Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Gabriela de la Fuente-Betancourt"'
Autor:
José Rolando Bastida-Zavala, Aurora U. Beltrán-Torres, Martha Angélica Gutiérrez-Aguirre, Gabriela de la Fuente-Betancourt
Publikováno v:
Revista de Biología Tropical, Vol 48, Iss 1, Pp 137-143 (2000)
The Majagual patch reef was surveyed 13 days after the indirect effects of hurricane Mitch with 1 m² quadrants and rapid assesment techniques. In comparison with an earlier survey in the Xahuayxol reef, live coral cover was low (11.5% ± 5.2), where
Externí odkaz:
https://doaj.org/article/e5cfedc5a218412297ca6602af8e1c86
Autor:
Martha Angélica Gutiérrez-Aguirre, María Gabriela de la Fuente-Betancourt, Adrián Cervantes-Martínez
Publikováno v:
Revista de Biología Tropical, Vol 48, Iss 2-3, Pp 313-316 (2000)
La biomasa y productividad de una comunidad de pastos marinos es útil para determinar el estado ecológico de la costa. Se comparó la biomasa foliar y la densidad de vainas en praderas de Thalassia testudinum Banks & Sol. ex K. D. Koenig, en dos am
Externí odkaz:
https://doaj.org/article/bfdae9746db7434a8e835ce1f1361289
Autor:
Gabriela de la Fuente-Betancourt, María Elena Lugo-Sánchez, Julio H. Córdova-Murueta, Fernando L. García-Carreño, M.A Navarrete del Toro
Publikováno v:
Journal of Food Biochemistry. 33:273-290
Solubility at several ionic strengths (0 to 1.0 M), pH (2 to 13) and gelling capacity of jumbo squid Dosidicus gigas muscle proteins were evaluated. Protein recovery was >90% at pH 9–12. Autohydrolysis was evaluated and affected only sarcoplasmic p
Autor:
Gabriela de la Fuente-Betancourt, Ramón Pacheco-Aguilar, Fernando L. García-Carreño, Julio H. Córdova-Murueta, María de Toro
Publikováno v:
International Journal of Food Science & Technology. 43:1263-1270
Summary Effect of iced storage of jumbo squid mantle with fin on gelling capacity and changes in protein fractions and functional properties of jumbo squid mantle protein during storage at 0 °C were assessed. Most values of texture variables in gels