Zobrazeno 1 - 9
of 9
pro vyhledávání: '"E. Aida Peña-Ramos"'
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
https://doi.org/10.1016/j.foodchem.2020.126725
Akademický článek
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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
https://doi.org/10.1111/1750-3841.12200
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
https://pubmed.ncbi.nlm.nih.gov/27357037
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
https://doi.org/10.1111/j.1750-3841.2009.01131.x
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
https://doi.org/10.1002/jsfa.1886
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
https://doi.org/10.1016/s0309-1740(02)00187-0
Autor:
Edgar I, Jiménez-Ruiz, Ana M, Calderón de la Barca, Rogerio R, Sotelo-Mundo, Guillermo E, Arteaga-Mackinney, Martin, Valenzuela-Melendez, E Aida, Peña-Ramos
Publikováno v:
Journal of food science. 78(8)
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=pmid________::95dbe15055573abe530538108e73b527
https://pubmed.ncbi.nlm.nih.gov/23957400
https://pubmed.ncbi.nlm.nih.gov/23957400
Autor:
Miguel-Garcia DY; Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera a la Victoria Km. 0.6 Hermosillo, Sonora, México CP 83000., Juneja VK, Valenzuela-Melendrez M, Díaz-Cinco ME, Thippareddi H, Aida Peña-Ramos E
Publikováno v:
Journal of food science [J Food Sci] 2009 May-Jul; Vol. 74 (4), pp. M172-6.