Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Irving I. Ruiz‐López"'
Autor:
Paola Hernández-Carranza, Raúl Avila-Sosa, Obdulia Vera-López, Addí R. Navarro-Cruz, Héctor Ruíz-Espinosa, Irving I. Ruiz-López, Carlos E. Ochoa-Velasco
Publikováno v:
Plants, Vol 12, Iss 20, p 3648 (2023)
Tomato is one of the most important fruits worldwide. It is widely consumed due to its sensory and nutritional attributes. However, like many other industrial crops, it is affected by biotic and abiotic stress factors, reducing its metabolic and phys
Externí odkaz:
https://doaj.org/article/db1ee7a2200f4cebb9262e0db2de4387
Autor:
Paola Hernández-Carranza, Karen Y. Jattar-Santiago, Raúl Avila-Sosa, Ivonne Pérez-Xochipa, José A. Guerrero-Beltrán, Carlos E. Ochoa-Velasco, Irving I. Ruiz-López
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 824-833 (2019)
The addition of red cactus pear peel and its mucilage on color, bioactive compounds and antioxidant capacity (AC) of yogurt was investigated. Peel and its mucilage were dried and used for the formulation of different yogurt blends following a constra
Externí odkaz:
https://doaj.org/article/dbb2a107fced4a1db34d8fea7f89ac8a
Autor:
Cecilia E. Martínez‐Sánchez, Alma C. Solis‐Ramos, Jesús Rodríguez‐Miranda, José M. Juárez‐Barrientos, Emmanuel J. Ramírez‐Rivera, Irving I. Ruiz‐López, Carlos A. Gómez‐Aldapa, Erasmo Herman‐Lara
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9113ee677a767c37f38372771325418d
https://doi.org/10.1111/jfpp.16839
https://doi.org/10.1111/jfpp.16839
Autor:
Karen Y. Jattar‐Santiago, Carolina Ramírez‐López, Paola Hernández‐Carranza, Raúl Avila‐Sosa, Irving I. Ruiz‐López, Carlos E. Ochoa‐Velasco
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd8bed20fe112fe50a78ef6bd732a13e
https://doi.org/10.1111/jfpp.16427
https://doi.org/10.1111/jfpp.16427
Autor:
Paola Hernández-Carranza, Bricia A. Mendoza-Gutiérrez, Karen H. Estévez-Sánchez, Carolina Ramírez-López, Silvia del C. Beristain-Bauza, Sandra V. Avila-Reyes, Irving I. Ruíz-López, Carlos E. Ochoa-Velasco
Publikováno v:
Fermentation, Vol 10, Iss 2, p 105 (2024)
This study aimed to develop bioactive bi-layer edible films based on starch (primary layer) and LAB-fermented whey and/or mango pulp powder solutions (secondary layer). Bioactive bi-layer edible films were evaluated for their physical properties, mec
Externí odkaz:
https://doaj.org/article/605e51e9aaeb486d9ccf5cd816fa3d82
Autor:
Genaro G. Amador-Espejo, Irving I. Ruiz-Lopez, Paola J. Gibbens-Bandala, Raúl J. Delgado-Macuil, Hector Ruiz-Espinosa
Publikováno v:
Ultrasonics Sonochemistry, Vol 76, Iss , Pp 105621- (2021)
Aiming at producing a reduced fat cheese (RFC) as an alternative to full-fat Panela cheese, a highly consumed fresh Mexican dairy product, thermosonication (TS) processes (24 kHz, 400 W nominal power, 2, 4 and 6 min; 50, 55 and 60 °C) were evaluated
Externí odkaz:
https://doaj.org/article/54e16f398e194f2785e6cc9bf7228193