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Canitas de Felipe Pescador, Mexico

The Durango Institute of Technology is a Mexican public university located in the state of Durango. Wikipedia.

Figueroa Perez M.G.,Autonomous University of Queretaro | Rocha-Guzman N.E.,Durango Institute of Technology | Mercado-Silva E.,Autonomous University of Queretaro | Loarca-Pina G.,Autonomous University of Queretaro | Reynoso-Camacho R.,Autonomous University of Queretaro
Food Chemistry | Year: 2014

Infusions are widely consumed all over the world and are a source of dietary antioxidants, which can be improved in plants using elicitors. The aim of this study was to evaluate the foliar application of salicylic acid (SA) (0.5, 1 and 2 mM) or hydrogen peroxide (H2O2) (0.05, 0.1 and 0.5 mM) on peppermint (Mentha piperita) plants and its effect on the metabolite profile and antioxidant capacity of resulting infusions. Whereas 2 mM SA treatment improved plant growth parameters and metabolite profile (carbohydrates and amino acids), 0.5 and 1 mM SA treatments increased phenolic compound concentration. Sinapic acid, rutin and naringin were detected only in SA treatments; antioxidant capacity was also improved. Regarding H 2O2 treatments, no differences in plant growth parameters, metabolite profile or antioxidant capacity were found. Therefore, the application of SA to peppermint is recommended in order to improve bioactive compounds and the antioxidant capacity of infusions. © 2014 Elsevier Ltd. All rights reserved. Source

Rodriguez-Miranda J.,Tuxtepec Institute of Technology | Ruiz-Lopez I.I.,Autonomous University of Puebla | Herman-Lara E.,Tuxtepec Institute of Technology | Martinez-Sanchez C.E.,Tuxtepec Institute of Technology | And 2 more authors.
LWT - Food Science and Technology | Year: 2011

Extruded snacks were prepared from flour blends made with taro and nixtamalized (TF-NMF) or non-nixtamalized maize (TF-MF) using a single-screw extruder. A central composite design was used to investigate the effects of taro flour proportion in formulations (0-100 g/100 g) and extrusion temperatures (140-180 °C) on the following indices: expansion (EI), water solubility (WSI), water absorption (WAI) and fat absorption (FAI). Moreover, selected TF-NMF and TF-MF extruded products were partially characterized through proximate chemical analysis, resistant starch, color, pH, water activity, apparent density, hardness, and sensory analysis. Results indicated that EI and WSI of both TF-MF and TF-NMF extrudates were significantly increased by the use of higher proportions of taro flour, while the opposite behavior was observed for the FAI (p < 0.05). Taro flour at higher proportions in both extrudates did not produce a significant change of WAI, while the use of higher extrusion temperatures only caused a significant increase of FAI in TF-MF extrudates (p < 0.05). This study showed that flour mixtures made from taro and nixtamalized maize flour produced puffed extruded snacks with good consumer acceptance. © 2010 Elsevier Ltd. Source

Perez-Ramirez I.F.,Autonomous University of Queretaro | Castano-Tostado E.,Autonomous University of Queretaro | Ramirez-De Leon J.A.,Autonomous University of Tamaulipas | Rocha-Guzman N.E.,Durango Institute of Technology | Reynoso-Camacho R.,Autonomous University of Queretaro
Food Chemistry | Year: 2015

Plant infusions are consumed due to their beneficial effects on health, which is attributed to their bioactive compounds content. However, these compounds are susceptible to degradation during processing and storage. The objective of this research was to evaluate the effect of stevia and citric acid on the stability of phenolic compounds, antioxidant capacity and carbohydrate-hydrolysing enzyme inhibitory activity of roselle beverages during storage. The optimum extraction conditions of roselle polyphenolic compounds was of 95°C/60 min, which was obtained by a second order experimental design. The incorporation of stevia increased the stability of colour and some polyphenols, such as quercetin, gallic acid and rosmarinic acid, during storage. In addition, stevia decreased the loss of ABTS, DPPH scavenging activity and α-amylase inhibitory capacity, whereas the incorporation of citric acid showed no effect. These results may contribute to the improvement of technological processes for the elaboration of hypocaloric and functional beverages. © 2014 Elsevier Ltd. All rights reserved. Source

Martinez-Prado M.A.,Durango Institute of Technology
Revista Mexicana de Ingeniera Quimica | Year: 2016

Greenhouse gas inventory for Durango State was performed taking 2005 as base year and its tendency for 2005-2008. Only CO2, CH4, and N2O were considered in this calculation as the most important direct GHG, and the total values are expressed as Gigagrams of equivalent CO2. The annual average results for each of the categories were: Energy (11,400.54), Agriculture (2,664.90), Industrial Processes and Solvents (874,80), andWaste (693.78); with an increasing trend from 2005 through 2008 equal to 28.25%. In the case of Land Use, Land-Use Change and Forestry category a net capture balance (- 4,007.01) and total emission (4,298.18) was estimated resulting in 272.17 Gg CO2 eq as the total balance. Total emissions for 2005 and 2008 were 13,474.04 and 17,281.12, respectively; with an average of 15,906.19 Gg CO2 eq for the same period. Indirect gas emissions of NOx, CO, NMVOC, and SO2, were also estimated and expressed as Gg; where CO was the most abundant emission. Mitigation measures were proposed based on identified emission sources for each category. © 2016, Universidad Autonoma Metropolitana Iztapalapa. All rights reserved. Source

Martinez-Prado M.A.,Durango Institute of Technology | Unzueta-Medina J.,Durango Institute of Technology | Perez-Lopez M.E.,National Polytechnic Institute of Mexico
Revista Mexicana de Ingeniera Qumica | Year: 2014

Contaminated soil with Total Petroleum Hydrocarbons (TPH) was subjected to treatment in an experimental prototype with effuent recirculation. A 2k experimental design was used, with two factors (electric field and microorganisms' growth) and two levels (presence and absence of the factors), resulting in 4 treatments (triplicate) designated as: leaching, bioremediation, electroremediation, and electrobioremediation. Total petroleum hydrocarbons attached to the soil surface showed a higher migration to the aqueous phase due to the application of low intensity current. Growth of native microorganisms present in the soil was stimulated with the addition of micro and macronutrients; TPH were degraded used as carbon source and electron donor, using oxygen (aeration) as electron acceptor. There were statistical significant di_erences between treatments supporting EBR as the best alternative. Results showed 24.5 ±3.1% of TPH removal from the soil into the aqueous phase for lixiviation and 32.1 ±1.4% for bioremediation, both at 360 hours. For electroremediation a 54.8 ±2.2% removal (360 h) and 68% (700 h) and 68.6 ± 3.8% (360 h) and 89% (700 h) for electrobioremediation. Remediated soil in electrobioremediation reached 2,596 mg TPH/kg soil, such concentration is lower than the maximum permissible limit (MPL) set by Mexican regulation. Source

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