Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Viridiana Tejada-Ortigoza"'
Autor:
Rubén Maldonado-Rosas, José Luis Pérez-Castillo, Enrique Cuan-Urquizo, Viridiana Tejada-Ortigoza
Publikováno v:
Virtual and Physical Prototyping, Vol 19, Iss 1 (2024)
ABSTRACTThe study of the mechanical properties of 3D printed food is crucial for food personalisation. Texture impacts the sensory experience along the oral food consumption. This work aimed to investigate the mechanical properties of post-processed
Externí odkaz:
https://doaj.org/article/412f978c81ec4aeb9c860cc7926bf5fd
Publikováno v:
Foods, Vol 11, Iss 9, p 1191 (2022)
Additive manufacturing, or 3D printing, has raised interest in many areas, such as the food industry. In food, 3D printing can be used to personalize nutrition and customize the sensorial characteristics of the final product. The rheological properti
Externí odkaz:
https://doaj.org/article/b58e3e659a0646018539235849bda321
Autor:
Enrique Cuan-Urquizo, Alberto Álvarez-Trejo, Andrés Robles Gil, Viridiana Tejada-Ortigoza, Carmita Camposeco-Negrete, Esmeralda Uribe-Lam, Cecilia D. Treviño-Quintanilla
Publikováno v:
Polymers, Vol 14, Iss 2, p 337 (2022)
Fused deposition modeling (FDM) uses lattice arrangements, known as infill, within the fabricated part. The mechanical properties of parts fabricated via FDM are dependent on these infill patterns, which make their study of great relevance. One of th
Externí odkaz:
https://doaj.org/article/51259743c31549078304fea1ae1e824a
Autor:
Maritza Alonzo-Macías, Anaberta Cardador-Martínez, Colette Besombes, Karim Allaf, Viridiana Tejada-Ortigoza, Marla C. Soria-Mejía, Rosa Vázquez-García, Carmen Téllez-Pérez
Publikováno v:
Molecules, Vol 25, Iss 18, p 4132 (2020)
Red beetroot is rich in bioactive compounds such as polyphenols, flavonoids, betaxanthins, betacyanins, among others. According to selected processing methods, the bioaccessibility of these compounds could be either enhanced or decreased. This study
Externí odkaz:
https://doaj.org/article/4ce52ec4cdf0481ba41c2fc581ddd212
Autor:
Carmen Téllez-Pérez, Anaberta Cardador-Martínez, Viridiana Tejada-Ortigoza, Marla C. Soria-Mejía, Iván Balderas-León, Maritza Alonzo-Macías
Publikováno v:
Molecules, Vol 25, Iss 5, p 1190 (2020)
Chokecherry (Prunus virginiana L.) is rich in bioactive molecules as phenolics, which can act as antioxidants, anti-inflammatory, anticancer, among others; however, due to its high perishability, most of this fruit is wasted. Freezing and sun drying
Externí odkaz:
https://doaj.org/article/d4dc03c07deb4746aa14caca335d255e
Autor:
Luis Eduardo Garcia-Amezquita, Viridiana Tejada-Ortigoza, Osvaldo H. Campanella, Jorge Welti-Chanes
Publikováno v:
Journal of Food Quality, Vol 2018 (2018)
Dietary fibre concentrates (DFC) obtained from fruit and vegetable by-products are powders, mainly obtained by dehydration, used in food formulations to increase nutritional value and to improve functional properties. The modifications of insoluble,
Externí odkaz:
https://doaj.org/article/8aeaaa7fe4814ace8ce3c2792bfc403e
Autor:
Enrique Cuan-Urquizo, Eduardo Barocio, Viridiana Tejada-Ortigoza, R. Byron Pipes, Ciro A. Rodriguez, Armando Roman-Flores
Publikováno v:
Materials, Vol 12, Iss 6, p 895 (2019)
The increase in accessibility of fused filament fabrication (FFF) machines has inspired the scientific community to work towards the understanding of the structural performance of components fabricated with this technology. Numerous attempts to chara
Externí odkaz:
https://doaj.org/article/3434832ae44547fa86d14dfc4c153b91
Autor:
Viridiana Tejada-Ortigoza, Luis Eduardo Garcia-Amezquita, Ahmad E. Kazem, Osvaldo H. Campanella, M. Pilar Cano, Bruce R. Hamaker, Sergio O. Serna-Saldívar, Jorge Welti-Chanes
Publikováno v:
Molecules, Vol 24, Iss 4, p 697 (2019)
Fruit by-products are being investigated as non-conventional alternative sources of dietary fiber (DF). High hydrostatic pressure (HHP) treatments have been used to modify DF content as well as its technological and physiological functionality. Orang
Externí odkaz:
https://doaj.org/article/ee408243abe748a585e2d74d18b88956
Autor:
Illeen Valencia-Espinosa, Jorge Welti-Chanes, Luis Eduardo Garcia-Amezquita, Viridiana Tejada-Ortigoza
Publikováno v:
Sustainable Food Science-A Comprehensive Approach ISBN: 9780128241660
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1e389b018f031b7dbfe7b0e75c8fd98
https://doi.org/10.1016/b978-0-12-823960-5.00081-0
https://doi.org/10.1016/b978-0-12-823960-5.00081-0
Autor:
Andrés Rumayor-Escobar, Mariana Morales-de la Peña, Julián de la Rosa-Millán, Teresita Arredondo-Ochoa, Elena Dibildox-Alvarado, Viridiana Tejada-Ortigoza
Publikováno v:
Food Structure. 36:100315