Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Xóchitl Ariadna Ruiz-Armenta"'
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:
C.I. Delgado-Nieblas, Armando Carrillo-López, Xóchitl Ariadna Ruiz-Armenta, C. Barraza-Elenes, Noelia Jacobo-Valenzuela, J.A. Ahumada-Aguilar, José de Jesús Zazueta-Morales, Armando Quintero-Ramos, S. Agramón-Velázquez
Publikováno v:
Revista Mexicana de Ingeniería Química. 20:1-18
High-fiber breakfast cereals are mainly produced by extrusion, and to improve its nutritional/nutraceutical properties, the addition of raw materials rich in bioactive compounds has been suggested. The aim of this study was to evaluate the physical,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de5c5d018c75d01890229b508260677f
https://doi.org/10.24275/rmiq/alim2441
https://doi.org/10.24275/rmiq/alim2441
Autor:
Ernesto Aguilar-Palazuelos, Francisco S. Aguirre-Tostado, C.I. Delgado-Nieblas, Javier Telis-Romero, Xóchitl Ariadna Ruiz-Armenta, Armando Carrillo-López, José de Jesús Zazueta-Morales, Noelia Jacobo-Valenzuela
Publikováno v:
Revista Mexicana de Ingeniería Química. 17:805-821
The objective of this work was to study the effects of the extrusion temperature (T, 93-141 °C), feed moisture content (FMC, 21.27-34.73%), and dehydrated squash content (DS, 0.43-15.57%) on physical, microstructural and sensory characteristics of m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d208d302125ee16dbd505041a79998c4
https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2018v17n3/delgado
https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2018v17n3/delgado
Autor:
C.I. Delgado-Nieblas, Armando Carrillo-López, Ernesto Aguilar-Palazuelos, Xóchitl Ariadna Ruiz-Armenta, Irma Leticia Camacho-Hernández, José de Jesús Zazueta-Morales
Publikováno v:
Journal of Food Processing and Preservation. 43
The aim of this study was to evaluate the physicochemical, phytochemical, and antioxidant changes in different stages (unprocessed mixture [UM], extruded pellet [EP], and expanded product [EXP]) during the production of indirectly expanded snacks by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15a06e407f3ff4361ebdf158ddf0decf
https://doi.org/10.1111/jfpp.14261
https://doi.org/10.1111/jfpp.14261
Autor:
Xóchitl Ariadna Ruiz-Armenta, Ernesto Aguilar-Palazuelos, C.I. Delgado-Nieblas, José de Jesús Zazueta-Morales, Irma Leticia Camacho-Hernández, Roberto Gutiérrez-Dorado, Fernando Martínez-Bustos, Agustin López-Diaz
Publikováno v:
CyTA, 16(1): 172-180
CyTA-Journal of Food, Vol 16, Iss 1, Pp 172-180 (2018)
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::481fa750a277396ab0f16f2e0db31187
https://repository.publisso.de/resource/frl:6409891
https://repository.publisso.de/resource/frl:6409891
