Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Juan C. Ramírez-Suárez"'
Autor:
Andrés Álvarez-Armenta, Ramón Pacheco-Aguilar, Alonso A. López-Zavala, David O. Corona-Martínez, Rogerio R. Sotelo-Mundo, Karina D. García-Orozco, Juan C. Ramírez-Suárez
Publikováno v:
PeerJ, Vol 10, p e13923 (2022)
Background Tuna muscle greening is a problem that occurs after heating. A hypothesis has been postulated to address this problem, involving a conserved Cys residue at position 10 (Cys-10) present on tuna myoglobin (Mb) that is exposed during the ther
Externí odkaz:
https://doaj.org/article/fd7e6864663f413e86861746199149e3
Autor:
Miguel A. Mazorra-Manzano, Glen R. Robles-Porchas, Marcel Martínez-Porchas, Juan C. Ramírez-Suárez, Celia O. García-Sifuentes, María J. Torres-Llanez, Aarón F. González-Córdova, Adrián Hernández-Mendoza, Belinda Vallejo-Cordoba
Publikováno v:
Fermentation, Vol 8, Iss 7, p 342 (2022)
The effect of temperature (32–50 °C) on bacterial dynamics and taxonomic structure was evaluated during spontaneous whey fermentation for lactic acid production. Bacterial plate count in fresh whey (5 log CFU/mL) increased in two orders of magnitu
Externí odkaz:
https://doaj.org/article/da47f4e0a8d0496baf0af0a02a12383e
Autor:
Hugo E. Ramírez-Guerra, Miguel A. Mazorra-Manzano, Ramón Pacheco-Aguilar, María E. Lugo-Sánchez, Gisela Carvallo-Ruiz, Susana M. Scheuren Acevedo, Wilfrido Torres-Arreola, Octavio Cota-Arriola, Juan C. Ramírez-Suárez
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e118921, Published: 18 MAR 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e118921, Published: 18 MAR 2022
Jumbo squid (Dosidicus gigas) muscle hardness has been related to hydroxylysyl-pyridinoline (HP) formation (collagen fibre stabilization) via condensation of oxidized ε-amino groups of lysine and/or hydroxylysine by lysyl oxidase (LOX). Previously p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::303f7deec417e915f1e810d33badb405
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101006
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101006
Autor:
Juan C. Ramirez-Suarez, Andrés Álvarez-Armenta, Guillermina García-Sánchez, Ramón Pacheco-Aguilar, Susana M. Scheuren-Acevedo, Miguel A. Mazorra-Manzano, Agustín Rascón-Chu
Publikováno v:
Food Technology and Biotechnology, Vol 55, Iss 3, Pp 398-404 (2017)
Jumbo squid (Dosidicus gigas) muscle proteins show low functionality with limited use in gel products. This work aims to assess the influence of adding the natural and commercially available fibre, amidated low-methoxyl pectin (at 0.5, 1.0, 1.5, 2.0
Externí odkaz:
https://doaj.org/article/388e7799776e43a1bc96ca4b0978925d