Hasil Pencarian - Cristina Chuck-Hernández

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  1. 1
    Interpersonal and academic self-efficacy and its relationship with employment of food industry engineering students: A gender perspective

    Interpersonal and academic self-efficacy and its relationship with employment of food industry engineering students: A gender perspective oleh Ana M. Reyes-González, Luz M. Velázquez-Sánchez, Azucena Rojas-Parra, Cristina Chuck-Hernández, Cristina Chuck-Hernández

    Diterbitkan 2022-09-01
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  2. 2
    Physicochemical and Functional Properties of Vegetable and Cereal Proteins as Potential Sources of Novel Food Ingredients

    Physicochemical and Functional Properties of Vegetable and Cereal Proteins as Potential Sources of Novel Food Ingredients oleh Cintya Soria-Hernández, Sergio Serna-Saldívar, Cristina Chuck-Hernández

    Diterbitkan 2015-01-01
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  3. 3
    Study of the Electrooxidation of a Zinc Concentrate

    Study of the Electrooxidation of a Zinc Concentrate oleh Nora A. Tafoya-Medina, Cristina Chuck-Hernandez, Dora I. Medina

    Diterbitkan 2021-05-01
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  4. 4
    Nutritional assessment of nixtamalized maize tortillas produced from dry masa flour, landraces, and high yield hybrids and varieties

    Nutritional assessment of nixtamalized maize tortillas produced from dry masa flour, landraces, and high yield hybrids and varieties oleh Beatriz A. Acosta-Estrada, Sergio O. Serna-Saldívar, Cristina Chuck-Hernández

    Diterbitkan 2023-07-01
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  5. 5
    Optimization of Soybean Protein Extraction Using By-Products from NaCl Electrolysis as an Application of the Industrial Symbiosis Concept

    Optimization of Soybean Protein Extraction Using By-Products from NaCl Electrolysis as an Application of the Industrial Symbiosis Concept oleh Emilio Ovando, Lucio Rodríguez-Sifuentes, Luz María Martínez, Cristina Chuck-Hernández

    Diterbitkan 2022-03-01
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  6. 6
    Quality assessment of maize tortillas produced from landraces and high yield hybrids and varieties

    Quality assessment of maize tortillas produced from landraces and high yield hybrids and varieties oleh Beatriz A. Acosta-Estrada, Sergio O. Serna-Saldívar, Cristina Chuck-Hernández

    Diterbitkan 2023-02-01
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  7. 7
    Comparison of Physicochemical, Functional and Nutritional Properties between Proteins of Soybean and a Novel Mixture of Soybean-Maize

    Comparison of Physicochemical, Functional and Nutritional Properties between Proteins of Soybean and a Novel Mixture of Soybean-Maize oleh Cintya G. Soria-Hernández, Sergio O. Serna-Saldívar, Cristina Chuck-Hernández

    Diterbitkan 2020-10-01
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  8. 8
    Importance of Downstream Processing of Natural Astaxanthin for Pharmaceutical Application

    Importance of Downstream Processing of Natural Astaxanthin for Pharmaceutical Application oleh Lucio Rodríguez-Sifuentes, Jolanta Elzbieta Marszalek, Gerardo Hernández-Carbajal, Cristina Chuck-Hernández

    Diterbitkan 2021-01-01
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  9. 9
    Partial characterization of canola (Brassica napus L.) protein isolates as affected by extraction and purification methods

    Partial characterization of canola (Brassica napus L.) protein isolates as affected by extraction and purification methods oleh Cristina Cháirez-Jiménez, Cecilia Castro-López, Sergio Serna-Saldívar, Cristina Chuck-Hernández

    Diterbitkan 2023-11-01
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  10. 10
    Legumes Protease Inhibitors as Biopesticides and Their Defense Mechanisms against Biotic Factors

    Legumes Protease Inhibitors as Biopesticides and Their Defense Mechanisms against Biotic Factors oleh Lucio Rodríguez-Sifuentes, Jolanta Elzbieta Marszalek, Cristina Chuck-Hernández, Sergio O. Serna-Saldívar

