Zobrazeno 1 - 8
of 8
pro vyhledávání: '"J. A. Guerrero-Beltrán"'
Autor:
J. A. Guerrero-Beltrán, Sandro Cid-Ortega, Carlos Enrique Ochoa-Velasco, Claudia Salazar-González
Publikováno v:
Journal of Food Science and Technology. 54:1747-1756
This study compared the stability of extracts of H. sabdariffa calyces microencapsulated with different concentrations of mesquite gum during storage. Dry Roselle calyces were mixed with 50:50 (v/v) ethanol:water solution to obtain 18°Bx concentrate
Autor:
Addí Rhode Navarro-Cruz, Raúl Avila-Sosa, Edith Corona-Jiménez, J. A. Guerrero-Beltrán, Paola Hernández-Carranza, Carlos Enrique Ochoa-Velasco
Publikováno v:
Journal of Food Processing and Preservation. 40:103-115
The aim of this research was to optimize, by response surface methodology, antioxidant compounds extraction from apple pomace, orange and banana peel. The extracts were obtained at different temperatures and times. All by‐products show a good conte
Publikováno v:
Journal of food science and technology. 54(7)
This study compared the stability of extracts of H. sabdariffa calyces microencapsulated with different concentrations of mesquite gum during storage. Dry Roselle calyces were mixed with 50:50 (v/v) ethanol:water solution to obtain 18°Bx concentrate
Publikováno v:
Drying Technology. 30:884-890
A series of drying experiments was performed in a reduced-pressure superheated steam fluidized bed, employing pepper seed particles and some novel data were obtained. Experiments were carried out using different chamber pressures (40–67 kPa), tempe
Autor:
Zamantha Escobedo-Avellaneda, Jorge Welti-Chanes, Cristina Pérez-Pérez, J. A. Guerrero-Beltrán, María Eugenia Bárcenas-Pozos
Publikováno v:
Journal of Food Processing and Preservation. 37:441-448
The effect of temperature, air velocity and the addition of a foaming agent on the drying kinetics of Mexican hot salsa and their prediction with the characteristic curve model was studied. Mexican salsa was dried by batch processes at different temp
Publikováno v:
Journal of Food Quality. 34:371-378
An isostatic pressure system was used for processing fresh-prepared pear nectar, inoculated with Saccharomyces cerevisiae, Escherichia coli and Listeria innocua, at selected pressures (0 to 241 MPa), and times (2 s, and 0 to 15 min). The come up time
Publikováno v:
Innovative Food Science & Emerging Technologies. 10:457-462
A homogenizer was used to treat orange juice at five pressures (0–250 MPa) and three initial temperatures (22, 35 and 45 °C). A maximum of five passes for the selected conditions were used to process orange juice. Pectinmethylesterase (PME) activi
Autor:
Jorge Welti-Chanes, J. Ángel Guerrero-Beltrán, Daniela Bermúdez-Aguirre, Gustavo V. Barbosa-Cánovas
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 17(6)
High hydrostatic pressure (HHP) was applied to fresh mango nectar (FMN) and sterilized mango nectar (SMN) to inactivate Escherichia coli and pectin methylesterase (PME). Pressure was applied at 275, 345 and 414 MPa. The come-up time (CUT) as well as