<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0187-7380</journal-id>
<journal-title><![CDATA[Revista fitotecnia mexicana]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. fitotec. mex]]></abbrev-journal-title>
<issn>0187-7380</issn>
<publisher>
<publisher-name><![CDATA[Sociedad Mexicana de Fitogenética A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0187-73802024000100043</article-id>
<article-id pub-id-type="doi">10.35196/rfm.2024.1.43</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Innovacio&#769;n en tecnología alimentaria: caracterizacio&#769;n hedo&#769;nica de quesos funcionales con harina de frijol]]></article-title>
<article-title xml:lang="en"><![CDATA[Innovation in food technology: hedonic characterization of functional cheeses with bean flour]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Vázquez]]></surname>
<given-names><![CDATA[Rafael]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez-Toledano]]></surname>
<given-names><![CDATA[Blanca Isabel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Santiago]]></surname>
<given-names><![CDATA[Marco Andrés]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Valdivia-Alcalá]]></surname>
<given-names><![CDATA[Ramón]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Chapingo División de Ciencias Económico-Administrativas ]]></institution>
<addr-line><![CDATA[Texcoco Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias  ]]></institution>
<addr-line><![CDATA[Calera de Víctor Rosales Zacatecas]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma Chapingo Unidad Regional Universitaria de Zonas Áridas ]]></institution>
<addr-line><![CDATA[Bermejillo Durango]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2024</year>
</pub-date>
<volume>47</volume>
<numero>1</numero>
<fpage>43</fpage>
<lpage>51</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0187-73802024000100043&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0187-73802024000100043&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0187-73802024000100043&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El consumo de alimentos funcionales ha mostrado un aumento progresivo debido a los beneficios nutricionales que ofrecen. Este estudio se centró en la innovación en tecnología alimentaria aplicada a la producción de quesos funcionales utilizando microcápsulas de harina de frijol negro (Phaseolus vulgaris) como ingrediente clave. El objetivo de la presente investigación fue analizar su caracterización hedónica, evaluar los atributos más relevantes y las variables que influyen en el consumidor potencial. La metodología empleada consistió en la elaboración de microcápsulas de harina de frijol, su incorporación en un queso ranchero, la selección de consumidores como jueces para un panel y la evaluación sensorial comparando el queso propuesto con uno comercial a través de la escala de Likert. El análisis estadístico incluyó pruebas de Kruskal-Wallis, coeficientes de correlación de Spearman, análisis de componentes principales, un mapa de posicionamiento de atributos y una matriz de correlaciones. Los resultados sugieren que existen diferencias en la percepción de atributos como el olor, sabor, cremosidad, suavidad, consistencia, resistencia, firmeza, carácter graso y acidez, los cuales desempeñaron un papel determinante en las propiedades sensoriales que los panelistas consideraron diferenciadoras en el queso funcional; además, se halló que características sociodemográficas, psicológicas y de comportamiento son variables fundamentales en la aceptación. El queso funcional es viable para satisfacer la demanda de consumidores que buscan alimentos innovadores y beneficios para la salud. Se exhibe la importancia de la conjunción de la tecnología alimentaria, factores sensoriales y socioeconómicos en el desarrollo de alimentos funcionales.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Summary Consumption of functional foods has shown a progressive increase due to the nutritional benefits they offer. This study focused on innovation in food technology applied to the production of functional cheeses using microcapsules of black bean (Phaseolus vulgaris) flour as a key ingredient. The aim of the study was to analyze its hedonic characterization, evaluate the most relevant attributes and variables that influence the potential consumer. The methodology used consisted in the elaboration of bean flour microcapsules, their incorporation into a ranch cheese, the selection of consumers as judges for a panel and sensory evaluation comparing the proposed cheese with a commercial one through the Likert scale. Statistical analysis included Kruskal-Wallis tests, Spearman correlation coefficients, principal component analysis, an attribute positioning map, and a correlation matrix. Results suggest that there are differences in the perception of attributes such as smell, taste, creaminess, softness, consistency, strength, firmness, fatty character and acidity, which played a determining role in the sensory properties that panelists considered differentiating in the functional cheese; in addition, it was found that sociodemographic, psychological and behavioral characteristics are fundamental variables in the acceptance. Functional cheese is viable to meet the consumers demand for innovative foods and health benefits, the importance of the combination of food technology, sensory and socioeconomic factors in the development of functional foods is shown.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Phaseolus vulgaris]]></kwd>
<kwd lng="es"><![CDATA[evaluación sensorial]]></kwd>
<kwd lng="es"><![CDATA[microcápsulas]]></kwd>
<kwd lng="es"><![CDATA[queso funcional]]></kwd>
<kwd lng="en"><![CDATA[Phaseolus vulgaris]]></kwd>
<kwd lng="en"><![CDATA[functional cheese]]></kwd>
<kwd lng="en"><![CDATA[microcapsules]]></kwd>
<kwd lng="en"><![CDATA[sensory evaluation]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Alexi]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Byrne]]></surname>
<given-names><![CDATA[D. V.]]></given-names>
</name>
<name>
