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Modeling of the microwave heating-toasting time-related variables and characterization of non-isothermal rheological properties of floury and sweet specialty maize kernels
ArticleAbstract: The three primary floury and sweet maize types, with specialty kernels to make entire ready-to-eat mPalabras claves:elastic/viscous ratio, maize kernels, microwave toasting, temperature ramp, water-soluble indexAutores:Arnulfo Portilla, Jenny Ruales, Nelly Lara, Osorio F.Fuentes:scopusPhysical and hydration properties of specialty floury and sweet maize kernels subjected to pan and microwave toasting
ArticleAbstract: The three main underutilized maize types from the Andean region have specialty floury and sweet kernPalabras claves:color space, Cutting force, floury maize, Internal porosity, Kernel volume, microwave toastingAutores:Jenny Ruales, Nelly LaraFuentes:scopusUnderutilized maize kernels (Zea mays L. var. amylacea and var. saccharata) subjected to pan and microwave toasting: A comparative structure study in the whole kernel
ArticleAbstract: Toasting in a pan is a household activity to make ready-to-eat maize using the whole kernels of undePalabras claves:Crystallite size, Intrinsic viscosity, Maize kernel, MICROWAVE, Raman, ToastingAutores:Debut Alexis, Iván Chango, Jenny Ruales, Karla Sofía Vizuete Armendáriz, Karla Vizuete, Nelly Lara, Orlando Campaña, Orlando Campaña Cruz, Romero Hugo, Villacréz E.Fuentes:googlescopusVariables related to microwave heating-toasting time and water migration assessment with kernel size approaches of specialty maize types
ArticleAbstract: BACKGROUND: Three main maize types with specialty kernels are used to make ready-to-eat maize by traPalabras claves:floury maize, kernel dimensions, MICROWAVE, sweet maize, toasted kernel, Water lossAutores:Jenny Ruales, Nelly Lara, Osorio F.Fuentes:scopusPopping of amaranth grain (Amaranthus caudatus) and its effect on the functional, nutritional and sensory properties
ArticleAbstract: The popping of amarunth grain (Amaranthus caudatus var INIAP-Alegría) by hot air processing was studPalabras claves:Amaranth grain, Functional properties, Hot air, Nutritional character, Popping capacity, Popping process, Sensory analysisAutores:Jenny Ruales, Nelly LaraFuentes:scopus