Zobrazeno 1 - 10
of 26
pro vyhledávání: '"J.J. Luna-Guevara"'
Autor:
O. Jimenez-Gonzalez, H. Ruiz-Espinosa, J.J. Luna-Guevara, C.E. Ochoa-Velasco, D. Luna Vital, M.L. Luna-Guevara
Publikováno v:
NFS Journal, Vol 13, Iss , Pp 1-9 (2018)
Microencapsulates of ethanolic extracts of Renealmia alpinia (Rottb.) Maas fruit pericarp were obtained by spray drying. Physicochemical properties (pH, °Bx, titratable acidity, maturity index, moisture content and color), bioactive compounds (antho
Externí odkaz:
https://doaj.org/article/ec269350bc0746548e94eeb4764aaa83
Autor:
Diego A. Luna-Vital, O. Jimenez-Gonzalez, J.J. Luna-Guevara, M. M. Ramírez-Rodrigues, M. L. Luna-Guevara
Publikováno v:
Journal of Food Science and Technology. 59:1162-1172
Renealmia alpinia (Rottb.) Maas pulp was processed by spray drying using Maltodextrin (MDX), and Gum Arabic (GA), and the mixture of both encapsulating agents (MDX-GA). Yield, moisture, water activity (aw), apparent and bulk densities, size and morph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51aa2226ea36e850535456615648c344
https://doi.org/10.1007/s13197-021-05121-5
https://doi.org/10.1007/s13197-021-05121-5
Publikováno v:
Food Research. 5:306-312
The demand for healthier meat products is increasing remarkably and natural antimicrobial agents such as essential oils (EOs) are required, which can be applied in the vapor phase. For this experiment, the effectiveness of essential oils of oregano,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a80e336ea1486a598b3d1929c664f615
https://doi.org/10.26656/fr.2017.5(1).488
https://doi.org/10.26656/fr.2017.5(1).488
Akademický článek
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Autor:
E.M. López-Méndez, Carlos Enrique Ochoa-Velasco, Irving Israel Ruiz-López, J.J. Luna-Guevara, H. Ruiz-Espinosa, J.E. González-Pérez
Publikováno v:
Journal of Food Engineering. 240:120-132
The shrinkage-deformation (SD) behavior and mass transfer characteristics of white mushroom (Agaricus bisporus) pilei during osmotic dehydration (OD) were investigated. The morphometric characteristics of the product (including product contours, cros
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64247b14809fdd1fc442ab45451fb945
https://doi.org/10.1016/j.jfoodeng.2018.07.026
https://doi.org/10.1016/j.jfoodeng.2018.07.026
Autor:
J.J. Luna-Guevara, L. A. Conde-Hernández, J. Pérez-Vázquez, M. L. Luna-Guevara, R. J. Aranda-García
Publikováno v:
Journal of Chemistry, Vol 2021 (2021)
The essential oils (EOs) extracted by hydrodistillation (HYDRO) and steam distillation (SD) from Mexican Salvia officinalis L were analyzed for yield, chemical composition (GC-MS), particle morphology (SEM), antioxidant activity (ABTS), and antibacte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::24a8263fea9a5a553ec0f3245fec90f3
https://doaj.org/article/f012a418ac9748ddb4fce278731bb906
https://doaj.org/article/f012a418ac9748ddb4fce278731bb906
Autor:
J.J. Luna-Guevara, Adriana Delgado-Alvarado, José Guillermo Pérez-Luna, Maria Lorena Luna-Guevara, María Elena Ramos-Cassellis, Teresita González-Sánchez
Publikováno v:
Agro Productividad. 13
Objective: To study the effect of storage temperatures and dehydration conditions (solar and convective drying; SD, CD), on the quality, physicochemical parameters and antioxidant properties of tomato fruits. Methodology: The physicochemical characte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eec63eac84c2c84a66b073a6b485f67c
https://doi.org/10.32854/agrop.vi.1662
https://doi.org/10.32854/agrop.vi.1662
Autor:
J. Montiel-Ventura, Maria Lorena Luna-Guevara, Adriana Delgado-Alvarado, M.A. Tornero-Campante, J.J. Luna-Guevara
Publikováno v:
Acta Alimentaria. 47:135-142
The aim was to examine conditions of convective drying and spray-drying to improve preservation of lycopene content in tomatoes. The weight, size, colour, pH and °Brix values were evaluated in fresh fruit (FF) and colour (L, a, b), hue, and chrome i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d4d84edb46ed170bdfd4033cd639f26
https://doi.org/10.1556/066.2018.47.2.1
https://doi.org/10.1556/066.2018.47.2.1
Autor:
Carlos Enrique Ochoa-Velasco, D.J. Vega-Arroy, Paola Hernández-Carranza, J.J. Luna-Guevara, Raúl Avila-Sosa, M. L. Luna-Guevara, H. Ruiz-Espinosa
Publikováno v:
Czech Journal of Food Sciences. 35:456-465
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::436b0f646f7e96bb228201ff6035e2b9
https://doi.org/10.17221/316/2016-cjfs
https://doi.org/10.17221/316/2016-cjfs
Autor:
Juan L. Silva, Margarita M. P. Arenas-Hernández, J.J. Luna-Guevara, C. Martínez de la Peña, M. L. Luna-Guevara
Publikováno v:
International Journal of Microbiology
International Journal of Microbiology, Vol 2019 (2019)
International Journal of Microbiology, Vol 2019 (2019)
Many raw vegetables, such as tomato, chili, onion, lettuce, arugula, spinach, and cilantro, are incorporated into fresh dishes including ready-to-eat salads and sauces. The consumption of these foods confers a high nutritional value to the human diet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::895bdaf7a9e50853094fe20eb1a1901a
http://europepmc.org/articles/PMC6899298
http://europepmc.org/articles/PMC6899298