<surname><![CDATA[Nanou]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Grigorakis]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Investigation of sensory profiles and hedonic drivers of emerging aquaculture fish species]]></article-title>
<source><![CDATA[Journal of the Science of Food and Agriculture]]></source>
<year>2018</year>
<volume>98</volume>
<page-range>1179-87</page-range></nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Astudillo]]></surname>
<given-names><![CDATA[T. M. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Chevez-Ponce]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[La escala de Likert en la medición de las TIC y la exclusión social]]></article-title>
<source><![CDATA[Brazilian Journal of Education, Technology and Society]]></source>
<year>2021</year>
<volume>14</volume>
<page-range>375-83</page-range></nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Baker]]></surname>
<given-names><![CDATA[M. T.]]></given-names>
</name>
<name>
<surname><![CDATA[Lu]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Parrella]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Leggette]]></surname>
<given-names><![CDATA[H. R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Consumer acceptance toward functional foods: a scoping review]]></article-title>
<source><![CDATA[International Journal of Environmental Research and Public Health]]></source>
<year>2022</year>
<volume>19</volume>
<page-range>1217</page-range></nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Blandón]]></surname>
<given-names><![CDATA[N. S. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Larios L.]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluación de sustitución parcial de harina de trigo por harina de frijol Phaseolus vulgaris en la formulación de tortas]]></article-title>
<source><![CDATA[El Higo Revista Ciencia y Tecnología]]></source>
<year>2019</year>
<volume>9</volume>
<page-range>35-44</page-range></nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Castillo]]></surname>
<given-names><![CDATA[M. R. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Ramos J.]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Bucio G.]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Herrera-Corredor]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Hedonic perception and preference analysis of double cream cheeses formulated with raw and pasteurized milk]]></article-title>
<source><![CDATA[Agro Productividad]]></source>
<year>2021</year>
<volume>14</volume>
<page-range>91-9</page-range></nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Chourasia]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Abedin]]></surname>
<given-names><![CDATA[M. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Phukon]]></surname>
<given-names><![CDATA[L. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Sahoo]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Singh]]></surname>
<given-names><![CDATA[S. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Rai]]></surname>
<given-names><![CDATA[A. K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Biotechnological approaches for the production of designer cheese with improved functionality]]></article-title>
<source><![CDATA[Comprehensive Reviews in Food Science and Food Safety]]></source>
<year>2021</year>
<volume>20</volume>
<page-range>960-79</page-range></nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Curutchet]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Tárrega]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Arcia]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade]]></article-title>
<source><![CDATA[CyTA &#8722; Journal of Food]]></source>
<year>2023</year>
<volume>21</volume>
<page-range>72-81</page-range></nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Díaz]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
</person-group>
<source><![CDATA[Estadística Aplicada a la Administración y la Economía]]></source>
<year>2013</year>
<page-range>609</page-range><publisher-loc><![CDATA[México, D. F. ]]></publisher-loc>
<publisher-name><![CDATA[McGraw-Hill Interamericana]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Figueroa-González]]></surname>
<given-names><![CDATA[J. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Guzmán-Maldonado]]></surname>
<given-names><![CDATA[S. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Herrera-Hernández]]></surname>
<given-names><![CDATA[M. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Sánchez-Toledano]]></surname>
<given-names><![CDATA[B. I.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Nutritional and nutraceutical quality of artisan food products supplemented with bean flour (Phaseolus vulgaris L)]]></article-title>
<source><![CDATA[Revista Alimentos Ciencia e Ingeniería]]></source>
<year>2023</year>
<volume>30</volume>
<page-range>61-74</page-range></nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ghamgui]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Bouaziz]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Frikha]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Châari]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Ellouze-Chaâbouni]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Production and characterization of soft Sardaigne&#8208;type cheese by using almond gum as a functional additive]]></article-title>
<source><![CDATA[Food Science &amp; Nutrition]]></source>
<year>2021</year>
<volume>9</volume>
<page-range>2032-41</page-range></nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Granato]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Barba]]></surname>
<given-names><![CDATA[F. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Bursa&#263;-Kova&#269;evi&#263;]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Lorenzo]]></surname>
<given-names><![CDATA[J. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Cruz]]></surname>
<given-names><![CDATA[A. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Putnik]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Functional foods: product development, technological trends, efficacy testing, and safety]]></article-title>
<source><![CDATA[Annual Review of Food Science and Technology]]></source>
