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Listar Conacyt por autor "ALVAREZ RAMIREZ, RAMIRO JOSE"

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  • Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread 
    CARRILLO NAVAS, HECTOR; GUADARRAMA LEZAMA, ANDREA YAZMIN; VERNON CARTER, EDUARDO JAIME; GARCIA DIAZ, SAMUEL; REYES SANCHEZ, ISABEL; ALVAREZ RAMIREZ, RAMIRO JOSE (Springer, 2016-12-01)
    This work considered gelatinized wheat flour fraction with properties similar to hydrocolloid to enhance the strength of dough network by improving water retention and rheological characteristics. The gelatinized (90 C) ...
  • Microencapsulation of sesame seed oil by tamarind seed mucilage 
    ALPIZAR REYES, ERIK; VARELA GUERRERO, VICTOR; CRUZ OLIVARES, JULIAN; CARRILLO NAVAS, HECTOR; ALVAREZ RAMIREZ, RAMIRO JOSE; PEREZ ALONSO, CESAR (International Journal of Biological Macromolecules, 2019-12-24)
    Tamarind seed mucilage (TSM) was evaluated as a novel wall material for microencapsulation of sesame oil (SO) by spray-drying method. Wall material:core ratios of 1:1 (M1) and 1:2 (M2) were considered, and the corresponding ...
  • Structural, physicochemical, and emulsifying properties of pectin obtained by aqueous extraction from red pitaya (Hylocereus polyrhizus) peel 
    ALPIZAR REYES, ERIK; CRUZ OLIVARES, JULIAN; STEFANI CAMARGO, STEFANI; RODRIGUEZ HUEZO, MARIA EVA; MACIAS MENDOZA, JESUS OCTAVIO; ALVAREZ RAMIREZ, RAMIRO JOSE; PEREZ ALONSO, CESAR (Revista Mexicana de Ingeniería Química, 2022-08-28)
    This work aimed to carry out a straightforward aqueous extraction of pectin from red pitaya peels (RPP), in a drive to promote the circular economy of the settlements where the fruit of this endemic species grows. The ...
  • Thermodynamic sorption analysis and glass transition temperature of faba bean (Vicia faba L.) protein 
    ALPIZAR REYES, ERIK; Castaño, Johanna; CARRILLO NAVAS, HECTOR; ALVAREZ RAMIREZ, RAMIRO JOSE; Gallardo Rivera, Raquel; PEREZ ALONSO, CESAR; GUADARRAMA LEZAMA, ANDREA YAZMIN (Springer, 2017-08-02)
    Freeze-dried faba bean (Vicia faba L.) protein adsorption isotherms were determined at 25, 35 and 40 °C and fitted with the Guggenheim-Anderson-de Boer model. The pore radius of protein was in the range of 0.87 to 6.44 nm, ...

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