Zobrazeno 1 - 10
of 117
pro vyhledávání: '"J. Antonio Torres"'
Autor:
Enrique Martínez-Martínez, Reynaldo de la Cruz Quiroz, Daniela González-de la Garza, Andrés García-Cortés, Gerardo Fernandez Villanueva, Fabian Fagotti, J. Antonio Torres
Publikováno v:
CyTA - Journal of Food, Vol 21, Iss 1, Pp 64-71 (2023)
ABSTRACTThis study evaluates the performance of residential refrigerators, the worst cold chain point. Cooked ham temperature was used to quantify their performance as affected by compressor technology (single speed, SS/variable speed, VS), ambient t
Externí odkaz:
https://doaj.org/article/69044d990d354ffcb5a4c595df0eceb9
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 2, Pp 188-193 (2014)
We determined high pressure processing (HPP) effects on the activities of cathepsins B and D in the muscles of mackerel (Scomber scombrus) and horse mackerel (Trachurus trachurus). In mackerel, the cathepsin B activity decrease reached 40% at 450 MPa
Externí odkaz:
https://doaj.org/article/d01634d79e41439d97679beabcbe8720
Autor:
Zamantha Escobedo-Avellaneda, Janet Gutiérrez-Uribe, Aurora Valdez-Fragoso, J. Antonio Torres, Jorge Welti-Chanes
Publikováno v:
Journal of Functional Foods, Vol 6, Iss , Pp 470-481 (2014)
Orange contains phytochemicals effective in the prevention/treatment of chronic diseases. Although many orange peel phytochemicals have been identified, information on their distribution in flavedo and albedo is incomplete limiting the development of
Externí odkaz:
https://doaj.org/article/29ab819a31014d73a1c90f26d05da40b
Autor:
Diego A. Esquivel-Hernández, José Rodríguez-Rodríguez, Sara P. Cuéllar-Bermúdez, J. Saúl García-Pérez, Elena I. Mancera-Andrade, Jade E. Núñez-Echevarría, Aura Ontiveros-Valencia, Magdalena Rostro-Alanis, Rebeca M. García-García, J. Antonio Torres, Wei Ning Chen, Roberto Parra-Saldívar
Publikováno v:
Marine Drugs, Vol 15, Iss 6, p 174 (2017)
Arthrospira platensis was used to obtain functional extracts through supercritical carbon dioxide extraction (SFE-CO2). Pressure (P), temperature (T), co-solvent (CX), static extraction (SX), dispersant (Di) and dynamic extraction (DX) were evaluated
Externí odkaz:
https://doaj.org/article/771d1640593f49cab70650be9c742d39
Publikováno v:
International Journal of Refrigeration. 127:260-271
Predictive microbiology models and 2.8E6 ham temperature measurements quantified absolute (API) and relative preservation indicators (RPI) assessing the performance of a residential refrigerator operating at 5 °C, the conventional setting for energy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8094068ea46f49169ab0b0153d9d704
https://doi.org/10.1016/j.ijrefrig.2021.03.006
https://doi.org/10.1016/j.ijrefrig.2021.03.006
Akademický článek
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Publikováno v:
Innovative Food Science & Emerging Technologies. 84:103305
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::859b520f6cc0e8550ca1f613fe63bdba
https://doi.org/10.1016/j.ifset.2023.103305
https://doi.org/10.1016/j.ifset.2023.103305
Autor:
Gabriel M. Perez, Fabian Fagotti, Jorge Welti-Chanes, Gonzalo Velazquez, Veronica Rodriguez-Martinez, Reynaldo de la Cruz Quiroz, J. Antonio Torres
Publikováno v:
Food and Bioprocess Technology. 13:2172-2185
The aim of this study was to develop a refrigerator performance assessment procedure based on the temperature (2 × 106 values) of ground beef stored in its bottom drawer set to Fresh Meat (0 °C). Effects analyzed were ambient temperature (LT, 21.1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f8a50ca082045cf6e3b9dbe9ebe3e6d
https://doi.org/10.1007/s11947-020-02551-5
https://doi.org/10.1007/s11947-020-02551-5
Publikováno v:
Food Engineering Reviews. 13:431-441
High pressure treatments have been the best pasteurization alternative to thermal processing due its capacity to reduce microbial safety risks and increase shelf life by inactivating microorganisms and key food spoilage–causing enzymes while retain
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a234c7b210fdf560493b304d7d2f73d
https://doi.org/10.1007/s12393-020-09252-x
https://doi.org/10.1007/s12393-020-09252-x
Autor:
Concepción Pérez Lamela, Jorge A. Saraiva, J. Antonio Torres, Nattaporn Chotyakul, Reynaldo de la Cruz Quiroz
Publikováno v:
Food Engineering Reviews. 13:634-641
Thermal treatments can cause undesirable sensory quality and nutritional changes in food, whereas high-quality retention has been widely reported for high-pressure processing (HPP). The aim of this study was to assess the retention of whole-fat milk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6a4e1edf43e337bc7c055e8d6f28b2d
https://doi.org/10.1007/s12393-020-09242-z
https://doi.org/10.1007/s12393-020-09242-z