Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Aurora Valdez Fragoso"'
Autor:
Zamantha Escobedo-Avellaneda, Janet Gutiérrez-Uribe, Aurora Valdez-Fragoso, J. Antonio Torres, Jorge Welti-Chanes
Publikováno v:
Journal of Functional Foods, Vol 6, Iss , Pp 470-481 (2014)
Orange contains phytochemicals effective in the prevention/treatment of chronic diseases. Although many orange peel phytochemicals have been identified, information on their distribution in flavedo and albedo is incomplete limiting the development of
Externí odkaz:
https://doaj.org/article/29ab819a31014d73a1c90f26d05da40b
Autor:
Jesús Omar Díaz-Rivas, José Alberto Gallegos-Infante, Aurora Valdez-Fragoso, Nuria Elizabeth Rocha-Guzmán, Rubén Francisco González-Laredo, Alfredo Rodríguez-Ramírez, Claudia Ivette Gamboa-Gómez, Martha Rocío Moreno-Jiménez
Publikováno v:
Beverages, Vol 4, Iss 4, p 81 (2018)
The effect of high-intensity pulsed electric fields (HiPEF) has been reported on the microbial resistance of fruit juices and beverages. However, the influence of HiPEF on bioactive compounds in herbal infusions is still limited. The objective of the
Externí odkaz:
https://doaj.org/article/acde59d4c66c4451a8ab3adb60b3699a
Autor:
Aldo Stefano Spatafora Salazar, Hugo Mújica Paz, Aurora Valdez Fragoso, Paola Alejandra Sáenz Cavazos
Publikováno v:
Journal of Food Engineering. 245:73-79
Permeation of water vapor through hydrophilic films is a rather complicated phenomenon. Water vapor permeability (WVP) of pectin films containing silicon dioxide nanoparticles was investigated under different temperature and relative humidity (RH) co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::848350514af8db00a3af6942b61a6eb8
https://doi.org/10.1016/j.jfoodeng.2018.09.002
https://doi.org/10.1016/j.jfoodeng.2018.09.002
Autor:
Aurora Valdez Fragoso, Ramona Pérez Leal, H. Mújica-Paz, Mayra Cristina Soto Caballero, María Janeth Rodríguez Roque, Patrizia Comandini, Giampaolo Blanda, Tullia Gallina Toschi
One of the most used thermal treatments in potatoes to inactivate enzymes and prevent their oxidation is the boiling process. This treatment significantly decreases the taste of the potato and causes “off-odours” during storage, whatsoever, repre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02348418aa97866a06100b6b7f050866
http://hdl.handle.net/11585/672842
http://hdl.handle.net/11585/672842
Autor:
Patrizia Comandini, Giampaolo Blanda, Hugo Mújica Paz, Aurora Valdez Fragoso, Tullia Gallina Toschi
Publikováno v:
Food and Bioprocess Technology. 3:861-866
The food industry often utilizes flavor-enriched, semifinished food products as ingredients in more complex preparations. To the best of our knowledge, there are no methods to produce minimally processed food items to which flavorings have been added
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29356cf92b008950be4a965d39ef800e
https://doi.org/10.1007/s11947-010-0385-6
https://doi.org/10.1007/s11947-010-0385-6
Autor:
Viridiana, Tejada-Ortigoza, Zamantha, Escobedo-Avellaneda, Aurora, Valdez-Fragoso, Hugo, Mújica-Paz, Jorge, Welti-Chanes
Publikováno v:
Journal of the science of food and agriculture. 95(12)
Comminuted orange, a product obtained by grinding the juice and peel and used to formulate beverages, has a high pectin methylesterase (PME) activity; thus the inactivation of this enzyme is necessary to avoid quality losses related to cloud loss. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::fdf4bbd09958cdc96ab04a1f1b814175
https://pubmed.ncbi.nlm.nih.gov/25345712
https://pubmed.ncbi.nlm.nih.gov/25345712