Nutritional Characterization of Prosopis laevigata Legume Tree (Mesquite) Seed Flour and the Effect of Extrusion Cooking on its Bioactive Components

por Díaz-Batalla, Luis, Hernández-Uribe, Juan P., Gutiérrez-Dorado, Roberto, Téllez-Jurado, Alejandro, Castro-Rosas, Javier, Pérez-Cadena, Rogelio, Gómez-Aldapa, Carlos A.
Publicado 2018

Interaction of Squid (Dosidicus giga) Mantle Protein with a Mixtures of Potato and Corn Starch in an Extruded Snack, as Characterized by FTIR and DSC

por Valenzuela-Lagarda, José Luis, Pacheco-Aguilar, Ramón, Gutiérrez-Dorado, Roberto, Mendoza, Jaime Lizardi, López-Valenzuela, Jose Ángel, Mazorra-Manzano, Miguel Ángel, Muy-Rangel, María Dolores
Publicado 2021

Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology

por Escalante-Aburto, Anayansi, Ramírez-Wong, Benjamín, Torres-Chávez, Patricia Isabel, López-Cervantes, Jaime, Figueroa-Cárdenas, Juan de Dios, Barrón-Hoyos, Jesús Manuel, Morales-Rosas, Ignacio, Ponce-García, Néstor, Gutiérrez-Dorado, Roberto
Publicado 2014

Assessing the Sensitizing and Allergenic Potential of the Albumin and Globulin Fractions from Amaranth (Amaranthus hypochondriacus) Grains before and after an Extrusion Process

por Cárdenas-Torres, Feliznando Isidro, Reyes-Moreno, Cuauhtémoc, Vergara-Jiménez, Marcela de Jesús, Cuevas-Rodríguez, Edith Oliva, Milán-Carrillo, Jorge, Gutiérrez-Dorado, Roberto, Arámburo-Gálvez, Jesús Gilberto, Ontiveros, Noé, Cabrera-Chávez, Francisco
Publicado 2019