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This work aimed to evaluate the physical, chemical and antioxidant properties of Ceiba aesculifolia subsp. parvifolia (CAP) tuber and determinate rheological, thermal, physicochemical and morphological properties of the starch extracted. The CAP tuber weight was 3.66 kg; the edible yield was 82.20%. The tuber presented a high hardness value (249 N). The content of carbohydrates (68.27%), crude fiber (15.61%) and ash (9.27%) from the isolated starch, reported in dry weight, were high. Phenolic compounds and flavonoid content of CAP tuber peel were almost 3-fold higher concerning the pulp. CAP tuber starch exhibited a pseudoplastic behavior and low viscosity at concentrations of 5–15%. Purity percentage and color parameters describe the isolated starch as high purity. Thermal characteristics indicated a higher degree of intermolecular association within the granule. Pasting properties describes starch with greater resistance to heat and shear. CAP tuber starch has X-ray diffraction patterns type A. The starch granules were observed as oval and diameters ranging from 5 to 30 µm. CAP tuber could be a good source of fiber and minerals, while its peel could be used for extracting bioactive compounds. Additionally, the starch separated from this tuber could be employed as a thickening agent in food systems requiring a low viscosity and subjected to high temperatures.
Lizette Suastegui-Baylón; Ricardo Salazar; Yanik Maldonado-Astudillo; Manuel Ramírez-Sucre; Gerónimo Arámbula-Villa; Verónica Flores-Casamayor; Javier Jiménez-Hernández. Physical, Chemical and Rheological Characterization of Tuber and Starch from Ceiba aesculifolia subsp. parvifolia. Molecules 2021, 26, 2097 .
AMA StyleLizette Suastegui-Baylón, Ricardo Salazar, Yanik Maldonado-Astudillo, Manuel Ramírez-Sucre, Gerónimo Arámbula-Villa, Verónica Flores-Casamayor, Javier Jiménez-Hernández. Physical, Chemical and Rheological Characterization of Tuber and Starch from Ceiba aesculifolia subsp. parvifolia. Molecules. 2021; 26 (7):2097.
Chicago/Turabian StyleLizette Suastegui-Baylón; Ricardo Salazar; Yanik Maldonado-Astudillo; Manuel Ramírez-Sucre; Gerónimo Arámbula-Villa; Verónica Flores-Casamayor; Javier Jiménez-Hernández. 2021. "Physical, Chemical and Rheological Characterization of Tuber and Starch from Ceiba aesculifolia subsp. parvifolia." Molecules 26, no. 7: 2097.
The effect of addition of mango peel (MP) and decocted roselle calyces (DRC) powder to tortilla chips was studied to analyze the supplementation potential of these underexploited plant residues possessing attractive nutraceutical properties. Supplementation of either MP or DRC at two different levels (5.0 and 10%) increased total phenols and ABTS radical scavenging and modified the color and morphology of the tortilla chips. The addition of MP or DRC to nixtamalized maize flour increased the insoluble and soluble dietary fiber contents in the tortilla chips (1.30 and 4.90 times, MP; 1.47 and 4.15 times, DRC). Partial dehydration of the tortilla prior to frying produces a low-fat tortilla chip. In this context, tortilla chips enriched with MP and DRC exhibited a lower in vivo Glycemic Index (GI) compared to the control. Acceptable tortilla chips were obtained by incorporating 5 and 10% MP. The results suggest that the use of MP or DRC may be an interesting way to both increase dietary fiber content to control the glycemic index and to improve the functional properties of tortilla chips.
Guadalupe Mayo-Mayo; Abril Navarrete-García; Yanik I. Maldonado-Astudillo; Javier Jiménez-Hernández; David Santiago-Ramos; Gerónimo Arámbula-Villa; Patricia Álvarez-Fitz; Mónica Ramírez; Ricardo Salazar. Addition of roselle and mango peel powder in tortilla chips: a strategy for increasing their functionality. Journal of Food Measurement and Characterization 2020, 14, 1511 -1519.
AMA StyleGuadalupe Mayo-Mayo, Abril Navarrete-García, Yanik I. Maldonado-Astudillo, Javier Jiménez-Hernández, David Santiago-Ramos, Gerónimo Arámbula-Villa, Patricia Álvarez-Fitz, Mónica Ramírez, Ricardo Salazar. Addition of roselle and mango peel powder in tortilla chips: a strategy for increasing their functionality. Journal of Food Measurement and Characterization. 2020; 14 (3):1511-1519.
