Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Arturo Moisés Chávez Rodríguez"'
Autor:
Pedro Yescas-Coronado, Miguel Ángel Segura-Castruita, Arturo Moisés Chávez-Rodríguez, Juan Florencio Gómez-Leyva, Aldo Rafael Martínez-Sifuentes, Osvaldo Amador-Camacho, Raúl González-Medina
Publikováno v:
Agriculture, Vol 12, Iss 12, p 2132 (2022)
The objectives of this study were to identify and rank the covariables of soil-forming factors that affect the distribution and spatial variability of pH in an agricultural area and to obtain a predictive map of soil pH. Samples of topsoil were obtai
Externí odkaz:
https://doaj.org/article/21c52bf8c70f4f6e8a2c68aa662f2e87
Publikováno v:
CienciaUAT. :162-170
La industria alimentaria utiliza hasta el 15 % del total de la energía eléctrica que demanda el sector industrial, principalmente en procesos de secado. Esto suscita la búsqueda de nuevas alternativas de secado que reduzcan el uso de energía elé
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ffee892f17e06cb5c3dcf47096d9f9d5
https://doi.org/10.29059/cienciauat.v17i1.1571
https://doi.org/10.29059/cienciauat.v17i1.1571
Autor:
Isaac Andrade González, Arturo Moisés Chávez Rodríguez, Alejandra Chávez Rodríguez, Mayra I Montero Cortes, Vania S Farías Cervantes
Publikováno v:
Food Science and Technology International. :108201322311612
The objective of this investigation was to evaluate the influence of two carrier agents, Nopal and Aloe Vera mucilage on the physicochemical properties and stability of blackberry and raspberry powders obtained by spray drying. A pilot scale spray dr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cd2b40480036ae56c10e901ededaf05
https://doi.org/10.1177/10820132231161229
https://doi.org/10.1177/10820132231161229
Autor:
Pilar Escalante-Minakata, Vrani Ibarra-Junquera, Jorge Humberto Puente-Preciado, Arturo Moisés Chávez-Rodríguez,, José de Jesús Ornelas-Paz, Jaime David Pérez-Martíne, Mario Orozco-Santos
Publikováno v:
Ecosistemas y Recursos Agropecuarios, Vol 29, Iss 1 (2014)
En este trabajo se optimizó la extracción de una bebida de banano por métodos enzimáticos en tres cultivares. Se emplearon dos enzimas comerciales: una amilasa (Glucozyme-400) y una combinación de celulasa, hemicelulasa y pectinasa (Macerex PM).
Externí odkaz:
https://doaj.org/article/f1abf63615bc460c90ae2fe37669df77
Autor:
Pilar Escalante-Minakata, Arturo Moisés Chávez-Rodríguez, Jaime David Pérez-Martínez, Vrani Ibarra-Junquera, C.I. VillaVelázquez-Mendoza, José de Jesús Ornelas-Paz, Maria Jose Emparan-Legaspi
Publikováno v:
International Journal of Food Engineering. 9:445-455
In this research, we produced concentrates of banana juices from three different cultivars of bananas (Enano gigante and two hybrids FHIA-17 and FHIA-23) by the freezing and thawing method. To track the cryoconcentration process, different parameters
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c2e8799e3089e9e243924f4c308baba
https://doi.org/10.1515/ijfe-2013-0015
https://doi.org/10.1515/ijfe-2013-0015
Autor:
Vrani Ibarra-Junquera, Arturo Moisés Chávez-Rodríguez, Pilar Escalante-Minakata, Jaime David Pérez-Martínez, Cristóbal N. Aguilar, Isabel Alicia Comparan-Dueñas, Juan Alberto Osuna-Castro, José de Jesús Ornelas-Paz
Publikováno v:
Food and Bioprocess Technology. 7:71-83
This article focuses on the optimization, modeling, and online monitoring of banana juice production through an enzymatic method. In order to perform this task, a batch reactor was designed with automatic control over the temperature and the agitatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53ff72d055cbb7f3c262e641ad267abc
https://doi.org/10.1007/s11947-013-1136-2
https://doi.org/10.1007/s11947-013-1136-2
Autor:
José de Jesús Ornelas-Paz, Pilar Escalante-Minakata, Arturo Moisés Chávez-Rodríguez, Vrani Ibarra-Junquera, C.I. VillaVelázquez-Mendoza, Jaime David Pérez-Martínez, Elena Dibildox-Alvarado
Publikováno v:
International Journal of Food Engineering. 9:9-16
In order to effectively process and utilize surplus bananas and those without the quality for export, in this research it is proposed to microencapsulate the banana juice by means of spray drying and using maltodextrin as the covering material. Three
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::520148eb6b8747fcc3fec647cc6283a5
https://doi.org/10.1515/ijfe-2012-0169
https://doi.org/10.1515/ijfe-2012-0169
Autor:
Pilar Escalante-Minakata, Vrani Ibarra-Junquera, Jorge Humberto Puente-Preciado, Arturo Moisés Chávez-Rodríguez, José de Jesús Ornelas-Paz, Jaime David Pérez-Martínez, Mario Orozco-Santos
Publikováno v:
Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias
INIFAP
Redalyc-INIFAP
INIFAP
Redalyc-INIFAP
En este trabajo se optimizó la extracción de una bebida de banano por métodos enzimáticos en tres cultivares. Se emplearon dos enzimas comerciales: una amilasa (Glucozyme-400) y una combinación de celulasa, hemicelulasa y p ectinasa (Macerex PM)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::455537a2065725c3f1c77616cd5c9838
http://www.redalyc.org/articulo.oa?id=358636334001
http://www.redalyc.org/articulo.oa?id=358636334001
