Search Results - "Hernández‐Uribe, Juan P."

The effects of fermentation time on sourdough bread: An analysis of texture profile, starch digestion rate, and protein hydrolysis rate by Terrazas‐Avila, Paulina, Palma‐Rodríguez, Heidi M., Navarro‐Cortez, Ricardo O., Hernández‐Uribe, Juan P., Piloni‐Martini, Javier, Vargas‐Torres, Apolonio

“…To ensure the best quality bread, it is important to consider the speed of digestion of starch and proteins, as well as how time fermentation and storage time…”
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Nutritional Characterization of Prosopis laevigata Legume Tree (Mesquite) Seed Flour and the Effect of Extrusion Cooking on its Bioactive Components by Díaz-Batalla, Luis, Hernández-Uribe, Juan P, Gutiérrez-Dorado, Roberto, Téllez-Jurado, Alejandro, Castro-Rosas, Javier, Pérez-Cadena, Rogelio, Gómez-Aldapa, Carlos A

“…Mesquite ( ) is a legume tree widely distributed in Aridoamerica. The mature fruit of this legume is a pod, which is currently underutilized and has high…”
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Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti by Chavarría‐Fernández, Sara M., Berrios, J. De J., Pan, James L., Alves, Priscila L.S., Palma‐Rodriguez, Heidi M., Hernández Uribe, Juan P., Aparicio‐Saguilan, Alejandro, Vargas‐Torres, Apolonio

“…Summary The objective of this research was to study the effect of partially substituting semolina flour by native (NCHF) and modified chayotextle (CHFMD)…”
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Physicochemical, functional, and quality properties of fettuccine pasta added with huitlacoche mushroom (Ustilago maydis) by González‐Cervantes, María E., Hernández‐Uribe, Juan P., Gómez‐Aldapa, Carlos A., Navarro‐Cortez, Ricardo O., Palma‐Rodríguez, Heidi M., Vargas‐Torres, Apolonio

“…Fettuccine‐type pasta was made from wheat semolina mixed with 5%, 10%, 15%, 20%, and 25% of huitlacoche mushroom powder (HMUP), and the effect on quality,…”
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Characterization of films made with chayote tuber and potato starches blending with cellulose nanoparticles by Aila-Suárez, Selene, Palma-Rodríguez, Heidi M., Rodríguez-Hernández, Adriana I., Hernández-Uribe, Juan P., Bello-Pérez, Luis A., Vargas-Torres, Apolonio

“…•Water vapour permeability values decreased in films with cellulose nanoparticle (CN).•Starch films (chayote and potato) with CN had the highest tensile…”
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Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes by Vargas-Torres, Apolonio, López-Villegas, Edgar Oliver, Hernández-Uribe, Juan P., Heredia-Olea, Erick, Palma-Rodriguez, Heidi M., Castro-Mendoza, Marisol P., Serna-Saldívar, Sergio O.

“…The oca (Oxalis tuberosa) is a tuber with high starch content and excellent antioxidant properties, which can be used in the production of extruded products;…”
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Partial characterization of chayotextle starch composites with added polyvinyl alcohol by Cotonieto‐Morales, Montserrat B, Palma‐Rodríguez, Heidi M, Chavarría‐Hernández, Norberto, Hernández‐Uribe, Juan P, Zamudio‐Flores, Paul B, Bello‐Pérez, Luis A, Vargas‐Torres, Apolonio

“…Composites of chayotextle starch (ChS), cellulose (C), cellulose nanoparticles (CN), and polyvinyl alcohol (PVOH) were cast and characterized in…”
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Chemical and nutritional characterization of raw and thermal-treated flours of Mesquite (Prosopis laevigata) pods and their residual brans by Díaz-Batalla, Luis, Hernández-Uribe, Juan P., Román-Gutiérrez, Alma D., Cariño-Cortés, Raquel, Castro-Rosas, Javier, Téllez-Jurado, Alejandro, Gómez-Aldapa, Carlos A.

“…Species of the genus Prosopis were a major staple food in Aridoamerica before the arrival of Europeans. In the present work, chemical and nutritional…”
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Physicochemical, Rheological and Structural Characteristics of Starch in Maize Tortillas by Hernández-Uribe, Juan P, Ramos-López, Gonzalo, Yee-Madeira, Hernani, Bello-Pérez, Luis A

“…Fresh and stored maize (white and blue) tortillas were evaluated for physicochemical, rheological and structural characteristics assessed by calorimetry, x-ray…”
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Sweet potato color variety and flour production drying method determine bioactive compound content and functional properties of flour by Castro‐Mendoza, Marisol Patricia, Navarro‐Cortez, Ricardo O., Hernández‐Uribe, Juan P., Bello‐Pérez, Luis Arturo, Vargas‐Torres, Apolonio

“…Purple and yellow sweet potato flours (PSPF and YSPF, respectively) were prepared by oven drying (OD) and freeze drying, and were characterized in terms of…”
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Isolation and characterization of Mexican chayote tuber (Sechium edule Sw.) starch by Hernandez-Uribe, Juan P, Agama-Acevedo, Edith, Gonzalez-Soto, Rosalia A, Bello-Pérez, Luis A, Vargas-Torres, Apolonio

“…Starch was isolated from Mexican chayote tubers (Sechium edule Sw.) and the yield, physicochemical, rheological, and molecular characteristics were…”
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Application of nanoemulsions (w/o) with active compounds of cactus pear fruit in starch films to improve antioxidant activity and incorporate antibacterial property by Medina‐Pérez, Gabriela, Hernández‐Uribe, Juan P., Fernández‐León, Dania, Prince, Laurette, Fernández‐Luqueño, Fabián, Campos‐Montiel, Rafael G.

“…In order to improve the quality of food and extend its shelf life, preservation methods have been developed. Edible films have aroused potential interest in…”
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