<year>2020</year>
<volume>11</volume>
<page-range>93-118</page-range></nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Han]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Fark]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Wijk]]></surname>
<given-names><![CDATA[R. A. de]]></given-names>
</name>
<name>
<surname><![CDATA[Roudnitzky]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Iannilli]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Seo]]></surname>
<given-names><![CDATA[H. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Hummel]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Modulation of sensory perception of cheese attributes intensity and texture liking via ortho-and retro-nasal odors]]></article-title>
<source><![CDATA[Food Quality and Preference]]></source>
<year>2019</year>
<volume>73</volume>
<page-range>1-7</page-range></nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="book">
<collab>INEGI, Instituto Nacional de Estadística y Geografía</collab>
<source><![CDATA[México en cifras]]></source>
<year>2022</year>
<publisher-loc><![CDATA[Ciudad de México ]]></publisher-loc>
<publisher-name><![CDATA[Instituto Nacional de Estadística y Geografía]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kaczy&#324;ski]]></surname>
<given-names><![CDATA[&#321;. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Cais-Sokoli&#324;ska]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Bielska]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Teichert]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Biegalski]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Yi&#287;it]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Chudy]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The influence of the texture and color of goat&#8217;s salad cheese on the emotional reactions of consumers compared to cow&#8217;s milk cheese and Feta cheese]]></article-title>
<source><![CDATA[European Food Research and Technology]]></source>
<year>2023</year>
<volume>249</volume>
<page-range>1257-72</page-range></nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Malekpour]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Yazdani]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Rezvani]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Investigating the relationship between intrinsic and extrinsic product attributes with customer satisfaction: implications for food products]]></article-title>
<source><![CDATA[British Food Journal]]></source>
<year>2022</year>
<volume>124</volume>
<page-range>578-98</page-range></nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Malhotra]]></surname>
<given-names><![CDATA[N. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Ortiz S.]]></surname>
<given-names><![CDATA[M. E.]]></given-names>
</name>
</person-group>
<source><![CDATA[Investigacio&#769;n de Mercados]]></source>
<year>2008</year>
<edition>5a</edition>
<page-range>920</page-range><publisher-loc><![CDATA[Me&#769;xico, D. F. ]]></publisher-loc>
<publisher-name><![CDATA[Pearson Prentice Hall]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Maphosa]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Jideani]]></surname>
<given-names><![CDATA[V. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The role of legumes in human nutrition]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[Chavarri H.]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Functional Food: Improve Health Through Adequate Food]]></source>
<year>2017</year>
<page-range>103-22</page-range><publisher-loc><![CDATA[London, UK ]]></publisher-loc>
<publisher-name><![CDATA[IntechOpen]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Martín-Crespo]]></surname>
<given-names><![CDATA[B. M. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Salamanca C.]]></surname>
<given-names><![CDATA[A. B.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[El muestreo en la investigación cualitativa]]></article-title>
<source><![CDATA[NURE Investigación]]></source>
<year>2007</year>
<volume>27</volume>
<page-range>1-4</page-range></nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Michel-Cuello]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Aguilar-Rivera]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Climate change effects on agricultural production systems in México]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[Filho]]></surname>
<given-names><![CDATA[W. Leal]]></given-names>
</name>
<name>
<surname><![CDATA[I]]></surname>
<given-names><![CDATA[Djekic]]></given-names>
</name>
<name>
<surname><![CDATA[Smetana]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Kovaleva]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Handbook of Climate Change Across the Food Supply Chain]]></source>
<year>2022</year>
<page-range>335-53</page-range><publisher-loc><![CDATA[Cham, Switzerland ]]></publisher-loc>
<publisher-name><![CDATA[Springer]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mousavi]]></surname>
<given-names><![CDATA[R. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Nateghi]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Soltani]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Asgarpanah]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Innovative UF-white cheese fortified with Ganoderma lucidum extract: antioxidant capacity, proteolysis, microstructure and sensory characteristics]]></article-title>
<source><![CDATA[Journal of Food Measurement and Characterization]]></source>
<year>2023</year>
<volume>17</volume>
<page-range>1651-61</page-range></nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ramírez-Jaspeado]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Palacios-Rojas]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Nutti]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Pérez]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Estados potenciales en México para la producción y consumo de frijol biofortificado con hierro y zinc]]></article-title>
<source><![CDATA[Revista Fitotecnia Mexicana]]></source>
<year>2020</year>
<volume>43</volume>
