Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Dely R. Chavez-Garay"'
Autor:
Carolina Nájera-Domínguez, Dely R. Chavez-Garay, Berenice Domínguez‐Lujan, Martha Y. Leal-Ramos, Néstor Gutiérrez-Méndez, Jesús A Beltrán‐Espinoza
Publikováno v:
International Journal of Dairy Technology. 74:297-306
Publikováno v:
Journal of Food Biochemistry. 46
Lecithins are a phospholipid-rich mixture recovered from the degumming process of crude vegetable oils. Since the nineteenth century, this by-product of oil processing has been used as a food and pharmaceutical ingredient. Lecithins' popularity as an
Autor:
Blanca Sánchez-Ramírez, León Raúl Hernández Ochoa, Dely R. Chavez-Garay, Néstor Gutiérrez-Méndez, Ivan Salmerón, David Chávez-Flores, Sergio I. Martínez-Monteagudo
Publikováno v:
CyTA-Journal of Food, Vol 18, Iss 1, Pp 688-697 (2020)
Phospholipases have been used in different food processes, but mainly on degumming vegetable oils. More recently, the use of these enzymes has been extended to the manufacture of bread and dairy products. However, little is known on phospholipases ef
Autor:
Antonio García-Triana, Dely R. Chavez-Garay, Miriam E. Valenzuela-Soto, Néstor Gutiérrez-Méndez
Publikováno v:
CyTA - Journal of Food. 14:200-205
The berries of Solanum elaeagnifolium (trompillo) have been used since ancient time in Chihuahua, Mexico, as a milk coagulant in cheese making. This article describes an approach to the characterization of the plant coagulant from trompillo. From the
Autor:
Dely R. Chavez-Garay, Néstor Gutiérrez-Méndez, Martha Y. Leal-Ramos, Carolina Nájera-Domínguez, Karen Aguirre-Gardea, Ana Peralta-Bolivar
Publikováno v:
Journal of Texture Studies. 45:487-494
There is a growing interest to explore new wild strains of Lactococcus lactis because of their ability to generate certain flavor compounds due to differences in their metabolic activities. However, it is believed that plant-derived strains of lactoc