Search Results - "Mariscal‐Moreno, Rosa María"

Effects of the substitution of wheat flour with raw or germinated ayocote bean (Phaseolus coccineus) flour on the nutritional properties and quality of bread by Espinosa‐Ramírez, Johanan, Mariscal‐Moreno, Rosa María, Chuck‐Hernández, Cristina, Serna‐Saldivar, Sergio O., Espiricueta‐Candelaria, Rosa Selene

“…This study aimed to evaluate the potential of 10%, 20%, and 30% of raw (ARF) and germinated (AGF) ayocote bean flour as a partial substitute for wheat flour in…”
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Physical and chemical changes undergone by pericarp and endosperm during corn nixtamalization-A review by Santiago-Ramos, David, Figueroa-Cárdenas, Juan de Dios, Mariscal-Moreno, Rosa María, Escalante-Aburto, Anayansi, Ponce-García, Néstor, Véles-Medina, José Juan

“…Nixtamalization is the cooking of corn grains, traditionally in water with wood ashes or alkaline compounds. However, due to the pollution caused, the use of…”
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Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales by Mariscal-Moreno, Rosa María, Figueroa Cardenas, Juan, Santiago-Ramos, David, Rayas-Duarte, Patricia, Veles-Medina, José Juan, Martinez-Flores, Héctor Eduardo

“…Tamales were prepared with 3 nixtamalization processes (traditional, ecological, and classic) and evaluated for chemical composition, starch properties, and…”
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Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas by Mariscal‐Moreno, Rosa María, Figueroa‐Cárdenas, Juan de Dios, Santiago‐Ramos, David, Rayas‐Duarte, Patricia

“…Summary The impact of addition of palmitic acid (PA) on the amylose‐lipid complexes formation and their influence on amylopectin retrogradation were studied…”
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Resistant Starch Formation in Tortillas from an Ecological Nixtamalization Process by Santiago‐Ramos, David, Figueroa‐Cárdenas, Juan de Dios, Véles‐Medina, José Juan, Mariscal‐Moreno, Rosa María, Reynoso‐Camacho, Rosalía, Ramos‐Gómez, Minerva, Gaytán‐Martínez, Marcela, Morales‐Sánchez, Eduardo

“…The objective of this work was to study the formation of resistant starch (RS) in tortillas from an ecological nixtamalization process compared with the…”
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Consumer perception of insects as food: Mexico as an example of the importance of studying socio‐economic and geographical differences for decision‐making in food development by Escalante‐Aburto, Anayansi, Rodríguez‐Sifuentes, Lucio, Ozuna, César, Mariscal‐Moreno, Rosa María, Mulík, Stanislav, Guiné, Raquel, Chuck‐Hernández, Cristina

“…Summary Mexico is a multi‐diverse country where insect consumption has been associated with traditional practices. Nevertheless, there are no studies regarding…”
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Effect of germination on techno‐functional and nutraceutical properties of cowpea (Vigna unguiculata) flour by Gaytán‐Martínez, Marcela, Domínguez‐Hernández, Elisa, Morales‐Sánchez, Eduardo, Mariscal‐Moreno, Rosa María

“…Summary Germination is an economic and feasible process that have demonstrated changes in nutritional, biochemical and sensorial properties on cereals and…”
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Agave inulin as a fat replacer in tamales: Physicochemical, nutritional, and sensory attributes by Espinosa‐Ramírez, Johanan, Figueroa‐Cárdenas, Juan de Dios, Chuck‐Hernández, Cristina, Garcia‐Amezquita, Luis Eduardo, Dávila‐Vega, Juan Pablo, Casamayor, Verónica Flores, Mariscal‐Moreno, Rosa María

“…Tamales are a traditional dish rich in fat and carbohydrates with increasing popularity. The present study aimed to investigate the use of agave inulin powder…”
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Effect of processing procedure on the formation of resistant starch in tamales by de Dios Figueroa-Cárdenas, Juan, Véles-Medina, José Juan, Esquivel-Martínez, Anaid Michelle, Mariscal-Moreno, Rosa María, Santiago-Ramos, David, Hernández-Estrada, Zorba Josué

