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Your search keyword '"WONG-CORRAL, F. J."' showing total 8 results
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8 results on '"WONG-CORRAL, F. J."'

7. INSECTICIDAL EFFECTS OF ALCOHOLIC EXTRACTS OF WILD PLANTS ON Prostephanus truncatus (Horn) (Coleoptera: Bostrichidae).

Author

Tequida-Meneses, M., Cortez-Rocha, M. O., Wong-Corral, F. J., Borboa-Flores, J., López-Sandoval, S., and Corrales-Maldonado, C.

Subjects
*BIOLOGICAL control of insects, *INSECT pest control, *BEETLES, *DINODERUS truncatus, *METHANOL, *ALCOHOL
Abstract

Methanol and ethanol extracts of 14 plants from the Sonora, Mexico, area were evaluated for control of the larger grain borer, Prostephanus truncatus (Horn). Methanolic extracts resulted in significantly greater mortality. Extracts of bursage, Ambrosia ambrosloides (Cay.), gave 100% mortality; no larger grain borer adults emerged, and weight loss and damaged grains were low (0.1 and 0.3%, respectively). Extracts of climbing milkweed, Sarcostemma cynanchoides Decne, and Salpianthus macrodonthus also exhibited activity, causing more than 75% mortality and adult emergence lower than 30%. [ABSTRACT FROM AUTHOR]

Published
2005

8. CHARACTERIZATION OF PASTA WITH THE ADDITION OF CICER ARIETINUM AND SALVIA HISPANICA FLOURS ON QUALITY AND ANTIOXIDANT PARAMETERS.

Author

COTA-GASTÉLUM, A. G., SALAZAR-GARCÍA, M. G., ESPINOZA-LÓPEZ, A., PEREZ-PEREZ, L. M., CINCO-MOROYOQUI, F. J., MARTÍNEZ-CRUZ, O., WONG-CORRAL, F. J., and DEL-TORO-SÁNCHEZ, C. L.

Subjects
*PASTA products, *FLOUR quality, *OXIDANT status, *SALVIA, *PHENOLS, *CHICKPEA, *SEMOLINA, *FLOUR
Abstract

Quality parameters, antioxidant properties, in vitro digestion and consumer acceptance were determined in pasta prepared with chickpea and chia flours. Pastas fortified with chia and chickpea increased protein, fiber content, total phenols, and antioxidant capacity with respect to the control. More than 85% of the antioxidant capacity and over 90% of the phenolic compounds in cooked pasta were retained after in vitro digestion, which is considered high. Pasta prepared with 25% wheat semolina, 10% chia flour, and 65% chickpea flour has high quality parameters, phenol content, antioxidant capacity and consumer acceptance. [ABSTRACT FROM AUTHOR]

Published
2019

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