Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Ivan Salmerón"'
Autor:
David Neder-Suárez, Daniel Lardizabal-Gutierrez, Nubia Amaya-Olivas, León Raúl Hernández-Ochoa, Jesus Alberto Vázquez-Rodríguez, Miguel Á. Sanchez-Madrigal, Ivan Salmerón-Ochoa, Armando Quintero-Ramos
Publikováno v:
AIMS Agriculture and Food, Vol 9, Iss 1, Pp 304-316 (2024)
We evaluated the effects of solvents with different polarities—methylene chloride (MC), methanol (MT), and hexane (HE) on the extraction of compounds from Mexican red pitaya seed oil. The fatty acid composition and the structural, rheological, and
Externí odkaz:
https://doaj.org/article/0c95dcc30e8f412b9bdeb8bf310d8f2e
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Externí odkaz:
https://doaj.org/article/b1dd3e57a9324d3dbd95342898098396
Autor:
Francisco Javier Zavala-Díaz de la Serna, Ricardo Contreras-López, L. Paola Lerma-Torres, Francisco Ruiz-Terán, Beatriz A. Rocha-Gutiérrez, Samuel B. Pérez-Vega, Leslie R. Elías-Ogaz, Ivan Salmerón
Publikováno v:
Biomolecules, Vol 10, Iss 7, p 1063 (2020)
In northern Mexico, the distilled spirit sotol with a denomination of origin is made from species of Dasylirion. The configuration of the volatile metabolites produced during the spontaneous fermentation of Dasylirion sp. must is insufficiently under
Externí odkaz:
https://doaj.org/article/1d7a4fad2d5d42e8b862d18a315ec71a
Publikováno v:
Journal of Functional Foods, Vol 15, Iss , Pp 106-115 (2015)
The physicochemical characteristics and acceptance of Lactobacilli-fermented cereal beverages individually inoculated with human derived Lactobacillus acidophilus NCIMB 8821, Lactobacillus plantarum NCIMB 8826, and Lactobacillus reuteri NCIMB 11951 w
Externí odkaz:
https://doaj.org/article/e6c5e57f1150443886ca75973601d0ba
Publikováno v:
Foods, Vol 5, Iss 1, p 10 (2016)
Clarified and standardized apple juice was ultraviolet-irradiated to inactivate polyphenol oxidase enzyme and microbiota, and its effect on bioactive compounds and stability during storage was also evaluated. Apple juice was irradiated with 345.6 J/c
Externí odkaz:
https://doaj.org/article/62c6b0814f3841828f7cb677d03896ab
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Marina Piñón, Victor Hugo Ramos-Sánchez, Néstor Gutiérrez-Méndez, Samuel Bernardo Pérez-Vega, Julio Sacramento, C. Ingram Vargas-Consuelos, Fabian M. Martinez, Olivia A. Graeve, Raúl Eduardo Orozco-Mena, Armando Quintero-Ramos, Miguel Ángel Sánchez-Madrigal, Ivan Salmerón
Publikováno v:
SSRN Electronic Journal.
Autor:
Blanca Sánchez-Ramírez, León Raúl Hernández Ochoa, Dely R. Chavez-Garay, Néstor Gutiérrez-Méndez, Ivan Salmerón, David Chávez-Flores, Sergio I. Martínez-Monteagudo
Publikováno v:
CyTA-Journal of Food, Vol 18, Iss 1, Pp 688-697 (2020)
Phospholipases have been used in different food processes, but mainly on degumming vegetable oils. More recently, the use of these enzymes has been extended to the manufacture of bread and dairy products. However, little is known on phospholipases ef
Autor:
Victor Ramos, Ebenezer Miezah Kwofie, Samuel B. Pérez-Vega, Kenia Fernández-Acosta, Michael Ngadi, David Chávez-Flores, Ildebrando Pérez-Reyes, Ivan Salmerón
Publikováno v:
Journal of Cereal Science. 88:118-124
Six variables (temperature, pressure, static time, dynamic time, chemical pretreatment, and particle size) were evaluated in the supercritical CO2 extraction of oil from oats (Avena sativa L.), by the responses obtained using a Plackett–Burman stat
Autor:
Ana Luisa Herrera-Ponce, Ivan Salmerón, Alma Delia Alarcon-Rojo, José Carlos Rodríguez-Figueroa
Publikováno v:
Revista chilena de nutrición v.46 n.2 2019
SciELO Chile
CONICYT Chile
instacron:CONICYT
SciELO Chile
CONICYT Chile
instacron:CONICYT
RESUMEN El lactosuero es un subproducto derivado de la elaboración de queso. La calidad de la composición química de las proteínas del lactosuero las convierte en un sustrato ideal para la generación de péptidos con actividad biológica. La pre