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Silvas-Garcia M.I.,University of Sonora | Ramirez-Wong B.,University of Sonora | Torres-Chavez P.I.,University of Sonora | Carvajal-Millan E.,Research Center en Alimentacion y Desarrollo Sonora | And 2 more authors.
Journal of Food Process Engineering | Year: 2014

The aim of this study was to evaluate the effect of the freezing rate and storage time on the solubility of gluten proteins and on the fermentative and rheological properties of dough as well as the bread quality. Increased storage time very significantly decreased (P<0.01) the quality of the dough and the bread. Dough frozen at a slow freezing rate exhibited a very significant decrease in the proportion of insoluble polymeric protein (IPP), an increase the protein solubility, a decrease the resistance to extension, an increase the viscous modulus (G′) and the gas retention decreased. In contrast, dough frozen at a fast freezing rate displayed a very significant decrease (P<0.01) in the specific volume of the bread and a very significant increase (P<0.01) in its hardness and a decrease in springiness. A higher content of IPP decreased the retention of CO2, and bread was harder and less springy. In conclusion, a slow freezing rate and a short storage period provide better quality bread. © 2014 Wiley Periodicals, Inc. Source

Urquidez-Romero R.,Autonomous University of Ciudad Juarez | Esparza-Romero J.,Research Center en Alimentacion y Desarrollo Sonora | Chaudhari L.S.,Northern Arizona University | Begay R.C.,California State University, Northridge | And 7 more authors.
American Journal of Health Behavior | Year: 2014

Objective: To focus on the rationale and methods of the Maycoba Project. Methods: Study population included Mexican Pima Indians (MPI) and Blancos aged =20-years, living in the village of Maycoba and surrounding area. Surveys in 1995 and 2010 included a medical history, biochemical and anthropometric measurements. Additionally, socioeconomic, physical activity, and dietary interviews were conducted. The 2010 study incorporated investigations on type 2 diabetes (T2D) and obesity-associated genetic alleles and human-environment changes. Results: The study results are limited to demographic data and description of the eligible and examined sample. Conclusions: This study may yield important information on T2D and obesity etiology in a traditional population exposed to environmental changes. Source

Colin-Chavez C.,Research Center en Alimentacion y Desarrollo Sonora | Soto-Valdez H.,Research Center en Alimentacion y Desarrollo Sonora | Peralta E.,Research Center en Alimentacion y Desarrollo Sonora | Lizardi-Mendoza J.,Research Center en Alimentacion y Desarrollo Sonora | Balandran-Quintana R.R.,Research Center en Alimentacion y Desarrollo Sonora
Packaging Technology and Science | Year: 2013

Four films were extruded in a pilot-plant scale blown extrusion machine: a monolayer low-density polyethylene (LDPE) film added with 2.90% of marigold (Tagetes erecta) extract, a two-layer high-density polyethylene/LDPE film added with 3.59% of the extract in the LDPE layer and the corresponding two control films without addition of the extract. More than 64% of astaxanthin contained in the extract was lost during the extrusion process. Spectroscopic, optical and mechanical properties of the films were affected by the addition of the marigold extract. The films showed to be light sensitive when exposed to commercial light at 25 °C; however, bags made of the films showed a positive effect on soybean oil stability when used as packaging. Copyright © 2012 John Wiley & Sons, Ltd. Source

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