Search Results - "Ponce‐García, Nestor"

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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Effect of Calcium Salts Concentration on the Viscoelastic Properties of Sintered Tablets from Flours and Tortillas Evaluated by Stress‐Relaxation Tests by Ponce‐García, Néstor, Santiago‐Ramos, David, Figueroa‐Cárdenas, Juan de Dios, Véles‐Medina, José Juan, Escalante‐Aburto, Anayansi

“…This research aimed to evaluate the effect of different calcium compounds and their concentration on the viscoelastic parameters of flours and tortillas…”
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Endogenous enzymes of triticale used as natural sweeteners of wheat‐triticale cookies by Arizmendi‐Cotero, Daniel, Bernal‐Estrada, Miguel A., Dominguez‐Lopez, Aurelio, Díaz‐Ramírez, Mayra, Ponce‐García, Nestor, Villanueva‐Carvajal, Adriana

“…Background and objectives Triticale (x Triticosecale Wittmack) is a cereal grain with a reduced capacity for bread making but useful as a raw ingredient for…”
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Obtaining ready-to-eat blue corn expanded snacks with anthocyanins using an extrusion process and response surface methodology by Escalante-Aburto, Anayansi, Ramírez-Wong, Benjamín, Torres-Chávez, Patricia Isabel, López-Cervantes, Jaime, Figueroa-Cárdenas, Juan de Dios, Barrón-Hoyos, Jesús Manuel, Morales-Rosas, Ignacio, Ponce-García, Néstor, Gutiérrez-Dorado, Roberto

“…Extrusion is an alternative technology for the production of nixtamalized products. The aim of this study was to obtain an expanded nixtamalized snack with…”
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Multivariate Analysis on the Properties of Intact Cereal Kernels and Their Association with Viscoelasticity at Different Moisture Contents by Escalante-Aburto, Anayansi, Figueroa-Cárdenas, Juan de Dios, Dominguez-Lopez, Aurelio, García-Lara, Silverio, Ponce-García, Néstor

“…The viscoelastic properties of cereal kernels are strongly related to their quality, which can be applied to the development of a more selective and objective…”
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Evaluation of visco‐elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain by Ponce‐García, Néstor, Ramírez‐Wong, Benjamín, Torres‐Chávez, Patricia I, Figueroa‐Cárdenas, Juan de Dios, Serna‐Saldívar, Sergio O, Cortez‐Rocha, Mario O, Escalante‐Aburto, Anayansi

“…BACKGROUND The aim of this research was to evaluate the visco‐elastic properties of conditioned wheat kernels and their doughs by applying the compression test…”
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Effect of extrusion factors and particle size on starch properties of nixtamalized whole blue corn snacks by Escalante-Aburto, Anayansi, Ponce-García, Néstor, Ramírez-Wong, Benjamín, Santiago-Ramos, David, Véles-Medina, José Juan, de Dios Figueroa Cárdenas, Juan

“…The aim of this study, was to evaluate the effect of extrusion conditions and particle size index on the starch properties of expanded nixtamalized snacks…”
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Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional, and Sensorial Properties of Snacks Based on Pseudocereals by González-Calderón, Ana Karen, García-Flores, Natalia Alejandra, Elizondo-Rodríguez, Ana Sofía, Zavala-López, Mariana, García-Lara, Silverio, Ponce-García, Néstor, Escalante-Aburto, Anayansi

“…Quick meals available in markets are popular among consumers. Generally, these products are not recognized as functional foods owing to nutrient-poor…”
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Effect of Moisture Content on the Viscoelastic Properties of Individual Wheat Kernels Evaluated by the Uniaxial Compression Test Under Small Strain by Ponce‐García, Néstor, Ramírez‐Wong, Benjamín, Torres‐Chávez, Patricia Isabel, Dios Figueroa‐Cárdenas, Juan, Serna‐Saldívar, Sergio Othón, Cortez‐Rocha, Mario Onofre

“…ABSTRACT Wheat product quality is related to its physicochemical properties and to the viscoelastic properties of the kernel. The aim of this work was to…”
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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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Recent Evidence of the Beneficial Effects Associated with Glucuronic Acid Contained in Kombucha Beverages by Martínez-Leal, Jessica, Ponce-García, Nestor, Escalante-Aburto, Anayansi

“…Purpose of the Review Glucuronic acid is contained naturally in kombucha beverages due to the associations between bacteria and yeasts during its fermentation…”
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Fumonisins and their analogues in contaminated corn and its processed foods - a review by Ponce-García, Nestor, Serna-Saldivar, Sergio O., Garcia-Lara, Silverio

“…One of the food security problems faced worldwide is the occurrence of mycotoxins in grains and their foods. Fumonisins (FBs) are mycotoxins which are…”
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Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion by Figueroa, Juan de Dios, Torres-Chávez, Patricia Isabel, Ramirez-Wong, Benjamin, Ponce-García, Néstor, Escalante-Aburto, Anayansi, Gutiérrez-Dorado, Roberto

“…Lime cooking extrusion (LCE) is a widely applied technology for producing second-generation snacks, as an alternative to traditional nixtamalization (TN)…”
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Physical and chemical parameters, Fusarium verticillioides growth and fumonisin production in kernels of nine maize genotypes by Ponce-García, Nestor, Ortíz-Islas, Sofia, García-Lara, Silverio, Serna-Saldivar, Sergio O.

“…Fusarium verticilloides synthesizes fumonisins (FBs) in the field and during faulty storage of maize. FBs are worrisome because of their toxicological effects…”
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Viscoelastic properties of tablets from Osborne fractions, pentosans, flour and bread evaluated by creep tests by Escalante-Aburto, Anayansi, de Dios Figueroa-Cárdenas, Juan, Véles-Medina, José Juan, Ponce-García, Néstor, Hernández-Estrada, Zorba Josué, Rayas-Duarte, Patricia, Simsek, Senay

“…Little attention has been given to the influence of non-gluten components on the viscoelastic properties of wheat flour dough, bread making process and their…”
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Viscoelastic properties of tablets from Osborne solubility fraction, pentosans, flour and bread using relaxation tests by Figueroa-Cárdenas, Juan de Dios, Escalante-Aburto, Anayansi, Véles-Medina, José Juan, Hernández-Estrada, Zorba Josué, Rayas-Duarte, Patricia, Simsek, Senay, Ponce-García, Néstor

“…There is no previously published data covering the viscoelasticity of Osborne protein solubility fractions. Therefore, the objective of this study was to…”
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