Chicago/Turabian StyleGuadalupe Mayo-Mayo; Abril Navarrete-García; Yanik I. Maldonado-Astudillo; Javier Jiménez-Hernández; David Santiago-Ramos; Gerónimo Arámbula-Villa; Patricia Álvarez-Fitz; Mónica Ramírez; Ricardo Salazar. 2020. "Addition of roselle and mango peel powder in tortilla chips: a strategy for increasing their functionality." Journal of Food Measurement and Characterization 14, no. 3: 1511-1519.
El interés por el aceite virgen de coco ha crecido en los últimos años debido a sus efectos benéficos para la salud y a sus características fisicoquímicas y sensoriales atractivas para el consumidor. En este estudio se evaluó la estabilidad térmica del aceite virgen de coco extraido a partir de dos cultivares crecidos en el estado de Guerrero, México. Los resultados se compararon con un aceite de coco virgen comercial. Los aceites estudiados mostraron una composición similar de ácidos grasos. Se determinó el cambio en el contenido de ácidos grasos libres, fenoles y flavonoides totales, color, espectro de infrarrojo y valores de los coeficientes de extinción K232 y K270 de los aceites durante 5 d almacenados a 80, 100 y 120 ºC en un horno de convección forzada. El contenido de compuestos fenólicos totales para el aceite virgen de coco comercial (AVCC), aceite virgen elaborado del cocotero Híbrido Mapan (AVCHM) y aceite virgen elaborado del cocotero Alto del Pacífico (AVCAP) fue 3.00 ± 0.30, 60.04 ± 4.10 y 78.00 ± 6.20 mg equivalentes de ácido gálico 100 g-1 aceite, respectivamente. Los AVCHM y AVCAP de Guerrero, México mostraron una estabilidad oxidativa significativamente mayor al AVCC (P ≤ 0.05). Lo anterior se concluyó al no observar cambios importantes en el valor de índice de peróxidos, porcentaje de ácidos grasos, coeficientes de extinción K232 y K270 y ángulo matiz. La presencia de compuestos oxidados después del almacenamiento se demostró con espectroscopía infrarroja a través de los cambios en las frecuencias 1746 y 3470 cm-1 que corresponden a la presencia de compuestos carbonílicos e hidroperóxidos, respectivamente. Los resultados obtenidos en este estudio indican que los aceites de coco artesanales elaborados en Guerrero, México tienen un mayor potencial tecnológico por su elevado contenido de compuestos fenólicos y mayor estabilidad oxidativa en comparación con el aceite de coco comercial.
Fabiola Elodio-Policarpo; Brenda Peñaloza-Herrera; Yanik I. Maldonado-Astudillo; Javier Jimenez-Hernandez; Verónica Flores-Casamayor; Gerónimo Arámbula-Villa; Ricardo Salazar. ESTABILIDAD TÉRMICA DE ACEITE VIRGEN DE COCO OBTENIDO DE DOS CULTIVARES CRECIDOS EN GUERRERO, MÉXICO. Revista Fitotecnia Mexicana 2019, 42, 101 -109.
AMA StyleFabiola Elodio-Policarpo, Brenda Peñaloza-Herrera, Yanik I. Maldonado-Astudillo, Javier Jimenez-Hernandez, Verónica Flores-Casamayor, Gerónimo Arámbula-Villa, Ricardo Salazar. ESTABILIDAD TÉRMICA DE ACEITE VIRGEN DE COCO OBTENIDO DE DOS CULTIVARES CRECIDOS EN GUERRERO, MÉXICO. Revista Fitotecnia Mexicana. 2019; 42 (2):101-109.
Chicago/Turabian StyleFabiola Elodio-Policarpo; Brenda Peñaloza-Herrera; Yanik I. Maldonado-Astudillo; Javier Jimenez-Hernandez; Verónica Flores-Casamayor; Gerónimo Arámbula-Villa; Ricardo Salazar. 2019. "ESTABILIDAD TÉRMICA DE ACEITE VIRGEN DE COCO OBTENIDO DE DOS CULTIVARES CRECIDOS EN GUERRERO, MÉXICO." Revista Fitotecnia Mexicana 42, no. 2: 101-109.
