Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Heidi María PALMA-RODRÍGUEZ"'
Autor:
Emmanuel Pinedaa., Juan Pablo Hernández Uribe, Areli Marlen Salgado Delgado, Alfredo Olarte Paredes, René Salgado Delgado, Heidi María Palma Rodríguez
Publikováno v:
Emirates Journal of Food and Agriculture.
Starch aerogels were obtained from Chayotextle (Sechium edule) and potato (Solanum tuberosum) tubers. An hydrogel was formed by the gelatinization and gelling of a starch dispersion, subsequently, the exchange of water for acetone yields an acetogel,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e86648e1d0b278aaed31c594bda831f1
https://doi.org/10.9755/ejfa.2022.v34.i8.2837
https://doi.org/10.9755/ejfa.2022.v34.i8.2837
Autor:
Ciro Baruchs MUÑOZ-LLANDES, Fabiola Araceli GUZMÁN-ORTIZ, Alma Delia ROMÁN-GUTIÉRREZ, Heidi María PALMA-RODRÍGUEZ, Javier CASTRO-ROSAS, Humberto HERNÁNDEZ-SÁNCHEZ, Juan Francisco ZAMORA-NATERA, Apolonio VARGAS-TORRES
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 (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
The aim of this research was to evaluate the influence of germination in Lupinus angustifolius L. seeds on protein profile, functional properties (FP), protein digestibility, phytic acid concentration and trypsin inhibitory activity, the latter due t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64608e2049b0e84afdd4f1680010f1a4
https://doi.org/10.1590/fst.90821
https://doi.org/10.1590/fst.90821
Autor:
Heidi-María Palma-Rodríguez, Gobinath Chandrakasan, Ma. del Rocío López-Cuellar, Norberto Chavarría-Hernández, Adriana-Inés Rodríguez-Hernández
Publikováno v:
Biotechnology letters. 41(4-5)
The encapsulation of bacteriocins from lactic acid bacteria has involved several methods to protect them from unfavourable environmental conditions and incompatibilities. This review encompasses different methods for the encapsulation of bacteriocins
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::99f90ac31c373c30a323a19ba5c60edf
https://pubmed.ncbi.nlm.nih.gov/30739282
https://pubmed.ncbi.nlm.nih.gov/30739282
Autor:
Victor Johan Acosta-Pérez, Paul Baruk Zamudio-Flores, José De Jesús Ornelas-Paz, Heidi Maria Palma-Rodríguez, Juana Juárez-Muñoz, Apolonio Vargas-Torres
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 207-213 (2019)
Native and modified starches of chayotextle and potato were mixed with rainbow trout meat, and the resistant starch content, pH, water-holding capacity (WHC), malonaldehyde content, sensorial properties and texture profile of the rainbow trout fish b
Externí odkaz:
https://doaj.org/article/54a4f6511c294eb6a223a527a83ca3ac