Zobrazeno 1 - 10
of 183
pro vyhledávání: '"Enrique, Palou"'
Autor:
Leonor Lastra-Vargas, Ruth Hernández-Nava, Nancy Ruíz-González, María Teresa Jiménez-Munguía, Aurelio López-Malo, Enrique Palou
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100314- (2023)
Given consumer preference for “natural” and clean-labeled products, validating new ingredients that achieve the same antimicrobial, antioxidant, or other functions as those being replaced is critical. In this study, the antimicrobial activity of
Externí odkaz:
https://doaj.org/article/29177e7bf15b45b18b88a0c3dfbc303f
Publikováno v:
Fermentation, Vol 10, Iss 1, p 7 (2023)
Sourdough is a key component in traditional and artisanal bread making. It imparts unique flavors and textures to bread, which are highly sought after by consumers. The use of sourdoughs to prepare bakery products has been researched for more than 30
Externí odkaz:
https://doaj.org/article/e31add8e81594bf4a4bad6e03fe998a0
Autor:
Fatima Reyes-Jurado, Zyanya Bárcena-Massberg, Nelly Ramírez-Corona, Aurelio López-Malo, Enrique Palou
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 629-633 (2022)
Antifungal activity of thyme (Thymus vulgaris) essential oil (EO) in vapor-phase was tested against representative fungi in corn tortillas. The chemical composition of studied EO was analyzed by gas chromatography-mass spectroscopy, and its major com
Externí odkaz:
https://doaj.org/article/a08b9943f2b041d6a02fb8f4d26a6e49
Autor:
Nancy Ruiz-Gonzalez, Aurelio Lopez-Malo, Enrique Palou, Nelly Ramirez-Corona, Maria Teresa Jimenez-Munguia
Publikováno v:
Applied Food Biotechnology, Vol 6, Iss 4, Pp 237-246 (2019)
Background and objective: Functional properties of essential oils are attributed to their components, many of which exhibit antimicrobial activity against pathogenic and spoilage microorganisms in a wide variety of foods. However, essential oils are
Externí odkaz:
https://doaj.org/article/038d0011db7d446a9c35ffe77a7e8d90
Autor:
Jorge Metri-Ojeda, Gabriel Solana-Lavalle, Roberto Rosas-Romero, Enrique Palou, null Milena-Ramírez-Rodrigues, Diana Baigts-Allende
Publikováno v:
Journal of Food Measurement and Characterization. 17:2792-2804
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba786f1c368c262f4459e08a44ecb3b9
https://doi.org/10.1007/s11694-023-01814-x
https://doi.org/10.1007/s11694-023-01814-x
Publikováno v:
Journal of Functional Foods, Vol 38, Iss , Pp 447-453 (2017)
The aim of this work was to formulate flavoured alginate beads focussed on maximum viability of Lactobacillus fermentum and evaluate its viability in flavoured beads when added to a mango gelatine dessert during 28 days of storage at 5 °C. Flavoured
Externí odkaz:
https://doaj.org/article/2a83dfa963c148ec879fe0a0db9edcbf
Autor:
Oscar Antonio-Gutiérrez, Andrea Selene López-Díaz, Emma Mani-López, Enrique Palou, Aurelio López-Malo, Nelly Ramírez-Corona
Publikováno v:
J Food Sci Technol
This study evaluated the effectiveness of spraying juices, during shortwave ultraviolet irradiation (UVC) treatments as an alternative to promote more contact area, by means of ultrasonic atomization (UA) and pneumatic atomization (PA). Four juices w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98c4fff4307fa46b9ebc29d8022a4a56
https://doi.org/10.1007/s13197-022-05468-3
https://doi.org/10.1007/s13197-022-05468-3
Publikováno v:
International Journal of Food Engineering. 18:129-142
The dynamic performance of a microwave-assisted extraction (MAE) was studied during the extraction of eucalyptus essential oil. The effect of different process variables such as solid/liquid ratio (1:1, 1:3, or 1:5), stirring speed (0, 200, or 400 rp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce4b2f80d26120eadfb6a2b1f198e549
https://doi.org/10.1515/ijfe-2021-0102
https://doi.org/10.1515/ijfe-2021-0102
Publikováno v:
Journal of Food Quality, Vol 2018 (2018)
Bean protein concentrate (BPC) as a protein source from seven varieties of Mexican common beans (alubia, flor de mayo, garbancillo, peruano, pinto, mantequilla, and negro) was utilized for formulating edible films (EF). EF were prepared with BPC (3%
Externí odkaz:
https://doaj.org/article/660bf443586f437b8e9682319910ebcc
Publikováno v:
Trends in Food Science & Technology. 112:16-24
Background Legumes, which include a great variety of seeds, are distinguished by their protein content. Legume seeds produce defensive compounds against fungi and insect predators, and these compounds can be extracted or isolated for antimicrobial us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::033d8f6e607374c1439ce042a02bc761
https://doi.org/10.1016/j.tifs.2021.03.035
https://doi.org/10.1016/j.tifs.2021.03.035