Bioactive compounds and physical properties of Roselle (Hibiscus sabdariffa L. calyces) are of interest in food, cosmetics and pharmaceutical industries. The objective of this study was to relate water activity with the extractable polyphenols and physical properties of freeze- dried calyces stored at 35 °C for 49 days. The minor changes in soluble phenols, monomeric anthocyanins, antioxidant activity and color were found at aw’s < 0.329 (near minimum integral adsorption entropy). In contrast, at higher aw’s (0.536, 0.765, and 0.846) an increase in the extractability of phenolic compounds, as well as a reduction in ABTS•+ EC50 value, were observed, as a consequence of matrix swelling and dissolution. In addition, moisture gain caused discoloration and loss of crispiness in stored calyces. However, in the aw near minimum integral entropy, an anti-plasticization effect was observed. These results suggest that the functional properties of Roselle calyces might be modified by factors such as moisture content, aw, and the physical state of the water found in them. Thus, minimum integral entropy showed to be a reliable indicator to establish the most appropriate moisture conditions to control the extractable polyphenols and physical properties of H. sabdariffa calyces during storage.
Yanik I. Maldonado-Astudillo; Javier Jiménez-Hernández; Gerónimo Arámbula-Villa; Verónica Flores-Casamayor; Patricia Álvarez-Fitz; Mónica Ramírez; Ricardo Salazar. Effect of water activity on extractable polyphenols and some physical properties of Hibiscus sabdariffa L. calyces. Journal of Food Measurement and Characterization 2018, 13, 687 -696.
AMA StyleYanik I. Maldonado-Astudillo, Javier Jiménez-Hernández, Gerónimo Arámbula-Villa, Verónica Flores-Casamayor, Patricia Álvarez-Fitz, Mónica Ramírez, Ricardo Salazar. Effect of water activity on extractable polyphenols and some physical properties of Hibiscus sabdariffa L. calyces. Journal of Food Measurement and Characterization. 2018; 13 (1):687-696.
Chicago/Turabian StyleYanik I. Maldonado-Astudillo; Javier Jiménez-Hernández; Gerónimo Arámbula-Villa; Verónica Flores-Casamayor; Patricia Álvarez-Fitz; Mónica Ramírez; Ricardo Salazar. 2018. "Effect of water activity on extractable polyphenols and some physical properties of Hibiscus sabdariffa L. calyces." Journal of Food Measurement and Characterization 13, no. 1: 687-696.
The aim of this work was to study the effect of three nixtamalization processes using wood ashes, Ca(OH)2, and CaCl2 on the physicochemical properties of beans. Raw beans had C-type starch, 10.10% resistant starch (RS), and two DSC endotherms: 1) starch gelatinization, and 2) melting of amylose-lipid complexes plus protein denaturation. Nixtamalization increased the Ca and Fe content, decreased the RS content to 4.19-4.43%, and produced starch retrogradation. DSC and FT-IR analysis of the flours evidenced a "stabilizing" effect of cooking with NaCl and CaCl2 on bean proteins. In contrast, cooking with wood ashes and Ca(OH)2 produced denaturation of bean proteins, decreasing the second transition enthalpy and absorption bands of amide I, II and III. Results showed that traditional and classic nixtamalization of beans are alternatives to obtaining mineral fortified flours that could be used as ingredients in the elaboration of foods with a good nutritional profile.
David Santiago-Ramos; Juan De Dios Figueroa-Cárdenas; José Juan Véles-Medina; Ricardo Salazar. Physicochemical properties of nixtamalized black bean (Phaseolus vulgaris L.) flours. Food Chemistry 2018, 240, 456 -462.
AMA StyleDavid Santiago-Ramos, Juan De Dios Figueroa-Cárdenas, José Juan Véles-Medina, Ricardo Salazar. Physicochemical properties of nixtamalized black bean (Phaseolus vulgaris L.) flours. Food Chemistry. 2018; 240 ():456-462.
Chicago/Turabian StyleDavid Santiago-Ramos; Juan De Dios Figueroa-Cárdenas; José Juan Véles-Medina; Ricardo Salazar. 2018. "Physicochemical properties of nixtamalized black bean (Phaseolus vulgaris L.) flours." Food Chemistry 240, no. : 456-462.
The effectiveness of calcium and magnesium, as CaCl2 and MgCl2, respectively, to reduce acrylamide formation in tortilla chips fried in soybean oil during 30 s at 190°C was evaluated. Acrylamide was reduced 69%, 70%, and 74% by adding 0.04, 0.08, and 0.12 M of MgCl2 solutions to prepare the masa, compared with the reductions in 52%, 67%, and 52% obtained using 0.04, 0.08, and 0.12 M of CaCl2, respectively. The color, oil absorption, and the fracture force of tortilla chips using CaCl2 were similar to those of the control. In contrast, tortilla chips with added MgCl2 were darker and not as hard as the control. The use of salts such as CaCl2 or MgCl2 is a reliable and effective acrylamide mitigation strategy in tortilla-chip production. The use of calcium or magnesium salts during masa preparation can be a simple, inexpensive, and effective way to mitigate acrylamide formation during the processing of tortilla chips and other thermally processed maize-based foods that are widely consumed by the population.
