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Repositorio Atenea de la Facultad de Ciencias, UNAM >
Browsing by Subject Food Science & Technology
Showing results 1 to 14 of 14
| Preview | Issue Date | Title | Author(s) | | 2008 | Analysis of quality protein changes in nixtamalized QPM flours as a function of the steeping time | Rojas-Molina, I; Gutierrez, E; Cortes-Acevedo, ME; Falcon, A; Bressani, R; Rojas, A; Ibarra, C; Guzman-Maldonado, SH; Cornejo-Villegas, A; Pons-Hernández, JL; Rodríguez, ME |
| 2001 | Comparative study of ovatifolin antioxidant and growth inhibition activities | Cespedes, CL; Hoeneisen, M; Bittner, M; Becerra, J; Silva, M |
| 1998 | Effect of cooking conditions on the flavour compounds and composition of shrimp (Parapenaeus longirostris) broth | Cambero, MI; Jaramillo, CJ; Ordonez, JA; Cobos, A; Pereira-Lima, CI; de Fernando, GDG |
| 2009 | Effect of Temperature and Steeping Time on Calcium and Phosphorus Content in Nixtamalized Corn Flours Obtained by Traditional Nixtamalization Process | Rojas-Molina, I; Gutierrez, E; Rojas, A; Cortes-Alvarez, M; Campos-Solis, L; Arjona, JL; Cornejo, A; Hernández-Urbiola, M; Rodríguez-García, ME |
| 1998 | Effects of sunlight illumination of marigold flower meals on egg yolk pigmentation | Delgado-Vargas, F; Paredes-López, O; Avila-González, E |
| 2007 | Evaluation of the inorganic selenium biotransformation in selenium-enriched yogurt by HPLC-ICP-MS | Alzate, A; Canas, B; Perez-Munguia, S; Perez-Conde, C; Gutierrez, AM; Camara, C; Hernández-Mendoza, H |
| 2002 | Hydrolytic activity and ultrastructural changes in fruit skins from two prickly pear (Opuntia sp.) varieties during storage | Carabez-Trejo, A; Guevara-Lara, F; Carrillo-López, A; Cruz-Hernández, A; Paredes-López, O |
| 2010 | Mechanism of calcium uptake in corn kernels during the traditional nixtamalization process: Diffusion, accumulation and percolation | Valderrama-Bravo, C; Rojas-Molina, A; Gutierrez-Cortez, E; Rojas-Molina, I; Oaxaca-Luna, A; De la Rosa-Rincon, E; Rodríguez-García, ME |
| 2010 | Microstructural changes in the maize kernel pericarp during cooking stage in nixtamalization process | Gutierrez-Cortez, E; Rojas-Molina, I; Rojas, A; Arjona, JL; Cornejo-Villegas, MA; Zepeda-Benitez, Y; Ibarra-Alvarado, C; Velazquez-Hernández, R; Rodríguez-García, ME |
| 2000 | Physicochemical and nutritional characteristics of extruded flours from fresh and hardened chickpeas (Cicer arietinum L) | Milan-Carrillo, J; Reyes-Moreno, C; Armienta-Rodelo, E; Carabez-Trejo, A; Mora-Escobedo, R |
| 2007 | Physicochemical characterization of nopal pads (Opuntia ficus indica) and dry vacuum nopal powders as a function of the maturation | de Lira, C; Cornejo-Villegas, MA; Palacios-Fonseca, AJ; Rojas-Molina, I; Reynoso, R; Quintero, LC; Del-Real, A; Zepeda, TA; Rodríguez-García, ME; Hernández-Becerra, E; Muñoz-Torres, C |
| 2004 | Study of calcium ion diffusion in components of maize kernels during traditional nixtamalization process | Rojas-Molina, I; Leal, M; Valtierra, ME; San Martin-Martínez, E; Rodríguez, ME; Fernandez-Muñoz, JL; González-Davalos, ML |
| 2007 | Study of calcium ion diffusion in nixtamalized quality protein maize as a function of cooking temperature | Gutierrez, E; Rojas-Molina, I; Guzman, H; Aguas-Angel, B; Arenas, J; Fernandez, P; Palacios-Fonseca, A; Herrera, G; Pons-Hernández, JL; Rodríguez, ME |
| 2007 | Study of structural and thermal changes in endosperm of quality protein maize during traditional nixtamalization process | Rojas-Molina, I; Gutierrez-Cortez, E; Palacios-Fonseca, A; Banos, L; Guzman-Maldonado, SH; Pineda-Gomez, P; Pons-Hernández, JL; Rodríguez, ME |
Showing results 1 to 14 of 14
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