Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Imelda García-Argueta"'
Autor:
Ana Gabriela Morachis-Valdez, Leobardo Manuel Gómez-Oliván, Imelda García-Argueta, María Dolores Hernández-Navarro, Daniel Díaz-Bandera, Octavio Dublán-García
Publikováno v:
International Journal of Food Science, Vol 2017 (2017)
The effect of an edible coating (EC) with 1.5% chitosan as an additive, on common carp (Cyprinus carpio) fillet, was determined evaluating the biochemical, physicochemical, textural, microbiological, and nutritional characteristics periodically durin
Externí odkaz:
https://doaj.org/article/804c57112fdf419394a7de992dbf12e7
Autor:
Leobardo Manuel Gómez-Oliván, Ángel Santillán-Álvarez, Ana Gabriela Morachis-Valdez, Octavio Dublán-García, Hariz Islas-Flores, Imelda García-Argueta
Publikováno v:
Polymers, Vol 13, Iss 3243, p 3243 (2021)
Polymers
Volume 13
Issue 19
Polymers
Volume 13
Issue 19
Edible coatings have recently been developed and applied to different food matrices, due to their numerous benefits, such as increasing the shelf life of foods, improving their appearance, being vehicles of different compounds, such as extracts or oi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ebcadb47f51f67cea4d861a24dea3d58
https://www.mdpi.com/2073-4360/13/19/3243
https://www.mdpi.com/2073-4360/13/19/3243
Autor:
Imelda García-Argueta, Leobardo Manuel Gómez-Oliván, María Dolores Hernández-Navarro, Ana Gabriela Morachis-Valdez, Daniel Díaz-Bandera, Octavio Dublán-García
Publikováno v:
International Journal of Food Science, Vol 2017 (2017)
The effect of an edible coating (EC) with 1.5% chitosan as an additive, on common carp(Cyprinus carpio)fillet, was determined evaluating the biochemical, physicochemical, textural, microbiological, and nutritional characteristics periodically during
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14d73e2b726b0e4d041bef16d2c170a5
https://doaj.org/article/804c57112fdf419394a7de992dbf12e7
https://doaj.org/article/804c57112fdf419394a7de992dbf12e7
Autor:
Ana Gabriela, Morachis-Valdez, Leobardo Manuel, Gómez-Oliván, Imelda, García-Argueta, María Dolores, Hernández-Navarro, Daniel, Díaz-Bandera, Octavio, Dublán-García
Publikováno v:
International Journal of Food Science
The effect of an edible coating (EC) with 1.5% chitosan as an additive, on common carp (Cyprinus carpio) fillet, was determined evaluating the biochemical, physicochemical, textural, microbiological, and nutritional characteristics periodically durin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::1e65705e414c951575317985cae0aeeb
https://pubmed.ncbi.nlm.nih.gov/28634584
https://pubmed.ncbi.nlm.nih.gov/28634584
Autor:
Imelda García-Argueta, Octavio Dublán-García, Leobardo Manuel Gómez-Oliván, Baciliza Quintero-Salazar, Daniel Díaz-B, Aurelio Dominguez-Lopez
Publikováno v:
Journal of Probiotics & Health.
The objective of this work is to demonstrate the feasibility of the application of an edible coating based on inulin (IN), gelatine (GE), whey (WH) and glycerol (GLY) with added with Lactobacillus casei Shirota (LBC) and its effect on the characteris
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae6861832e9464f955a982ddb83a5aad
https://doi.org/10.4172/2329-8901.1000153
https://doi.org/10.4172/2329-8901.1000153