    Diterbitkan 2020-05-01
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  11. 11
    Editorial: Separation Processes in Pharmaceutical Manufacturing

    Editorial: Separation Processes in Pharmaceutical Manufacturing oleh Cristina Chuck-Hernández, Jia Wei Chew, Karla Mayolo-Deloisa, Bodhisattwa Chaudhuri, Bodhisattwa Chaudhuri

    Diterbitkan 2022-03-01
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  12. 12
    Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems

    Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems oleh Javier Espinoza-Herrera, Luz María Martínez, Sergio O. Serna-Saldívar, Cristina Chuck-Hernández

    Diterbitkan 2021-01-01
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  13. 13
    Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industry

    Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industry oleh Rosa S. Espiricueta-Candelaria, Aidee I. Sánchez-Reséndiz, Luz María Martínez, Cristina Chuck-Hernández

    Diterbitkan 2022-12-01
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  14. 14
    Structural prope rties, functional evaluation, and in vitro protein digestibility of black and yellow quinoa (Chenopodium petiolare) protein isolates

    Structural prope rties, functional evaluation, and in vitro protein digestibility of black and yellow quinoa (Chenopodium petiolare) protein isolates oleh Aidee I. Sánchez-Reséndiz, Anayansi Escalante-Aburto, Vidalina Andía-Ayme, Cristina Chuck-Hernández

    Diterbitkan 2019-01-01
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  15. 15
    Selenium in Germinated Chickpea (<i>Cicer arietinum</i> L.) Increases the Stability of Its Oil Fraction

    Selenium in Germinated Chickpea (<i>Cicer arietinum</i> L.) Increases the Stability of Its Oil Fraction oleh Daniela Guardado-Félix, Sergio O. Serna-Saldivar, Janet A. Gutiérrez-Uribe, Cristina Chuck-Hernández

    Diterbitkan 2019-04-01
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  16. 16
    Editorial: Women in chemical engineering

    Editorial: Women in chemical engineering oleh Lisa R. Volpatti, Diana Bernin, Giulia Bozzano, Cristina Chuck-Hernandez, Siti Shawalliah Idris, Karla Mayolo-Deloisa

    Diterbitkan 2023-03-01
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  17. 17
    Effect of Ultrasound Application on Protein Yield and Fate of Alkaloids during Lupin Alkaline Extraction Process

    Effect of Ultrasound Application on Protein Yield and Fate of Alkaloids during Lupin Alkaline Extraction Process oleh Luis Alberto Aguilar-Acosta, Sergio O. Serna-Saldivar, José Rodríguez-Rodríguez, Anayansi Escalante-Aburto, Cristina Chuck-Hernández

    Diterbitkan 2020-02-01
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  18. 18
    Development and validation of a versatile analytical method for absolute quantification of seven oligosaccharides in human, bovine, and goat milk

    Development and validation of a versatile analytical method for absolute quantification of seven oligosaccharides in human, bovine, and goat milk oleh Víctor H. Urrutia-Baca, Cristina Chuck-Hernández, Janet Gutiérrez-Uribe, Perla A. Ramos-Parra, Cuauhtemoc Licona-Cassani

    Diterbitkan 2023-11-01
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  19. 19
    Soft Tribology and Its Relationship With the Sensory Perception in Dairy Products: A Review

    Soft Tribology and Its Relationship With the Sensory Perception in Dairy Products: A Review oleh Beatriz Corvera-Paredes, Aidee I. Sánchez-Reséndiz, Dora I. Medina, Rosa S. Espiricueta-Candelaria, Sergio Serna-Saldívar, Cristina Chuck-Hernández

    Diterbitkan 2022-05-01
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  20. 20
    Protein quality and glycemic indexes of mango drinks fortified with a soybean/maize protein isolate with three levels of urease activity fed to weanling rats

    Protein quality and glycemic indexes of mango drinks fortified with a soybean/maize protein isolate with three levels of urease activity fed to weanling rats oleh Katia Caballero-de la Peña, Laura Acevedo-Pacheco, Aidee I. Sánchez-Reséndiz, Cristina Chuck-Hernández, Sergio O. Serna-Saldívar

    Diterbitkan 2022-11-01
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