Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Hugo E. Ramírez-Guerra"'
Autor:
Josafat M. Ezquerra-Brauer, Enrique Márquez-Ríos, Betzabe E. López-Corona, Víctor M. Ocaño-Higuera, Hugo E. Ramírez-Guerra, Octavio Cota-Arriola, Wilfrido Torres-Arreola
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 821-834 (2018)
Collagen is the major connective tissue (CT) protein and one of the main constituents of the jumbo squid (Dosidicus gigas). Therefore, physicochemical changes of pepsin-solubilized collagen (PSC) and insoluble collagen (IC) were studied after cooking
Externí odkaz:
https://doaj.org/article/7eaf77e95854452d87c441e5139a1eac
Autor:
Angel Edgardo Tapia-Vasquez, Roberto Rodríguez-Ramírez, Hugo E. Ramírez-Guerra, Octavio Cota-Arriola, Josafat Marina Ezquerra-Brauer, Wilfrido Torres-Arreola, Guadalupe Miroslava Suárez-Jiménez
Publikováno v:
Journal of Aquatic Food Product Technology. 30:1038-1046
Muscle texture, which plays an important role in the acceptability and commercialization of seafood products, can be affected by collagen, the principal component of connective tissue in animals. I...
Autor:
Hugo E. Ramírez-Guerra, Miguel A. Mazorra-Manzano, Ramón Pacheco-Aguilar, María E. Lugo-Sánchez, Gisela Carvallo-Ruiz, Susana M. Scheuren Acevedo, Wilfrido Torres-Arreola, Octavio Cota-Arriola, Juan C. Ramírez-Suárez
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: e118921, Published: 18 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: e118921, Published: 18 MAR 2022
Jumbo squid (Dosidicus gigas) muscle hardness has been related to hydroxylysyl-pyridinoline (HP) formation (collagen fibre stabilization) via condensation of oxidized ε-amino groups of lysine and/or hydroxylysine by lysyl oxidase (LOX). Previously p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::303f7deec417e915f1e810d33badb405
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101006
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101006
Autor:
Juan Carlos Ramírez-Suárez, Hugo E. Ramírez-Guerra, María Elena Lugo-Sánchez, Enrique Márquez-Ríos, Ofelia Rouzaud-Sández, Wilfrido Torres-Arreola, Guadalupe Miroslava Suárez-Jiménez
Publikováno v:
Journal of Aquatic Food Product Technology. 28:275-286
Physicochemical and structural properties of soluble jumbo squid (Dosidicus gigas) elastin recovered from skin by-products were evaluated. The molecular weight of isolated elastin was ~40 k...
Autor:
Marco Antonio Sántiz-Gómez, Gerardo Navarro-García, Juan Carlos Ramírez-Suárez, Miguel Angel Mazorra-Manzano, Hugo E. Ramírez-Guerra, Susana María Scheuren-Acevedo, Ramón Pacheco-Aguilar
Publikováno v:
Food Science and Biotechnology. 28:751-757
Chemical properties of fish gelatins differ from those of conventional mammalian sources, representing an attractive technological alternative for the food industry. Ray filleting generates a considerable amount of skin waste that can be used as a co
Autor:
Oliviert Martínez-Cruz, Hugo E. Ramírez-Guerra, Enrique Márquez-Ríos, Angel Edgardo Tapia-Vasquez, Wilfrido Torres-Arreola, Christian Minjarez-Osorio, Josafat Marina Ezquerra-Brauer
Publikováno v:
Journal of Food Processing and Preservation. 43
Chemical–structural properties and crosslinking degree (lysyl oxidase [Lox] enzymatic activity and pyridinoline [Pyr] content) of collagen isolated from the muscle of octopus (Octopus vulgaris), guitarfish (Rhinobatos productus), and cazon (Mustelu
Autor:
Víctor Manuel Ocaño-Higuera, Wilfrido Torres-Arreola, Octavio Cota-Arriola, Betzabe Ebenhezer Lopez-Corona, Enrique Márquez-Ríos, Hugo E. Ramírez-Guerra, Josafat Marina Ezquerra-Brauer
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 821-834 (2018)
Collagen is the major connective tissue (CT) protein and one of the main constituents of the jumbo squid (Dosidicus gigas). Therefore, physicochemical changes of pepsin-solubilized collagen (PSC) and insoluble collagen (IC) were studied after cooking
Autor:
María Elena Lugo-Sánchez, Elizabeth Carvajal-Millan, Juan Carlos Ramírez-Suárez, Miguel Angel Mazorra-Manzano, Hugo E. Ramírez-Guerra, Ramón Pacheco-Aguilar, Josafat Marina Ezquerra-Brauer
Publikováno v:
Journal of Food Composition and Analysis. 44:10-17
Hydroxylysyl-pyridinoline (HP) occurrence and chemical characteristics of collagen from jumbo squid tissues were investigated. Muscle collagen (MC) was higher in Glu, Arg and Gly, but lower in hydrophobic amino acids compared with skin collagen (SC).
Autor:
Dalila Fernanda Canizales-Rodríguez, Enrique Márquez-Ríos, E. A. Montaño-Cota, Francisco Javier Castillo-Yáñez, Víctor Manuel Ocaño-Higuera, Saúl Ruiz-Cruz, Wilfrido Torres-Arreola, Nathaly Montoya-Camacho, Hugo E. Ramírez-Guerra
Publikováno v:
Journal of Chemistry, Vol 2018 (2018)
The products of fishing are highly perishable foods. Thus, it is necessary to seek viable alternatives that help to preserve product freshness and quality and to increase its shelf life. One of these alternatives is the use of extracts with antimicro
Autor:
Wilfrido Torres-Arreola, Enrique Márquez-Ríos, Guadalupe Miroslava Suárez-Jiménez, Josafat Marina Ezquerra-Brauer, Angel E. Tapia-Vazquez, Manuel de J. Fimbres-Romero, Hugo E. Ramírez-Guerra
Publikováno v:
International Journal of Food Science & Technology. 50:2700-2706
Summary Collagen fibres, stabilised by lysyl oxidase (LOX), play an important role in jumbo squid because they are responsible for the union between various cells; therefore, a close interdependence between their functions and muscle firmness during