Gerónimo Arámbula‐Villa; Verónica Flores‐Casamayor; José Juan Velés‐Medina; Ricardo Salazar. Mitigating effect of calcium and magnesium on acrylamide formation in tortilla chips. Cereal Chemistry 2018, 95, 94 -97.
AMA StyleGerónimo Arámbula‐Villa, Verónica Flores‐Casamayor, José Juan Velés‐Medina, Ricardo Salazar. Mitigating effect of calcium and magnesium on acrylamide formation in tortilla chips. Cereal Chemistry. 2018; 95 (1):94-97.
Chicago/Turabian StyleGerónimo Arámbula‐Villa; Verónica Flores‐Casamayor; José Juan Velés‐Medina; Ricardo Salazar. 2018. "Mitigating effect of calcium and magnesium on acrylamide formation in tortilla chips." Cereal Chemistry 95, no. 1: 94-97.
The aim of this work was to isolate pulp (PH) and seed hydrocolloids (SH) of the fruit of Hymenaea corbaril L. and determinate chemical, functional and rheological properties, as a proposal of a new attractive product for functional applications in food systems. Both hydrocolloids have a high content of carbohydrates, minerals and fiber. The solubility of PH was higher 94.1%. The emulsifying capacity of SH, PH and GG increases with the hydrocolloid concentration. The emulsions showing a good stabilization stability with drop sizes of 5–20 μm. The emulsions PH and SH at 1% were higher stability than guar gum (GG), due to slower down the cremation index after 3 days of storage at 35 and 40°C. The hydrocolloids exhibited a pseudoplastic behavior at concentrations of 0.5–2%. The elastic behavior suggests its application to edible films, while the viscous behavior suggests its incorporation in food systems.
María De Los Ángeles Hernández-Morales; Yanik Ixchel Maldonado-Astudillo; Javier Jiménez-Hernández; Ricardo Salazar; Manuel Octavio Ramírez-Sucre; Albert Ibarz; Rubi Utrilla-Coello; Carlos Ortuño-Pineda. Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L. CyTA - Journal of Food 2018, 16, 986 -994.
AMA StyleMaría De Los Ángeles Hernández-Morales, Yanik Ixchel Maldonado-Astudillo, Javier Jiménez-Hernández, Ricardo Salazar, Manuel Octavio Ramírez-Sucre, Albert Ibarz, Rubi Utrilla-Coello, Carlos Ortuño-Pineda. Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L. CyTA - Journal of Food. 2018; 16 (1):986-994.
Chicago/Turabian StyleMaría De Los Ángeles Hernández-Morales; Yanik Ixchel Maldonado-Astudillo; Javier Jiménez-Hernández; Ricardo Salazar; Manuel Octavio Ramírez-Sucre; Albert Ibarz; Rubi Utrilla-Coello; Carlos Ortuño-Pineda. 2018. "Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L." CyTA - Journal of Food 16, no. 1: 986-994.
Hymenaea courbaril seed xyloglucan was obtained and characterized by X-ray diffraction, Fourier transform infrared (FTIR) spectroscopy, thermal stability, and moisture adsorption. In addition, the effect of the addition of H. courbaril gum (HCG) (0.3, 0.6, and 0.9 g/100 g) on nixtamalized corn flour (NCF) and its influence on tortilla quality were analyzed. The effect of carboxymethyl cellulose (CMC) and xanthan gum (XAG) was also analyzed for comparison purposes. Supplementation of NCF with HCG significantly increased peak viscosity, gelatinization enthalpy, and the water absorption of NCF as well as tortilla yield. Thus, HCG could be used as a substitute for CMC or XAG to improve the functional properties of NCF. The tortillas became more flexible when gums were added, the largest effect was produced by HCG followed by XAG. SEM images revealed a protective effect of either HCG or XAG on the starch destruction during tortilla cooking.Practical applicationsGums are frequently used for improving the texture and structure of foods in general. Carboxymethyl cellulose and xanthan gum are frequently used in food applications. The use of new materials to replace popular gums is of significant importance to create new food products and improve food quality in the food industry. In this article, we report the effect of the supplementation of Hymenaea courbaril gum on nixtamalized corn flour and its influence on tortilla quality. The results obtained suggest that H. courbaril gum has perspectives as a tortilla improver. This is of utmost importance, because it provides the food manufacturer with information of which hydrocolloid is more likely to achieve a better product under a wider range of processing conditions.