“…Tamales were produced using a traditional nixtamalization process. The nixtamal was milled into masa, mixed with shortening, and boiled to prepare tamales…”
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Chemical, thermal and structural properties of alkaline‐cooked (nixtamalised) chickpea (Cicer arietinum) flours by Mariscal‐Moreno, Rosa María, Figueroa‐Cárdenas, Juan de Dios, Santiago‐Ramos, David, Aguilar Arteaga, Karina, Flores Casamayor, Verónica, Rincón‐Aguirre, Alexandra

“…Summary The present study examined how the alkaline cooking process affects the chemical, thermal and structural properties of the chickpea, evaluating…”
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The influence of nixtamalization on antioxidant capacity and Sensorial Attributes on Gluten Free Bread by Mariscal-Moreno, Rosa María, Canelo Álvarez, Fátima, Martínez-Flores, Héctor Eduardo, Topete Betancourt, Alfonso, Figueroa-Cárdenas, Juan deDios

“…Maize and sorghum have been recognized for their nutritional and agricultural properties and relevance. The primary objective of this research was to evaluate…”
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An Update of Different Nixtamalization Technologies, and Its Effects on Chemical Composition and Nutritional Value of Corn Tortillas by Escalante-Aburto, Anayansi, Mariscal-Moreno, Rosa María, Santiago-Ramos, David, Ponce-García, Néstor

“…Traditional nixtamalization produces the "gold standard" tortilla, but the process is ecologically nonviable, and high nutrimental and phytochemical losses are…”
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Changes in the thermal and structural properties of maize starch during nixtamalization and tortilla-making processes as affected by grain hardness by Santiago-Ramos, David, Figueroa-Cárdenas, Juan de Dios, Véles-Medina, José Juan, Mariscal-Moreno, Rosa María

“…The objective of this work was to evaluate the changes in the thermal and structural properties of maize starch during nixtamalization and the tortilla-making…”
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Nixtamalization process affect maize tortillas storage quality by Mariscal-Moreno, Rosa María, Ramírez Sánchez, Karina, de Dios Figueroa Cárdenas, Juan

“…The effect of traditional (TNP), ecological with CaCO3 and CaCl2 (ENP) and classical nixtamalization process (CNP) on staling during tortillas storage was…”
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The effect of different nixtamalisation processes on some physicochemical properties, nutritional composition and glycemic index by Mariscal Moreno, Rosa María, Figueroa, J.D.C., Santiago-Ramos, David, Villa, Gerónimo Arámbula, Sandoval, Sergio Jiménez, Rayas-Duarte, Patricia, Véles-Medina, José Juan, Martínez Flores, Héctor Eduardo

“…The objective was to evaluate corn tortillas made from three nixtamalisation processes including Traditional with lime (TNP), Classic with ashes (CNP) and…”
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Effect of nixtamalization on gluten-free whole corn, dough viscoelasticity, and the bread-making quality of leavened corn bread by Canelo-Álvarez, Fátima, Figueroa-Cárdenas, Juan de Dios, Martínez-Cruz, Eliel, Pérez-Robles, Juan Francisco, Arámbula Villa, Gerónimo, Mariscal-Moreno, Rosa María, Véles Medina, José Juan

“…Recently, the increment in grain costs and the demand for gluten-free bread has made corn attractive for the production of leavened bread. The nixtamalization…”
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Dietary Risk Assessment of Cadmium Exposure Through Commonly Consumed Foodstuffs in Mexico by Cantoral, Alejandra, Collado-López, Sonia, Betanzos-Robledo, Larissa, Lamadrid-Figueroa, Héctor, García-Martínez, Betzabeth A., Ríos, Camilo, Díaz-Ruiz, Araceli, Mariscal-Moreno, Rosa María, Téllez-Rojo, Martha María

“…Cadmium (Cd) is a toxic heavy metal widely distributed in foodstuffs. In Mexico, few studies have evaluated Cd content in foods. This study aimed to determine…”
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