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1

Optimization of Low Temperature Blanching of Frozen Jalapeño Pepper (Capsicum annuum) using Response Surface Methodology

A. QUINTERO-RAMOS, M.C. BOURNE, J. BARNARD, A. ANZALDÚA-MORALES

Journal:

Journal of Food Science

Year:

1998

Language:

english

File:

PDF, 110 KB

english, 1998

2

HARDNESS OF COOKED MILLED RICE BY INSTRUMENTAL AND SENSORY METHODS

CONSUELO M. PEREZ, BIENVENIDO O. JULIANO, MALCOLM C. BOURNE, ANTONIO ANZALDÚA-MORALES

Journal:

Journal of Texture Studies

Year:

1993

Language:

english

File:

PDF, 573 KB

english, 1993

3

Optimizacion del escaldado de calabacita criolla (Cucurbita pepo) deshidratada a temperaturas bajas y tiempos largos / Optimization of stepwise blanching of dehydrated zucchini (Cucurbita pepo)

Quintero-Ramos, A., Sanchez de la Paz, A.L., Meza-Velazquez, J.A., Jimenez, J.A., Barbosa-Canovas, G., Anzaldua-Morales, A.

Journal:

Food Science and Technology International

Year:

1998

File:

PDF, 756 KB

1998

4

RELATIONSHIP BETWEEN THE PHYSICAL PROPERTIES OF DRIED BEANS AND THEIR TEXTURAL CHARACTERISTICS AFTER PROCESSING

A. ANZALDUA-MORALES, J. G. BRENNAN

Journal:

Journal of Texture Studies

Year:

1982

Language:

english

File:

PDF, 517 KB

english, 1982

5

LOW TEMPERATURE BLANCHING OF FROZEN CARROTS WITH CALCIUM CHLORIDE SOLUTIONS AT DIFFERENT HOLDING TIMES ON TEXTURE OF FROZEN CARROTS

A. QUINTERO-RAMOS, M. BOURNE, J. BARNARD, R. GONZÁLEZ-LAREDO, A. ANZALDÚA-MORALES, M. PENSABEN-ESQUIVEL, R. MÁRQUEZ-MELÉNDEZ

Journal:

Journal of Food Processing and Preservation

Year:

2002

Language:

english

File:

PDF, 594 KB

english, 2002

6

Moisture Content Adjustment to Modify Texture of Reduced-Oil Pecans

A. Anzaldúa-morales, G. H. Brusewitz, N. O. Maness

Journal:

Journal of Food Science

Year:

1998

Language:

english

File:

PDF, 80 KB

english, 1998

7

Texture and Rehydration of Dehydrated Carrots as Affected by Low Temperature Blanching

A. QUINTERO-RAMOS, M.C. BOURNE, A. ANZALDÚA-MORALES

Journal:

Journal of Food Science

Year:

1992

Language:

english

File:

PDF, 404 KB

english, 1992

8

Cultivar, Specific Gravity and Location in Tuber Affect Puncture Force of Raw Potatoes

A. ANZALDÚA-MORALES, M.C. BOURNE, I. SHOMER

Journal:

Journal of Food Science

Year:

1992

Language:

english

File:

PDF, 501 KB

english, 1992

9

FAST FOURIER TRANSFORMATION ANALYSIS OF THE FORCE-DISPLACEMENT CURVE AS A TEXTURE METHOD RELATED TO FRUIT MORPHOLOGY

G.H. BRUSEWITZ, M.P. RIGNEY, A. ANZALDÚA-MORALES

Journal:

Journal of Texture Studies

Year:

1997

Language:

english

File:

PDF, 539 KB

english, 1997

10

Pecan Texture as Affected by Freezing Rates, Storage Temperature, and Thawing Rates

A. Anzaldúa-Morales, G.H. Brusewitz, J.A. Anderson

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 86 KB

english, 1999

11

Functional and Nutritional Properties of Extruded Whole Pinto Bean Meal (Phaseolus Vulgaris L.)

