Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Julián Andrés Gómez-Salazar"'
Autor:
Nill Campos-González, Julián Andrés Gómez-Salazar, Abel Cerón-García, César Ozuna, Alberto Saldaña-Robles, Sonia G. Sáyago-Ayerdi, María Elena Sosa-Morales
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
ABSTRACTRecovering biocompounds from industrial by-products is crucial to avoid food waste. Microwave-assisted extraction (MAE) has been employed to recover some biocompounds from vegetal matrices using ethanol and his solutions as solvent. Optimizat
Externí odkaz:
https://doaj.org/article/57f3f40fde80495db15ec5706634021f
Autor:
Norma Angélica Santiesteban-López, Julián Andrés Gómez-Salazar, Eva M. Santos, Paulo C. B. Campagnol, Alfredo Teixeira, José M. Lorenzo, María Elena Sosa-Morales, Rubén Domínguez
Publikováno v:
Foods, Vol 11, Iss 17, p 2613 (2022)
Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy and nutritious meat products with low fat, lo
Externí odkaz:
https://doaj.org/article/f15aa29008cb45c196acd65d3cbaefc9
Autor:
Mirian Pateiro, Julián Andrés Gómez-Salazar, Mariana Jaime-Patlán, María Elena Sosa-Morales, José M. Lorenzo
Publikováno v:
Antioxidants, Vol 10, Iss 2, p 181 (2021)
Plants are rich in bioactive compounds (BACs), mainly polyphenols, which are valuable choices to replace synthetic antioxidants in meat products. These natural antioxidants from plants, in the form of extracts and essential oils (EOs), have been obta
Externí odkaz:
https://doaj.org/article/8f4f19eb4b494fcca00640e33f1c1350
Autor:
Julián Andrés Gómez-Salazar, Diana A. Ochoa-Montes, Abel Cerón-García, César Ozuna, Maria Elena Sosa-Morales
Publikováno v:
Journal of Food Quality, Vol 2018 (2018)
The consumption of rabbit meat is scarce in Mexico, despite its good taste and high protein content. Acid marination may be an option to introduce this meat into new markets and add value to this food. The use of ultrasound has been reported as an ac
Externí odkaz:
https://doaj.org/article/b489a03df6d142418d9efe7f10b36b1d
Publikováno v:
Dyna, Vol 82, Iss 190, Pp 23-30 (2015)
El salado y posterior curado forman parte del procesado tradicional de conservación de carne y pescado. En él se añaden difere ntes conservantes (cloruro sódico, nitritos, nitratos, entre otros). En la actualidad se está aumentando el control so
Externí odkaz:
https://doaj.org/article/71d0427af03848ebbf06b5b7b6b9e9f5
Autor:
Julián Andrés Gómez-Salazar, Jennifer Patlán-González, María Elena Sosa-Morales, Juan Gabriel Segovia-Hernandez, Eduardo Sánchez-Ramírez, César Ramírez-Márquez
Publikováno v:
Food and Bioproducts Processing. 132:155-166
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e9dc0ac368df8b47671f7f42dcd556d
https://doi.org/10.1016/j.fbp.2022.01.003
https://doi.org/10.1016/j.fbp.2022.01.003
Autor:
Daliana Carbajal‐Padilla, Abel Cerón‐García, Julián Andrés Gómez‐Salazar, Roberto Rojas‐Laguna, María Elena Sosa‐Morales
Publikováno v:
International Journal of Food Science & Technology. 57:3244-3250
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cfea270d1918988141a2e06e91ad1487
https://doi.org/10.1111/ijfs.15584
https://doi.org/10.1111/ijfs.15584
Autor:
Julián Andrés Gómez-Salazar, Karla Ruiz-Hernández, María Marcela Martínez-Miranda, Katherin Castro-Ríos
Publikováno v:
Food Reviews International. :1-28
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8637c780baac625e13c3f292954c4de
https://doi.org/10.1080/87559129.2021.2013254
https://doi.org/10.1080/87559129.2021.2013254
Autor:
Julián Andrés Gómez-Salazar, Karla Ruiz-Hernández, Abel Cerón-García, María Elena Sosa-Morales
Publikováno v:
Food Reviews International. 39:2027-2056
A large number of essential oils (EOs) have been proposed as natural antioxidants in foods. They are added to minimize the oxidation effects in diverse meat matrices, showing promising results by i...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9acf15ed647786a52d08c98f2bcec1d
https://doi.org/10.1080/87559129.2021.1939369
https://doi.org/10.1080/87559129.2021.1939369
Autor:
Mónica Giovanna Gutiérrez‐Cárdenas, Tejinder Kaur, Alonso Corona‐Chávez, José Luis Olvera‐Cervantes, Julián Andrés Gómez‐Salazar, Roberto Rojas‐Laguna, María Elena Sosa‐Morales
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47b4d6447ea44d4232af408e2307b7c6
https://doi.org/10.1111/jfpp.16940
https://doi.org/10.1111/jfpp.16940