Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Elvia Hernández-Hernández"'
Autor:
Elvia Hernández-Hernández, Carlos Regalado-González, Pedro Vázquez-Landaverde, Isabel Guerrero-Legarreta, Blanca E. García-Almendárez
Publikováno v:
The Scientific World Journal, Vol 2014 (2014)
The effect of solvent polarity (methanol and pentane) on the chemical composition of hydrodistilled essential oils (EO’s) of Lippia graveolens H.B.K. (MXO) and Origanum vulgare L. (EUO) was studied by GC-MS. Composition of modified starch microenca
Externí odkaz:
https://doaj.org/article/5a76576d5c2142fda9fc0e22f79bd018
Autor:
Alexis, Matadamas-Ortiz, Elvia, Hernández-Hernández, Eduardo, Castaño-Tostado, Aldo, Amaro-Reyes, Blanca E, García-Almendárez, Gonzalo, Velazquez, Carlos, Regalado-González
Publikováno v:
International journal of molecular sciences. 24(1)
Beef is a fundamental part of the human diet, but it is highly susceptible to microbiological and physicochemical deterioration which decrease its shelf life. This work aimed to formulate an active edible film (AEF) incorporated with amino-functional
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::7c784abd393a9777e029cad9e7bd6ef8
https://pubmed.ncbi.nlm.nih.gov/36613543
https://pubmed.ncbi.nlm.nih.gov/36613543
Autor:
Blanca E. García-Almendárez, Isabel Guerrero-Legarreta, Carlos Regalado-González, Graciela Wild-Padua, Elvia Hernández-Hernández, César Y. Lira-Moreno, Prospero Di Pierro
Publikováno v:
Journal of Food Science. 82:1423-1432
Fresh meat is a highly perishable food. This work aimed to evaluate the influence of Mexican oregano (Lippia graveolens Kunth) incorporated into active coatings (ACs) spread on fresh pork meat as free (FEO), nanoemulsified (NEO), and microencapsulate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb9986dff8a9e4a505036f32cb58b86e
https://doi.org/10.1111/1750-3841.13728
https://doi.org/10.1111/1750-3841.13728
Autor:
Andrea Reyes-Basurto, Carlos Regalado-González, Blanca E. García-Almendárez, Elvia Hernández-Hernández, Georgina Calderón-Domínguez, Giovanna Rossi-Márquez, Monserrat Escamilla-García
Publikováno v:
Coatings; Volume 7; Issue 12; Pages: 224
Coatings, Vol 7, Iss 12, p 224 (2017)
Coatings, Vol 7, Iss 12, p 224 (2017)
Starch and chitosan are widely used for preparation of edible films that are of great interest in food preservation. This work was aimed to analyze the relationship between structural and physical properties of edible films based on a mixture of chit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe48adc544624a44a231e980db518395
Autor:
Elvia, Hernández-Hernández, César Y, Lira-Moreno, Isabel, Guerrero-Legarreta, Graciela, Wild-Padua, Prospero, Di Pierro, Blanca E, García-Almendárez, Carlos, Regalado-González
Publikováno v:
Journal of food science. 82(6)
Fresh meat is a highly perishable food. This work aimed to evaluate the influence of Mexican oregano (Lippia graveolens Kunth) incorporated into active coatings (ACs) spread on fresh pork meat as free (FEO), nanoemulsified (NEO), and microencapsulate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::901b3bfa570f1825fbbfdbad82acbd3e
https://pubmed.ncbi.nlm.nih.gov/28493309
https://pubmed.ncbi.nlm.nih.gov/28493309
Autor:
Pedro A. Vazquez-Landaverde, Blanca E. García-Almendárez, Carlos Regalado-González, Elvia Hernández-Hernández, Isabel Guerrero-Legarreta
Publikováno v:
The Scientific World Journal, Vol 2014 (2014)
The Scientific World Journal
The Scientific World Journal
The effect of solvent polarity (methanol and pentane) on the chemical composition of hydrodistilled essential oils (EO’s) ofLippia graveolensH.B.K. (MXO) andOriganum vulgareL. (EUO) was studied by GC-MS. Composition of modified starch microencapsul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4291b2807f4b60cf2e101913d06e3d5
Publikováno v:
Handbook of Poultry Science and Technology, Volume 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eadfe9d0ec51b69a3fa2f70f2bfebeca
https://doi.org/10.1002/9780470504475.ch3
https://doi.org/10.1002/9780470504475.ch3
