Zobrazeno 1 - 10
of 54
pro vyhledávání: '"América Chávez-Martínez"'
Autor:
Gerardo Chávez-Alzaga, Raúl Alberto Reyes-Villagrana, Gerardo Pavel Espino-Solis, Martha María Arévalos-Sánchez, Ana Luisa Rentería-Monterrubio, Rogelio Sánchez-Vega, Eduardo Santellano-Estrada, Norma Angélica Bolivar-Jacobo, Juan Manuel Tirado-Gallegos, América Chávez-Martínez
Publikováno v:
Fermentation, Vol 10, Iss 9, p 492 (2024)
Sonoporation stimulates cell growth as it improves the permeability of the membrane and increases the uptake of impermeable molecules in the extracellular matrix. We evaluated the effects of substrates (whey, whole, and skim milk) and ultrasonic trea
Externí odkaz:
https://doaj.org/article/8e089ba3317a4a27913fadc79b701326
Autor:
Aztrid E. Estrada-Beltrán, Nora A. Salas-Salazar, Armando Quintero-Ramos, Rafael A. Parra-Quezada, Mayra C. Soto-Caballero, María J. Rodríguez-Roque, América Chávez-Martínez, María A. Flores-Cordova
Publikováno v:
Beverages, Vol 10, Iss 1, p 7 (2024)
Volatile compounds contribute to aroma and flavor, these being the main sensory attributes in food acceptance. This work addresses the physicochemical, volatile compounds, polyphenols, and flavonoids content and, antioxidant activity of apple-raspber
Externí odkaz:
https://doaj.org/article/8403caa905414cd490a10392ceb74b7f
Autor:
Raúl Alberto Reyes-Villagrana, América Chávez-Martínez, Ana Luisa Rentería-Monterrubio, Juliana Juárez-Moya, Jesús Madrigal-Melchor
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 96 (2023)
In this paper, a study to determine the acoustic properties of Chihuahua, Manchego, and panela cheeses is carried out by applying acoustic spectroscopy in the ultrasound spectrum. The products were purchased at a local store in the capital city of Ch
Externí odkaz:
https://doaj.org/article/7b30d210f4774d7591bcefb1701e868e
Autor:
Raúl Alberto Reyes-Villagrana, Jesús Madrigal-Melchor, América Chávez-Martínez, Juliana Juárez-Moya, Ana Luis Rentería-Monterrubio
Publikováno v:
Foods, Vol 12, Iss 12, p 2390 (2023)
Meat is an important part of the food pyramid in Mexico, to such an extent that it is included in the basic food basket. In recent years, there has been great interest in the application of so-called emerging technologies, such as high-intensity ultr
Externí odkaz:
https://doaj.org/article/c58ac99aa8c24d5aaf899c5b472db908
Autor:
Norma Angélica Bolívar-Jacobo, Raúl Alberto Reyes-Villagrana, Gerardo Pavel Espino-Solís, Ana Luisa Rentería-Monterrubio, Martha María Arévalos-Sánchez, Rogelio Sánchez-Vega, Eduardo Santellano-Estrada, David Chávez-Flores, América Chávez-Martínez
Publikováno v:
Fermentation, Vol 9, Iss 4, p 356 (2023)
An ultrasound, a non-thermal technique, can be employed to increase a probiotic’s biomass and its fermentation products. The effects of high-intensity ultrasounds (20%, 30%, and 40% amplitudes for 3 min) on the growth and fermentative profile of La
Externí odkaz:
https://doaj.org/article/3f6bc2ac68d04c149e6340d7c772726b
Autor:
Jesica Leticia Aquino-López, América Chávez-Martínez, José Arturo García-Macías, Gerardo Méndez-Zamora, Ana Luisa Rentería-Monterrubio, Antonella Dalle-Zotte, Luis Raúl García-Flores
Publikováno v:
Revista Mexicana de Ciencias Pecuarias, Vol 11, Iss 3, Pp 701-717 (2020)
Se evaluó el efecto del aceite esencial de orégano (AEO) y bagazo de orégano (BO) incorporados en la dieta sobre los parámetros productivos, variables de sacrificio y calidad de la carne de conejos. Un total de 100 conejos (30 d de edad) fueron d
Externí odkaz:
https://doaj.org/article/8f62165f542442b1a56d18cbb21e1995
Autor:
Norma Angélica Bolivar-Jacobo, Raúl Alberto Reyes-Villagrana, Ana Luisa Rentería-Monterrubio, Rogelio Sánchez-Vega, Eduardo Santellano-Estrada, Juan Manuel Tirado-Gallegos, América Chávez-Martínez
Publikováno v:
Fermentation, Vol 9, Iss 1, p 63 (2023)
The growth pattern of probiotics can be modified by changing their nutritional factors and their physiological stage. Meanwhile, high intensity ultrasound (HIUS) can be employed to increase probiotics’ biomass. The one-factor-at-a-time (OFAT) appro
Externí odkaz:
https://doaj.org/article/f651e27702e84a9ea58e72fb67fa96aa
Publikováno v:
Tecnociencia Chihuahua, Vol 15, Iss 2 (2021)
En años actuales y atendiendo las necesidades de los consumidores, se ha incrementado el consumo de alimentos funcionales. Dentro de estos alimentos se encuentran los alimentos que contienen prebióticos y probióticos. Sin embargo, actualmente se h
Externí odkaz:
https://doaj.org/article/0595b732f00946cb923c3f381ca91665
Autor:
Paulina Olivas-Méndez, América Chávez-Martínez, Eduardo Santellano-Estrada, Luis Guerrero Asorey, Rogelio Sánchez-Vega, Ana Luisa Rentería-Monterrubio, David Chávez-Flores, Juan Manuel Tirado-Gallegos, Gerardo Méndez-Zamora
Publikováno v:
Foods, Vol 11, Iss 14, p 2018 (2022)
The inclusion of natural ingredients to preserve meat and meat products has increased in recent years. This study evaluated rosemary (REO) and garlic essential oils (GEO) as well as chipotle pepper oleoresin (CPO), alone or in combination, as preserv
Externí odkaz:
https://doaj.org/article/064b497415504026a7334e741364e811
Autor:
Ivette Karina Ramírez-Rivas, Néstor Gutiérrez-Méndez, Ana Luisa Rentería-Monterrubio, Rogelio Sánchez-Vega, Juan Manuel Tirado-Gallegos, Eduardo Santellano-Estrada, Martha María Arevalos-Sánchez, América Chávez-Martínez
Publikováno v:
Foods, Vol 11, Iss 9, p 1264 (2022)
Requeson cheese is obtained from whey proteins. The production of this cheese is the most economical way to recover and concentrate whey proteins, which is why it is frequently made in some Latin American countries. Four requeson cheese treatments we
Externí odkaz:
https://doaj.org/article/cbf11c0926f54199978f450f8e43ffa7