Effect of fermented, hardened, and dehulled of chickpea (Cicer arietinum) meals in digestibility and antinutrients in diets for tilapia (Oreochromis niloticus)

by Francisco J. Valdez-González, Roberto Gutiérrez-Dorado, Manuel García-Ulloa, Breidy L. Cuevas-Rodríguez, Hervey Rodríguez-González
Published 2018-04-01

Apparent digestibility coefficient of chickpea, maize, high-quality protein maize, and beans diets in juvenile and adult Nile tilapia ( Oreochromis niloticus )

by Magnolia Montoya-Mejía, Alfredo Hernández-Llamas, Manuel García-Ulloa, Héctor Nolasco-Soria, Roberto Gutierrez-Dorado, Hervey Rodríguez-González

Chemical proximate composition, antinutritional factors content, and antioxidant capacity of anatomical seed fractions of Moringa oleifera

by Liliana León-López, Yudith Escobar-Zúñiga, Jorge Milán-Carrillo, Dulce-María Domínguez-Arispuro, Roberto Gutiérrez-Dorado, Edith-Oliva Cuevas-Rodríguez
Published 2020-11-01

Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion

by Anayansi Escalante-Aburto, Néstor Ponce-García, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Juan de Dios Figueroa-Cárdenas, Roberto Gutiérrez-Dorado
Published 2016-01-01

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

by Luis Díaz-Batalla, Juan P. Hernández-Uribe, Roberto Gutiérrez-Dorado, Alejandro Téllez-Jurado, Javier Castro-Rosas, Rogelio Pérez-Cadena, Carlos A. Gómez-Aldapa
Published 2018-08-01

Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess

by Fernando SALAS-LÓPEZ, Roberto GUTIÉRREZ-DORADO, Jorge MILÁN-CARRILLO, Edith Oliva CUEVAS-RODRÍGUEZ, Vicente Adrián CANIZALEZ-ROMAN, Claudia del Rosario LEÓN-SICAIROS, Cuauhtémoc REYES-MORENO
Published 2018-07-01

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

by José Luis Valenzuela-Lagarda, Ramón Pacheco-Aguilar, Roberto Gutiérrez-Dorado, Jaime Lizardi Mendoza, Jose Ángel López-Valenzuela, Miguel Ángel Mazorra-Manzano, María Dolores Muy-Rangel
Published 2021-04-01

Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process

by Xóchitl Ariadna Ruiz-Armenta, José de Jesús Zazueta-Morales, Ernesto Aguilar-Palazuelos, Carlos Iván Delgado-Nieblas, Agustin López-Diaz, Irma Leticia Camacho-Hernández, Roberto Gutiérrez-Dorado, Fernando Martínez-Bustos
Published 2018-01-01

Assessing the Sensitizing and Allergenic Potential of the Albumin and Globulin Fractions from Amaranth (<i>Amaranthus hypochondriacus</i>) Grains before and after an Extrusion Proc...

by Feliznando Isidro Cárdenas-Torres, Cuauhtémoc Reyes-Moreno, Marcela de Jesús Vergara-Jiménez, Edith Oliva Cuevas-Rodríguez, Jorge Milán-Carrillo, Roberto Gutiérrez-Dorado, Jesús Gilberto Arámburo-Gálvez, Noé Ontiveros, Francisco Cabrera-Chávez
Published 2019-03-01

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

by Anayansi Escalante-Aburto, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Jaime López-Cervantes, Juan de Dios Figueroa-Cárdenas, Jesús Manuel Barrón-Hoyos, Ignacio Morales-Rosas, Néstor Ponce-García, Roberto Gutiérrez-Dorado
Published 2014-12-01