Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Carolina Nájera-Domínguez"'
Autor:
Carolina Nájera-Domínguez, Néstor Gutiérrez-Méndez, Diego E. Carballo-Carballo, María Rosario Peralta-Pérez, Blanca Sánchez-Ramírez, Guadalupe Virginia Nevarez-Moorillón, Armando Quintero-Ramos, Antonio García-Triana, Efren Delgado
Publikováno v:
International Journal of Food Science, Vol 2022 (2022)
There is little information on the milk coagulation process by plant proteases combined with chymosins. This work is aimed at studying the capability of protease enclosed in the ripe fruits of Solanum elaeagnifolium (commonly named trompillo) to form
Externí odkaz:
https://doaj.org/article/e960691c3a0a42fdad31bbd4e6a2a022
Autor:
Carolina Nájera-Domínguez, Dely R. Chavez-Garay, Berenice Domínguez‐Lujan, Martha Y. Leal-Ramos, Néstor Gutiérrez-Méndez, Jesús A Beltrán‐Espinoza
Publikováno v:
International Journal of Dairy Technology. 74:297-306
Autor:
Carolina, Nájera-Domínguez, Néstor, Gutiérrez-Méndez, Diego E, Carballo-Carballo, María Rosario, Peralta-Pérez, Blanca, Sánchez-Ramírez, Guadalupe Virginia, Nevarez-Moorillón, Armando, Quintero-Ramos, Antonio, García-Triana, Efren, Delgado
Publikováno v:
International journal of food science. 2022
There is little information on the milk coagulation process by plant proteases combined with chymosins. This work is aimed at studying the capability of protease enclosed in the ripe fruits of
Autor:
Dely R. Chavez-Garay, Néstor Gutiérrez-Méndez, Martha Y. Leal-Ramos, Carolina Nájera-Domínguez, Karen Aguirre-Gardea, Ana Peralta-Bolivar
Publikováno v:
Journal of Texture Studies. 45:487-494
There is a growing interest to explore new wild strains of Lactococcus lactis because of their ability to generate certain flavor compounds due to differences in their metabolic activities. However, it is believed that plant-derived strains of lactoc
Autor:
Irma Caro-Canales, Néstor Gutiérrez-Méndez, Carolina Nájera-Domínguez, Guadalupe Virginia Nevárez-Moorillón
Publikováno v:
Dairy Science & Technology. 94:499-516
Strains of Lactococcus lactis used for a long time as starter cultures in the production of cheese have not only acquired special features like fast utilization of lactose, but it is also believed that they have lost certain metabolic capabilities. C
Publikováno v:
Food and Nutrition Sciences. :21-26
The autolysis and proteolysis are important features in the strains of L. lactis used in the manufacture of cheese. The autolytic and proteolytic activity of L. lactis has been linked with the development of flavor and texture in the cheese. On the o