Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Alfonso Pérez Gallardo"'
Autor:
Damian Francisco Plascencia Martinez, Jesús Manuel Quiroz Castillo, Alida Ospina Orejarena, Alfonso Pérez Gallardo, Emilio Méndez Merino, Gerardo Asael Trimmer López, Itzel Yanira López Peña, Diego Hernández Martínez, Karla Alejandra López Gastelum, Abraham Alejandro Leyva Verduzco, Antonio S. Ledezma, María Mónica Castillo Ortega
Publikováno v:
ACS Omega, Vol 9, Iss 40, Pp 41157-41170 (2024)
Externí odkaz:
https://doaj.org/article/5229b76e46d94f9d9a5a1f0010a0ad8b
Autor:
Alfonso Pérez Gallardo, Alejandra González Altamirano, Emilio Méndez Merino, Ángela Suárez Jacobo, Jorge García Fajardo
Publikováno v:
Journal of Engineering Research. 2:2-6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd119a948895d25d9ea24036978b278b
https://doi.org/10.22533/at.ed.317272210055
https://doi.org/10.22533/at.ed.317272210055
Autor:
Marisela González-Ávila, Aarón Jonary Santiaguín-Padilla, Julio A González-Noriega, Thalia Yamileth Islava-Lagarda, Agustín Rascón-Chu, Alfonso Pérez-Gallardo, Etna Aida Peña-Ramos, Humberto González-Ríos
Publikováno v:
Journal of Food Science. 84:1331-1339
Animal fat plays a key role in the structure, quality, and acceptability of emulsified meat products. However, a high consumption of saturated fat has been related to several health problems. Fat encapsulation with a nondigestible carbohydrate, such
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d7eac2bf47e9cef703cec52e23e3931
https://doi.org/10.1111/1750-3841.14626
https://doi.org/10.1111/1750-3841.14626
Autor:
Alfonso Pérez Gallardo, Lorenzo Guevara Olvera, Eleazar Máximo Escamilla Silva, Abraham Figueiras Abdala
Publikováno v:
Bioresources and Bioprocessing. 4
The present study was conducted to evaluate the feasibility of enzymatic hydrolysis of carotenoid esters from Tagetes erecta using lipases from the yeast of Yarrowia lipolytica, with the aim of obtaining free lutein. The optimal concentrations of sev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d32ca79be71848f3d5ccdc48391103a8
https://doi.org/10.1186/s40643-016-0131-7
https://doi.org/10.1186/s40643-016-0131-7
Autor:
John K. Fellman, Blanca E. García-Almendárez, Alma Lazcano-Peralta, Scott D. Mattinson, Gustavo V. Barbosa-Cánovas, Alfonso Pérez-Gallardo, Carlos Regalado
Publikováno v:
Starch - Stärke. 64:665-673
Edible coatings (ECs) are a thin layer of a mixture of edible materials, applied in the liquid state and dried over the surface of a food product to maintain its quality during storage. This work was aimed to study the effect of ECs made from wx corn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::082df7257880fe645eb8cf2c593c6692
https://doi.org/10.1002/star.201200005
https://doi.org/10.1002/star.201200005