras, Alberto Toxqui-Terán, Vicente Espinosa-Solis
Publikováno v:
Molecules, Vol 26, Iss 7, p 1973 (2021)
This research presents the microencapsulation and conservation of antioxidants of broccoli juice processed by spray drying, and proposes the use of a by-product as a technological application. Broccoli juice (BJ) extracted from two sources, stalks an
Externí odkaz:
https://doaj.org/article/ced864d515ee4fcdb3afa7f36eb44be7
Autor:
Vicente Espinosa-Solis, Yunia Verónica García-Tejeda, Everth Jimena Leal-Castañeda, Víctor Barrera-Figueroa
Publikováno v:
Polymers, Vol 12, Iss 11, p 2548 (2020)
In this paper, we consider amaranth starch extracted from the seeds of Amaranthus hypochondriacus L. An amphiphilic character is conferred to the starch by a chemical modification, which involves an esterification by lauroyl chloride at three modific
Externí odkaz:
https://doaj.org/article/dbf51123467145d1b3346ae761102ceb
Autor:
Vicente Espinosa-Solis, Paul Baruk Zamudio-Flores, Juan Manuel Tirado-Gallegos, Salvador Ramírez-Mancinas, Guadalupe Isela Olivas-Orozco, Miguel Espino-Díaz, María Hernández-González, Verónica Graciela García-Cano, Olalla Sánchez-Ortíz, José Juan Buenrostro-Figueroa, Ramiro Baeza-Jiménez
Publikováno v:
Foods, Vol 8, Iss 8, p 299 (2019)
This study reports the effect of the addition of oat bran and apple flour on the cooking quality, digestibility, antioxidant, nutritional and texture characteristics of a spaghetti-type pasta. Pasta samples were prepared by substituting 50% of durum
Externí odkaz:
https://doaj.org/article/42e7ecaf87784ed4bbf4a93dd647f5c9
Autor:
Rocio Guadalupe Hernández-Nava, José Daniel Anaya-Tacuba, María de la Luz Sánchez-Mundo, Raquel García-Barrientos, Alejandra Flores-Castro, Carmen del Pilar Suárez-Rodríguez, Vicente Espinosa-Solis
Publikováno v:
Processes; Volume 11; Issue 1; Pages: 287
The objective of the present study was to evaluate the use of powder made out of Roselle Calyx Wastes (RCP) in developing a biscuit formulation with acceptable sensory value. Roselle calyxes were infused in water in a 1:10 ratio. The residual infused
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de6ce36eb40fde35e92f4f1e4ede7e7f
Autor:
Víctor Barrera-Figueroa, Yunia Verónica García-Tejeda, Vicente Espinosa-Solis, Oscar Manuel Portilla-Rivera
Publikováno v:
Food and Bioprocess Technology. 14:1835-1843
In this work, surfactant-modified starches were prepared by reactive extrusion (REX) and used as stabilizers for olive oil-in-water Pickering emulsions. The referred starches are waxy maize starch phosphate (P-MS), octenyl succinic anhydride maize st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::423ad125e95e2f5b9f413b2d8a65c1e1
https://doi.org/10.1007/s11947-021-02673-4
https://doi.org/10.1007/s11947-021-02673-4
Lifestyle Changes among Mexican People during the COVID-19 Lockdown in 2020: A Cross-Sectional Study
Autor:
Rocio Guadalupe Hernández-Nava, María de la Luz Sánchez-Mundo, Raquel García-Barrientos, Vicente Espinosa-Solis, Patricia Villalobos-Aguayo, Nancy Natividad Salmerón-Muñiz, José Daniel Anaya-Tacuba
Publikováno v:
Healthcare; Volume 10; Issue 12; Pages: 2537
The COVID-19 pandemic generated a new challenge of our time with different scenarios. For this reason, this work aimed to identify changes in the diet and lifestyle of Mexicans during the COVID-19 lockdown. This study was based on a Google online sur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d8ef0fd62e6ff0267365250203a8830
https://doi.org/10.3390/healthcare10122537
https://doi.org/10.3390/healthcare10122537