Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Claudia Álvarez-Salas"'
Autor:
César Leyva-Porras, María Zenaida Saavedra-Leos, Elsa Cervantes-González, Patricia Aguirre-Bañuelos, Macrina B. Silva-Cázarez, Claudia Álvarez-Salas
Publikováno v:
Antioxidants, Vol 8, Iss 10, p 437 (2019)
Resveratrol is an antioxidant abundant in red fruits, and one of the most powerful inhibiting reactive oxygen species (ROS) and oxidative stress (OS) produced by human metabolism. The effect of the spray drying processing conditions of blueberry juic
Externí odkaz:
https://doaj.org/article/9de08de3348b47ab810aa4e4f2fce7a0
Autor:
Claudia Álvarez-Salas, Maria Zenaida Saavedra Leos, Raúl González-García, Francisco E. Longoria-Rodríguez, José Pérez-Urizar, César Leyva-Porras, Ana L. López-Pablos
Publikováno v:
CyTA-Journal of Food, Vol 16, Iss 1, Pp 61-69 (2018)
CyTA, 16(1): 61-69
CyTA, 16(1): 61-69
Se emplearon cuatro maltodextrinas (MX) con diferente grado de polimerización (GP) como agente acarreador para el secado por aspersión sin colapso de la microestructura de jugo de naranja líquido (OJ); esto fue observado visualmente como un polvo
Autor:
S.B. Araujo-Díaz, César Leyva-Porras, Patricia Aguirre-Bañuelos, Claudia Álvarez-Salas, Zenaida Saavedra-Leos
Publikováno v:
Carbohydrate Polymers. 167:317-325
In this work, two carbohydrate polymers, inulin (I) and maltodextrin (MX), were compared as carrying agents in the spray drying of blueberry juice (BJ). The physicochemical properties and the conservation of the antioxidants content were characterize
Autor:
María Zenaida Saavedra-Leos, E. Cervantes-González, Macrina B. Silva-Cázarez, César Leyva-Porras, Claudia Álvarez-Salas, Patricia Aguirre-Bañuelos
Publikováno v:
Antioxidants, Vol 8, Iss 10, p 437 (2019)
Antioxidants
Volume 8
Issue 10
Antioxidants
Volume 8
Issue 10
Resveratrol is an antioxidant abundant in red fruits, and one of the most powerful inhibiting reactive oxygen species (ROS) and oxidative stress (OS) produced by human metabolism. The effect of the spray drying processing conditions of blueberry juic
Autor:
María Zenaida Saavedra-Leos, Claudia Piñón-Balderrama, Claudia Álvarez-Salas, Yolanda Terán-Figueroa, César Leyva-Porras, Vicente Espinosa-Solis
Publikováno v:
Processes, Vol 8, Iss 889, p 889 (2020)
Since its invention in 1872 by Samuel Percy, the spray drying of food products has been widely used, whether in products consumed by babies in milk formulations, powdered sweets and cocoa soluble in milk for children, or food supplements rich in prot
Autor:
Eduardo Martínez-Guerra, María Zenaida Saavedra-Leos, Josue Amilcar Aguilar-Martínez, Claudia Álvarez-Salas, S.A. Pérez-García, César Leyva-Porras
Publikováno v:
Carbohydrate Polymers. 105:10-19
In this work two systems based on a carbohydrate polymer were studied: inulin as model system and inulin–orange juice as complex system. Both system were stored at different water activity conditions and subsequently characterized. Water adsorption
Autor:
María Zenaida Saavedra-Leos, M. A. Esneider-Alcalá, Claudia Álvarez-Salas, S.A. Pérez-García, Alberto Toxqui-Terán, M.A. Ruiz-Cabrera
Publikováno v:
CyTA - Journal of Food. 10:258-267
Measuring glass transition temperature is necessary for predicting the state and the behavior during the processing, distribution, and storage of many amorphous sugar-rich products. Therefore, the purpose of this study was to establish an improved ca
Autor:
César Leyva-Porras, Claudia Álvarez-Salas, Ana L. López-Pablos, José Pérez-Urizar, Zenaida Saavedra-Leos
Publikováno v:
Polysaccharides ISBN: 9783319162973
Polysaccharides ISBN: 9783319037516
Polysaccharides ISBN: 9783319037516
This chapter deals about a carbohydrate polymer highly used as an ingredient in food products and commonly consumed by humans, but very often unnoticed: inulin. The chapter provides an overall view about the inulin, its benefits in human’s health,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::edaba24a0cb46ec866a57e17cba44d9f
https://doi.org/10.1007/978-3-319-16298-0_80
https://doi.org/10.1007/978-3-319-16298-0_80
Autor:
María Z. Saavedra–Leos, César Leyva-Porras, Claudia Alvarez-Salas, Francisco Longoria-Rodríguez, Ana L. López-Pablos, Raúl González-García, José T. Pérez-Urizar
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 61-69 (2018)
A set of four maltodextrins (MXs) with different degree of polymerization were employed as carrying agents for the spray drying of liquid orange juice (OJ) without collapse in the microstructure; this was visually observed as fine powders non-agglome
Externí odkaz:
https://doaj.org/article/bdf6f328c4bc459b8cadac31bcb29cac
Publikováno v:
Universidad Autónoma de San Luis Potosí
UASLP
Repositorio Institucional de la UASLP
UASLP
Repositorio Institucional de la UASLP
Un diagrama de estado es una herramienta útil para visualizar los límites de estabilidad de un material sometido a diferentes condiciones. En este trabajo, se informa el diagrama de estado de equilibrio para la estabilidad de la lactosa beta anhidr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::115834c803a367313951c4efedd88b79
https://repositorioinstitucional.uaslp.mx/xmlui/handle/i/7457
https://repositorioinstitucional.uaslp.mx/xmlui/handle/i/7457