Výsledky vyhledávání - "Anna Judith Pérez-Báez"

Akademický článek

Optimization of the Encapsulation of Vitamin D3 in Oil in Water Nanoemulsions: Preliminary Application in a Functional Meat Model System

Autor: Nallely Peñuñuri-Pacheco, Yuvitza Alejandra Moreno-García, Humberto González-Ríos, Humberto Astiazarán-García, Yolanda L. López-Franco, Orlando Tortoledo-Ortiz, Anna Judith Pérez-Báez, José Luis Dávila-Ramírez, Jaime Lizardi-Mendoza, Martin Valenzuela-Melendres

Publikováno v: Foods, Vol 13, Iss 17, p 2842 (2024)

Meat products containing Vitamin D3 (VD3) are an innovative option that could contribute to reducing deficiencies in this micronutrient. Designing nanoemulsions that carry VD3 is the first step in developing functional meat products. Thereby, this st

Externí odkaz: https://doaj.org/article/39057e8a723843e9a2f1065d06bf2e36

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Akademický článek

Non-Invasive Fish Biometrics for Enhancing Precision and Understanding of Aquaculture Farming through Statistical Morphology Analysis and Machine Learning

Autor: Fernando Joaquín Ramírez-Coronel, Oscar Mario Rodríguez-Elías, Edgard Esquer-Miranda, Madaín Pérez-Patricio, Anna Judith Pérez-Báez, Eduardo Antonio Hinojosa-Palafox

Publikováno v: Animals, Vol 14, Iss 13, p 1850 (2024)

Aquaculture requires precise non-invasive methods for biomass estimation. This research validates a novel computer vision methodology that uses a signature function-based feature extraction algorithm combining statistical morphological analysis of th

Externí odkaz: https://doaj.org/article/d0395bea73d74a8588d88daa67133acb

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Akademický článek

Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology

Autor: Anna Judith Pérez-Báez, Martin Valenzuela-Melendres, Juan Pedro Camou, Gustavo González-Aguilar, Orlando Tortoledo-Ortiz, Humberto González-Ríos, Manuel Viuda-Martos

Publikováno v: Foods, Vol 10, Iss 6, p 1184 (2021)

Heterocyclic amines (HCAs) are compounds with carcinogenic potential formed during high-temperature processing of meat and meat products. Vegetables or their extracts with high antioxidant capacity can be incorporated into the meat matrix to reduce t

Externí odkaz: https://doaj.org/article/ae070742eccb4e67a39308624c782e84

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Modelling the effects of pecan nut [Carya illinoinensis (Wangenh.) K.Koch], roselle (Hibiscus sabdariffa L.), and salt on the quality characteristics of beef patties

Autor: Anna Judith Pérez-Báez, Martin Valenzuela-Melendres, Juan Pedro Camou, Manuel Viuda-Martos, Humberto González-Ríos, Fernando Ayala-Zavala, Gustavo Gonzalez Aguilar, Aida Peña-Ramos

Publikováno v: International Food Research Journal. 29:1143-1154

The meat industry has become increasingly interested in developing products containing new ingredients oriented to consumers’ health. Health benefits are gained from frequent consumption of pecan nut and roselle, which can therefore be used as ingr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f5e6c52c42997e273e994320596d7136
https://doi.org/10.47836/ifrj.29.5.16

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Uso de un diseño de mezclas para el desarrollo de hamburguesas de carne de bovino, con un perfil nutricional mejorado con harina de linaza, pulpa de mango y ciruela deshidratada

Autor: Martin Valenzuela, Carlos Montalvo-Navarro, Germán Cumplido-Barbeitia, Humberto González-Ríos, Luz del Carmen Montoya-Ballesteros, Anna Judith Pérez-Báez, Libertad Zamorano-García

Publikováno v: Biotecnia. 24:97-106

Se estudiaron los efectos de harina de linaza (HL), pulpa de mango (PM) y ciruela deshidratada (CD) sobre la calidad fisicoquímica y sensorial de hamburguesas res, y se optimizó su incorporación para crear un producto con mejor perfil nutricional

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cd343df2af900369116698c4dae45169
https://doi.org/10.18633/biotecnia.v24i1.1534

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