<page-range>11-23</page-range></nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rojas-Rivas]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Espinoza-Ortega]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Martínez-García]]></surname>
<given-names><![CDATA[C. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Moctezuma-Pérez]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Thomé-Ortiz]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Exploring the perception of Mexican urban consumers toward functional foods using the Free Word Association technique]]></article-title>
<source><![CDATA[Journal of Sensory Studies]]></source>
<year>2018</year>
<volume>33</volume>
</nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="book">
<collab>SADER, Secretaría de Agricultura y Desarrollo Rural</collab>
<source><![CDATA[Estima Agricultura crecimiento de 11.4% de la producción de frijol en 2021; mantiene tendencia al alza]]></source>
<year>2022</year>
<publisher-loc><![CDATA[Ciudad de México ]]></publisher-loc>
<publisher-name><![CDATA[Secretaría de Agricultura y Desarrollo Rural]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sánchez-Toledano]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Cuevas-Reyes]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Cruz-Bravo]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Zegbe]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Aceptación y preferencia de los consumidores por un tallarín enriquecido con harina de cotiledón de frijol]]></article-title>
<source><![CDATA[Revista Fitotecnia Mexicana]]></source>
<year>2021</year>
<volume>44</volume>
<page-range>95-102</page-range></nlm-citation>
</ref>
<ref id="B25">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Streletskaya]]></surname>
<given-names><![CDATA[N. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Maruyama]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Queisser]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Cole]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Stelick]]></surname>
<given-names><![CDATA[A. N.]]></given-names>
</name>
<name>
<surname><![CDATA[Lim]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[How information leads consumers to select specialty foods when tasting is not an option]]></article-title>
<source><![CDATA[Food Quality and Preference]]></source>
<year>2023</year>
<volume>105</volume>
<page-range>104769</page-range></nlm-citation>
</ref>
<ref id="B26">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Villegas]]></surname>
<given-names><![CDATA[G. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Santos M.]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Cervantes E.]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<source><![CDATA[Los Quesos Mexicanos Tradicionales]]></source>
<year>2016</year>
<page-range>197</page-range><publisher-loc><![CDATA[Ciudad de México ]]></publisher-loc>
<publisher-name><![CDATA[Universidad Autónoma Chapingo]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B27">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vitola]]></surname>
<given-names><![CDATA[H. R. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Cruxen]]></surname>
<given-names><![CDATA[C. E. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Silva]]></surname>
<given-names><![CDATA[F. T. da]]></given-names>
</name>
<name>
<surname><![CDATA[Thiel]]></surname>
<given-names><![CDATA[P. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Marques]]></surname>
<given-names><![CDATA[J. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Silva]]></surname>
<given-names><![CDATA[W. P. da]]></given-names>
</name>
<name>
<surname><![CDATA[Fiorentini]]></surname>
<given-names><![CDATA[Â. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Lactobacillus casei CSL3: evaluation of supports for cell immobilization, viability during storage in Petit Suisse cheese and passage through gastrointestinal transit in vitro]]></article-title>
<source><![CDATA[LWT &#8722; Food Science and Technology]]></source>
<year>2020</year>
<volume>127</volume>
<page-range>109381</page-range></nlm-citation>
</ref>
<ref id="B28">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vuki&#263;]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Ili&#269;i&#263;]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Kanuri&#263;]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Vuki&#263;]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Bjeki&#263;]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Degenek]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Textural characteristics and colour of fresh cheese obtained by kombucha inoculum]]></article-title>
<source><![CDATA[Journal of Hygienic Engineering and Design]]></source>
<year>2022</year>
<volume>38</volume>
<page-range>234-7</page-range></nlm-citation>
</ref>
<ref id="B29">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Ge]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Shen]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Sun]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[Q.]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Fabrication and characterization of whey protein&#8722;citrate mung bean starch&#8722;capsaicin microcapsules by spray drying with improved stability and solubility]]></article-title>
<source><![CDATA[Foods]]></source>
<year>2022</year>
<volume>11</volume>
<page-range>1049</page-range></nlm-citation>
</ref>
<ref id="B30">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zumaran-Alvarado]]></surname>
<given-names><![CDATA[E. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Juárez-García]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Mancillas-Medina]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Ávila-Ontiveros]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Leyva-Maldonado]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Desarrollo de un pay de harina de frijol negro San Luis con mermelada de chilacayote de altas propiedades nutricionales]]></article-title>
<source><![CDATA[Investigación y Ciencia de la Universidad Autónoma de Aguascalientes]]></source>
<year>2017</year>
<volume>71</volume>
<page-range>27-33</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
