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1. Biochemical profile and antioxidant activity of Lagascea decipiens, a native Asteraceae plant

2. Effect of extrusion on the crystallinity, viscosity, damage starch, and thermal properties of corn flour, masa, and tortilla

3. Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch

4. Antioxidant, Antimicrobial, and Antimutagenic Properties of Technical Lignins and Their Applications

5. Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology

6. Ionic Liquids and Organic Solvents for Recovering Lignin from Lignocellulosic Biomass

7. Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion

8. Impact of L-cysteine addition on nixtamalized corn dough: proteins and viscoelasticity

9. The Addition of Mango and Papaya Peels to Corn Extrudates Enriches Their Phenolic Compound Profile and Maintains Their Sensory Characteristics

10. Effect of Extrusion Processing Conditions on the Phenolic Compound Content and Antioxidant Capacity of Sorghum (Sorghum bicolor (L.) Moench) Bran

11. Utilización de fibra de avena con diferente tamaño de partícula en panificación: efecto reológico y textural

12. Changes in phytochemical content, bioaccesibility and antioxidant capacity of corn tortillas during simulated in vitro gastrointestinal digestion

13. Emitters of Antimicrobials

14. LA TÉCNICA DE ULTRASONIDO PARA PREDECIR CALIDAD DEL TRIGO EN GRANOS INDIVIDUALES

15. Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization

16. The Effect of Nixtamalization Extrusion Process and Tortillas Making on the Stability of Anthocyanins from Blue Corn through the Kinetic and Thermodynamic Parameters

17. Actividad antioxidante de harinas de amaranto obtenidas por extrusión y análisis parcial de su calidad proteica in vivo//Antioxidant activity of amaranth flours obtained by extrusion and partial analysis of their protein quality in vivo

19. Effect of part-baking time, freezing rate and storage time on part-baked bread quality

20. Estabilidad oxidativa y contenido de compuestos fenólicos durante el almacenamiento del salvado de sorgo (Sorghum bicolor (L.) Moench) extrudido

23. Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimization

24. VISCOELASTIC CHARACTERISTICS OF PART-BAKED BREAD UNDER DIFFERENT PROCESS CONDITIONS

25. EFECTO DEL SALVADO TOSTADO DE TRIGO EN LA CALIDAD PANADERA Y COMPOSICIÓN NUTRICIONAL DEL PAN MEDIA NOCHE

26. Effect of Extrusion Conditions and the Optimization of Phenolic Compound Content and Antioxidant Activity of Wheat Bran Using Response Surface Methodology

27. Ferulic, p-coumaric, diferulic and triferulic acids contents of corn tortillas prepared with extruded corn flour and enriched with sorghum (Sorghum bicolor (L.) Moench) bran

28. Obtaining a Protein Concentrate from Squid Mantle (Dosidicus gigas) by Direct Isoelectric Precipitation and Evaluation of its Gelling Capacity

29. Effect of nixtamalization with Ca(OH)2, CaCl2, and CaCO3 on the protein secondary structure, rheological, and textural properties of soft wheat flour doughs

30. Preparation and Properties of Chitosan–PVA Fibers Produced by Wet Spinning

31. Phenolic Compounds and Antioxidant Activity of Extruded Nixtamalized Corn Flour and Tortillas Enriched with Sorghum Bran

32. Effect of Different Polyalcohols as Plasticizers on the Functional Properties of Squid Protein Film (Dosidicus Gigas)

33. Effect of chitosan membranes against gram-negative bacteria isolated from cutaneous ulcers

34. Evaluation of visco-elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain

35. Nano- and Micro-Particles by Nanoprecipitation: Possible Application in the Food and Agricultural Industries

36. Corn proteins solubility changes during extrusion and traditional nixtamalization for tortilla processing: A study using size exclusion chromatography

37. Effect of extrusion factors and particle size on starch properties of nixtamalized whole blue corn snacks

38. Effect of freezing rate and storage on the rheological, thermal and structural properties of frozen wheat dough starch

39. Effect of pH and chitosan concentration on gelation of protein concentrate from giant squid mantle (Dosidicus gigas)

40. Effect of setting on the gelling properties of a protein concentrate from giant squid (Dosidicus gigas) mantle

42. Physicochemical and Rheological Changes of Starch in Nixtamalization Processes: Extrusion as an Alternative to Produce Corn Flour

43. Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans

44. Micro- and Nanoparticles by Electrospray: Advances and Applications in Foods

45. Mechanical, thermal, and antioxidant properties of composite films prepared from durum wheat starch and lignin

47. Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

48. Effect of ionic strength on soluble protein removal from giant squid mantle (Dosidicus gigas) and functional evaluation of protein recovery

49. Changes in the Solubility of Corn Proteins through Interaction with the Arabinoxylans in Extruded Nixtamalized Corn Flour Treated with Xylanase

50. Effect of different calcium sources on the bioactive compounds stability of extruded and nixtamalized blue maize flours

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