Image de couverture de livre

Optimization of lipophilic compounds in tortillas from native pigmented maize obtained from flours by the lime cooking extrusion process

Fuente: Redalyc

Enregistré dans:

Détails bibliographiques
Auteur principal:	Saraid Mora-Rochín
Format:	Artículo científico
Langue:	en
Publié:	Universidad de Sonora 2021
Sujets:	Multidisciplinaria (Ciencias Naturales y Exactas) Native maize optimization desirability function lime cooking extrusion response surface methodology
Accès en ligne:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

Documents similaires

Optimization of space and time discretization during the finite element method application to multicomponent diffusion simulation
par: Evandro Bona
Publié: (2006)

Use of sesame by-product and optimized extrusion to obtain a functional flour with improved techno-functional, nutritional and antioxidant properties
par: Ramona Julieta Espinoza-Moreno
Publié: (2022)

Effect of the extruded amaranth flour addition on the nutritional, nutraceutical and sensory quality of tortillas produced from extruded creole blue maize flour
par: Laura Celeste Gámez-Valdez
Publié: (2021)

Improvement of nutritional and nutraceutical value of nixtamalized maize tortillas by addition of extruded chia flour
par: Liliana León-López
Publié: (2019)

Development of extruded ready-to-eat snacks using pumpkin seed (Cucurbita pepo) and nixtamalized maize (Zea mays) flour blends
par: Navarro-Cortez, R.O., et autres
Publié: (2016)

Optimizing production in machining of hardened steels using response surface methodology
par: Paulo Henrique da Silva Campos
Publié: (2019)

Optimization study of fructans extraction from Agave tequilana Weber azul variety
par: Jesús Aarón SALAZAR-LEYVA
Publié: (2016)

Theoretical modelling of Staphylococcus aureus growth in a cooked meat product kept at ambient temperature using temperature profiles of selected Mexican cities
par: Rosa Baeza
Publié: (2009)

Alternative liming blends for fish culture
par: Mikaely Karine Barbosa Nobre
Publié: (2014)

Are Altruists Environmentally Responsible and Materialists Environmentally Irresponsible? An Analysis on the Moderation of Social Desirability and Mediation of Environmental Awareness
par: Thiago Costa
Publié: (2021)

Functional extruded snacks with lycopene and soy protein
par: Paula Fernanda Pinto DA COSTA
Publié: (2010)

Optimization of Phenolics and Flavonoids Extraction Conditions and Antioxidant Activity of Roasted Yerba-Mate Leaves (Ilex paraguariensis A. St.-Hil., Aquifoliaceae) using Response Surface Methodology
par: DÉBORA C. BASSANI
Publié: (2014)

Pozzolcinic benefit of fly ash and steel slag blends in the development of uniaxial compressive strength of lime stabilized soil
par: Jijo James
Publié: (2018)

Environment is crucial to the cooking time of beans
par: Bruna ARRUDA
Publié: (2012)

Trans-purification of spent carbide via pressure pot into reusable limes: An economical approach
par: K. F. K. Oyedeko
Publié: (2023)

Effect of nitrogen and lime on Massai grass subjected to intensive cutting
par: Sandro Cardoso
Publié: (2016)

Fenton oxidation of cork cooking wastewater---overall kinetic analysis
par: Guedes, A., Madeira, L., Boaventura, R., Costa, C
Publié: (2003)

Integration of cooking and vacuum cooling of carrots in a same vessel
par: Luiz Gustavo Gonçalves RODRIGUES
Publié: (2012)

COOKING AS A CRAFT: LEARNING AND COOKING TECHNIQUES
par: Viana, Aline de Amorim Cordeiro, et autres
Publié: (2023)

The effect of extrusion and drying on roller techniques concerning the rheological characteristics of rice-, corn-, sweet potato-, bean- and cassava root- and leaf- based composite flour
par: Johanna Aristizábal Galvis
Publié: (2013)

Effect of post harvest treatment on biochemical composition and organoleptic quality in Kagzi lime fruit during storage
par: A. Bisen
Publié: (2008)

Edaphoclimatic characterization of the productive zone of Tahiti lime (Citrus latifolia Tanaka) in Tolima (Colombia) affected by a physiopathy
par: Liliana Ríos-Rojas
Publié: (2018)

Chemical and functional characterization of raw and cooked bean flours from the Pinto Saltillo and Black varieties, from the State of Durango
par: MC Soto-Quiñones
Publié: (2022)

Response of different Urochloa pastures to liming, cultivated in Sabana de Manacas region, Cuba
par: J. F. Ramírez Pedroso
Publié: (2021)

DEFORMATION PRACTICES OF SOCIAL REALITY INTEGRITY: OBJECTIFICATION OF DESIRES AS THE INHERITANCE OF CIVILIZATION PROGRESS
par: Brodetskaya, Y. Y.
Publié: (2014)

Antibacterial activity of lime (Citrus x aurantifolia) essential oil against Listeria monocytogenes in tyndallised apple juice
par: Flores Roberto Carrizo
Publié: (2014)

GABA (γ-aminobutyric acid) production, antioxidant activity in some germinated dietary seeds and the effect of cooking on their GABA content
par: Kasarin TIANSAWANG
Publié: (2016)

Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies
par: Ariadne Roberto Karnopp
Publié: (2015)

Study of the dispersion of Cloisite 10A in recycled polyethylene terephtalate by extrusion
par: Ernestina Elizabeth Banda-Cruz
Publié: (2017)

Electric paralyzation and reduction of weight loss in the processing of round-cooked spiny lobsters
par: Masayoshi OGAWA
Publié: (2007)

Effect of plant growth regulators and micronutrients on reproductive attributes of acid lime (Citrus aurantifolia Swingle) in hasta bahar cropping season
par: H.K. Deshmukh
Publié: (2016)

A new methodology for sizing hybrid photovoltaic-wind energy system using simulation and optimization tools
par: Carlos Eduardo Camargo Nogueira
Publié: (2005)

Alimento funcional para adultos mayores producido por extrusión a partir de granos integrales de maíz/frijol común
par: Ramona Julieta Moreno-Espinoza
Publié: (2021)

Thermal and microscopic analysis of biodegradable laminates made from cassava flour, sorbitol and poly (butylene adipate-co- terephthalate) PBAT
par: Henrique Tirollli Rett
Publié: (2013)

Characterization of pre-gelatinized rice and bean flour
par: Ana Vânia CARVALHO
Publié: (2013)

Contenido de proteínas y perfil de aminoácidos del atún(Thunnusthynnus): efecto de tres métodos de cocción
par: Pedro Izquierdo
Publié: (2001)

Elimination of Salmonella enterica serovar Typhimurium in artificially contaminated eggs through correct cooking and frying procedures
par: Geovana Dagostim Savi
Publié: (2011)

Signification, communication, and the subject of desire
par: FLÁVIO VINICIUS CAUDURO
Publié: (2006)

Charles-Louis Cadet Gassicourt
par: Jaime Wisniak
Publié: (2011)

EVALUATION OF THE TECHNOLOGICAL CHARACTERISTICS OF CLAY WHEN ADDING BUILDING MATERIALS TO MANUFACTURE STRUCTURAL PRODUCTS WITHOUT IMPLEMENTING A SINTERING PROCESS
par: Leonardo Cely Illera
Publié: (2016)