Zobrazeno 1 - 10
of 155
pro vyhledávání: '"Gonzalo, Velazquez"'
Autor:
Jaime E. Dominguez-Ayala, Guadalupe Méndez-Montealvo, Angel H. Cabrera-Ramírez, Perla Osorio-Diaz, Eduardo Morales-Sanchez, Gonzalo Velazquez
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
ABSTRACTTexture-modified foods have become a growing trend in the market and retrograded starch can enhance the rheological properties of foods. This study assessed the effect of adding 10% (w/w) of normal (RNS) or high amylose (RHS) retrograded star
Externí odkaz:
https://doaj.org/article/1227d4e2595b4f68b3b9a3de7e26d42f
Autor:
Flores-García, Francisco M., Morales-Sánchez, Eduardo, Gaytán-Martínez, Marcela, de la Cruz, Gonzalo Velázquez, Méndez-Montealvo, Ma. Guadalupe del Carmen
Publikováno v:
In International Journal of Biological Macromolecules May 2024 266 Part 2
Autor:
Gerardo Lopez-Echevarria, Jorge Adalberto Huerta-Ruelas, Gonzalo Velazquez, Martin Jesús Nieto-Perez, Guadalupe Mendez-Montealvo
Publikováno v:
Czech Journal of Food Sciences, Vol 41, Iss 1, Pp 54-63 (2023)
This study aims to evaluate the influence of the surface/volume granule ratio of amaranth, corn, and potato starches on the rheological properties of pastes and gels obtained at 5 and 10% solids concentration through granulometry, scanning electron m
Externí odkaz:
https://doaj.org/article/41cf35cfda184fbb83a6db49b0ad64fe
Publikováno v:
CyTA - Journal of Food, Vol 19, Iss 1, Pp 115-126 (2021)
Bacterial cellulose films synthesized by Komagataeibacter xylinus were combined with glycerol and chitosan to obtain composite films with improved UV-barrier. In part 2, the interaction among the compounds was analyzed by scanning electron microscopy
Externí odkaz:
https://doaj.org/article/61154dd185434230a9586df5edba714c
Publikováno v:
CyTA - Journal of Food, Vol 19, Iss 1, Pp 105-114 (2021)
Bacterial cellulose films were combined with glycerol and chitosan to improve the UV-barrier and mechanical properties. In part 1, the moisture content and mechanical properties (tensile and puncture properties) were analysed by response surface meth
Externí odkaz:
https://doaj.org/article/797792d620c84c7f97f31c391cb045fc
Autor:
Gabriela Nallely Trejo-Díaz, Miguel Ángel Martínez-Maldonado, Rocío M. Uresti-Marín, Gonzalo Velazquez, José Alberto Ramírez
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Cooked crab meat subjected to a cutting process can aggregate again, forming weak gels. The objective of this work was to determine the effect of two mixing methods, combined with the addition of the microbial enzyme TGase (MTGase) on the mechanical
Externí odkaz:
https://doaj.org/article/1940e43eeb604125bd841e4ba3fbef6c
Autor:
Marco A. Dircio-Morales, Gonzalo Velazquez, Israel Sifuentes-Nieves, Pamela C. Flores-Silva, Heidi A. Fonseca-Florido, Guadalupe Mendez-Montealvo
Publikováno v:
Journal of Food Science and Technology. 60:2012-2022
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cda56405141be8655ab57cab46bb3478
https://doi.org/10.1007/s13197-023-05735-x
https://doi.org/10.1007/s13197-023-05735-x
Autor:
Blanca Estela Alvarez-Perez, Silvia Bautista-Baños, Gonzalo Velazquez, Mónica Hernández-López, Rosa Isela Ventura-Aguilar, Claudia Andrea Romero-Bastida
Publikováno v:
Journal of Polymers and the Environment. 31:1160-1172
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45fb0dc09609120d270f3499cde94cab
https://doi.org/10.1007/s10924-022-02659-z
https://doi.org/10.1007/s10924-022-02659-z
Autor:
Rocio Yaneli Aguirre-Loredo, Johanna Castaño, A.Y. Guadarrama-Lezama, Gonzalo Velazquez, Rubí Viveros-Contreras
Publikováno v:
Journal of Polymers and the Environment. 30:1880-1892
Chitosan and polyvinyl alcohol films were prepared by the casting method. Moisture adsorption isotherms were obtained at 15 °C, 20 °C, 25 °C and 30 °C. Experimental isotherms were well fitted using the GAB model (E
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ddeeb715910595d2eccd7e1e0391935
https://doi.org/10.1007/s10924-021-02316-x
https://doi.org/10.1007/s10924-021-02316-x
Autor:
Alexis, Matadamas-Ortiz, Elvia, Hernández-Hernández, Eduardo, Castaño-Tostado, Aldo, Amaro-Reyes, Blanca E, García-Almendárez, Gonzalo, Velazquez, Carlos, Regalado-González
Publikováno v:
International journal of molecular sciences. 24(1)
Beef is a fundamental part of the human diet, but it is highly susceptible to microbiological and physicochemical deterioration which decrease its shelf life. This work aimed to formulate an active edible film (AEF) incorporated with amino-functional
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::7c784abd393a9777e029cad9e7bd6ef8
https://pubmed.ncbi.nlm.nih.gov/36613543
https://pubmed.ncbi.nlm.nih.gov/36613543