Zobrazeno 1 - 10
of 54
pro vyhledávání: '"José Armando Ulloa"'
Autor:
Yessica Silva Carrillo, José Armando Ulloa, Judith Esmeralda Urías Silvas, José Carmen Ramírez Ramírez, Ranferi Gutiérrez Leyva
Publikováno v:
Heliyon, Vol 10, Iss 11, Pp e32225- (2024)
The impact of high-intensity ultrasound (HIU, 20 kHz) on the physicochemical and functional characteristics of gourd seed protein isolate (GoSPI) was studied. GoSPI was prepared from oil-free gourd seed flour through alkaline extraction (pH 11) and s
Externí odkaz:
https://doaj.org/article/2008daa16bc0419dac2d45ef3bf6ad34
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100351- (2024)
Guamuchil tree is native of México and its fruits, which belong to Leguminosae family, contain seeds that are wasted. In this work, the physicochemical, functional and structural characterization of a defatted flour obtained from guamuchil seeds (DG
Externí odkaz:
https://doaj.org/article/9652892a6c4441bf81f627da460162e0
Autor:
Kevin Ulises López-Mártir, José Armando Ulloa, Judith Esmeralda Urías-Silvas, Petra Rosas-Ulloa, José Carmen Ramírez-Ramírez, Juan Alberto Resendiz-Vazquez
Publikováno v:
Ultrasonics Sonochemistry, Vol 105, Iss , Pp 106870- (2024)
The obtained seeds from fruit processing are considered by-products containing proteins that could be utilized as ingredients in food manufacturing. However, in the specific case of soursop seeds, their usage for the preparation of protein isolates i
Externí odkaz:
https://doaj.org/article/6ab74b4c15674720b221cefb9cf7c21a
Autor:
Nitzia Thalía Flores-Jiménez, José Armando Ulloa, Rosa Isela Ortiz-Basurto, Judith Esmeralda Urías-Silvas
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 739-751 (2023)
ABSTRACTIn the present study, the application of high-intensity ultrasound (USon) on the rheological properties of guamuchil seed protein isolate (GPI) was evaluated. GPI dispersions (30% w/v) were subjected to USon treatments (20 kHz; 200, 400, and
Externí odkaz:
https://doaj.org/article/60569a10dba145bda93a7d5797eb2ab9
Autor:
Nitzia Thalía Flores‐Jiménez, José Armando Ulloa, Judith Esmeralda Urías‐Silvas, Antonio Hidalgo‐Millán
Publikováno v:
Food Frontiers, Vol 4, Iss 2, Pp 700-720 (2023)
Abstract The rheological properties of proteins play a role important in the fluid flow, pump selection, equipment design, and product development. In addition, it has been observed that the texture and mouthfeel of foods depend on the viscoelastic p
Externí odkaz:
https://doaj.org/article/8a9df03a0a8e49dabf05616de92a0091
Autor:
Nitzia Thalía Flores-Jiménez, José Armando Ulloa, Judith Esmeralda Urías-Silvas, José Carmen Ramírez-Ramírez, Pedro Ulises Bautista-Rosales, Ranferi Gutiérrez-Leyva
Publikováno v:
Ultrasonics Sonochemistry, Vol 84, Iss , Pp 105976- (2022)
In this study, the influence of ultrasound on the physicochemical and functional properties of guamuchil seed protein isolate (GSPI) was investigated. The GSPI was prepared by alkaline extraction and isoelectric precipitation method followed by treat
Externí odkaz:
https://doaj.org/article/5b2b376a089f49858156cb48e388082c
Autor:
Nimcy Noemí Meza-Gutiérrez, José Armando Ulloa, Petra Rosas-Ulloa, Rosendo Balois-Morales, Graciela Guadalupe López-Guzmán, Guillermo Berumen-Varela, Ana Alicia Escalera-Lara, Paloma Patricia Casas-Junco, Pedro Ulises Bautista-Rosales
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
This study aimed to evaluate the effect of noni (Morinda citrifolia L.) juice (NJ) in vitro and applied it to fresh-cut papaya to control Escherichia coli O157 : H7. Furthermore, the NJ effect on the physicochemical characteristics of fresh-cut papay
Externí odkaz:
https://doaj.org/article/ef829a4c4cf2430685eacaae9558ab45
Autor:
Yesenia Anahí Olvera Ríos, José Armando Ulloa, Petra Rosas Ulloa, Pedro Ulises Bautista Rosales, José Carmen Ramírez Ramírez, Ranferi Gutiérrez Leyva, Yessica Silva Carrillo
Publikováno v:
CyTA - Journal of Food, Vol 18, Iss 1, Pp 31-42 (2020)
The effect of ultrasound for 15 and 30 min (40 kHz, 130 W, 10% salt solution, 25°C) on dehydration kinetics and physicochemical, microbiological, structural and rehydration characteristics of tilapia cubes dehydrated at 35°C was evaluated. The ultr
Externí odkaz:
https://doaj.org/article/90e4b002e2234f5d81ada7d4b932c3d0
Publikováno v:
Food and Bioprocess Technology. 16:589-602
Autor:
José Armando Ulloa, Mayte Carolina Villalobos Barbosa, Juan Alberto Resendiz Vazquez, Petra Rosas Ulloa, José Carmen Ramírez Ramírez, Yessica Silva Carrillo, Liborio González Torres
Publikováno v:
CyTA - Journal of Food, Vol 15, Iss 4, Pp 497-507 (2017)
Proteins from jackfruit seed defatted flour were fractionated, characterized and extracted using an alkaline solution and isoelectric precipitation, which was followed by an ultrasound treatment, for preparation and determination of the physicochemic
Externí odkaz:
https://doaj.org/article/03f1c1141bb84f6abc287957cbb5d233