Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Juan Guillermo Ayala-Soto"'
Autor:
Paola Reyes-Chaparro, Nestor Gutierrez-Mendez, Erika Salas-Muñoz, Juan Guillermo Ayala-Soto, David Chavez-Flores, León Hernández-Ochoa
Publikováno v:
International Journal of Polymer Science, Vol 2015 (2015)
Mechanical and barrier properties of chitosan films prepared with essential oils of clove and functional extract were studied. The films made with functional extracts (esters E6 and E7) presented the significant increment of extensibility compared wi
Externí odkaz:
https://doaj.org/article/f610ab2eaac64bef98adb1ff8089b476
Autor:
Lenín Omar Nevárez Prado, Beatriz A. Rocha Gutiérrez, David Néder Suárez, María Teresa Córdova Lozoya, Juan Guillermo Ayala Soto, Mayra Isabel Salazar Balderrama, Teresita de Jesús Ruiz Anchondo, Leon Raul Hernandez Ochoa
Publikováno v:
Tecnociencia Chihuahua, Vol 15, Iss 3 (2021)
Las plantas del género Fouquieria se distribuyen en las zonas áridas de México y Estados Unidos de América. Siendo los estados de Durango, Zacatecas, Coahuila, San Luis Potosí, Sonora, Baja California, Baja California Sur y Chihuahua donde ésta
Externí odkaz:
https://doaj.org/article/32ca977d4b344dfe8b933de58bf2c13f
Autor:
Mayra MARTINEZ-CENICEROS, Karen FERNANDEZ-MONREAL, Lenin Efraín DOMÍNGUEZ-ORDAZ, Juan Guillermo AYALA-SOTO, David CHAVEZ-FLORES, Teresita RUIZ-ANCHONDO, Fabiola SANDOVAL-SALAS, David NEDER-SUAREZ, Leon HERNANDEZ-OCHOA
Publikováno v:
Food Science and Technology, Volume: 42, Article number: e94721, Published: 13 MAY 2022
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 v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
The study objective was to evaluate the processing of pinto beans using the retort pouch process, thus avoiding damage to its nutritional composition. The lipid evaluation was: 1.74% in bean seed and 1.214 %, 1.226%, and 1.417% in the retort pouch tr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b60f9323d78f8d1ac4af7ec1be268c1
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101137&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101137&lng=en&tlng=en
Autor:
L. Hernández-Ochoa, Carmen Miriam De La O Contreras, Miriam Zermeño Ortega, Laila Nayzzel Muñoz Castellanos, Juan Guillermo Ayala-Soto, Nubia Amaya Olivas, Fabiola Sandoval Salas
Publikováno v:
International Journal of Microbiology. 2020:1-8
In this study, hydrodistillation was used to obtain essential oils (EOs) from pepper (Piper nigrum L.) and clove (Eugenia caryophyllata) and co-hydrodistillation (addition of fatty acid ethyl esters as extraction co-solvents) was used to obtain funct
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4932ba530e7c9c09b99ad0e156833078
https://doi.org/10.1155/2020/1702037
https://doi.org/10.1155/2020/1702037
Autor:
Antonio García-Triana, Aguilera-Campos Ki, Rivera-Rangel Lr, L. Hernández-Ochoa, Juan Guillermo Ayala-Soto, David Chávez-Flores
Publikováno v:
Journal of Lipids
Journal of Lipids, Vol 2018 (2018)
Journal of Lipids, Vol 2018 (2018)
Two different extraction processes, Soxhlet and ultrasound, were used to obtain the oil extracts of Western Schley, Wichita, and Native pecan nuts cultured in Chihuahua, Mexico. The aspects evaluated in this study were the extraction yield of the pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2caced956b63f3835aa6952962f791e6
Autor:
L. Hernández-Ochoa, Erika Salas-Muñoz, Paola Reyes-Chaparro, Néstor Gutiérrez-Méndez, David Chávez-Flores, Juan Guillermo Ayala-Soto
Publikováno v:
International Journal of Polymer Science, Vol 2015 (2015)
Mechanical and barrier properties of chitosan films prepared with essential oils of clove and functional extract were studied. The films made with functional extracts (esters E6and E7) presented the significant increment of extensibility compared wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf7968d8ee31b41deac76667ff668061
Autor:
León Raúl Hernández Ochoa, David Chávez Flores, Néstor Gutiérrez Méndez, Juan Guillermo Ayala Soto
Publikováno v:
CIBA Revista Iberoamericana de las Ciencias Biológicas y Agropecuarias. 3:1
La manzana contiene azúcares provenientes principalmente de la fructosa y, en menor grado, de la glucosa y la sacarosa. Además, tiene acido málico y ácido ascórbico, este último agente nutrimental que por lo general se cuantifica. Aproximadamen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99cc39e6acd13c17bcfd42334fcf12e9
https://doi.org/10.23913/ciba.v3i6.26
https://doi.org/10.23913/ciba.v3i6.26