A5042306083- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Hibiscus Plant Research Studies
- Polysaccharides Composition and Applications
- Phytochemicals and Antioxidant Activities
- Food Chemistry and Fat Analysis
- Agricultural and Food Production Studies
- Proteins in Food Systems
- Probiotics and Fermented Foods
- Culinary Culture and Tourism
- Meat and Animal Product Quality
- Food Science and Nutritional Studies
- Microencapsulation and Drying Processes
- Global Trade and Competitiveness
- Phytase and its Applications
- Biofuel production and bioconversion
- Biochemical Analysis and Sensing Techniques
- Cynara cardunculus studies
- Spectroscopy and Chemometric Analyses
- Botanical Research and Applications
- Rabbits: Nutrition, Reproduction, Health
- Phytochemistry and biological activities of Ficus species
- Medicinal Plants and Neuroprotection
- Business, Innovation, and Economy
- Psidium guajava Extracts and Applications
Universidad Autónoma del Estado de México
2011-2024
Autonomous University of Tlaxcala
2023
Objective: To assess the effect of popping thermal treatment on physical and structural properties Toluqueño creole popcorn maize (Zea mays L.) Design/methodology/approach: commercial L.), as a control, were subjected to three treatments: hot oil, air microwave. Moisture, yield, textural (hardness, gumminess, chewing), features (size: area, perimeter) by image analysis determined. Results: The results showed that in presented best pop reaching value 71.88%, while microwave was for maize,...
The aim of this study was to evaluate the release phenolic compounds from Roselle extract encapsulated in binary and ternary mixtures whey protein, carboxymethyl cellulose (CMC) pectin. Films were formulated according a simplex centroid experimental design total polyphenols antioxidant activity (FRAP DMPD methods) quantified medium as time dependent variables. Films' weight gain measured swelling behavior calculated. data obtained correlated well with first-order kinetic model (R2 > 0.9)....
Oaxaca cheese is classified as a pasta filatacheese and it considered an unavoidable ingredient in broad varieties of Mexican recipes. It produced many regions by industrial companies but mainly handmade procedures. thought that its flavour texture profiles could be recognized consumers even if traditional production processes are not standardized, so this study intended to define the relationship between them considering variability given character. The origin milk has major contribution...
<p align="justify">El desarrollo de alimentos funcionales en los últimos años ha ido aumento debido principalmente, al interés la población por que no solo cumplan con función nutricional sino también tengan un efecto benéfico salud reduciendo así el riesgo a padecer diversas enfermedades. La alfalfa sido generalmente alimento destinado para alimentación del ganado, sin embargo, investigaciones alrededor mundo se reportado contiene compuestos bioactivos –fitoquímicos– y proteínas...
Summary Gelatin beads containing a concentrated extract of R oselle ( H ibiscus sabdariffa L.) calyx rich in polyphenolic compounds were coated with sodium alginate and ionotropically gelled using CaCl 2 . Single‐coated double‐coated obtained by this technique, the release pattern loaded was evaluated. As result, these fits properly to first–order W eibull distribution equation. The rate constant decreased linearly number coats increase immersion time Lag period increased significantly...
Food safety is the guarantee that it will not cause harm to health of those who consume and considered an important element its quality. Fish a nutritious basic food in human diet, supply occurs through fishing aquaculture activities. susceptible contamination microbiological spoilage chain, leading detriment quality diseases due consumption, latter being public problem worldwide. The microbial diversity nature extensive, bacteria genus Pseudomonas spp. are located water, soil, or as part...
Expanded popcorn grain is widely consumed as a healthy snack all around the world; however, study of behavior its components by processes such nixtamalization scarce. Therefore, aim this work was to characterize nanomechanical, structural, and antioxidant properties nixtamalized pericarp. FT-IR results showed that secondary structure proteins pericarp α-helix with 42.10%, turn 21.5% 36.33% β-sheet, did not present random coil structure. Pericarp activity, their values were 550.1 ± 2.9 44.2...
Objetivo: Evaluar las caracterísicas físicas y químicas de maíz criollo azul rojo del Estado México.
 Diseño/metodología/aproximación: Para la caracterización físicoquímica rojo, variables que se evaluaron fueron tamaño (mm), peso hectolítrico (kg/Hl-1), color (escala LAB) así como actividad agua (aw). Además realizó un análisis químico proximal determinando humedad, cenizas, extracto etéreo proteína. Se estadístico para evaluar posibles diferencias significativas utilizando prueba...
Summary Dehydrated H ibiscus sabdariffa ( R oselle) is usually used as the raw material of popular beverages, where exhausted calyx, still rich in polyphenols and fibre, discarded. The aim present study to evaluate possibility adding Roselle's whole calyx a confectionery product elaborated with gelatin, quantifying concentration released F olin– C iocalteu) during an vitro digestion expression antioxidant activity [Ferric reducing power FRAP ) N , ‐dimethyl‐p‐phenylenediamine dihydrochloride...
Nationwide, the State of Mexico is leading producer loquat (Eriobotrya japonica); however, there are no records about antioxidant and antimicrobial properties such fruits from this place. The objective research was evaluation extracts different morphological structures (pulp with epidermis, leaves, seeds) in ethanolic hydromethanolic solvents. Four methods were used to evaluate capacity: 2,2-Diphenyl-1-Picrylhydrazyl (DPPH), N,N-Dimethyl-p-phenylenediamine Dihydrochloride (DMPD),...
Abstract Background and objectives Triticale (x Triticosecale Wittmack) is a cereal grain with reduced capacity for bread making but useful as raw ingredient cookies baking. has high content of lysine, phenolic compounds, arabinoxylans, β‐glucans, α‐amylase activity. Triticale's activity was promoted by submitting dough to different time temperature resting conditions in order enhance the sweetness cookies. Findings The level glucose‐based carbohydrates increased temperature, showed...
The pursuit of reusing agribusiness residues towards decreasing their environmental impact has led to the study its components know possible applications. nejayote is alkaline wastewater different food products nixtamalized corn. This characterized physicochemical properties popcorn (NP) and determined total phenolics content (TP) antioxidant capacity by standard synthetic assays (ABTS DPPH) physiologically relevant ones (reducing power -RP-, hydroxyl radical scavenging activity -OH-, iron...
The Dahlia (Dahlia coccinea Cav.) is a plant that has been cultivated and genetically improved due to its ornamental importance; anyhow, radical system accumulates reserve carbohydrates in the form of inulin other fru... | Find, read cite all research you need on Tech Science Press
Objetivo: en el presente trabajo se evaluó la sustitución parcial de harina maíz nixtamalizado por triticale y arroz su efecto sobre textura los tamales utilizando diez mezclas. Metodología: dureza, adhesividad, cohesividad gomosidad tamales, así como tamaño partícula contenido amilosa las harinas utilizadas para elaborarlos. Resultados: observó que con mayor tendían a ser más duros seguidos triticale. A medida mezclas incrementaba dureza del tamal era mayor, mientras aumento adhesividad...