Výsledky vyhledávání - "E. A. Peña-Ramos"

Optimization of the In Vitro Bactericidal Effect of a Mixture of Chlorine and Sodium Gallate against Campylobacter spp. and Arcobacter butzleri

Autor: María Laura Arias-Echandi, Mauricio Redondo-Solano, Luis Enrique Ortiz-Suárez, E. A. Peña-Ramos, Carol Valenzuela-Martinez

Publikováno v: Journal of food protection. 84(7)

Campylobacter spp. and Arcobacter butzleri are foodborne pathogens associated with the consumption of contaminated raw chicken meat. At the industry level, the combination of new and common antimicrobials could be used as a strategy to control the pr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::412934a64fd6181d9e47ef528d3bbbc2
https://pubmed.ncbi.nlm.nih.gov/33428726

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Dietary supplementation of ferulic acid to steers under commercial feedlot feeding conditions improves meat quality and shelf life

Autor: E. A. Peña-Ramos, J. L. Dávila-Ramírez, Humberto González-Ríos, Nidia Vanessa Valenzuela-Grijalva, T. Y. Islava-Lagarda, Martin Valenzuela-Melendres, Libertad Zamorano-García

Publikováno v: Animal Feed Science and Technology. 222:111-121

The effect of dietary supplementation of ferulic acid on meat quality from commercial crossbred steer (3/4 Bos taurus) was evaluated under intensive commercial feedlot conditions. One hundred animals (ageing under 24 months old and weighing initially

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6f9d1db7b2fc0f1ce06da954c972d005
https://doi.org/10.1016/j.anifeedsci.2016.10.011

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Antimutagenic effect of an Asclepias subulata extract against heterocyclic aromatic amines commonly found in cooked meat and its heat stability

Autor: Adrián Hernández-Mendoza, Samaria Lisdeth Gutiérrez-Pacheco, Armando Burgos-Hernández, E. Aida Peña-Ramos, Ramón Enrique Robles-Zepeda, Martin Valenzuela-Melendres

Publikováno v: Food Chemistry. 322:126725

The antimutagenicity of an extract from the medicinal plant Asclepias subulata (ASE) against heterocyclic aromatic amines (HAAs) commonly found in cooked meat, as well as its stability to heat treatment (HT), was evaluated. HT (180 °C/3 min) had no

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d40f724c0a8dfbfe1f2bcb44d0b0e7f2
https://doi.org/10.1016/j.foodchem.2020.126725

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Modeling the Effects of Temperature, Sodium Chloride, and Green Tea and Their Interactions on the Thermal Inactivation of Listeria monocytogenes in Turkey

Autor: Jimena Garcia-Dávila, Juan Pedro Camou, E. A. Peña-Ramos, Julio Cesar Lopez-Romero, Vijay K. Juneja, Martin Valenzuela-Melendres

Publikováno v: Journal of Food Protection. 77:1696-1702

The interactive effects of heating temperature (55 to 65°C), sodium chloride (NaCl; 0 to 2%), and green tea 60% polyphenol extract (GTPE; 0 to 3%) on the heat resistance of a five-strain mixture of Listeria monocytogenes in ground turkey were determ

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c890760ae1e483ae3d90a7607a3b04d7
https://doi.org/10.4315/0362-028x.jfp-14-124

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Partial Characterization of Ultrafiltrated Soy Protein Hydrolysates with Antioxidant and Free Radical Scavenging Activities

Autor: Ana M. Calderón de la Barca, Martin Valenzuela-Melendez, E. Aida Peña-Ramos, Rogerio R. Sotelo-Mundo, Guillermo E. Arteaga-Mackinney, Edgar Iván Jiménez-Ruíz

Publikováno v: Journal of Food Science. 78:C1152-C1158

Soy protein isolate (SPI) was hydrolyzed with Flavourzyme® (SHF) or chymotrypsin (SHC). Hydrolysates were sequencially fractionated by ultrafiltration using different membrane pore sizes (50, 10, and 3 kDa). The antioxidant ability of each hydrolysa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7fe152e3e235f26659d18ac81f150198
https://doi.org/10.1111/1750-3841.12200

