Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Ana L. López-Pablos"'
Autor:
María Z. Saavedra–Leos, César Leyva-Porras, Claudia Alvarez-Salas, Francisco Longoria-Rodríguez, Ana L. López-Pablos, Raúl González-García, José T. Pérez-Urizar
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 61-69 (2018)
A set of four maltodextrins (MXs) with different degree of polymerization were employed as carrying agents for the spray drying of liquid orange juice (OJ) without collapse in the microstructure; this was visually observed as fine powders non-agglome
Externí odkaz:
https://doaj.org/article/bdf6f328c4bc459b8cadac31bcb29cac
Autor:
Ana L. López-Pablos, César C. Leyva-Porras, Macrina B. Silva-Cázares, Francisco E. Longoria-Rodríguez, Sergio A. Pérez-García, Ángel A. Vértiz-Hernández, María Z. Saavedra-Leos
Publikováno v:
International Journal of Polymer Science, Vol 2018 (2018)
Lactose is a disaccharide of importance in humans dietary, food products, and the pharmaceutical industry. From the existing isomeric forms, β-lactose is rarely found in nature. Thus, in this work, a simple methodology to obtain anhydrous β-lactose
Externí odkaz:
https://doaj.org/article/5b566308a75d4985a63ef803f88f5355
Autor:
Claudia Álvarez-Salas, Maria Zenaida Saavedra Leos, Raúl González-García, Francisco E. Longoria-Rodríguez, José Pérez-Urizar, César Leyva-Porras, Ana L. López-Pablos
Publikováno v:
CyTA-Journal of Food, Vol 16, Iss 1, Pp 61-69 (2018)
CyTA, 16(1): 61-69
CyTA, 16(1): 61-69
Se emplearon cuatro maltodextrinas (MX) con diferente grado de polimerización (GP) como agente acarreador para el secado por aspersión sin colapso de la microestructura de jugo de naranja líquido (OJ); esto fue observado visualmente como un polvo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6217b59e78cf70ec28e251f604cd0fe
https://doi.org/10.1080/19476337.2017.1337048
https://doi.org/10.1080/19476337.2017.1337048
Autor:
S.A. Pérez-García, María Zenaida Saavedra-Leos, Ana L. López-Pablos, César Leyva-Porras, Macrina B. Silva-Cázares, Francisco E. Longoria-Rodríguez, Angel Antonio Vértiz-Hernández
Publikováno v:
International Journal of Polymer Science, Vol 2018 (2018)
Lactose is a disaccharide of importance in humans dietary, food products, and the pharmaceutical industry. From the existing isomeric forms, β-lactose is rarely found in nature. Thus, in this work, a simple methodology to obtain anhydrous β-lactose
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::829a70b7a9bd3fc651678d8093e2cf7f
Autor:
César Leyva-Porras, Claudia Álvarez-Salas, Ana L. López-Pablos, José Pérez-Urizar, Zenaida Saavedra-Leos
Publikováno v:
Polysaccharides ISBN: 9783319162973
Polysaccharides ISBN: 9783319037516
Polysaccharides ISBN: 9783319037516
This chapter deals about a carbohydrate polymer highly used as an ingredient in food products and commonly consumed by humans, but very often unnoticed: inulin. The chapter provides an overall view about the inulin, its benefits in human’s health,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::edaba24a0cb46ec866a57e17cba44d9f
https://doi.org/10.1007/978-3-319-16298-0_80
https://doi.org/10.1007/978-3-319-16298-0_80
Autor:
Alberto Toxqui-Terán, M.Z. Saavedra–Leos, César Leyva-Porras, R.E. Fozado-Quiroz, Ana L. López-Pablos, J.J. Soto-Guerrero
Publikováno v:
Journal of Food Process Engineering. 40:e12333
In this work was studied the effect of the degree of polymerization (DP) in two systems based on inulin. Understanding the relation between the chemical and physical properties, allows establishing the potential application for inulin according to it
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b597ef0cd016e6fa3f4edefdbce6bab9
https://doi.org/10.1111/jfpe.12333
https://doi.org/10.1111/jfpe.12333