Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Diego E. Carballo-Carballo"'
Autor:
Carolina Nájera-Domínguez, Néstor Gutiérrez-Méndez, Diego E. Carballo-Carballo, María Rosario Peralta-Pérez, Blanca Sánchez-Ramírez, Guadalupe Virginia Nevarez-Moorillón, Armando Quintero-Ramos, Antonio García-Triana, Efren Delgado
Publikováno v:
International Journal of Food Science, Vol 2022 (2022)
There is little information on the milk coagulation process by plant proteases combined with chymosins. This work is aimed at studying the capability of protease enclosed in the ripe fruits of Solanum elaeagnifolium (commonly named trompillo) to form
Externí odkaz:
https://doaj.org/article/e960691c3a0a42fdad31bbd4e6a2a022
Autor:
Luis M. Carrillo-López, Mariana Huerta-Jiménez, Simón Morales-Rodríguez, Jesús R. Gámez-Piñón, Diego E. Carballo-Carballo, Néstor Gutiérrez-Méndez, Alma D. Alarcón-Rojo
Publikováno v:
Processes; Volume 11; Issue 4; Pages: 1122
In this research, we evaluated the effects of different frequencies (25 and 45 kHz) and times (15 and 30 min) of high-intensity ultrasound (HIU) applied to fresh raw milk on the textural properties of Oaxaca cheese. When HIU was applied for 15 min, t
Autor:
Carolina, Nájera-Domínguez, Néstor, Gutiérrez-Méndez, Diego E, Carballo-Carballo, María Rosario, Peralta-Pérez, Blanca, Sánchez-Ramírez, Guadalupe Virginia, Nevarez-Moorillón, Armando, Quintero-Ramos, Antonio, García-Triana, Efren, Delgado
Publikováno v:
International journal of food science. 2022
There is little information on the milk coagulation process by plant proteases combined with chymosins. This work is aimed at studying the capability of protease enclosed in the ripe fruits of