Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Daniel Arizmendi Cotero"'
Autor:
Ana Laura Becerril Sánchez, Octavio Dublán García, Aurelio Domínguez-López, Daniel Arizmendi Cotero, Baciliza Quintero-Salazar
Publikováno v:
Revista Mexicana de Ciencias Pecuarias, Vol 10, Iss 1, Pp 172-185 (2019)
El chorizo rojo tradicional que se comercializa en Toluca es un producto cárnico con gran fama pero, poco se sabe sobre su calidad. El objetivo de este estudio fue determinar la calidad sanitaria de este embutido en diversos puntos de venta. A parti
Externí odkaz:
https://doaj.org/article/a4f7320c4ffc46da965d4fa3475e4bf0
Autor:
Guadalupe López-García, Octavio Dublan-García, Daniel Arizmendi-Cotero, Leobardo Manuel Gómez Oliván
Publikováno v:
Molecules, Vol 27, Iss 4, p 1343 (2022)
Recently, the demand for food proteins in the market has increased due to a rise in degenerative illnesses that are associated with the excessive production of free radicals and the unwanted side effects of various drugs, for which researchers have s
Externí odkaz:
https://doaj.org/article/b71c22b75236411498f806f2f3d75b33
Autor:
Selene Elizabeth Herrera-Vázquez, Octavio Dublán-García, Daniel Arizmendi-Cotero, Leobardo Manuel Gómez-Oliván, Hariz Islas-Flores, María Dolores Hernández-Navarro, Ninfa Ramírez-Durán
Publikováno v:
Molecules, Vol 27, Iss 3, p 869 (2022)
The aim of this work was to evaluate the effect of the concentration of gelatin (G) (3–6 g), whey protein (W) (2.5–7.5 g) and chitosan (C) (0.5–2.5 g) on the physical, optical and mechanical properties of composite edible films (CEFs) using the
Externí odkaz:
https://doaj.org/article/ebb7c09684644a55983f0c80c2ff4ff6
Autor:
Daniel Arizmendi-Cotero, Adriana Villanueva-Carvajal, Rosa María Gómez-Espinoza, Octavio Dublán-García, Aurelio Dominguez-Lopez
Publikováno v:
Journal of Functional Foods, Vol 29, Iss , Pp 135-142 (2017)
In order to generate a new antioxidant and prebiotic dietary fibre, gallic acid (GA) was grafted onto native inulin. Inulin-gallic acid (IGA) graft was confirmed by UV and infrared spectroscopy (FT-IR). The antioxidant activity was evaluated by spect
Externí odkaz:
https://doaj.org/article/052b336f989d45df92582d4868fd5876
Autor:
Daniel Arizmendi-Cotero, Mayra Díaz-Ramírez, Aurelio Dominguez-Lopez, Miguel A. Bernal‐Estrada, Néstor Ponce-García, Adriana Villanueva-Carvajal
Publikováno v:
Cereal Chemistry. 97:1075-1083
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1d2de657b9f6110facdcf96da4368e2
https://doi.org/10.1002/cche.10330
https://doi.org/10.1002/cche.10330
Autor:
Guadalupe López-García, Octavio Dublan-García, Daniel Arizmendi-Cotero, Leobardo Manuel Gómez Oliván
Publikováno v:
Molecules (Basel, Switzerland). 27(4)
Recently, the demand for food proteins in the market has increased due to a rise in degenerative illnesses that are associated with the excessive production of free radicals and the unwanted side effects of various drugs, for which researchers have s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f67561c64b3197f5f10b8d18932858f
https://pubmed.ncbi.nlm.nih.gov/35209132
https://pubmed.ncbi.nlm.nih.gov/35209132
Publikováno v:
The Handbook of Environmental Chemistry ISBN: 9783030562939
Nonsteroidal anti-inflammatory drugs (NSAIDs) belong to most used pharmaceuticals in human and veterinary medicine, the emerge of drugs in the environment is a concern subject. The contamination is due to the consumption and the excretion of large qu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5794202169763d91dccdff3a1d7ffc6c
https://doi.org/10.1007/698_2020_552
https://doi.org/10.1007/698_2020_552
Autor:
Aurelio Dominguez-Lopez, Octavio Dublán-García, Daniel Arizmendi-Cotero, Rosa María Gómez-Espinoza, Adriana Villanueva-Carvajal
Publikováno v:
Journal of Functional Foods, Vol 29, Iss, Pp 135-142 (2017)
In order to generate a new antioxidant and prebiotic dietary fibre, gallic acid (GA) was grafted onto native inulin. Inulin-gallic acid (IGA) graft was confirmed by UV and infrared spectroscopy (FT-IR). The antioxidant activity was evaluated by spect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd88c6741fa6c90dec6d98a7904db603
https://doi.org/10.1016/j.jff.2016.12.014
https://doi.org/10.1016/j.jff.2016.12.014
Autor:
Adriana Villanueva-Carvajal, Judith Jiménez-Guzmán, Mariano García-Garibay, Mayra Díaz-Ramírez, Georgina Calderón-Domínguez, Elizabeth Del Moral-Ramírez, Ma. de la Paz Salgado-Cruz, Daniel Arizmendi-Cotero
Publikováno v:
Food Hydrocolloids. 61:633-639
Whey protein isolate is commonly used in food products due to its functional properties, such as foaming, water binding capacity, emulsifying and gel formation ability. Besides, sponge cake is one of the most consumed cakes by the bakery industry due
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a3cc2c399bd998cea70b3f64566e01b
https://doi.org/10.1016/j.foodhyd.2016.06.020
https://doi.org/10.1016/j.foodhyd.2016.06.020
Autor:
Aurelio Dominguez-Lopez, Daniel Arizmendi Cotero, Octavio Dublán García, Ana Laura Becerril Sánchez, Baciliza Quintero-Salazar
Publikováno v:
Revista Mexicana de Ciencias Pecuarias. 10
El chorizo rojo tradicional que se comercializa en Toluca es un producto carnico con gran fama pero, poco se sabe sobre su calidad. El objetivo de este estudio fue determinar la calidad sanitaria de este embutido en diversos puntos de venta. A partir
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90aac65187990ce026b4d966064b7d2f
https://doi.org/10.22319/rmcp.v10i1.4344
https://doi.org/10.22319/rmcp.v10i1.4344