Cinthya Vanessa Calderón‐Peralta; Javier Jiménez‐Hernández; Yanik Ixchel Maldonado‐Astudillo; Verónica Flores‐Casamayor; Gerónimo Arámbula‐Villa; Ricardo Salazar. Influence of Hymenaea courbaril gum as a new additive on nixtamalized flour properties and quality of tortilla. Journal of Food Process Engineering 2016, 40, 1 .
AMA StyleCinthya Vanessa Calderón‐Peralta, Javier Jiménez‐Hernández, Yanik Ixchel Maldonado‐Astudillo, Verónica Flores‐Casamayor, Gerónimo Arámbula‐Villa, Ricardo Salazar. Influence of Hymenaea courbaril gum as a new additive on nixtamalized flour properties and quality of tortilla. Journal of Food Process Engineering. 2016; 40 (5):1.
Chicago/Turabian StyleCinthya Vanessa Calderón‐Peralta; Javier Jiménez‐Hernández; Yanik Ixchel Maldonado‐Astudillo; Verónica Flores‐Casamayor; Gerónimo Arámbula‐Villa; Ricardo Salazar. 2016. "Influence of Hymenaea courbaril gum as a new additive on nixtamalized flour properties and quality of tortilla." Journal of Food Process Engineering 40, no. 5: 1.
The objective of this study was to relate the tortilla minimum integral desorption entropy with acrylamide content during processing of tortilla chips. Tortilla pieces were stored at 30 °C at aw of 0.11-0.84 for 4 days and fried later in soybean oil at 180 °C for 25 s. The lowest acrylamide content was observed in tortilla chips made of non-stored tortilla (aw = 0.98) as well as in those prepared from tortilla stored in the minimum integral entropy (aw = 0.53). In addition, the color and texture values were similar in both cases. These results suggest that the reduction of the acrylamide content during processing of tortilla chips and other tortilla based foods thermally processed might be modified by factors such as moisture content, aw, and the physical state of water in the tortilla. Thus, the minimum integral entropy showed to be a reliable indicator to establish the most appropriate moisture conditions to obtain tortilla chips with reduced level of acrylamide when tortilla is dehydrated. © 2014 Elsevier Ltd. All rights reserved.We are indebted to Juan Veles, Edmundo Gutierrez, Carlos Alberto Ávila, Araceli Mauricio and Veronica Flores from CINVESTAV Querétaro for their technical assistance.Peer Reviewe
Rosa M. Delgado; Gabriel Luna-Barcenas; Gerónimo Arámbula-Villa; Ebner Azuara; Patricia Lopez-Perea; Ricardo Salazar. Effect of water activity in tortilla and its relationship on the acrylamide content after frying. Journal of Food Engineering 2014, 143, 1 -7.
AMA StyleRosa M. Delgado, Gabriel Luna-Barcenas, Gerónimo Arámbula-Villa, Ebner Azuara, Patricia Lopez-Perea, Ricardo Salazar. Effect of water activity in tortilla and its relationship on the acrylamide content after frying. Journal of Food Engineering. 2014; 143 ():1-7.
Chicago/Turabian StyleRosa M. Delgado; Gabriel Luna-Barcenas; Gerónimo Arámbula-Villa; Ebner Azuara; Patricia Lopez-Perea; Ricardo Salazar. 2014. "Effect of water activity in tortilla and its relationship on the acrylamide content after frying." Journal of Food Engineering 143, no. : 1-7.
