Search Results - Talamás-Abbud, Ricardo

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  1. 1
    Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace

    Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace by Heras-Ramírez, María Elena, Quintero-Ramos, Armando, Camacho-Dávila, Alejandro Alberto, Barnard, John, Talamás-Abbud, Ricardo, Torres-Muñoz, José Vinicio, Salas-Muñoz, Erica

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  2. 2
    Effect of ultrasound on the mass transfer and physical changes in brine bell pepper at different temperatures

    Effect of ultrasound on the mass transfer and physical changes in brine bell pepper at different temperatures by Gabaldón-Leyva, Carlos A., Quintero-Ramos, Armando, Barnard, John, Balandrán-Quintana, René R., Talamás-Abbud, Ricardo, Jiménez-Castro, Jorge

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  3. 3
    Effects of UV-C Irradiation and Thermal Processing on the Microbial and Physicochemical Properties of Agave tequilana Weber var. azul Extracts at Various pH Values

    Effects of UV-C Irradiation and Thermal Processing on the Microbial and Physicochemical Properties of Agave tequilana Weber var. azul Extracts at Various pH Values by Santana-Jiménez, Aracely Z., Quintero-Ramos, Armando, Sánchez-Madrigal, Miguel Á., Meléndez-Pizarro, Carmen O., Valdez-Cárdenas, María del Cielo, Orizaga-Heredia, Magdalena del Rosario, Méndez-Zamora, Gerardo, Talamás-Abbud, Ricardo

    Published in Processes
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  4. 4
    OPTIMIZATION OF CHIPOTLE PEPPER SMOKING PROCESS USING RESPONSE SURFACE METHODOLOGY

    OPTIMIZATION OF CHIPOTLE PEPPER SMOKING PROCESS USING RESPONSE SURFACE METHODOLOGY by GÓMEZ-MORIEL, CINTHIA B., QUINTERO-RAMOS, ARMANDO, CAMACHO-DÁVILA, ALEJANDRO, RUIZ-GUTIÉRREZ, MARTHA G., TALAMÁS-ABBUD, RICARDO, OLIVAS-VARGAS, RAMÓN, BARNARD, JOHN

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  5. 5
    Optimization of the enzyme-assisted extraction of fructans from the wild sotol plant (Dasylirion wheeleri)

    Optimization of the enzyme-assisted extraction of fructans from the wild sotol plant (Dasylirion wheeleri) by Sánchez-Madrigal, Miguel Ángel, Viesca-Nevárez, Sara L., Quintero-Ramos, Armando, Amaya-Guerra, Carlos A., Meléndez-Pizarro, Carmen O., Contreras-Esquivel, Juan Carlos, Talamás-Abbud, Ricardo

    Published in Food bioscience
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  6. 6
    Effect of stepwise blanching and calcium chloride solution on texture and structural properties of jalapeno peppers in brine

    Effect of stepwise blanching and calcium chloride solution on texture and structural properties of jalapeno peppers in brine by Palma-Zavala, Dinora Judith, Quintero-Ramos, Armando, Jimenez-Castro, Jorge, Talamas-Abbud, Ricardo, Barnard, John, Balandran-Quintana, Rene Renato, Solis-Ma

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  7. 7
    Texture of rehydrated dried bell peppers modified by low-temperature blanching and calcium addition

    Texture of rehydrated dried bell peppers modified by low-temperature blanching and calcium addition by Domínguez, Rocio, Quintero-Ramos, Armando, Bourne, Malcolm, Barnard, John, Talamás-Abbud, Ricardo, Jiménez-Castro, Jorge, Anzaldúa-Morales, Antonio

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  8. 8
    Učinak postupnog blanširanja u otopini kalcijeva klorida na teksturu i strukturu ukiseljenih „jalapeño” paprika

    Učinak postupnog blanširanja u otopini kalcijeva klorida na teksturu i strukturu ukiseljenih „jalapeño” paprika by Palma-Zavala, Dinora Judith, Quintero-Ramos, Armando, Jiménez-Castro, Jorge, Talamás-Abbud, Ricardo, Barnard, John, Balandrán-Quintana, René Renato, Solís-Martínez, Francisco

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