Zobrazeno 1 - 10
of 45
pro vyhledávání: '"José Carmen Ramírez-Ramírez"'
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
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, 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:
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
Autor:
Alejandro Rubio-Melgarejo, Rosendo Balois-Morales, Yolotzin Apatzingan Palomino-Hermosillo, Graciela Guadalupe López-Guzmán, José Carmen Ramírez-Ramírez, Edwin Cervantes-García, Brandon Javier Villalobos-Rosario, Pedro Ulises Bautista-Rosales
Publikováno v:
Journal of Food Quality, Vol 2020 (2020)
This work evaluates the effect of the pathogens Colletotrichum siamense and C. gloeosporioides on the response of soursop fruits. The bioactive compounds (total phenols, flavonoids, anthraquinones, coumarins, steroids, terpenoids, alkaloids, and sapo
Externí odkaz:
https://doaj.org/article/99b776ef987d4c6baf05d9dedc31a6ff
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
Autor:
José Armando Ulloa, Silvia Jazmin Ibarra-Zavala, Silvia Patricia Ramírez-Salas, Petra Rosas-Ulloa, José Carmen Ramírez-Ramírez, Blanca Estela Ulloa-Rangel
Publikováno v:
Food Technology and Biotechnology, Vol 53, Iss 1, Pp 48-56 (2015)
Instant whole beans obtained by drying at 25 °C were evaluated for their chemical, physicochemical, nutritional, microbiological, sensory and rehydration characteristics. The proximal composition of instant whole beans was typical of this kind of fo
Externí odkaz:
https://doaj.org/article/a70aae43827b42c395efcf9356d9f919
Autor:
Edgar Iván Jiménez-Ruíz, Juan Arturo Ragazzo-Sánchez, Pedro Ulises Bautista-Rosales, C R Gastón-Peña, M R Pérez-Saucedo, José Carmen Ramírez-Ramírez, José Armando Ulloa, J G Rodríguez-Carpena
Publikováno v:
Food Sci Biotechnol
The aim of this work was to evaluate the technologies effect of cold extraction by centrifugation (CE) and ultrasound-assisted (US-CE) methods without adding water, on the avocado oil yield, nutritional composition, physicochemical characteristics, o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc453e5fe0a9bba4b944c3b558e8d511
https://doi.org/10.1007/s10068-021-00940-w
https://doi.org/10.1007/s10068-021-00940-w
Autor:
José Carmen Ramírez-Ramírez, Judith Esmeralda Urías-Silvas, Blanca Estela Ulloa-Rangel, Ranferi Gutiérrez-Leyva, P. Rosas-Ulloa, José Armando Ulloa, Natalia del Carmen Espinosa-Murillo
Publikováno v:
International Journal of Food Engineering. 17:609-618
A protein isolate from passion fruit seeds (PFSPI) obtained by alkaline extraction and isoelectric precipitation was treated with sonication for 15 and 30 min at 40 kHz to evaluate its impact on the physicochemical and functional properties. The PFSP
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6dfe6719b013cc6fc2c74d191deed95
https://doi.org/10.1515/ijfe-2021-0050
https://doi.org/10.1515/ijfe-2021-0050
Autor:
José Carmen Ramírez Ramírez, José Inés Ibarra, Francisco Arce Romero, Petra Rosas Ulloa, José Armando Ulloa, Keiko Shirai Matsumoto, Belinda Vallejo Cordoba, Miguel Ángel Mazorra Manzano
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 56, Iss 6, Pp 1002-1010 (2013)
The aim of the present study was to produce fish silage by lactic acid fermentation and evaluate its use in feeding of quails (Coturnix coturnix japonica). An oven-dried mixture of fish silage and soybean meal (1:1 w/w) was used to prepare the diets
Externí odkaz:
https://doaj.org/article/9366114e5ed3482398cb623f8bf94ec9