Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Alfonso J. Chay-Canul"'
Autor:
Miguel A. Gastelum-Delgado, José Antonio Aguilar-Quiñonez, Carlos Arce-Recinos, Ricardo A. García-Herrera, Ulises Macías-Cruz, Héctor A. Lee-Rangel, Alvar A. Cruz-Tamayo, Juan C. Ángeles-Hernández, Einar Vargas-Bello-Pérez, Alfonso J. Chay-Canul
Publikováno v:
Foods, Vol 11, Iss 10, p 1396 (2022)
This study was designed to develop predictive equations estimating carcass tissue composition in growing Blackbelly male lambs using as predictor variables for tissue composition of wholesale cuts of low economic value (i.e., neck and shoulder). For
Externí odkaz:
https://doaj.org/article/f420c4546594484b8e704fdc9583c76e
Autor:
Jesús Alberto Mezo-Solís, Víctor Manuel Moo-Huchin, Adriana Sánchez-Zarate, Manuel Gonzalez-Ronquillo, Raciel Javier Estrada-León, Rodrigo Ibáñez, Paula Toro-Mujica, Alfonso J. Chay-Canul, Einar Vargas-Bello-Pérez
Publikováno v:
Foods, Vol 9, Iss 11, p 1666 (2020)
The objective of this study was to evaluate the physicochemical and texture changes of the Manchego-style cheese produced from hair sheep (Pelibuey) throughout 180 days of ripening, as well as consumer’s acceptance. Cheese pH was constant from 1 to
Externí odkaz:
https://doaj.org/article/7f18ddc266e94c9c983ee4f339ba3fd3
Autor:
Josafat A. Hernández-Becerra, Alfonso J. Chay-Canul, José Rodolfo Velázquez-Martínez, Hugo Sergio García-Galindo, Angélica A. Ochoa-Flores, Mariam Sardiñas-Valdés
Publikováno v:
Foods
Volume 10
Issue 7
Foods, Vol 10, Iss 1579, p 1579 (2021)
Volume 10
Issue 7
Foods, Vol 10, Iss 1579, p 1579 (2021)
The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-making, on the chemical composition, lipolysis, and proteolysis of manchego-style cheeses were evaluated throughout 80 days of ripening. The addition of NEC