Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Ana Luisa Gutiérrez-Salomón"'
Autor:
Elizabeth Contreras-López, Juan Ramírez-Godínez, Miguel Maximiliano García-Martínez, Ana Luisa Gutiérrez-Salomón, Luis Guillermo González-Olivares, Judith Jaimez-Ordaz
Publikováno v:
Applied Sciences, Vol 11, Iss 9, p 3766 (2021)
Nowadays, there are few options of low or no added sugar drinks offering health benefits and oriented to consumers with a special health condition, such as overweight and obesity. The objective of this work was to develop and characterize a low-calor
Externí odkaz:
https://doaj.org/article/3e97809ef79445278a42e5fdc469e53a
Autor:
Yvonne Roman-Maldonado, Ana Luisa Gutiérrez-Salomón, Judith Jaimez-Ordaz, Jahir Antonio Barajas-Ramírez, Sergio Erick García-Barrón
Publikováno v:
European Food Research and Technology. 248:467-475
The objective of this study was to identify drivers of liking for local coffees cultivated in three indigenous regions from Hidalgo, Mexico. A conventional descriptive analysis was conducted to identify the sensory characteristics; 2-AFC discriminati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3da95e07461b334358bafdf861bfd58d
https://doi.org/10.1007/s00217-021-03892-x
https://doi.org/10.1007/s00217-021-03892-x
Publikováno v:
Pädi Boletín Científico de Ciencias Básicas e Ingenierías del ICBI. 9:31-38
El objetivo de esta investigación fue evaluar los cambios fisicoquímicos, funcionales y sensoriales generados durante la deshidratación de xoconostle con el fin de evaluar su potencial como método de conservación para este fruto. Se aplicó un m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09d7f692b85e2ca1c238b71ea6d5caa3
https://doi.org/10.29057/icbi.v9i17.6339
https://doi.org/10.29057/icbi.v9i17.6339
Publikováno v:
Food Science and Technology International. 27:563-571
The calyces of roselle ( Hibiscus sabdariffa L.) are used to make a refreshing drink with high content of anthocyanins and other phenolic compounds, although the process for obtaining the beverage is not standardized. In this research it was determin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e2e6193326047b26fe73162980791e3
https://doi.org/10.1177/1082013220973796
https://doi.org/10.1177/1082013220973796
Autor:
Ana Luisa, Gutiérrez-Salomón, Jahir Antonio, Barajas-Ramírez, Victoria Guadalupe, Aguilar-Raymundo, Araceli, Castañeda-Ovando
Publikováno v:
J Food Sci Technol
Hibiscus (Hibiscus sabdariffa) wines are usually made through the fermentation of its calyces extracts. However, the exhausted calyces could still contain a considerable amount of extractable bioactive compounds. This work analyzed the effect of keep
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::0d99f2f0b13c958e9dbb6e46905964cd
https://pubmed.ncbi.nlm.nih.gov/35185184
https://pubmed.ncbi.nlm.nih.gov/35185184
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 27(6)
The calyces of roselle (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::9312bac896c9ae31a94e430f2b6c0e6c
https://pubmed.ncbi.nlm.nih.gov/33236642
https://pubmed.ncbi.nlm.nih.gov/33236642
Autor:
Victoria Guadalupe Aguilar-Raymundo, Jahir Antonio Barajas-Ramírez, Ana Luisa Gutiérrez-Salomón
Publikováno v:
Journal of Food Processing and Preservation. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7765b7ecbfb4dd22fea360a5ba40ebc
https://doi.org/10.1111/jfpp.14642
https://doi.org/10.1111/jfpp.14642
Autor:
Socorro Josefina Villanueva-Rodríguez, Ana Luisa Gutiérrez-Salomón, Sergio Erick García-Barrón, Judith Jaimez-Ordaz
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 101(4)
BACKGROUND In Mexico, coffee activity is mainly carried out in indigenous zones, involving almost one million people. However, local national coffee consumption is low. This article focuses on the analysis of the effect of consumers' expectations as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3739218c82d26a389a6e82d7853e86d
https://pubmed.ncbi.nlm.nih.gov/32869337
https://pubmed.ncbi.nlm.nih.gov/32869337
Autor:
Ricardo Sánchez‐Páez, Ana Luisa Gutiérrez-Salomón, Victoria Guadalupe Aguilar-Raymundo, Jahir Antonio Barajas-Ramírez
Publikováno v:
Journal of Food Processing and Preservation. 43
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7bd588eeb5e593b92ad4b45bfaccddb8
https://doi.org/10.1111/jfpp.14223
https://doi.org/10.1111/jfpp.14223
Autor:
Luis Guillermo González-Olivares, Miguel Maximiliano García-Martínez, Elizabeth Contreras-López, Juan Ramírez-Godínez, Judith Jaimez-Ordaz, Ana Luisa Gutiérrez-Salomón
Publikováno v:
Applied Sciences, Vol 11, Iss 3766, p 3766 (2021)
Applied Sciences
Volume 11
Issue 9
Applied Sciences
Volume 11
Issue 9
Nowadays, there are few options of low or no added sugar drinks offering health benefits and oriented to consumers with a special health condition, such as overweight and obesity. The objective of this work was to develop and characterize a low-calor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aabc49eee51a54f3f4b855b31905e8f4
https://doi.org/10.3390/app11093766
https://doi.org/10.3390/app11093766