Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Hipócrates Nolasco-Cancino"'
Autor:
Maurício B.M. de Castilhos, Ana P.G. de Queiroga, Lia L. Sabino, Jorge R. dos Santos Júnior, Jorge A. Santiago‐Urbina, Hipócrates Nolasco‐Cancino, Francisco Ruíz‐Terán, Vanildo L. Del Bianchi
Publikováno v:
Natural Flavours, Fragrances, and Perfumes. :91-114
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f6807c3c8fd1bbf311733f8b06e60c2
https://doi.org/10.1002/9783527824816.ch6
https://doi.org/10.1002/9783527824816.ch6
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Artisanal mezcal is produced by the natural fermentation of maguey juice, which frequently results in a process that becomes stuck or is sluggish. Using selected indigenous starter inoculums of Saccharomyces and non-Saccharomyces yeasts is considered
Externí odkaz:
https://doaj.org/article/35a2dc091ca8400184a9771f43c9a972
Autor:
Alejandra del C. Pineda-Amaya, Beatriz Quiroz-García, Francisco Ruiz-Terán, Hipócrates Nolasco-Cancino, Martha E. García-Aguilera, Iran Ocaña-Rios, Nuria Esturau-Escofet
Publikováno v:
Chemical Papers. 75:4249-4259
Distillation fractions (head, body, and tail) and mezcal samples were analyzed by proton nuclear magnetic resonance spectroscopy (1H-NMR). Samples were obtained from five rural producers in Oaxaca State, Mexico, where the distilled beverage was produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4ffd696c63b50bbac6c894538c797fb
https://doi.org/10.1007/s11696-021-01660-5
https://doi.org/10.1007/s11696-021-01660-5
Autor:
Hipócrates Nolasco-Cancino, Sara Y. Geyer-de la Merced, Paulina N. Martínez-Zepeda, Francisco Ruiz-Terán, Jorge A. Santiago-Urbina
Publikováno v:
Food Science and Biotechnology. 28:459-467
In this study, 19 indigenous mezcal Saccharomyces cerevisiae strains were screened for their tolerance to grow under different stress conditions and their potential use in fermentation. All strains were able to tolerate pH value of 3, significant lev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7055095922c7a2a07fd72c77d710f0e
https://doi.org/10.1007/s10068-018-0490-2
https://doi.org/10.1007/s10068-018-0490-2
Autor:
Francisco Ruiz-Terán, Hipócrates Nolasco-Cancino, Carolina Peña-Montes, Jorge A. Santiago-Urbina
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 6:758-763
In this study, yeast community associated with the natural fermentation of Taberna, an alcoholic beverage made from palm sap, was determined using PCR-denaturing gradient gel electrophoresis (PCR-DGGE) of the D1 region of the 26S rRNA gene. This tech
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4284e75a342624a638d49e5a7a863fe9
https://doi.org/10.15414/jmbfs.2016.6.2.758-763
https://doi.org/10.15414/jmbfs.2016.6.2.758-763
Autor:
Francisco, Ruiz-Terán, Paulina N, Martínez-Zepeda, Sara Y, Geyer-de la Merced, Hipócrates, Nolasco-Cancino, Jorge A, Santiago-Urbina
Publikováno v:
Food science and biotechnology. 28(2)
In this study, 19 indigenous mezcal Saccharomyces cerevisiae strains were screened for their tolerance to grow under different stress conditions and their potential use in fermentation. All strains were able to tolerate pH value of 3, significant lev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::6e83663ec4ffd89c6528e418e8c0d5b4
https://pubmed.ncbi.nlm.nih.gov/30956858
https://pubmed.ncbi.nlm.nih.gov/30956858
Publikováno v:
Industria Alimenticia. sep2018, p21-22. 2p.
Autor:
Santiago-Urbina, Jorge A.1,2, Peña-Montes, Carolina1, Nolasco-Cancino, Hipócrates1,2,3, Ruiz-Terán, Francisco1 panchote@unam.mx
Publikováno v:
Journal of Microbiology, Biotechnology & Food Sciences. Oct/Nov2016, Vol. 6 Issue 2, p758-763. 6p.
Autor:
Pineda-Amaya, Alejandra del C., Ocaña-Rios, Iran, García-Aguilera, Martha E., Nolasco-Cancino, Hipócrates, Quiroz-García, Beatriz, Esturau-Escofet, Nuria, Ruiz-Terán, Francisco
Publikováno v:
Chemical Papers; Aug2021, Vol. 75 Issue 8, p4249-4259, 11p
Natural Flavours, Fragrances, and Perfumes Explore this one-stop resource on every relevant aspect of natural flavors and fragrances The use of sensory science has the potential to give scientists, researchers, and industry specialists a way to overc
