Zobrazeno 1 - 7
of 7
pro vyhledávání: '"José Jesús Espino-García"'
Autor:
Isaac Almaráz-Buendia, Adriana Hernández-Escalona, Roberto González-Tenorio, Nestor Santos-Ordoñez, José Jesús Espino-García, Víctor Martínez-Juárez, Martin A. Meza-Nieto, Rafael Germán Campos Montiel
Publikováno v:
Foods, Vol 8, Iss 9, p 357 (2019)
The objective of this study was the incorporation of a water−oil (W/O) nanoemulsion for the partial substitution of pig fats and the addition of antioxidant compounds in an emulsified meat system (EMS). The nanoemulsion was formulated with orange e
Externí odkaz:
https://doaj.org/article/8d25a92d96404b2996a4d808c6b510c7
Autor:
G. Aguirre-Álvarez, Nestor Santos-Ordoñez, Antonio de Jesús Cenobio-Galindo, Roberto González-Tenorio, José Jesús Espino-García, Elizabeth Pérez-Soto, Rafael G. Campos-Montiel, Fanny Emma Ludeña-Urquizo, Isaac Almaraz-Buendía
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3cadd7d1ae46757d1cd1191e8c023b2d
https://doi.org/10.1111/jfpp.15477
https://doi.org/10.1111/jfpp.15477
Autor:
Baruch J. Coronel-López, Jesús Peralta-Ortiz, Isaac Almaraz-Buendía, José Jesús Espino-García, María Guadalupe Torres-Cardona, Martín A. Meza-Nieto
Publikováno v:
Agro Productividad. 14
Objective: Measure and characterize the fruit and vegetable waste generated duringa working day in a commercial juice and fruit cocktail establishment in Pachuca,Hidalgo, Mexico, for four weeks.Design/ methodology/ approach: The total amount of fruit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cfcf8d2bcaa6d4516cd87c9b715c03d
https://doi.org/10.32854/agrop.v14i2.1964
https://doi.org/10.32854/agrop.v14i2.1964
Autor:
José Jesús Espino-García, Víctor M. Martínez-Juárez, Adriana Hernández-Escalona, Rafael Germán Campos Montiel, Isaac Almaraz-Buendía, Martín A. Meza-Nieto, Nestor Santos-Ordoñez, Roberto González-Tenorio
Publikováno v:
Foods
Volume 8
Issue 9
Foods, Vol 8, Iss 9, p 357 (2019)
Volume 8
Issue 9
Foods, Vol 8, Iss 9, p 357 (2019)
The objective of this study was the incorporation of a water&ndash
oil (W/O) nanoemulsion for the partial substitution of pig fats and the addition of antioxidant compounds in an emulsified meat system (EMS). The nanoemulsion was formulated with
oil (W/O) nanoemulsion for the partial substitution of pig fats and the addition of antioxidant compounds in an emulsified meat system (EMS). The nanoemulsion was formulated with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d89463f39ab219f796238132d48f209
Autor:
Jose Jesus Espino-García, Isaac Almaraz-Buendía, J. Jesús Germán Peralta-Ortiz, Abigail Reyes-Munguía, Iridiam Hernández-Soto, Lucio González-Montiel, Rafael Germán Campos-Montiel
Publikováno v:
Revista Mexicana de Ciencias Pecuarias, Vol 14, Iss 2 (2023)
Se determinó el efecto de la adición de xoconostle en la fermentación ruminal in vitro de rastrojo de maíz con objeto de reducir la emisión de metano. Estudios previos han demostrado que el xoconostle contiene compuestos bioactivos con actividad
Externí odkaz:
https://doaj.org/article/d22b88f47fa448eb8d8449231740e4b7
Autor:
Norberto Chavarría-Hernández, José-Jesús Espino-García, René Sanjuan-Galindo, Adriana-Inés Rodríguez-Hernández
Publikováno v:
Journal of Biotechnology. 125:75-84
The submerged culture of the entomopathogenic nematode Steinernema carpocapsae and its symbiotic bacterium, Xenorhabdus nematophila , was carried out in orbitally agitated bottles using a culture medium containing whey (in grams per litre: 500 whey,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b13f8ee9a07a432c0c5e451539802d7f
https://doi.org/10.1016/j.jbiotec.2006.01.021
https://doi.org/10.1016/j.jbiotec.2006.01.021
Autor:
Norberto, Chavarría-Hernández, José-Jesús, Espino-García, René, Sanjuan-Galindo, Adriana-Inés, Rodríguez-Hernández
Publikováno v:
Journal of biotechnology. 125(1)
The submerged culture of the entomopathogenic nematode Steinernema carpocapsae and its symbiotic bacterium, Xenorhabdus nematophila, was carried out in orbitally agitated bottles using a culture medium containing whey (in grams per litre: 500 whey, 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::a8e1da9ea550a625bcaa19297e53c20e
https://pubmed.ncbi.nlm.nih.gov/16516997
https://pubmed.ncbi.nlm.nih.gov/16516997