Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Erich Von Borries-Medrano"'
Autor:
Maria Fernanda Vargas-Torrico, Erich von Borries-Medrano, Salvador Valle-Guadarrama, Miguel A. Aguilar-Méndez
Publikováno v:
CyTA - Journal of Food, Vol 20, Iss 1, Pp 27-38 (2022)
The objective of this study was to incorporate avocado peel (AEE) and coconut (CEE) extracts as antifungal additive in the development of gelatin and carboxymethylcellulose coatings to extend shelf life in strawberries. Fractions of 200 mg/L of extra
Externí odkaz:
https://doaj.org/article/8e28d4ac528541789705ad2a6db05770
Autor:
Elba Ronquillo De Jesús, Víctor Suárez, Patricia López-Perea, Monserrat Suárez Quezada, Erich Von Borries-Medrano
Publikováno v:
The Journal of Infection in Developing Countries. 16:969-980
Introduction: Mexico is one of the countries that is most affected by mortality due to COVID-19. Once infected, the indigenous population living in the lower-income states had worse outcomes. Our objectives were to analyze outcomes by ethnic group, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db225699cb1e4f2ea2e30f5cbcaa7756
https://doi.org/10.3855/jidc.15618
https://doi.org/10.3855/jidc.15618
Publikováno v:
International Journal of Biological Macromolecules. 206:1012-1025
This study aimed to evaluate the effect of incorporating different concentrations (0, 200, 300, and 400 mg L
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd7369fd5aafd5e13ee2afd25e7fe354
https://doi.org/10.1016/j.ijbiomac.2022.03.101
https://doi.org/10.1016/j.ijbiomac.2022.03.101
Publikováno v:
International Journal of Biological Macromolecules. 122:1173-1183
Rheological properties of tapioca starch-galactomannan mixtures at different concentrations (0, 0.3, 0.6 and 1.0%, w/w) of guar gum, tara gum and locust bean gum were investigated in visco-analysis, steady and dynamic shear and textural analysis. Gal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be33273ce159e72dfeff9f9079145b26
https://doi.org/10.1016/j.ijbiomac.2018.09.067
https://doi.org/10.1016/j.ijbiomac.2018.09.067
Autor:
Héctor I. García-Cruz, Erich von Borries-Medrano, M. R. Jaime-Fonseca, Miguel A. Aguilar-Méndez
Publikováno v:
Food Hydrocolloids. 83:485-496
Starch-galactomannan mixtures were elaborated by extrusion using a general factorial statistic design with three variables: galactomannan type (guar gum, tara gum and locust bean gum) at 10% (w/w), citric acid concentration (0‒2.5% w/w) and storage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30a456206cf64d7259ede7337aca696e
https://doi.org/10.1016/j.foodhyd.2018.03.009
https://doi.org/10.1016/j.foodhyd.2018.03.009
Publikováno v:
Food Chemistry. 194:891-899
Starch–guar gum mixtures were obtained by extrusion using a three-variable Box–Behnken statistic design. Morphology, expansion index, viscosity, crystallinity and digestion in vitro of the extruded samples were analyzed through response surface m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03f7f7a75b6b64f133c7199975b29209
https://doi.org/10.1016/j.foodchem.2015.08.085
https://doi.org/10.1016/j.foodchem.2015.08.085
Publikováno v:
Solubility of Polysaccharides
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cbf1d3952bec97e9d70f8c08763bf435
http://www.intechopen.com/articles/show/title/starch-galactomannans-mixtures-rheological-and-viscosity-behavior-in-aqueous-systems-for-food-modeli
http://www.intechopen.com/articles/show/title/starch-galactomannans-mixtures-rheological-and-viscosity-behavior-in-aqueous-systems-for-food-modeli