In an attempt to understand the structural characteristics of phenolic compounds that favour the inhibition of 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) formation, this study analyzes the role of twenty-five phenolic compounds on the PhIP produced in phenylalanine/creatinine/oxidised lipid reaction mixtures. The results showed that phenols having two hydroxy groups at meta positions of the aromatic ring were the most efficient inhibitors. The presence of alkyl or carboxylic groups as additional substituents in the aromatic ring slightly reduced the inhibitory effect. On the other hand, the introduction of additional hydroxy and amino groups mostly cancelled the inhibitory effect, which was also mostly absent in ortho and para dihydroxy derivatives. In complex phenols, the presence of several rings with opposite effects produced a reduced inhibitory effect. All these results suggest that it is possible to predict if a phenolic derivative will inhibit the formation of PhIP, or not, based on its structure. © 2013 Elsevier Ltd. All rights reserved.This study was supported in part by the European Union (FEDER funds) and the Plan Nacional de I + D of the Ministerio de Economía y Competitividad of Spain (Project AGL2012-35627). Ricardo Salazar gratefully acknowledges the financial support for his doctoral studies from the Consejo Nacional de Ciencia y Tecnología (CONACyT) of México.Peer Reviewe
Ricardo Salazar; Gerónimo Arámbula-Villa; Francisco J. Hidalgo; Rosario Zamora. Structural characteristics that determine the inhibitory role of phenolic compounds on 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation. Food Chemistry 2014, 151, 480 -486.
AMA StyleRicardo Salazar, Gerónimo Arámbula-Villa, Francisco J. Hidalgo, Rosario Zamora. Structural characteristics that determine the inhibitory role of phenolic compounds on 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation. Food Chemistry. 2014; 151 ():480-486.
Chicago/Turabian StyleRicardo Salazar; Gerónimo Arámbula-Villa; Francisco J. Hidalgo; Rosario Zamora. 2014. "Structural characteristics that determine the inhibitory role of phenolic compounds on 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation." Food Chemistry 151, no. : 480-486.
The effect of addition of amaranth flour and amaranth protein isolate to both a glucose/asparagine model system and real foods (cookies, fried tortilla chips, and baked tortilla chips) was studied to analyse the acrylamide mitigating potential of this underexploited plant with attractive nutraceutical properties. Addition of amaranth flour, with a relatively low protein content (16.45%), did not mitigate acrylamide in either the model system or the studied foods. On the contrary, addition of amaranth protein isolate decreased acrylamide content by 35-40% in the model system, 89% in cookies, 51% in fried tortilla chips, and 62% in baked tortilla chips. This acrylamide reduction was obtained without change in the colour or the texture of the cookies. On the contrary, colour remained unchanged in tortilla chips, but the addition of amaranth protein isolate increased the hardness (16-36%) of the produced tortillas. Although a much more detailed sensory evaluation of cookies and tortilla chips prepared using amaranth protein isolate is needed, the above results suggest that the use of amaranth protein may be an interesting way to both mitigate acrylamide formation and improve nutritional properties of foods.
Ricardo Salazar; Gerónimo Arámbula-Villa; Pedro A. Vázquez-Landaverde; Francisco J. Hidalgo; Rosario Zamora. Mitigating effect of amaranth (Amarantus hypochondriacus) protein on acrylamide formation in foods. Food Chemistry 2012, 135, 2293 -2298.
AMA StyleRicardo Salazar, Gerónimo Arámbula-Villa, Pedro A. Vázquez-Landaverde, Francisco J. Hidalgo, Rosario Zamora. Mitigating effect of amaranth (Amarantus hypochondriacus) protein on acrylamide formation in foods. Food Chemistry. 2012; 135 (4):2293-2298.
Chicago/Turabian StyleRicardo Salazar; Gerónimo Arámbula-Villa; Pedro A. Vázquez-Landaverde; Francisco J. Hidalgo; Rosario Zamora. 2012. "Mitigating effect of amaranth (Amarantus hypochondriacus) protein on acrylamide formation in foods." Food Chemistry 135, no. 4: 2293-2298.
Ricardo Salazar; Gerónimo Arámbula-Villa; Francisco J. Hidalgo; Rosario Zamora. Mitigating effect of piquin pepper (Capsicum annuum L. var. Aviculare) oleoresin on acrylamide formation in potato and tortilla chips. LWT - Food Science and Technology 2012, 48, 261 -267.
AMA StyleRicardo Salazar, Gerónimo Arámbula-Villa, Francisco J. Hidalgo, Rosario Zamora. Mitigating effect of piquin pepper (Capsicum annuum L. var. Aviculare) oleoresin on acrylamide formation in potato and tortilla chips. LWT - Food Science and Technology. 2012; 48 (2):261-267.
Chicago/Turabian StyleRicardo Salazar; Gerónimo Arámbula-Villa; Francisco J. Hidalgo; Rosario Zamora. 2012. "Mitigating effect of piquin pepper (Capsicum annuum L. var. Aviculare) oleoresin on acrylamide formation in potato and tortilla chips." LWT - Food Science and Technology 48, no. 2: 261-267.