Listar Artículos Open Access por autor "Arambula Villa, Geronimo"

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    • Acrylamide content in tortilla chips prepared from pigmented maize kernels 

      Arambula Villa, Geronimo; Luna Bárcenas, J.Gabriel; Veles Medina, José Juan; Azuara Nieto, Ebner (Revista Mexicana de Ingeniería Química, 2016-01-27)
      Maize is one of the most cultivated cereals in the world. Furthermore, its products, made of nixtamalized corn flours like tortilla chips are consumed worldwide. Thus, the presence of acrylamide, a potential carcinogen ...

    • Effect of added calcium hydroxide during corn nixtamalization on acrylamide content in tortilla chips 

      Salazar Lopez, Ricardo; Arambula Villa, Geronimo; Figueroa Cárdenas, Juan de Dios; Azuara Liceaga, Elisa Irene; Vázquez Landaverde, Pedro Alberto (LWT - Food Science and Technology, 2014-05-31)
      This study has analyzed the influence of lime (Ca(OH)2) concentration used during nixtamalization process on the physicochemical properties of nixtamalized corn flours and its effect on the acrylamide content in tortilla ...

    • Estabilidad térmica de aceite virgen de coco obtenido de dos cultivares crecidos en Guerrero, México. 

      Elodio Policarpo, Fabiola; Peñaloza Herrera, Brenda; Maldonado Astudillo, Yanik Ixchel; Jimenez Hernandez, Javier; Flores Casamayor, Verónica; Arambula Villa, Geronimo; Salazar, Ricardo (Rev. Fitotec. Mex., 2019-02)
      The interest in virgin coconut oil has grown in recent years due to its beneficial effects on health and its attractive physicochemical and sensorial characteristics for the consumer. In this study, the thermal stability ...

    • Osmotic dehydration of mango with impregnation of inulin and piquin-pepper oleoresin 

      Jiménez Hernández, Javier; Estrada Bahena, Erick Baruch; Maldonado Astudillo, Yanik Ixchel; Talavera Mendoza, Oscar; Arambula Villa, Geronimo; Azuara Nieto, Ebner; Álvarez Fitz, Patricia; Ramírez Alvarado, Mónica; Salazar Lopez, Ricardo (LWT - Food Science and Technology, 2017-01)
      This study assesses the effect of the osmotic dehydration (OD) of mango slices in an emulsion (600 golids kg_1 emulsion) prepared with inulin and piquin-pepper oleoresin. In addition, mango was osmodehydrated in a sucrose ...