Listar por autor "Salazar Lopez, Ricardo"

Mostrando ítems 1-3 de 3

    • 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 ...

    • Fisiología y tecnología postcosecha del chile habanero (Capsicum chinense Jacq.) 

      Maldonado Astudillo, Yanik Ixchel; Jimenez Hernandez, Javier; Salazar Lopez, Ricardo (Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. CIATEJ, 2020-06-30)
      Capsicum chinense Jacq. It belongs to the Solanaceae family and is widely known in the world. In Mexico it is known as "chile habanero" and represents part of the tradition and cultural identity of Mexico; its qualities ...

    • 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 ...