Listar por autor "Villegas-Ochoa, Mónica"
Mostrando ítems 1-2 de 2
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Lyophilized Avocado Paste Improves Corn Chips’ Nutritional Properties and Sensory Acceptability
Lopez Diaz, Jose Alberto; Domìnguez-Ávila, Jesus Abraham; Zuñiga-Martinez, Shain; Robles-Sánchez, Maribel; Ayala-Zavala, Fernando; Viuda-Martos, Manuel; Villegas-Ochoa, Mónica; Torres-García, Gerardo; González-Aguilar, Gustavo Adolfo (2024-04-17)Avocado paste (AP) is an industrial by-product and a potential source of bioactive compounds, so there is great interest in its valorization. The objective of the present study was to evaluate the effects of adding AP to ... -
The Addition of Mango and Papaya Peels to Corn Extrudates Enriches Their Phenolic Compound Profile and Maintains Their Sensory Characteristics
Lopez Diaz, Jose Alberto; Fontes-Zepeda, Alejandro; Domínguez-Avila, Jesus Abraham; Lopez-Martinez, Leticia; Cruz-Valenzuela, Reynaldo; Robles-Sánchez, Maribel; Salazar-López, Norma; Ramírez-Wong, Benjamin; Pareek, Sunil; Villegas-Ochoa, Mónica; González-Aguilar, Gustavo Adolfo (2022-08-21)Purpose To determine the viability of using fruit peels to supplement extruded snacks that are rich in phytochemicals, and of good sensory characteristics and acceptability, thereby minimizing agro-industrial waste while ...