Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Cristina Ramírez Toro"'
Publikováno v:
Revista Argentina de Microbiología, Vol 45, Iss 4, Pp 282-283
Externí odkaz:
https://doaj.org/article/11649cec3bbb4bb9a821ac7459e887b0
Autor:
Sandra P Betancourt Botero, Diana C Vanegas Gambo, Germán A Bolívar Escobar, Cristina Ramírez Toro
Publikováno v:
Revista Argentina de Microbiología, Vol 45, Iss 3, Pp 205-206
Externí odkaz:
https://doaj.org/article/d596b794f8e045009b12b32c552f07bf
Autor:
Anna María Polania Rivera, Cristina Ramírez Toro, Liliana Londoño, German Bolivar, Juan Alberto Ascacio, Cristóbal Noe Aguilar
Publikováno v:
Journal of Food Measurement and Characterization. 17:586-606
The effect of temperature, moisture content and pH during solid-state fermentation (SSF) of MD2 pineapple peel with Rhizopus oryzae (MUCL 28168) was evaluated on the release of bioactive compounds with antioxidant capacity. Applying a central composi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da104fdf8aac45e0894bda7e2b6abcbb
https://doi.org/10.1007/s11694-022-01627-4
https://doi.org/10.1007/s11694-022-01627-4
Publikováno v:
Processes, Vol 9, Iss 1582, p 1582 (2021)
Processes
Volume 9
Issue 9
Processes
Volume 9
Issue 9
The biopreservation of meat products is of great interest due to the demand for products with low or minimal chemical additives. Lactic acid bacteria (LAB) have been used as protective cultures for many centuries. The objective of this work was to ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b42e4efd72627a72ba5709dade58b9b
https://www.mdpi.com/2227-9717/9/9/1582
https://www.mdpi.com/2227-9717/9/9/1582
Autor:
Cristina Ramírez-Toro, Diana A. Briceño-Velez, Liliana Londoño-Hernandez, Ayerim Hernández-Almanza
Publikováno v:
Food Loss and Waste Reduction ISBN: 9781003083900
Food Loss and Waste Reduction
Food Loss and Waste Reduction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c69ebc709253b9116158882b5af2d08e
https://doi.org/10.1201/9781003083900-14
https://doi.org/10.1201/9781003083900-14
Autor:
Germán Bolívar, Carlos Fernando Ceballos-González, Cristina Ramírez-Toro, Johana Bolívar-Monsalve
Publikováno v:
Trends in Food Science & Technology. 89:100-109
Background Loss of organoleptic and microbial quality of sausages is a phenomenon mostly given by lipid oxidation, enzymatic autolysis, and presence of pathogenic microorganisms in meat, as well as inappropriate handling and storage conditions. The f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e38c4bc9a4a12c2cb66f0fde4ead5d0d
https://doi.org/10.1016/j.tifs.2019.05.011
https://doi.org/10.1016/j.tifs.2019.05.011
Autor:
Cristina Ramírez Toro, Cristóbal N. Aguilar, Mónica L. Chávez-González, Juan A. Ascacio-Valdés, Liliana Londoño-Hernandez, Héctor A. Ruiz
One of the industrial sectors with the highest production in the world is agriculture, and therefore it is also one of the sectors that generate the greatest amount of waste. This waste is not used in its entirety and the remnants are disposed of in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47266b61b013eb6c924624a1733d8c8d
https://doi.org/10.1201/9780429322341-15
https://doi.org/10.1201/9780429322341-15
Autor:
Janeth M. Ventura-Sobrevilla, Liliana Londoño Hernández, Raúl Rodríguez-Herrera, Cristóbal N. Aguilar, Alfredo Ivanoe García-Galindo, Cristina Ramírez Toro, Germán Bolívar, Miguel A. Aguilar-González, Carolina Flores-Gallegos, Daniel Boone Villa, Mónica L. Chávez-González
Orange residues are an excellent organic material due to their composition; these can be used to obtain high value-added products. This study revealed that orange residues contain high amounts of carbohydrates, so they are prone to almost immediate d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be47915e7c1443ff7e64e70166272e24
https://doi.org/10.1016/b978-0-12-819978-7.00020-8
https://doi.org/10.1016/b978-0-12-819978-7.00020-8
Autor:
Cristina Ramírez Toro, Gerardo Gutierrez-Sanchez, Alberto Ascacio-Valdes, Guillermo Picó, Héctor A. Ruiz, Liliana Londoño-Hernandez, Raúl Rodríguez-Herrera, Antonio Aguilera-Carbo, Arely Prado-Barragán, Cristóbal N. Aguilar, Gisela Tubio
Publikováno v:
Microorganisms for Sustainability ISBN: 9789811517099
Industrial enzymes are biocatalysts that are commercially used in a variety of commercial sectors such as pharmaceuticals, chemical production, biofuels, food and beverages, and consumer products. Due to advancements in recent years, biocatalysts are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52785546375c6366f74da683c2d2f9c6
https://doi.org/10.1007/978-981-15-1710-5_4
https://doi.org/10.1007/978-981-15-1710-5_4