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Effect of Grapefruit Seed Extract on Thermal Inactivation of Listeria monocytogenes during Sous-Vide Processing of Two Marinated Mexican Meat Entrées

Autor: Vijay K. Juneja, E. Aida Peña-Ramos, German Cumplido-Barbeitia, Juan Pedro Camou, Martin Valenzuela-Melendres

Publikováno v: Journal of food protection. 79(7)

D- and z-values for Listeria monocytogenes were obtained for two Mexican meat entrées: pork meat marinated in tomatillo (green tomato) sauce (PTS) and beef marinated in a red chili sauce (BRCS), with addition of 0, 200, and 800 ppm of grapefruit see

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32974eb1a2037ecc35a4b64474fc8d0c
https://pubmed.ncbi.nlm.nih.gov/27357037

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Impact of zilpaterol hydrochloride and soybean-oil supplementation on intramuscular fat, fatty acid profile and cholesterol concentration in the longissimus muscle of male hair lamb under moderate heat-stress conditions

Autor: Leonel Avendaño-Reyes, R. Rojo-Rubio, E. A. Peña-Ramos, J. L. Dávila-Ramírez, T. Y. Islava-Lagarda, Humberto González-Ríos, Ulises Macías-Cruz, N. G. Torrentera-Olivera

Publikováno v: Animal Production Science. 58:1932

Forty Dorper × Pelibuey crossbred male lambs (31.70 ± 2.30 kg, 4 months of age) were used to evaluate the effect of zilpaterol hydrochloride (ZH; 0 or 10 mg/lamb daily) and soybean-oil (SBO, 0 or 60 g/kg DM) supplementation on intramuscular fat, fa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c788c7650809bc8817ab2ce0a40a53ba
https://doi.org/10.1071/an16747

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Clostridium PerfringensGrowth from Spore Inocula inSous-VideProcessed Pork-Based Mexican Entrée

Autor: Harshavardhan Thippareddi, Denise Y. Miguel-Garcia, Vijay K. Juneja, E. Aida Peña-Ramos, Martha E. Díaz-Cinco, Martin Valenzuela-Melendrez

Publikováno v: Journal of Food Science. 74:M172-M176

The combined effect of Citricidal wih irradiation on Clostridium perfringens growth from spores in a sous-vide processed marinated pork meat Mexican entree was investigated. Citricidal was added at 200 or 800 ppm after mixing pork meat with tomatillo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9cb499ba7985e08621af4e0a3046ef92
https://doi.org/10.1111/j.1750-3841.2009.01131.x

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Fractionation and characterisation for antioxidant activity of hydrolysed whey protein

Autor: Guillermo E Arteaga, Youling L. Xiong, E Aida Peña-Ramos

Publikováno v: Journal of the Science of Food and Agriculture. 84:1908-1918

Whey protein isolate (WPI) was hydrolysed for 1 h using Alcalase, Protamex and Flavourzyme. Native WPI, hydrolysed WPI and two commercial WPI hydrolysates were subjected to fractionation by size exclusion chromatography. Antioxidant activity of WPI f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f3073fe18df9f69dd2dbad6361b9dfb6
https://doi.org/10.1002/jsfa.1886

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Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties

Autor: E Aida Peña-Ramos, Youling L. Xiong

Publikováno v: Meat Science. 64:259-263

Pork patties containing 1.5% NaCl and 2% hydrolyzed whey protein isolate (WPI, 1 h with flavourzyme or 6 h with protamex) or soy protein isolate (SPI, 0.5 h with chymotrypsin or flavourzyme) were cooked to 70 °C and subsequently stored at 4 °C up t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc4399456e9411e4c05c03f891a3c75c
https://doi.org/10.1016/s0309-1740(02)00187-0

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