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It is important to consider the physical properties of legume seeds in the design of bean storage and processing systems. The variation in the physical properties of three common bean (Phaseolus… (More)
ABSTRACTThe whey is a by-product obtained during the manufacture of cheese. It includes three types of whey; sweet (SW), acid (AW) and curd (CW). These residues are rich in lactose and proteins.… (More)
Abstract Blending native starches is a feasible alternative for modifying the functional properties of starch dispersions. Granular interactions between starches lead to desirable properties that can… (More)
Abstract In this study, acetone and methanol extracts of Hibiscus sabdariffa were obtained and used to supplement films made with potato starch and glycerol as plasticizers. Antimicrobial tests were… (More)
Extruded ready-to-eat snacks were prepared from flour blends made with pumpkin seed (PSF) and nixtamalized maize (NMF) using a single-screw extruder with a c...
ABSTRACTNative corn and potato starches were mixed in different proportions. Blends presented similar values to potato starch at onset temperature and at ending temperature to corn starch. CS20PS80… (More)
RESUMEN. La presencia de colorantes en las aguas residuales representa un problema ambiental, ya que este tipo de compuestos no puede eliminarse con los metodos de tratamiento convencionales. Debido… (More)
ABSTRACTExtracts of wheat bran and barley husk with solvents of different polarity were analyzed to determine the concentration of bioactive compounds (phytic acid, saponins, flavonoids, total… (More)
Cucumbers are associated with foodborne disease caused by Salmonella. Fruits and vegetables in restaurants and homes in Mexico are disinfected using sodium hypochlorite and colloidal silver solutio...
Abstract The objective of this study was to optimize the spray-drying process for the production of microencapsulated Lactobacillus pentosus with maximum viability using a starch-pulque mixture. A… (More)