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Natural biopolymers in edible coatings: Applications in food preservation. [PDF]
Food Chem XKarnwal A +5 more
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No. 7: Archaeological Excavations in the Northern Sierra Madre Occidental, Chihuahua and Sonara, Mexico [PDF]
, 1958 Kent, Kate Peck +2 more
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Food Chemistry, 2021
This study was conducted to evaluate the inactivation of Bacillus cereus spore in mesquite flour with intense pulsed light (IPL) and gamma radiation. The physical, chemical, and toxicity of treated mesquite flour were also investigated. The results showed that up to 3.51 log10CFU/g B. cereus spore inactivation was achieved with 8 kGy of gamma radiation,
Dongjie Chen +13 more
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This study was conducted to evaluate the inactivation of Bacillus cereus spore in mesquite flour with intense pulsed light (IPL) and gamma radiation. The physical, chemical, and toxicity of treated mesquite flour were also investigated. The results showed that up to 3.51 log10CFU/g B. cereus spore inactivation was achieved with 8 kGy of gamma radiation,
Dongjie Chen +13 more
openaire +2 more sources
Journal of Food Measurement and Characterization, 2020
In this study, the protein quality of dehulled-defatted African mesquite bean (Prosopis africana) flour and protein isolates obtained using micellization and isoelectric precipitation methods were investigated. The dominant amino acids in the dehulled-defatted Prosopis africana flour and protein isolates included aspartic acid, glutamic acid, leucine ...
Kolawole O. Falade, Sarafa A. Akeem
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In this study, the protein quality of dehulled-defatted African mesquite bean (Prosopis africana) flour and protein isolates obtained using micellization and isoelectric precipitation methods were investigated. The dominant amino acids in the dehulled-defatted Prosopis africana flour and protein isolates included aspartic acid, glutamic acid, leucine ...
Kolawole O. Falade, Sarafa A. Akeem
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Processing, Nutritional Evaluation, and Utilization of Whole Mesquite Flour ( Prosopis laevigata )
Journal of Food Science, 2006ABSTRACT: Basic crops such as wheat and maize are not cultivated easily in the central highlands of Mexico, but pods of mesquite ( Prosopis laevigata ), a N 2 −fixing plant that dominates the vegetation, could be used as an ...
A. P. Barba De La Rosa +3 more
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Tropical Animal Health and Production, 2021
The objective of this study was to evaluate the potential of mesquite bean flour (Prosopis juliflora) as an energy ingredient in extruded diets for juvenile Nile tilapia (Oreochromis niloticus). Two experiments were carried out: the first consisted of a study to evaluate the chemical composition and digestibility of the energy and nutrients of MBF; the
Anderson Miranda de Souza +5 more
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The objective of this study was to evaluate the potential of mesquite bean flour (Prosopis juliflora) as an energy ingredient in extruded diets for juvenile Nile tilapia (Oreochromis niloticus). Two experiments were carried out: the first consisted of a study to evaluate the chemical composition and digestibility of the energy and nutrients of MBF; the
Anderson Miranda de Souza +5 more
openaire +2 more sources
Journal of Food Processing and Preservation, 1988
Mesquite pods (Prosopis spp) from two species of mesquite trees were industrially processed by toasting, grinding and screening to produce three fractions (large, intermediate and fine). The fine (−100 mesh) flour was enriched in protein and reduced in fiber compared to the other fractions and the starting material.
F. R. DEL VALLE +3 more
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Mesquite pods (Prosopis spp) from two species of mesquite trees were industrially processed by toasting, grinding and screening to produce three fractions (large, intermediate and fine). The fine (−100 mesh) flour was enriched in protein and reduced in fiber compared to the other fractions and the starting material.
F. R. DEL VALLE +3 more
openaire +1 more source
Journal of Food Processing and Preservation, 1989
A 100 mesh flour was prepared from mesquite pods and its proximate chemical composition, amino acid and vitamin content determined. the flour was tested as an ingredient in beverages, pinole, candy, butter, breakfast cereals, and yogurt. Nutritional attributes of the products are discussed and ingredient cost estimates calculated.
F. R. DEL VALLE +3 more
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A 100 mesh flour was prepared from mesquite pods and its proximate chemical composition, amino acid and vitamin content determined. the flour was tested as an ingredient in beverages, pinole, candy, butter, breakfast cereals, and yogurt. Nutritional attributes of the products are discussed and ingredient cost estimates calculated.
F. R. DEL VALLE +3 more
openaire +1 more source
Journal of Cereal Science, 2016
Abstract The study was conducted to determine the particle size, morphological, rheological, physicochemical and minerals characteristics of mesquite flour. The flour produced with mesquite dried at 60 °C was subjected to particle size characterization, using a set of standardized sieves in the range of 32–150 Mesh, morphological, at magnifications ...
Rennan Pereira de Gusmão +3 more
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Abstract The study was conducted to determine the particle size, morphological, rheological, physicochemical and minerals characteristics of mesquite flour. The flour produced with mesquite dried at 60 °C was subjected to particle size characterization, using a set of standardized sieves in the range of 32–150 Mesh, morphological, at magnifications ...
Rennan Pereira de Gusmão +3 more
openaire +1 more source