Listar Artículos Open Access por autor "Salazar Lopez, Ricardo"

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    • 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 ...

    • 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 ...