Zobrazeno 1 - 7
of 7
pro vyhledávání: '"José I. Méndez-Romero"'
Autor:
Miguel A. Rendon-Rosales, José I. Méndez-Romero, Adrián Hernández-Mendoza, Aarón F. González-Córdova, Miguel A. Mazorra-Manzano, Hugo S. García, Lilia M. Beltrán-Barrientos, María C. Estrada-Montoya, Belinda Vallejo-Cordoba
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-15 (2024)
Abstract The alteration of structure and function of gut microbiota (dysbiosis) appears to be a major factor associated with metabolic disorders such as dyslipidemia and subsequent development of cardiovascular diseases. However, the consumption of f
Externí odkaz:
https://doaj.org/article/324ad3d967bc4517a9e2bd10bcae011b
Tejuino, a Traditional Fermented Beverage: Composition, Safety Quality, and Microbial Identification
Autor:
Ángel Eduardo Rubio-Castillo, José I. Méndez-Romero, Ricardo Reyes-Díaz, Lourdes Santiago-López, Belinda Vallejo-Cordoba, Adrián Hernández-Mendoza, Sonia G. Sáyago-Ayerdi, Aarón F. González-Córdova
Publikováno v:
Foods, Vol 10, Iss 10, p 2446 (2021)
This study aims to analyze the chemical and microbial composition and characterize volatile compounds from the artisanal and commercial Tejuino beverage. For this, eight samples are analyzed (four artisanal and four commercial). The chemical and micr
Externí odkaz:
https://doaj.org/article/87b9b89c2caf434d809300d4ce7dcca3
Autor:
M. C. Estrada-Montoya, Belinda Vallejo-Cordoba, Herlinda Soto-Valdez, Ricardo Reyes-Díaz, José I. Méndez-Romero, Aarón F. González-Córdova, Miguel Angel Mazorra-Manzano
Publikováno v:
Journal of Dairy Science. 103:242-253
Lactococcus lactis is the lactic acid bacteria most frequently used for the production of cheese starter cultures, mainly because of their efficient production of aroma compounds. However, commercial cultures do not always produce the typical aroma n
Tejuino, a Traditional Fermented Beverage: Composition, Safety Quality, and Microbial Identification
Autor:
Sonia G. Sáyago-Ayerdi, Belinda Vallejo-Cordoba, José I. Méndez-Romero, Adrián Hernández-Mendoza, Ángel Eduardo Rubio-Castillo, Lourdes Santiago-López, Ricardo Reyes-Díaz, Aarón F. González-Córdova
Publikováno v:
Foods
Foods, Vol 10, Iss 2446, p 2446 (2021)
Volume 10
Issue 10
Foods, Vol 10, Iss 2446, p 2446 (2021)
Volume 10
Issue 10
This study aims to analyze the chemical and microbial composition and characterize volatile compounds from the artisanal and commercial Tejuino beverage. For this, eight samples are analyzed (four artisanal and four commercial). The chemical and micr
Autor:
Belinda Vallejo-Cordoba, Aarón F. González-Córdova, P. F. Cuevas-González, José I. Méndez-Romero, Adrián Hernández-Mendoza, Ricardo Reyes-Díaz, Priscilia Y. Heredia-Castro
Publikováno v:
Journal of the Science of Food and Agriculture. 97:4459-4466
The objective of this study was to explore and document the production process of artisanal Cocido cheese and to determine its chemical composition and microbiological quality, considering samples from six dairies and four retailers.; Results: Cocido
Autor:
Priscilia Y. Heredia-Castro, Evelia Acedo-Félix, José I. Méndez-Romero, Adrián Hernández-Mendoza, Aarón F. González-Córdova, Belinda Vallejo-Cordoba
Publikováno v:
Journal of Dairy Science. 98:8285-8293
Lactobacillus spp. from Mexican Cocido cheese were shown to produce bacteriocin-like substances (BLS) active against Staphylococcus aureus,Listeria innocua,Escherichia coli, andSalmonella typhimurium by using the disk diffusion method. Crude extracts
Autor:
Paúl F, Cuevas-González, Priscilia Y, Heredia-Castro, José I, Méndez-Romero, Adrián, Hernández-Mendoza, Ricardo, Reyes-Díaz, Belinda, Vallejo-Cordoba, Aarón F, González-Córdova
Publikováno v:
Journal of the science of food and agriculture. 97(13)
The objective of this study was to explore and document the production process of artisanal Cocido cheese and to determine its chemical composition and microbiological quality, considering samples from six dairies and four retailers.Cocido cheese is