Physicochemical Characterization of Mixiote Paper: a Natural Film of Vegetable Origin Used in Traditional Mexican Gastronomy

Autor: Enrique Javier Jiménez-Regalado, Claudio Alonso Díaz-Cruz, Rocio Yaneli Aguirre-Loredo

Publikováno v: Journal of Natural Fibers, Vol 19, Iss 13, Pp 6902-6908 (2022)

Externí odkaz: https://doaj.org/article/55c3e17aa8e848eb84759d7adfb50fd5

Physicochemical Characterization of Mixiote Paper: a Natural Film of Vegetable Origin Used in Traditional Mexican Gastronomy

Autor: Claudio Alonso Díaz-Cruz, Rocio Yaneli Aguirre-Loredo, Enrique Javier Jiménez-Regalado

Publikováno v: Journal of Natural Fibers. 19:6902-6908

Agave is one of the most important natural resources in Mexico in economic, social, and agro-ecological terms, it is a crop used mainly for the production of alcoholic beverages. The maguey, metl i...

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6e95661912d429229a7c5777bbf6dd67
https://doi.org/10.1080/15440478.2021.1941479

Evaluation of the Antimicrobial, Thermal, Mechanical, and Barrier Properties of Corn Starch–Chitosan Biodegradable Films Reinforced with Cellulose Nanocrystals

Autor: Claudio Alonso Díaz-Cruz, Carolina Caicedo, Enrique Javier Jiménez-Regalado, Ramón Díaz de León, Ricardo López-González, Rocio Yaneli Aguirre-Loredo

Publikováno v: Polymers; Volume 14; Issue 11; Pages: 2166

Packaging materials play an essential role in the preservation and marketing of food and other products. To improve their conservation capacity, antimicrobial agents that inhibit bacterial growth are used. Biopolymers such as starch and chitosan are

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d2e0cd4b270d0efed02ebb89f212c7f
https://doi.org/10.3390/polym14112166

Thermal inactivation kinetics of partially purified mango pectin methylesterase

Autor: Carlos Regalado-González, Silvia L. Amaya-Llano, Gonzalo Velazquez, Claudio Alonso Díaz-Cruz, Eva González-Jasso, Eduardo Morales-Sánchez

Publikováno v: Food Science and Technology, Iss 0 (2016)
Instituto Politécnico Nacional
IPN
Redalyc-IPN
Ciência e Tecnologia de Alimentos (Brasil) Num.2 Vol.36
Food Science and Technology v.36 n.2 2016
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 36, Issue: 2, Pages: 282-285, Published: 30 JUN 2016

Kinetic parameters of thermal inactivation of pectin methylesterase (PME) in a partially purified mango enzyme extract were determined. The PME of mango partially purified by salting out showed different patterns of thermal inactivation, indicating t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::783cd2278fac263c25392b26ec6f35d2
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005015102&lng=en&tlng=en