Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Enrique Flores-Andrade"'
Autor:
Karina HUERTA-VERA, Adriana CONTRERAS-OLIVA, Ma. de Lourdes ARÉVALO-GALARZA, Enrique FLORES-ANDRADE, Ma. Bernardita PÉREZ-GAGO, Diana P. USCANGA-SOSA
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 52, Iss 3 (2024)
The aim of this study was to apply osmotic dehydration (OD) to produce minimally processed chayote (Sechium edule (Jacq.) Swartz) slices. Thus, the effect of osmotic solution concentration, temperature, processing time, and vacuum pulse application o
Externí odkaz:
https://doaj.org/article/68153432927a4001989199577314a674
Autor:
Saira Itzel Colmenares-Cuevas, Adriana Contreras-Oliva, Josafhat Salinas-Ruiz, Juan Valente Hidalgo-Contreras, Enrique Flores-Andrade, Edgar Jesús García-Ramírez
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Consumer demand for healthier confectionery products has prompted the confectionery industry to create products that are reduced in sugar content and supplemented with vitamins, antioxidants or biological elements beneficial to health. The aim of thi
Externí odkaz:
https://doaj.org/article/b350ac26d62246da87a027a5e78ac308
Autor:
César Antonio Ortiz-Sánchez, Enrique Flores-Andrade, Marisol Castillo Morales, Rafael Uzárraga Salazar, Nayeli Gutiérrez Casiano, Francisco Erik González Jiménez, Ubaldo Richard Marín-Castro
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 62 (2023)
Krill oil (KO) and the impregnation process to enrich food matrices with bioactive compounds have become relevant. The impregnation process of KO microcapsules into Golden apple tissue was evaluated in this study. A KO emulsion was used at different
Externí odkaz:
https://doaj.org/article/81dad55f4f634c9b9ef3fef98d542e81
Autor:
Joaquín Aldair León‐Villalobos, Yanik Ixchel Maldonado‐Astudillo, Javier Jiménez‐Hernández, Patricia Alvarez‐Fitz, Enrique Flores‐Andrade, Yaneth Castro‐Coronel, Octavio Ramírez‐Sucre, Ricardo Salazar
Publikováno v:
Journal of Food Process Engineering.
Autor:
Rafael Uzárraga-Salazar, Yamilet Nallely Reyes-Ramírez, Tania García-Herrera, Enrique Flores-Andrade, Marisol Castillo-Morales
Publikováno v:
Renewable Energy, Biomass & Sustainability. 3:86-94
In Mexico, it is estimated that the amount of residues produced by the planting of the ten main crops is approximately 45 million tons of dry matter, of which just over 25 million tons are corn cob. The corn cob contains large amounts of hemicellulos
Autor:
Raúl Barradas‐Pretelín, Oscar García‐Barradas, César I. Beristain‐Guevara, María R. Mendoza‐López, Luz A. Pascual‐Pineda, Enrique Flores‐Andrade, Maribel Jiménez‐Fernández
Publikováno v:
Journal of Food Processing and Preservation. 46
Publikováno v:
Revista Mexicana de Ingeniería Química. 17:767-776
Autor:
Yuridia Morales Contreras, Enrique Flores Andrade, Anahí Hernández Marañón, Marisol Castillo Morales, Martha Paola Rascón Díaz, María de Lourdes Arévalo Galarza, Luz Alicia Pascual Pineda
Publikováno v:
Food Bioscience. 42:101215
Black pepper oleoresin was encapsulated by spray drying using gum arabic (GA) and whey protein concentrate (WPC) as wall materials. The physical surface features were examined using low-temperature adsorption of nitrogen at 77 K. Clustering function
Autor:
Ebner Azuara, Enrique Flores-Andrade, César I. Beristain, Gustavo Gutiérrez, Eduardo J. Vernon-Carter
Publikováno v:
Drying Technology. 27:999-1009
Enthalpy-entropy compensation and water transfer in osmotically dehydrated agar gel were studied by carrying out experiments at 30, 40, and 50°C in a 60% (w/w) sucrose solution. An additional experiment was carried out at the isokinetic temperature
Autor:
Jenny M, Rodríguez-Bernal, Edisson, Tello, Enrique, Flores-Andrade, Maria de Jesús, Perea-Flores, Alba A, Vallejo-Cardona, Gustavo F, Gutiérrez-López, Maria X, Quintanilla-Carvajal
Publikováno v:
Journal of the science of food and agriculture. 96(3)
The search for natural, novel, high-quality, stable food ingredients is an ongoing practice in the food industry. Pulp of borojo (Borojoa patinoi Cuatrecasas), which is a fruit of the Colombian Pacific region, can be separated into three phases: liqu