Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Gustavo Fidel Gutiérrez López"'
Autor:
Israel Sifuentes-Nieves, Rodolfo Rendón-Villalobos, Antonio Jiménez-Aparicio, Brenda Hildeliza Camacho-Díaz, Gustavo Fidel Gutiérrez López, Javier Solorza-Feria
Publikováno v:
International Journal of Polymer Science, Vol 2015 (2015)
A new method to prepare glycerol/gelatin based films, by doping the film with carbon nanotubes (CNTs) and sodium dodecyl sulfate (SDS), was proposed. SDS was used to disperse CNTs in gelatin/glycerol films as follows: gelatin/glycerol (GG) incubated
Externí odkaz:
https://doaj.org/article/81bbfd8aa7c3465f95ec72063a212270
Autor:
Miguel Ángel Hernández-Fernández, Santiago García-Pinilla, Oswaldo Israel Ocampo-Salinas, Gustavo Fidel Gutiérrez-López, Humberto Hernández-Sánchez, Maribel Cornejo-Mazón, María de Jesús Perea-Flores, Gloria Dávila-Ortiz
Publikováno v:
Foods, Vol 9, Iss 10, p 1375 (2020)
Vanilla is one of the most popular species in the world. Its main compound, vanillin, is responsible for its characteristic aroma and flavor and its antioxidant and biological properties. Vanillin is very unstable in the presence of oxygen, light, an
Externí odkaz:
https://doaj.org/article/9ac7d7bb6e4047058865ec28a29da8c0
Autor:
Franco Emanuel Vasile, Diego Alberto Archaina, Jaime Jiménez-Guzmán, Gustavo Fidel Gutiérrez-López, Liliana Alamilla-Beltrán, María Florencia Mazzobre
Publikováno v:
Powder Technology. 419:118316
Autor:
Karina HERNÁNDEZ-CRUZ, Cristian JIMÉNEZ-MARTÍNEZ, Madeleine PERUCINI-AVENDAÑO, Luz Elena MATEO CID, María de Jesús PEREA-FLORES, Gustavo Fidel GUTIÉRREZ-LÓPEZ, Gloria DÁVILA-ORTIZ
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e41421, Published: 14 MAR 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e41421, Published: 14 MAR 2022
Seaweeds or marine macroalgae are sources of industrial important macro compounds. This work characterizes the chemical composition, morphology, cellular structure, morphometric parameters, protein distribution, density, and quantifies the chemical e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f37a10a639e5022ffad19e6d05b6f6c
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100951
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100951
Autor:
Brenda Hildeliza Camacho-Díaz, Gustavo Fidel Gutiérrez López, Israel Sifuentes-Nieves, Javier Solorza-Feria, Antonio Ruperto Jiménez-Aparicio, Rodolfo Rendón-Villalobos
Publikováno v:
International Journal of Polymer Science, Vol 2015 (2015)
A new method to prepare glycerol/gelatin based films, by doping the film with carbon nanotubes (CNTs) and sodium dodecyl sulfate (SDS), was proposed. SDS was used to disperse CNTs in gelatin/glycerol films as follows: gelatin/glycerol (GG) incubated
Autor:
Evangelina García-Armenta, Gabriela Rabe Cáez Ramírez, D.I. Téllez-Medina, Gustavo Fidel Gutiérrez López
Publikováno v:
Repositorio Universidad de la Sabana
Universidad de la Sabana
instacron:Universidad de la Sabana
Universidad de la Sabana
instacron:Universidad de la Sabana
14 páginas Quality changes induced in fresh papaya slices after cutting were evaluated using digital image analysis of colour and fractal metrics besides structural changes. Radial slices of papaya (65% and 85% ripe) were exposed to a controlled env
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e556c0b6db527ae6802f6a56cb66c35
https://www.tandfonline.com/doi/abs/10.1080/10942912.2017.1293090?journalCode=ljfp20
https://www.tandfonline.com/doi/abs/10.1080/10942912.2017.1293090?journalCode=ljfp20
Design and characterization of corn starch edible films including beeswax and natural antimicrobials
Autor:
Olga Martín Belloso, Blanca E. García Almendárez, Aldo Amaro Reyes, Teresita Arredondo Ochoa, Dulce María Rivera Pastrana, Carlos Regalado González, Gustavo Fidel Gutiérrez López
Publikováno v:
Repositorio Abierto de la UdL
Universitad de Lleida
Recercat. Dipósit de la Recerca de Catalunya
instname
Recercat: Dipósit de la Recerca de Catalunya
Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Universitad de Lleida
Recercat. Dipósit de la Recerca de Catalunya
instname
Recercat: Dipósit de la Recerca de Catalunya
Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
The effectiveness of edible films (EFs) used as coatings to maintain the quality and safety of fresh produce for long time depends on their functional properties characterization. This study was aimed to design and evaluate physicochemical, barrier,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::231010b3cb8b6b15e6075f44dd44b27c
http://hdl.handle.net/10459.1/69394
http://hdl.handle.net/10459.1/69394
Nanoscience and nanotechnology have had a great impact on the food industry. They have increased the nutritional and functional properties of a number of food products and have aided in food preservation through the addition of antimicrobials or the
Autor:
Gustavo Fidel Gutiérrez López, Gabriela Trejo Tapia, Antonio Ruperto Jiménez-Aparicio, Marco Juárez Sánchez, Mario Rodríguez-Monroy
Publikováno v:
Biochemical Engineering Journal. 12:37-41
Cell cultures of Beta vulgaris were developed in an air lift bioreactor of 10 dm3. Culture broth rheology exhibited non-Newtonian, shear thinning characteristics. The pseudoplasticity of the broth was governed by the presence of the cells as well as