Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Avelina Franco Vega"'
Autor:
Esperanza García Pascual, Marco Martín González Chávez, Avelina Franco Vega, Esteban Rodríguez Leyva, Santiago de Jesús Méndez Gallegos, Juan Angel Morales Rueda, Angel Bravo Vinaja
Publikováno v:
Investigación Bibliotecológica: Archivonomía, Bibliotecología e Información, Vol 38, Iss 98, Pp 13-29 (2024)
El objetivo de este trabajo tiene como finalidad identificar el crecimiento, las tácticas de control, la colaboración entre autores y las tendencias emergentes de la investigación científica relacionadas con estrategias de control de Dactylopius
Externí odkaz:
https://doaj.org/article/58a2ccd438924933bba79705b93a5ba0
Autor:
Esteban Rodríguez-Leyva, Esperanza García-Pascual, Marco M. González-Chávez, Santiago de J. Méndez-Gallegos, Juan A. Morales-Rueda, Juan C. Posadas-Hurtado, Ángel Bravo-Vinaja, Avelina Franco-Vega
Publikováno v:
Plants, Vol 13, Iss 7, p 963 (2024)
Opuntia ficus-indica has always interacted with many phytophagous insects; two of them are Dactylopius coccus and D. opuntiae. Fine cochineal (D. coccus) is produced to extract carminic acid, and D. opuntiae, or wild cochineal, is an invasive pest of
Externí odkaz:
https://doaj.org/article/0baea812ae0e49f080cb5afc95893a81
Autor:
María Z. Saavedra-Leos, Manuel Román-Aguirre, Alberto Toxqui-Terán, Vicente Espinosa-Solís, Avelina Franco-Vega, César Leyva-Porras
Publikováno v:
Polymers, Vol 14, Iss 2, p 236 (2022)
A functional food based on blends of carbohydrate polymers and active ingredients was prepared by spray drying. Inulin (IN) and maltodextrin (MX) were used as carrying agents to co-microencapsulate quercetin as an antioxidant and Bacillus clausii (Bc
Externí odkaz:
https://doaj.org/article/1e4855340a704923bee5ad22225091d4
Autor:
Christelle Pihen, Emma Mani-López, Avelina Franco-Vega, María Teresa Jiménez-Munguía, Aurelio López-Malo, Nelly Ramírez-Corona
Publikováno v:
Innovative Food Science & Emerging Technologies. 85:103314
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ebe428fcb4bc612163d65c55ec1f37d
https://doi.org/10.1016/j.ifset.2023.103314
https://doi.org/10.1016/j.ifset.2023.103314
Autor:
Enrique Palou, Nelly Ramirez-Corona, Avelina Franco-Vega, Aurelio López-Malo, Fátima Reyes-Jurado
Publikováno v:
Water Activity in Foods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3895eccc6cf1009d718ab7639a312e85
https://doi.org/10.1002/9781118765982.ch15
https://doi.org/10.1002/9781118765982.ch15
Autor:
María Z, Saavedra-Leos, Manuel, Román-Aguirre, Alberto, Toxqui-Terán, Vicente, Espinosa-Solís, Avelina, Franco-Vega, César, Leyva-Porras
Publikováno v:
Polymers
A functional food based on blends of carbohydrate polymers and active ingredients was prepared by spray drying. Inulin (IN) and maltodextrin (MX) were used as carrying agents to co-microencapsulate quercetin as an antioxidant and Bacillus clausii (Bc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::5628c1f38bfb2fec4eee0a4da0833070
https://pubmed.ncbi.nlm.nih.gov/35054642
https://pubmed.ncbi.nlm.nih.gov/35054642
Publikováno v:
Journal of Food Engineering. 247:1-8
Microwave assisted extraction (MAE) is recognized as an efficient technique to obtain essential oils (EO) when compared with conventional processes; its efficacy, however, strongly depends on several processing variables. The aim of this work was to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::94b1e198fb9e99f9f6becb1d4e4bafd4
https://doi.org/10.1016/j.jfoodeng.2018.11.007
https://doi.org/10.1016/j.jfoodeng.2018.11.007
Publikováno v:
Chemical Engineering and Processing - Process Intensification. 178:109032
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12810b4da2849d7ba9c50a874c943830
https://doi.org/10.1016/j.cep.2022.109032
https://doi.org/10.1016/j.cep.2022.109032
Publikováno v:
Chemical Engineering and Processing - Process Intensification. 160:108277
Ionic liquid-based microwave-assisted extraction (MAE-IL) has been applied for the separation of essential oils (EOs) from Citrus sinensis var. Valencia peels. Two imidazolium ionic liquids, 1-ethyl-3-methyl imidazolium acetate ([C2mim]OAc) and 1-but
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e02f9fd3a07044b784dc9109f297b29
https://doi.org/10.1016/j.cep.2020.108277
https://doi.org/10.1016/j.cep.2020.108277
Publikováno v:
Journal of Food Engineering. 170:136-143
Microwave assisted extraction (MAE) is an emerging technique of extraction that improve yields and reduce process time and energy. The aim of this work was to evaluate the effect of different MAE process parameters in the extraction yield of orange p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::302441654db64e5ae16ee644df32fefb
https://doi.org/10.1016/j.jfoodeng.2015.09.025
https://doi.org/10.1016/j.jfoodeng.2015.09.025