Zobrazeno 1 - 7
of 7
pro vyhledávání: '"German Cumplido-Barbeitia"'
Autor:
Samaria Lisdeth Gutiérrez-Pacheco, German Cumplido-Barbeitia, José Basilio Heredia, J. Fernando Ayala-Zavala, Juan Pedro Camou, Martin Valenzuela-Melendres, Humberto González-Ríos
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c41e69345f9d8dc14d2e62d9fbcfb619
https://doi.org/10.1111/jfpp.15755
https://doi.org/10.1111/jfpp.15755
Autor:
Joseph G. Sebranek, Juan Pedro Camou, Cynthia G. Barrón-Ayala, Martin Valenzuela-Melendres, J. L. Dávila-Ramírez, German Cumplido-Barbeitia
Publikováno v:
Meat science. 166
The objective of this study was to assess the addition of whey protein hydrolysate (WH) on quality and antihypertensive potential of pork frankfurters, as the first step in development of a functional meat product. A hydrolyzed whey protein solution
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3bc6e199951b2792273f5ee93abc34b0
https://pubmed.ncbi.nlm.nih.gov/32171565
https://pubmed.ncbi.nlm.nih.gov/32171565
Autor:
Ramón Pacheco-Aguilar, Gisela Carvallo-Ruiz, Juan Carlos Ramírez-Suárez, Edgar Iván Jiménez-Ruíz, German Cumplido‐Barbeitia, Susana María Scheuren-Acevedo, María Elena Lugo-Sánchez, Guillermina García-Sánchez
Publikováno v:
Journal of Food Safety. 35:473-481
This study aimed to evaluate the effect of a natural antimicrobial agent (Pronat) on selected quality indicators during the shelf life of vacuum-packed frankfurters made from jumbo squid (Dosidicus gigas) muscle. Frankfurters with and without Pronat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d02419e90bda9fcb48da859b31b77287
https://doi.org/10.1111/jfs.12197
https://doi.org/10.1111/jfs.12197
Autor:
Elizabeth Reyes-Padilla, J. L. Dávila-Ramírez, Juan Pedro Camou, Heliodoro Alemán-Mateo, German Cumplido-Barbeitia, Joseph G. Sebranek, Humberto González-Ríos, Martin Valenzuela-Melendres
Publikováno v:
Meat science. 135
The objective of this work was to evaluate the quality of a bologna-type meat product designed for the elderly. Treatments were: control, without addition of cranberries (C), prunes (P), pecan nuts (N) or flaxseed (F); NP, with 5% N + 5% P; FC, with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20bf79538697a6492471f385ce75b8e6
https://pubmed.ncbi.nlm.nih.gov/28968554
https://pubmed.ncbi.nlm.nih.gov/28968554
Autor:
Vijay K. Juneja, E. Aida Peña-Ramos, German Cumplido-Barbeitia, Juan Pedro Camou, Martin Valenzuela-Melendres
Publikováno v:
Journal of food protection. 79(7)
D- and z-values for Listeria monocytogenes were obtained for two Mexican meat entrées: pork meat marinated in tomatillo (green tomato) sauce (PTS) and beef marinated in a red chili sauce (BRCS), with addition of 0, 200, and 800 ppm of grapefruit see
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32974eb1a2037ecc35a4b64474fc8d0c
https://pubmed.ncbi.nlm.nih.gov/27357037
https://pubmed.ncbi.nlm.nih.gov/27357037
Autor:
Ramón Pacheco-Aguilar, Martha E. Díaz-Cinco, Gisela Carvallo-Ruiz, Aníbal Félix-Armenta, Juan Carlos Ramírez-Suárez, German Cumplido‐Barbeitia
Publikováno v:
International Journal of Food Science & Technology. 44:1517-1524
Summary Jumbo squid (Dosidicus gigas), an abundant species in the Gulf of California, can have a great potential for production of gelled-emulsified type products. Thus, formulation, processing and physicochemical characteristics of frankfurter-type
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::69b3d886997ec68d33696832020bb2dc
https://doi.org/10.1111/j.1365-2621.2007.01709.x
https://doi.org/10.1111/j.1365-2621.2007.01709.x
Autor:
Luis German Cumplido-Barbeitia, Martin Valenzuela-Melendres, Juan Pedro Camou, Gustavo A. González-Aguilar, Mónica A. Villegas-Ochoa, N. G. Torrentera-Olivera
Publikováno v:
Journal of Food Research. 3:132
The objective of this research was to study the effect of avocado pulp (A) and tomato paste (T) addition on the physicochemical, nutritional and sensory quality of pork frankfurters. Treatments were: 1) Control; 2) A10 = 10% A; 3) A20 = 20% A; 4) T10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::724c9ba4a8bcb8cd59d4e93355551470
https://doi.org/10.5539/jfr.v3n3p132
https://doi.org/10.5539/jfr.v3n3p132