Hasil Pencarian - Armando Quintero-Ramos

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  1. 1
    Carta del Editor

    Carta del Editor oleh Armando Quintero-Ramos

    Diterbitkan 2020-09-01
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  2. 2
    Effect of inulin and pectin on physicochemical characteristics and emulsion stability of meat batters

    Effect of inulin and pectin on physicochemical characteristics and emulsion stability of meat batters oleh Ramon Silva-Vazquez, Emmanuel Flores-Giron, Armando Quintero-Ramos, Michael E. Hume, Gerardo Mendez-Zamora

    Diterbitkan 2018-01-01
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  3. 3
    Use of Red Cactus Pear (Opuntia ficus-indica) Encapsulated Powder to Pigment Extruded Cereal

    Use of Red Cactus Pear (Opuntia ficus-indica) Encapsulated Powder to Pigment Extruded Cereal oleh Martha G. Ruiz-Gutiérrez, Carlos A. Amaya-Guerra, Armando Quintero-Ramos, Esther Pérez-Carrillo, Carmen O. Meléndez-Pizarro

    Diterbitkan 2017-01-01
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  4. 4
    Continuous Flow UV-C Irradiation Effects on the Physicochemical Properties of <i>Aloe vera</i> Gel and Pitaya (S<i>tenocereus</i> spp.) Blend

    Continuous Flow UV-C Irradiation Effects on the Physicochemical Properties of <i>Aloe vera</i> Gel and Pitaya (S<i>tenocereus</i> spp.) Blend oleh Carmen O. Meléndez-Pizarro, Arlet Calva-Quintana, José C. Espinoza-Hicks, Miguel Á. Sánchez-Madrigal, Armando Quintero-Ramos

    Diterbitkan 2020-08-01
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  5. 5
    Pinole, un alimento tradicional mexicano con valor nutrimental

    Pinole, un alimento tradicional mexicano con valor nutrimental oleh Miguel Ángel Sánchez Madrigal, Dr. Armando Quintero-Ramos, Dra. Jazmín L. Tobías Espinoza, Dra. Carmen O. Meléndez Pizarro

    Diterbitkan 2022-02-01
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  6. 6
    Improving Cull Cow Meat Quality Using Vacuum Impregnation

    Improving Cull Cow Meat Quality Using Vacuum Impregnation oleh Martha Y. Leal-Ramos, Alma D. Alarcón-Rojo, Néstor Gutiérrez-Méndez, Hugo Mújica-Paz, Felipe Rodríguez-Almeida, Armando Quintero-Ramos

    Diterbitkan 2018-05-01
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  7. 7
    Effect of extrusion on the crystallinity, viscosity, damage starch, and thermal properties of corn flour, masa, and tortilla

    Effect of extrusion on the crystallinity, viscosity, damage starch, and thermal properties of corn flour, masa, and tortilla oleh Carlos M. Enríquez-Castro, Benjamín Ramírez-Wong, Brenda L. Contreras-Jiménez, Armando Quintero-Ramos, Juan de Dios Figueroa-Cárdenas, Francisco Vázquez-Lara

    Diterbitkan 2022-12-01
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  8. 8
    Effect of Stepwise Blanching and Calcium Chloride Solution on Texture and Structural Properties of Jalapeño Peppers in Brine

    Effect of Stepwise Blanching and Calcium Chloride Solution on Texture and Structural Properties of Jalapeño Peppers in Brine oleh Dinora Judith Palma-Zavala, Jorge Jiménez-Castro, Ricardo Talamás-Abbud, John Barnard, René Renato Balandrán-Quintana, Francisco Solís-Martínez, Armando Quintero-Ramos

    Diterbitkan 2009-01-01
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  9. 9
    Effect of ultrasound and steam treatments on bioaccessibility of β-carotene and physicochemical parameters in orange-fleshed sweet potato juice

    Effect of ultrasound and steam treatments on bioaccessibility of β-carotene and physicochemical parameters in orange-fleshed sweet potato juice oleh Evelyn Alicia Rios-Romero, Luz Araceli Ochoa-Martínez, Luis Arturo Bello-Pérez, Juliana Morales-Castro, Armando Quintero-Ramos, José Alberto Gallegos-Infante

    Diterbitkan 2021-04-01
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  10. 10
    Efecto del ácido giberélico sobre la producción hidropónica del tomate variedad Gabriela

    Efecto del ácido giberélico sobre la producción hidropónica del tomate variedad Gabriela oleh Pamela Ramos-Rivera, Mario Azael Rubio-Romero, G. Sonia Rodríguez-De la Rocha, S. Margarita Rodríguez-Rodríguez, Víctor Santana-Rodríguez, Armando Quintero-Ramos

    Diterbitkan 2020-11-01
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  11. 11
    Design of an electrochemical prototype to determine relative NaCl content and its application in fresh cheeses

    Design of an electrochemical prototype to determine relative NaCl content and its application in fresh cheeses oleh Rubén Cázares-Gallegos, Juan Antonio Vidales-Contreras, Alejandro Isabel Luna-Maldonado, Michael E. Hume, Ramón Silva-Vázquez, Armando Quintero-Ramos, Gerardo Mendéz-Zamora

