Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Juliana Juárez Moya"'
Autor:
Raúl Alberto Reyes-Villagrana, América Chávez-Martínez, Ana Luisa Rentería-Monterrubio, Juliana Juárez-Moya, Jesús Madrigal-Melchor
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 96 (2023)
In this paper, a study to determine the acoustic properties of Chihuahua, Manchego, and panela cheeses is carried out by applying acoustic spectroscopy in the ultrasound spectrum. The products were purchased at a local store in the capital city of Ch
Externí odkaz:
https://doaj.org/article/7b30d210f4774d7591bcefb1701e868e
Autor:
Raúl Alberto Reyes-Villagrana, Jesús Madrigal-Melchor, América Chávez-Martínez, Juliana Juárez-Moya, Ana Luis Rentería-Monterrubio
Publikováno v:
Foods, Vol 12, Iss 12, p 2390 (2023)
Meat is an important part of the food pyramid in Mexico, to such an extent that it is included in the basic food basket. In recent years, there has been great interest in the application of so-called emerging technologies, such as high-intensity ultr
Externí odkaz:
https://doaj.org/article/c58ac99aa8c24d5aaf899c5b472db908
Autor:
Rentería-Monterrubio, Raúl Alberto Reyes-Villagrana, Jesús Madrigal-Melchor, América Chávez-Martínez, Juliana Juárez-Moya, Ana Luis
Publikováno v:
Foods; Volume 12; Issue 12; Pages: 2390
Meat is an important part of the food pyramid in Mexico, to such an extent that it is included in the basic food basket. In recent years, there has been great interest in the application of so-called emerging technologies, such as high-intensity ultr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::154f4245b3e04e38eec3cce55e9c78bc
Autor:
Jesus Arnulfo Jurado-Guerra, Martha Azucena Flores-Mancha, Juliana Juárez-Moya, Ruth Lechuga-Valles, Ana Luisa Rentería-Monterrubio, Rogelio Sánchez-Vega, Juan-Manuel Tirado-Gallegos, América Chávez-Martínez
Publikováno v:
Journal of Food Processing and Preservation.
Vitamin B12 and melatonin were added to whole milk-stirred yogurt to evaluate its physicochemical (fat, protein, total solids, moisture, syneresis, and color), rheological (flow behavior and dynamic rheology), and color characteristics as L , a ∗ ,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a26e3679183bbbfd7f070d4b9fbe2c0
Autor:
Rogelio Sánchez-Vega, Eduardo Santellano-Estrada, Ana Luisa Rentería-Monterrubio, América Chávez-Martínez, Martha A. Flores-Mancha, Martha G. Ruiz-Gutiérrez, Juliana Juárez-Moya
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df72ba333624f179b539d97229537677
https://doi.org/10.1111/jfpp.15628
https://doi.org/10.1111/jfpp.15628