Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Iván Salmerón"'
Autor:
Fernando Gaxiola, Jesús Javier Leal, Alain Manzo-Martínez, Iván Salmerón, José Rafael Linares-Morales, Roberto Narro-García
Publikováno v:
Chemosensors, Vol 12, Iss 3, p 46 (2024)
Sotol is a traditional distilled alcoholic beverage produced in Mexico and the United States. Unfortunately, local authorities have detected that these beverages are sometimes adulterated with toxic substances such as ethylene glycol. This illegal pr
Externí odkaz:
https://doaj.org/article/90375f0caddd4bb98b40becea97d5c81
Akademický článek
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Autor:
Miguel Ángel Villegas-Méndez, Julio Montañez, Juan Carlos Contreras-Esquivel, Iván Salmerón, Apostolis Koutinas, Lourdes Morales-Oyervides
Publikováno v:
Fermentation, Vol 8, Iss 6, p 258 (2022)
The main objective of integrative biorefinery platforms is to propose efficient green methodologies addressed to obtain high-value compounds with low emissions through biochemical conversions. This work first screened the capacity of various oleagino
Externí odkaz:
https://doaj.org/article/82fd8afd12be42a89d6c837cc92b9ca7
Autor:
Ana Flores-García, Rubén Márquez-Meléndez, Erika Salas, Guillermo Ayala-Soto, Iván Salmerón, León Hernández-Ochoa
Publikováno v:
International Journal of Food Science, Vol 2019 (2019)
Chagalapoli fruit (Ardisia compressa) is similar to Vaccinium myrtillus (berries) with high-polyphenol content. The objective of this study was to evaluate the physicochemical properties of Chagalapoli fruit and to determine the conditions for the pr
Externí odkaz:
https://doaj.org/article/48cd9613e5c14c88827790386c9c4c43
Autor:
Blanca Estela Rivera-Chavira, José Rafael Linares-Morales, Samuel B. Pérez-Vega, Néstor Gutiérrez-Méndez, Guadalupe Virginia Nevárez-Moorillón, Iván Salmerón-Ochoa
Publikováno v:
Journal of Microbiology and Biotechnology. 32:64-71
The discarding of wastes into the environment is a significant problem for many communities. Still, food waste can be used for Lactic Acid Bacteria (LAB) growth. This work aimed to evaluate three growth media equivalent to de Mann Rogosa Sharpe (MRS)
Autor:
Miguel Ángel Villegas-Méndez, Julio Montañez, Juan Carlos Contreras-Esquivel, Iván Salmerón, Apostolis A. Koutinas, Lourdes Morales-Oyervides
Publikováno v:
Journal of Environmental Management. 339:117866
Autor:
Iván Salmerón-Ochoa, Nagamani Balagurusamy, José Antonio Vázquez-Castillo, Ildebrando Pérez-Reyes, S. Cisneros de la Cueva, Samuel B. Pérez-Vega
Publikováno v:
Revista Mexicana de Ingeniería Química. 20:1-25
Autor:
Yanira I. Sánchez-García, Néstor Gutiérrez-Méndez, Linda L. Landeros-Martínez, Víctor H. Ramos-Sánchez, Raúl Orozco-Mena, Iván Salmerón, Martha Y. Leal-Ramos, David R. Sepúlveda
Publikováno v:
Journal of agricultural and food chemistry. 70(8)
Lactose is commonly crystallized in the presence of whey proteins, forming co-crystals of lactose and proteins. This work hypothesized that flavonoids such as rutin or epigallocatechin-3-gallate (EGCG) could be incorporated into the lactose and prote
Autor:
Jésica de Jesús González-Chavez, Christian Arenas-Grimaldo, Lorena Amaya-Delgado, Edgar Vázquez-Núñez, Santiago Suarez-Vázquez, Arquímedes Cruz-López, Juan Gabriel Segovia-Hernández, Samuel Pérez-Vega, Iván Salmerón, Carlos E. Molina-Guerrero
Publikováno v:
Industrial Crops and Products. 178:114571
Autor:
Iván Salmerón-Ochoa, Ana Luisa Herrera-Ponce, Eduardo Santellano-Estrada, José Carlos Rodríguez-Figueroa, Alma Delia Alarcon-Rojo, Ivan Adrian Garcia-Galicia
Publikováno v:
J Food Sci Technol
This study aimed to evaluate the effect of high-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages. Oat malt was produced, incorporated into a whey formulation (35, 50 and 65% v/v of whey) and ultrasonicated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92968537770286b71b06651c5468e28e
https://europepmc.org/articles/PMC8814079/
https://europepmc.org/articles/PMC8814079/