Hasil Pencarian - Juan G. Báez González

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  1. 1
    Physicochemical, Functional, and Nutraceutical Properties of Eggplant Flours Obtained by Different Drying Methods

    Physicochemical, Functional, and Nutraceutical Properties of Eggplant Flours Obtained by Different Drying Methods oleh Jenny R. Rodriguez-Jimenez, Carlos A. Amaya-Guerra, Juan G. Baez-Gonzalez, Carlos Aguilera-Gonzalez, Vania Urias-Orona, Guillermo Nino-Medina

    Diterbitkan 2018-12-01
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  2. 2
    Valorization of Almond (Prunus serotina) by Obtaining Bioactive Compounds

    Valorization of Almond (Prunus serotina) by Obtaining Bioactive Compounds oleh Claudia T. Gallardo-Rivera, Analía Lu, Mayra Z. Treviño-Garza, Eristeo García-Márquez, Carlos Amaya-Guerra, Carlos Aguilera, Juan G. Báez-González

    Diterbitkan 2021-05-01
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  3. 3
    Studied of Defatted Flour and Protein Concentrate of <i>Prunus serotine</i> and Applications

    Studied of Defatted Flour and Protein Concentrate of <i>Prunus serotine</i> and Applications oleh Analía A. Lu Martínez, Juan G. Báez González, Minerva Bautista Villarreal, Karla G. García Alanis, Sergio A. Galindo Rodríguez, Eristeo García Márquez

    Diterbitkan 2019-12-01
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  4. 4
    Comparative Reduction of Egg Yolk Cholesterol Using Anionic Chelating Agents

    Comparative Reduction of Egg Yolk Cholesterol Using Anionic Chelating Agents oleh Minerva Bautista Villarreal, Claudia T. Gallardo Rivera, Eristeo García Márquez, José Rodríguez Rodríguez, María Adriana Núñez González, Abelardo Chávez Montes, Juan G. Báez González

    Diterbitkan 2018-12-01
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  5. 5
    Inclusion Complexes of Concentrated Orange Oils and β-Cyclodextrin: Physicochemical and Biological Characterizations

    Inclusion Complexes of Concentrated Orange Oils and β-Cyclodextrin: Physicochemical and Biological Characterizations oleh Cynthia Torres-Alvarez, Sandra Castillo, Eduardo Sánchez-García, Carlos Aguilera González, Sergio Arturo Galindo-Rodríguez, José A. Gabaldón-Hernández, Juan G. Báez-González

    Diterbitkan 2020-11-01
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  6. 6
    Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus

    Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus oleh Edith Espinosa-Páez, Ma. Guadalupe Alanis-Guzmán, Carlos E. Hernández-Luna, Juan G. Báez-González, Carlos A. Amaya-Guerra, Ana M. Andrés-Grau

    Diterbitkan 2017-12-01
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  7. 7
    Feruloylated Arabinoxylans from Nixtamalized Maize Bran Byproduct: A Functional Ingredient in Frankfurter Sausages

    Feruloylated Arabinoxylans from Nixtamalized Maize Bran Byproduct: A Functional Ingredient in Frankfurter Sausages oleh Daniela D. Herrera-Balandrano, Juan G. Báez-González, Elizabeth Carvajal-Millán, Gerardo Méndez-Zamora, Vania Urías-Orona, Carlos A. Amaya-Guerra, Guillermo Niño-Medina

    Diterbitkan 2019-05-01
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  8. 8
    Rheological and Nutritional Characterization of Sweet Corn By-Product (Cob) to Develop a Functional Ingredient Applied in Dressings

    Rheological and Nutritional Characterization of Sweet Corn By-Product (Cob) to Develop a Functional Ingredient Applied in Dressings oleh Sandra Castillo, Alexis Rodríguez, Minerva Bautista-Villarreal, Nallely García-Solano, Claudia Gallardo-Rivera, Juan G. Báez-González, Eduardo Sánchez-García, Karla G. García-Alanis

    Diterbitkan 2021-04-01
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  9. 9
    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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  10. 10
    Physicochemical Characterization and Thermodynamic Analysis of Avocado Oil Enhanced with <i>Haematococcus pluvialis</i> Extract

    Physicochemical Characterization and Thermodynamic Analysis of Avocado Oil Enhanced with <i>Haematococcus pluvialis</i> Extract oleh Juan G. Báez-González, Melissa M. Gallegos-Garza, Claudia T. Gallardo-Rivera, Mayra Z. Treviño-Garza, Carlos A. Amaya-Guerra, José Rodríguez-Rodríguez, Efraín Obregón-Solís, Eristeo García-Márquez

    Diterbitkan 2024-10-01
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  11. 11
    Comparison of Chemical Composition, Physicochemical Parameters, and Antioxidant and Antibacterial Activity of the Essential Oil of Cultivated and Wild Mexican Oregano <i>Poliomintha longiflora</i> Gray

    Comparison of Chemical Composition, Physicochemical Parameters, and Antioxidant and Antibacterial Activity of the Essential Oil of Cultivated and Wild Mexican Oregano <i>Poliominth... oleh Alma E. Mora-Zúñiga, Mayra Z. Treviño-Garza, Carlos A. Amaya Guerra, Sergio A. Galindo Rodríguez, Sandra Castillo, Enriqueta Martínez-Rojas, José Rodríguez-Rodríguez, Juan G. Báez-González

    Diterbitkan 2022-07-01
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  12. 12
    Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products

    Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products oleh Jazmin L. Tobias-Espinoza, Carlos A. Amaya-Guerra, Armando Quintero-Ramos, Esther Pérez-Carrillo, María A. Núñez-González, Fernando Martínez-Bustos, Carmen O. Meléndez-Pizarro, Juan G. Báez-González, Juan A. Ortega-Gutiérrez

    Diterbitkan 2019-05-01
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  13. 13
    Muffin-Type Bakery Product Based on Mexican Mesquite (<i>Prosopis</i> spp.) Flour: Texture Profile, Acceptability, and Physicochemical Properties

    Muffin-Type Bakery Product Based on Mexican Mesquite (<i>Prosopis</i> spp.) Flour: Texture Profile, Acceptability, and Physicochemical Properties oleh María Elizabeth Alemán-Huerta, Brenda A. Castillo-Cázares, Julia Mariana Márquez-Reyes, Juan G. Báez-González, Isela Quintero-Zapata, Fátima Lizeth Gandarilla-Pacheco, Erick de Jesús de Luna-Santillana, Mayra Z. Treviño-Garza

    Diterbitkan 2023-09-01
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  14. 14
    Production and Characterization of Biocomposite Films of Bacterial Cellulose from Kombucha and Coated with Chitosan

    Production and Characterization of Biocomposite Films of Bacterial Cellulose from Kombucha and Coated with Chitosan oleh Julia M. Márquez-Reyes, Rubí E. Rodríguez-Quiroz, Juan P. Hernández-Rodríguez, Beatriz A. Rodríguez-Romero, Héctor Flores-Breceda, Juan Napoles-Armenta, Itzel C. Romero-Soto, Sergio A. Galindo-Rodríguez, Juan G. Báez-González, Mayra Z. Treviño-Garza

    Diterbitkan 2022-09-01
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  15. 15
    Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures

    Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures oleh David Neder-Suárez, Carlos A. Amaya-Guerra, Armando Quintero-Ramos, Esther Pérez-Carrillo, María G. de J. Alanís-Guzmán, Juan G. Báez-González, Carlos L. García-Díaz, María A. Núñez-González, Daniel Lardizábal-Gutiérrez, Jorge A. Jiménez-Castro

    Diterbitkan 2016-08-01
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