    Diterbitkan 2019-01-01
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  12. 12
    Physical, Chemical and Microbiological Properties during Storage of Red Prickly Pear Juice Processed by a Continuous Flow UV-C System

    Physical, Chemical and Microbiological Properties during Storage of Red Prickly Pear Juice Processed by a Continuous Flow UV-C System oleh Gabriela Mesta-Vicuña, Armando Quintero-Ramos, Carmen Oralia Meléndez-Pizarro, Tomás Galicia-García, Miguel Ángel Sánchez-Madrigal, Efrén Delgado, Martha Graciela Ruiz-Gutiérrez

    Diterbitkan 2022-03-01
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  13. 13
    Effect of Agave Fructans as Carrier on the Encapsulation of Blue Corn Anthocyanins by Spray Drying

    Effect of Agave Fructans as Carrier on the Encapsulation of Blue Corn Anthocyanins by Spray Drying oleh Miguel Á. Sánchez-Madrigal, Armando Quintero-Ramos, Carlos A. Amaya-Guerra, Carmen O. Meléndez-Pizarro, Sandra L. Castillo-Hernández, Carlos J. Aguilera-González

    Diterbitkan 2019-07-01
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  14. 14
    Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch

    Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch oleh Carlos Martín Enríquez-Castro, Patricia Isabel Torres-Chávez, Benjamín Ramírez-Wong, Armando Quintero-Ramos, Ana Irene Ledesma-Osuna, Jaime López-Cervantes, Jesús Enrique Gerardo-Rodríguez

    Diterbitkan 2020-01-01
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  15. 15
    Effects of the extraction of fatty acids and thermal/rheological properties of Mexican red pitaya oil

    Effects of the extraction of fatty acids and thermal/rheological properties of Mexican red pitaya oil oleh David Neder-Suárez, Daniel Lardizabal-Gutierrez, Nubia Amaya-Olivas, León Raúl Hernández-Ochoa, Jesus Alberto Vázquez-Rodríguez, Miguel Á. Sanchez-Madrigal, Ivan Salmerón-Ochoa, Armando Quintero-Ramos

    Diterbitkan 2024-02-01
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  16. 16
    Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder

    Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder oleh Martha G. Ruiz-Gutiérrez, Carlos A. Amaya-Guerra, Armando Quintero-Ramos, Esther Pérez-Carrillo, Teresita de J. Ruiz-Anchondo, Juan G. Báez-González, Carmen O. Meléndez-Pizarro

    Diterbitkan 2015-05-01
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  17. 17
    Effect of extrusion on physicochemical, nutritional and antioxidant properties of breakfast cereals produced from bran and dehydrated naranjita pomace

    Effect of extrusion on physicochemical, nutritional and antioxidant properties of breakfast cereals produced from bran and dehydrated naranjita pomace oleh Carlos Delgado-Nieblas, Karen Ruiz-Beltrán, Jessica Sánchez-Lizárraga, José de Jesús Zazueta-Morales, Ernesto Aguilar-Palazuelos, Armando Carrillo-López, Irma Leticia Camacho-Hernández, Armando Quintero-Ramos

    Diterbitkan 2019-01-01
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  18. 18
    Determination of Phenolic Compounds in Blue Corn Flour (<i>Zea mays</i> L.) Produced and/or Metabolized by <i>Colletotrichum gloeosporioides</i> in a Fermentation Process

    Determination of Phenolic Compounds in Blue Corn Flour (<i>Zea mays</i> L.) Produced and/or Metabolized by <i>Colletotrichum gloeosporioides</i> in a Fermentation Process oleh Guadalupe Villarreal-Rodríguez, Jesús Escajeda-García, Nubia Amaya-Olivas, David Chávez-Flores, David Neder-Suárez, Juan G. Ayala Soto, Armando Quintero-Ramos, Teresita Ruíz-Anchondo, León Hernández-Ochoa

    Diterbitkan 2022-05-01
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  19. 19
    Optimisation of the ultrasound-assisted extraction of betalains and polyphenols from Amaranthus hypochondriacus var. Nutrisol

    Optimisation of the ultrasound-assisted extraction of betalains and polyphenols from Amaranthus hypochondriacus var. Nutrisol oleh Danger Tabio-García, Francisco Paraguay-Delgado, Miguel Á. Sánchez-Madrigal, Armando Quintero-Ramos, José C. Espinoza-Hicks, Carmen O. Meléndez-Pizarro, Martha G. Ruiz-Gutiérrez, Eduardo Espitia-Rangel

    Diterbitkan 2021-09-01
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  20. 20
    Effect of using alternative flours on the development and characteristics of a third-generation snacks

    Effect of using alternative flours on the development and characteristics of a third-generation snacks oleh David Neder-Suárez, Jesus Alberto Vázquez-Rodríguez, Blanca Edelia González-Martínez, Carmen Oralia Meléndez-Pizarro, León Raúl Hernández-Ochoa, Deborah Murowaniecki-Otero, María Janeth Rodríguez-Roque, Armando Quintero-Ramos

    Diterbitkan 2024-06-01
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