Continuous Flow UV-C Irradiation Effects on the Physicochemical Properties of <i>Aloe vera</i> Gel and Pitaya (S<i>tenocereus</i> spp.) Blend

по Carmen O. Meléndez-Pizarro, Arlet Calva-Quintana, José C. Espinoza-Hicks, Miguel Á. Sánchez-Madrigal, Armando Quintero-Ramos
Опубликовано 2020-08-01

Use of Red Cactus Pear (Opuntia ficus-indica) Encapsulated Powder to Pigment Extruded Cereal

по Martha G. Ruiz-Gutiérrez, Carlos A. Amaya-Guerra, Armando Quintero-Ramos, Esther Pérez-Carrillo, Carmen O. Meléndez-Pizarro
Опубликовано 2017-01-01

Effect of different calcium sources on the antioxidant stability of tortilla chips from extruded and nixtamalized blue corn (Zea mays L.) flours.

по Miguel Ángel SÁNCHEZ-MADRIGAL, Armando QUINTERO-RAMOS, Fernando MARTÍNEZ-BUSTOS, Carmen Oralia MELÉNDEZ-PIZARRO, Martha Graciela RUIZ-GUTIÉRREZ
Опубликовано в: Ciência e Tecnologia de Alimentos (2014)

Fat reduction in the formulation of frankfurter sausages using inulin and pectin

по Gerardo Méndez-Zamora, José Arturo García-Macías, Eduardo Santellano-Estrada, América Chávez-Martínez, Lorenzo Antonio Durán-Meléndez, Ramón Silva-Vázquez, Armando Quintero-Ramos
Опубликовано 2015-03-01

Fat reduction in the formulation of frankfurter sausages using inulin and pectin

по Gerardo MÉNDEZ-ZAMORA, José Arturo GARCÍA-MACÍAS, Eduardo SANTELLANO-ESTRADA, América CHÁVEZ-MARTÍNEZ, Lorenzo Antonio DURÁN-MELÉNDEZ, Ramón SILVA-VÁZQUEZ, Armando QUINTERO-RAMOS
Опубликовано в: Ciência e Tecnologia de Alimentos (2015)

Effect of the extrusion process on the physicochemical, phytochemical, and cooking properties of gluten-free pasta made from broken rice and chickpea flours

по Samuel Arturo Delgado-Murillo, José de Jesús Zazueta-Morales, Armando Quintero-Ramos, Yazmín Alejandra Castro-Montoya, Xóchitl Ariadna Ruiz-Armenta, Víctor Limón-Valenzuela, Carlos Iván Delgado-Nieblas
Опубликовано в: Biotecnia (2024)

Mexican oregano essential oils as alternatives to butylated hydroxytoluene to improve the shelf life of ground beef

по Jesús A. Cantú‐Valdéz, Guadalupe Gutiérrez‐Soto, Carlos A. Hernández‐Martínez, Sugey R. Sinagawa‐García, Armando Quintero‐Ramos, Michael E. Hume, Daniela D. Herrera‐Balandrano, Gerardo Méndez‐Zamora
Опубликовано 2020-08-01

Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with B-glucans

по Miguel Ángel SÁNCHEZ-MADRIGAL, David NEDER-SUÁREZ, Armando QUINTERO-RAMOS, Martha Graciela RUIZ-GUTIÉRREZ, Carmen O. MELÉNDEZ-PIZARRO, Hilda Amelia PIÑÓN-CASTILLO, Tomás GALICIA-GARCÍA, Benjamín RAMÍREZ-WONG
Опубликовано в: Ciência e Tecnologia de Alimentos (2015)

Conservación de pechugas de pollo con aceite esencial de orégano mexicano

по Daniela D. Herrera-Balandrano, Damián Martínez-Rojas, Alejandro Isabel Luna-Maldonado, Guadalupe Gutiérrez-Soto, Carlos Alberto Hernández-Martínez, Ramón Silva-Vázquez, Emmanuel Flores-Girón, Armando Quintero-Ramos, Gerardo Méndez-Zamora
Опубликовано в: Biotecnia (2020)

Use of hydrolysis prior to the chemical and thermomechanical modification of rice starch: alternative to traditional modification treatments

по Nancy Paola Grajeda-Nieto, Mayra Márquez-Gómez, Tomás Galicia-García, Iván Alziri Estrada-Moreno, Mónica Elvira Mendoza-Duarte, Rubén Márquez-Meléndez, Martha Graciela Ruiz-Gutiérrez, Armando Quintero-Ramos, Beatriz Portillo-Arroyo, Cesar Soto Figueroa
Опубликовано в: Biotecnia (2021)

Effect of the Extraction, Chemical Modification and Extrusion of Triticale Starch (Triticosecale) in its Functional Properties

по Tania Samantha Ruiz-Saenz, Tomás Galicia-García, Iván Alziri Estrada-Moreno, Mónica Elvira Mendoza-Duarte, Rúben Márquez-Meléndez, Mayra Márquez-Goméz, Martha Graciela Ruiz-Gutiérrez, Armando Quintero-Ramos, Beatriz Portillo-Arroyo, Cesar Soto-Figueroa, Martha Yarely Leal-Ramos, Daniela Sanchez Aldana-Virraruel
Опубликовано в: Biotecnia (2020)