Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Jose A. Pérez-Alvarez"'
Autor:
Francis Cerrón-Mercado, Bettit K. Salva-Ruíz, Diana Nolazco-Cama, Clara Espinoza-Silva, Juana Fernández-López, Jose A. Pérez-Alvarez, Manuel Viuda-Martos
Publikováno v:
Gels, Vol 8, Iss 12, p 815 (2022)
The aim of this work was to obtain chitosan nanoparticles (Tagetes elliptica Sp.) essential oil (CEO-CSNPs) using the ionic gelation method. A Box–Behnken design (BBD) was applied, using chitosan solution (CS) pH (4.0, 4.4, 4.8); the mass ratio of
Externí odkaz:
https://doaj.org/article/91086be5b5fb413ca0f3a2e5623dd868
Autor:
Francis Cerrón-Mercado, Carmen M. Botella-Martínez, Bettit K. Salvá-Ruíz, Juana Fernández-López, Jose A. Pérez-Alvarez, Manuel Viuda-Martos
Publikováno v:
Foods, Vol 11, Iss 15, p 2198 (2022)
The aim of this study was to analyze the effect of pork backfat (PB) substitution in a meat burger with a gelled emulsion (GE) elaborated with maca flour, soybean oil, and chincho essential oil (CEO). Lipid profile (gas chromatography—GC), health i
Externí odkaz:
https://doaj.org/article/c0e9ad48a41543748d3db78aa2a775c0
Autor:
Carmen Botella-Martinez, Raquel Lucas-González, José M. Lorenzo, Eva María Santos, Marcelo Rosmini, Néstor Sepúlveda, Alfredo Teixeira, Estrella Sayas-Barberá, Jose A. Pérez-Alvarez, Juana Fernandez-Lopez, Manuel Viuda-Martos
Publikováno v:
Foods, Vol 10, Iss 11, p 2706 (2021)
The aim of this work was to evaluate the effects on the chemical, physic-chemical, technological, and sensory properties of beef burger when replacing different quantities of fat (50 and 100%) with different levels of oil-in-water-gelled emulsion ela
Externí odkaz:
https://doaj.org/article/b577ccdd7d57424fb3db613c8d58cbe5
Autor:
Francisco Emilio Argote Vega, Zully Jimena Suarez Montenegro, Andres Mauricio Hurtado Benavides, Esteban Hernán Arteaga Cabrera, Angela María López Suarez, Jose Angel Pérez Alvarez, Clemencia Chavez lópez
Publikováno v:
Biotecnología en el Sector Agropecuario y Agroindustrial, Vol 21, Iss 2 (2023)
Esta investigación evaluó el efecto inhibidor de aceites esenciales (AE) de romero y orégano silvestre contra bacterias patógenas encontradas en trucha arcoiris, promotoras de enfermedades transmitidas por alimentos. Los AE fueron extraídos medi
Externí odkaz:
https://doaj.org/article/23e57eca43ef426cb6f7fbef8e2707ca
Autor:
Francis, Cerrón-Mercado, Bettit K, Salva-Ruíz, Diana, Nolazco-Cama, Clara, Espinoza-Silva, Juana, Fernández-López, Jose A, Pérez-Alvarez, Manuel, Viuda-Martos
Publikováno v:
Gels (Basel, Switzerland). 8(12)
The aim of this work was to obtain chitosan nanoparticles (lt;1000 nm) with chincho (
Autor:
Carmen Botella-Martínez, Manuel Viuda-Martos, Jose A. Fernández-López, Jose A. Pérez-Alvarez, Juana Fernández-López
Publikováno v:
LWT. 172:114193
Autor:
Carmen Botella-Martínez, Nuria Muñoz-Tebar, Raquel Lucas-González, José A. Pérez-Álvarez, Juana Fernández-López, Manuel Viuda-Martos
Publikováno v:
Foods, Vol 12, Iss 19, p 3591 (2023)
It is now widely demonstrated that excessive salt consumption can cause various health problems, and meat products are among the foods most consumed with a high salt content. For that, the aim of this work was to assess the effects of the utilization
Externí odkaz:
https://doaj.org/article/34ba707e86e6474e9810aab290f6ffc3
Autor:
Clara Muñoz-Bas, Nuria Muñoz-Tebar, Laura Candela-Salvador, José A. Pérez-Alvarez, José M. Lorenzo, Manuel Viuda-Martos, Juana Fernández-López
Publikováno v:
Foods, Vol 12, Iss 14, p 2659 (2023)
The quality characteristics (physical, techno-functional, and chemical) of date fruits (at the tamar stage) of two cultivars (“Confitera”, autochthonous and unknown vs. “Medjoul”, widely distributed and well-known), grown in the Southeast of
Externí odkaz:
https://doaj.org/article/ab1e3bc20e2c45069c30a32003f64e63
Publikováno v:
Polysaccharides ISBN: 9783319037516
Polysaccharides ISBN: 9783319162973
Polysaccharides ISBN: 9783319162973
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff524c6767ea80197d44b41d0e0a9454
https://doi.org/10.1007/978-3-319-03751-6_34-1
https://doi.org/10.1007/978-3-319-03751-6_34-1
Publikováno v:
Polymers, Vol 15, Iss 2, p 396 (2023)
Chitosan is the deacetylated form of chitin regarded as one of the most abundant polymers and due to its properties, both chitosan alone or in combination with bioactive substances for the production of biodegradable films and coatings is gaining att
Externí odkaz:
https://doaj.org/article/c76d153aba0a4ee5af4ebc5b23d24c4c