Zobrazeno 1 - 7
of 7
pro vyhledávání: '"David Roberto Sepulveda"'
Autor:
Daniel Alonso Pérez-Corral, José de Jesús Ornelas-Paz, Guadalupe Isela Olivas, Carlos Horacio Acosta-Muñiz, Miguel Ángel Salas-Marina, David Ignacio Berlanga-Reyes, David Roberto Sepulveda, Yericka Mares-Ponce de León, Claudio Rios-Velasco
Publikováno v:
Plants, Vol 11, Iss 7, p 875 (2022)
Streptomyces are recognized as antipathogenic agents and plant-growth-promoting rhizobacteria. The objective of this study was to evaluate the capacities of four antifungal Streptomyces strains to: produce the substances that are involved in plant gr
Externí odkaz:
https://doaj.org/article/b82098a2ffe144a791d987939dacb693
Autor:
Edmundo Juarez‐Enriquez, Guadalupe Isela Olivas, Paul Baruk Zamudio‐Flores, Samuel Perez‐Vega, Ivan Salmeron, Enrique Ortega‐Rivas, David Roberto Sepulveda
Publikováno v:
Journal of Food Process Engineering. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::27f6ccced7b8dfddfb36d7e685226c7f
https://doi.org/10.1111/jfpe.14031
https://doi.org/10.1111/jfpe.14031
Autor:
Aldo Iván García-Moncayo, Emilio Ochoa-Reyes, Hilda Karina Sáenz-Hidalgo, Pedro González-Pérez, Laila N. Muñoz-Castellanos, David Roberto Sepúlveda-Ahumada, José Juan Buenrostro-Figueroa, Mónica Alvarado-González
Publikováno v:
Foods, Vol 13, Iss 21, p 3381 (2024)
Arthrospira platensis (Ap) and Bacillus coagulans (Bc) have been successfully used to develop functional foods, but a combination of both regarding functional implications in nutritional value and antioxidant capacity has not been explored. This work
Externí odkaz:
https://doaj.org/article/66406aab535249bbaa95ee89817e2d1c
Autor:
Nidia Aracely Chacón-Flores, Guadalupe Isela Olivas-Orozco, Carlos Horacio Acosta-Muñiz, Néstor Gutiérrez-Méndez, David Roberto Sepúlveda-Ahumada
Publikováno v:
Foods, Vol 12, Iss 20, p 3751 (2023)
This study aimed to evaluate the effectiveness of pH control, water activity (Aw), and the addition of lactic acid bacteria (LAB) on the proliferation of Escherichia coli in the curd during the manufacturing of Chihuahua cheese. Milk proved to be an
Externí odkaz:
https://doaj.org/article/40085182b05f4b4990c414b741feb64c
Autor:
Efraín M. Castro–Alayo, Segundo G. Chávez–Quintana, Erick A. Auquiñivín-Silva, Armstrong B. Fernández-Jeri, Otilia Acha-De la Cruz, Nadia Rodríguez-Hamamura, Guadalupe Olivas-Orozco, David Roberto Sepúlveda-Ahumada
Publikováno v:
Scientia Agropecuaria, Vol 10, Iss 4 (2019)
Los aceites esenciales (AE) son usados como conservantes en la industria de alimentos, debido a sus características fisicoquímicas y actividad antioxidante. El objetivo de esta investigación fue determinar rendimiento (R), gravedad específica (GE
Externí odkaz:
https://doaj.org/article/4eccb88bb6c7483ca0e59ff56238c948
Publikováno v:
Food Technology and Biotechnology, Vol 54, Iss 4, Pp 375-394 (2016)
Flavour is a key quality att ribute of apples defined by volatile aroma compounds. Biosynthesis of aroma compounds involves metabolic pathways in which the main precursors are fatty and amino acids, and the main products are aldehydes, alcohols and e
Externí odkaz:
https://doaj.org/article/648bbd726b6045528a76ce2018c8166b
Autor:
EDWIN ROJO GUTIERREZ
Publikováno v:
Centro de Investigación en Alimentación y Desarrollo
CIAD
Repositorio Institucional del CIAD
CIAD
Repositorio Institucional del CIAD
La deficiencia de magnesio (Mg) provoca daños a la salud ya que este mineral participa en más de 300 reacciones enzimáticas en el cuerpo humano. El uso de alimentos funcionales para combatir la baja ingesta de nutrientes se ha incrementado debido
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::733fcbe31a9e7b9c2c8791e9edd65c70
http://ciad.repositorioinstitucional.mx/jspui/handle/1006/773
http://ciad.repositorioinstitucional.mx/jspui/handle/1006/773