R.R. BALANDRÁN-QUINTANA, G.V. BARBOSA-CÁNOVAS, J.J. ZAZUETA-MORALES, A. ANZALDÚA-MORALES, A. QUINTERO-RAMOS

Journal:

Journal of Food Science

Year:

1998

Language:

english

File:

PDF, 100 KB

english, 1998

12

Low-temperature Blanch Improves Textural Quality of French-fries

C.N. AGUILAR, A. ANZALDÚA-MORALES, R. TALAMÁS, G. GASTÉLUM

Journal:

Journal of Food Science

Year:

1997

Language:

english

File:

PDF, 351 KB

english, 1997

13

Texture of rehydrated dried bell peppers modified by low-temperature blanching and calcium addition

Rocio Domínguez, Armando Quintero-Ramos, Malcolm Bourne, John Barnard, Ricardo Talamás-Abbud, Jorge Jiménez-Castro, Antonio Anzaldúa-Morales

Journal:

International Journal of Food Science & Technology

Year:

2001

Language:

english

File:

PDF, 158 KB

english, 2001

14

Texture of Pecans Measured by Sensory and Instrumental Means

A. OCÓN, A. ANZALDÚA-MORALES, A. QUINTERO, G. GASTÉLUM

Journal:

Journal of Food Science

Year:

1995

Language:

english

File:

PDF, 515 KB

english, 1995

15

LETTER TO THE EDITOR

ANTONIO ANZALDÚA-MORALES

Journal:

Journal of Texture Studies

Year:

1989

Language:

english

File:

PDF, 168 KB

english, 1989

16

INSTRUMENTAL TEXTURE PROFILE ANALYSIS OF PECANS OF VARIOUS OIL AND MOISTURE CONTENTS AFTER FREEZING TREATMENTS

A. ANZALDÚA-MORALES, G.H. BRUSEWITZ, S. JUNUS

Journal:

Journal of Food Quality

Year:

1999

Language:

english

File:

PDF, 422 KB

english, 1999

17

KINETICS OF CALCIUM ION ABSORPTION INTO CARROT TISSUE DURING IMMERSION IN CALCIUM CHLORIDE SOLUTIONS

A. QUINTERO-RAMOS, M. C. BOURNE, J. BARNARD, A. ANZALDÚA-MORALES, R. GONZÁLEZ-LAREDO, M. PENSABEN-ESQUIVEL, R. MÁRQUEZ-MELÉNDEZ

Journal:

Journal of Food Processing and Preservation

Year:

2003

Language:

english

File:

PDF, 405 KB

english, 2003

18

Characterization of reconstituted apple paste in terms of rehydration and firmness / Caracterizacion de pasta de manzana reconstituida en funcion de la rehidratacion y de la firmeza

Beltran-Reyes, B., Ortega-Rivas, E., Anzaldua-Morales, A.

Journal:

Food Science and Technology International

Year:

1996

Language:

english

File:

PDF, 537 KB

english, 1996

19

Improvement of color and limpness of fried potatoes by in situ pectinesterase activation

Antonio Aguilera-Carbó, Julio César Montañez, Antonio Anzaldúa-Morales, María Luz Reyes, J. Contreras-Esquivel, C. Noé Aguilar

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 69 KB

english, 1999

20

Kinetics of Thermal Softening of Six Legumes During Cooking

A. ANZALDUA-MORALES, A. QUINTERO, R. BALANDRAN

Journal:

Journal of Food Science

Year:

1996

Language:

english

File:

PDF, 288 KB

english, 1996

21

RELATING SENSORY TEXTURAL ATTRIBUTES OF CORN TORTILLAS TO SOME INSTRUMENTAL MEASUREMENTS

M.L. REYES-VEGA, R.D. PERALTA-RODRÍGUEZ, A. ANZALDÚA-MORALES, J.D. FIGUEROA-CÁRDENAS, F. MARTÍNEZ-BUSTOS

Journal:

Journal of Texture Studies

Year:

1998

Language:

english

File:

PDF, 563 KB

english, 1998

22

Application of sensory profiles to the development of an instant hot cocoa mix

Pérez-Vargas, CG, Rodríguez, B, Anzaldúa-Morales, A, Torres, JV

Journal:

Food Quality and Preference

Year:

1989

Language:

english

File:

PDF, 306 KB

english, 1989

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