Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Jhunior Marcía Fuentes"'
Autor:
Cheyli Molina, Sindy Karina Campos García, Jhunior Marcía Fuentes, Franklin Ore Areche, Ajitesh Yadav, Ricardo S. Aleman
Publikováno v:
Dairy, Vol 5, Iss 3, Pp 515-525 (2024)
The capulin fruit (Conostegia xalapensis) is a seasonal wild berry. The objective of this study was to evaluate the sensory acceptance and physicochemical characteristics of yogurt with the incorporation of capulin at different concentrations (2, 4,
Externí odkaz:
https://doaj.org/article/fb1fb1f501a0436588f4847c576a8769
Autor:
Jhunior Marcía Fuentes, Manuel de Jesús Álvarez Gil, Héctor Zumbado Fernández, Ismael Montero-Fernández, Daniel Martín-Vertedor, Ajitesh Yadav, Ricardo S. Aleman
Publikováno v:
Applied Sciences, Vol 14, Iss 17, p 7502 (2024)
Carao honey is a potential functional ingredient that can generate added value to food products enriched by reducing waste. In many countries, carao has been utilized for therapeutic purposes since this type of plant extract can inhibit the growth ag
Externí odkaz:
https://doaj.org/article/d004148625c34fbd969285a2126152b5
Autor:
Siqi Liu, Fanny Contreras, Ricardo S. Alemán, Jhunior Marcía Fuentes, Oscar Arango, Manuel Castillo
Publikováno v:
Foods, Vol 13, Iss 17, p 2766 (2024)
Current systems that allow inline pH control in the fermented dairy industry have drawbacks, such as protein adhesion on the non-glass pH probes, measurement distortion, frequent recalibration needs, and sensitivity to extreme pH conditions encounter
Externí odkaz:
https://doaj.org/article/47c2dd58951c4e1c9d9225099a14e6b5
Publikováno v:
Innovations in Biotechnology for a Sustainable Future ISBN: 9783030801076
Recently, functional foods have generated a lot of attention among consumers, who are looking for healthy options that allow them to appreciate good consuming habits. For this reason, the study of natural sources of bioactive compounds has aroused gr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b98bd014fa46c5309eaf082600f39644
https://doi.org/10.1007/978-3-030-80108-3_19
https://doi.org/10.1007/978-3-030-80108-3_19
Autor:
Franklin Delarca Ruiz, Ricardo S. Aleman, Shirin Kazemzadeh Pournaki, Mallerly Sarmiento Madrid, Andrea Muela, Yeimi Mendoza, Jhunior Marcia Fuentes, Witoon Prinyawiwatkul, Joan M. King
Publikováno v:
Foods, Vol 12, Iss 11, p 2132 (2023)
Gluten-free bread is an important product that is under development using different sources, such as rice and starchy plants. Teosinte seeds are utilized by ethnic groups in Honduras to produce gluten-free flour to prepare traditional baked goods and
Externí odkaz:
https://doaj.org/article/4abcaad8202c4a39864940bc9d280834