Heme iron fortified flavored milk: quality and sensory analysis

Autor: Dreysy García, Katherina Changanaqui, Ruth Evelyn Vásquez, Enrique Neira, José Bernando Espinoza, Jorge Rafael Vargas Moran, Fanny Emma Ludeña-Urquizo, Teresa Haydee Alvarado, Miriam Ramos, Oscar Benjamin Jordan-Suarez, Tarsila Tuesta

Publikováno v: Brazilian Journal of Food Technology, Vol 25 (2022)

Abstract The fortification of dairy beverages is a widely developed strategy using non-heme or heme iron. Heme iron has a higher bioavailability. The investigation aimed to elaborate pasteurized milk with fortified chocolate flavor with heme iron tha

Externí odkaz: https://doaj.org/article/c3e8643bf4b34c46aef0aa33c84d636d

Multiple Emulsions with Extracts of Cactus Pear Added in A Yogurt: Antioxidant Activity, In Vitro Simulated Digestion and Shelf Life

Autor: Antonio de Jesús Cenobio-Galindo, Gilberto Díaz-Monroy, Gabriela Medina-Pérez, M. Jesús Franco-Fernández, Fanny Emma Ludeña-Urquizo, Rodolfo Vieyra-Alberto, Rafael Germán Campos-Montiel

Publikováno v: Foods, Vol 8, Iss 10, p 429 (2019)

Consumers demand so-called natural in which additive and antioxidant preservatives are from natural origin. Research focuses in using extracts from plants and fruits that are rich in bioactive compounds such as phenolics and betalains, but these are

Externí odkaz: https://doaj.org/article/84ce649892414bf2a83474ed83b1a861

Impact of incorporating double emulsions with bioactive compounds of acid cactus fruits in emulsified meat products during storage

Autor: G. Aguirre-Álvarez, Nestor Santos-Ordoñez, Antonio de Jesús Cenobio-Galindo, Roberto González-Tenorio, José Jesús Espino-García, Elizabeth Pérez-Soto, Rafael G. Campos-Montiel, Fanny Emma Ludeña-Urquizo, Isaac Almaraz-Buendía

Publikováno v: Journal of Food Processing and Preservation. 45

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3cadd7d1ae46757d1cd1191e8c023b2d
https://doi.org/10.1111/jfpp.15477

Development of a preservative for white fresh cheese from the addition of Peruvian Tara gum Caesalpinia spinosa

Autor: Gilberto García Galloza, Richard Pacheco Quisca, Miriam Elizabeth Ramos Ramírez, Jorge Vargas Morán, Enrique Neira Montoya, Jonnatan Victor Bañon Arias, Tarsila Tuesta Chávez, Fanny Emma Ludeña Urquizo, Teresa Haydeé Alvarado Yacchi

Publikováno v: Food Science and Technology v.39 n.1 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 20 DEC 2018
Food Science and Technology, Iss 0 (2018)
Food Science and Technology, Volume: 39, Issue: 1, Pages: 210-215, Published: 07 JAN 2019

Over the time, fresh cheese undergoes changes in its physicochemical and sensorial properties, mostly associated to the loss of moisture, which directly affects the texture and yield. In this sutdy, we elaborated an alternative formulation for the pr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc503d89d700e734c0ea47fec73a57bc
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100210

Viability of Lactobacillus plantarum entrapped in double emulsion during Oaxaca cheese manufacture, melting and simulated intestinal conditions

Autor: Blanca E. García-Almendárez, A.G. Estrada-Fernández, Fanny Emma Ludeña-Urquizo, D.J. Pimentel-González, M. E. Rodríguez-Huezo, Rafael G. Campos-Montiel

Publikováno v: LWT - Food Science and Technology. 59:768-773

Oaxaca cheese is a Mexican pasta filata-type cheese, and can be considered as a potential vehicle for delivering probiotic cells. Their processing conditions are harsher than for most other cheeses. Thus, the challenge is to provide an adequate prote

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::515de0b1a5b47128c90957e4ad878183
https://doi.org/10.1016/j.lwt.2014.07.004