Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Julieta Domínguez Soberanes"'
Autor:
Karina Tiscareño-Ortega, Norma Angélica Chávez-Vela, Julieta Domínguez-Soberanes, Gabriela Mariana Rodríguez-Serrno
Publikováno v:
Revista U.D.C.A Actualidad & Divulgación Científica, Vol 27, Iss 2 (2024)
Food trends show interest in functional foods, which provide health and nutrition. This research is focused on developing a functional Mexican-style panela cheese that incorporates the probiotics Bifidobacterium animalis subsp. lactis, Lactobacillus
Externí odkaz:
https://doaj.org/article/fee2f9db8ac040bb820430b18df29e13
Autor:
Salvador O. Cruz-López, Héctor B. Escalona-Buendía, Isadora Martinez-Arellano, Julieta Domínguez-Soberanes, Yenizey M. Alvarez-Cisneros
Publikováno v:
Heliyon, Vol 10, Iss 23, Pp e40718- (2024)
The growing interest in using insects for human consumption is due to their numerous benefits. Insects offer efficient protein generation, rapid growth rates, and high nutritional value. The objective of this work was to evaluate the physicochemical
Externí odkaz:
https://doaj.org/article/2aa1b930b92f423886b66639cce88bfe
Autor:
Smilja Todorovic, Asli Akpinar, Ricardo Assunção, Cornelia Bär, Simona L. Bavaro, Muzeyyen Berkel Kasikci, Julieta Domínguez-Soberanes, Vittorio Capozzi, Paul D. Cotter, Eun-Hee Doo, Burcu Gündüz Ergün, Mustafa Guzel, Hayriye S. Harsa, Emre Hastaoglu, Christèle Humblot, Bahtir Hyseni, Muge I. Hosoglu, Aline Issa, Barçın Karakaş-Budak, Sibel Karakaya, Harun Kesenkas, Erhan Keyvan, Ibrahim E. Künili, Mary-Liis Kütt, Marta Laranjo, Sandrine Louis, Fani T. Mantzouridou, Antonia Matalas, Baltasar Mayo, Sandra Mojsova, Arghya Mukherjee, Anastasios Nikolaou, Fatih Ortakci, Diana Paveljšek, Giancarlo Perrone, Eugenia Pertziger, Dushica Santa, Taner Sar, Isabelle Savary-Auzeloux, Clarissa Schwab, Małgorzata Starowicz, Marko Stojanović, Michail Syrpas, Jyoti P. Tamang, Oktay Yerlikaya, Birsen Yilmaz, Jeadran Malagon-Rojas, Seppo Salminen, Juana Frias, Christophe Chassard, Guy Vergères
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Worldwide, fermented foods (FF) are recognized as healthy and safe. Despite the rapid increase of research papers, there is a lack of systematic evaluation of the health benefits and risks of FF. The COST Action CA20128 “Promoting innovation of fer
Externí odkaz:
https://doaj.org/article/d49ada292e304840b655aaf7df3afe08
Autor:
Victor Iván Morales-Cortés, Julieta Domínguez-Soberanes, Linda Carolina Hernández-Lozano, Carmen C. Licon, Antonio Estevez-Rioja, Mayeli Peralta-Contreras
Publikováno v:
Heliyon, Vol 9, Iss 11, Pp e21747- (2023)
The consumption of functional dairy products continues to rise due to consumer needs. This study aimed to develop a dairy guava functional symbiotic petit cheese product that included probiotics (Bifidobacterium animalis subsp. lactis BB-12, Chr. Han
Externí odkaz:
https://doaj.org/article/d1d9aba10c89492390a6a3f904b257be
Autor:
Julieta Domínguez-Soberanes, María T. Orvañanos-Guerrero, Claudia N. Sánchez, Maximiliano Lara, Esteban García, Juan Pablo Cisneros, Luis Enrique Orozco, Ernesto Rosales-Tavera
Publikováno v:
Data in Brief, Vol 50, Iss , Pp 109503- (2023)
Three different cuts of meat samples: inside skirt, knuckles, and sirloin were picture captioned on the first and fifth day after purchase. From each type of meat cut, ten pictures were taken at the beginning and the end of the studied shelf life, ob
Externí odkaz:
https://doaj.org/article/c61a6861973748049048a5fa11818f02
Autor:
Claudia N. Sánchez, María Teresa Orvañanos-Guerrero, Julieta Domínguez-Soberanes, Yenizey M. Álvarez-Cisneros
Publikováno v:
Heliyon, Vol 9, Iss 7, Pp e17976- (2023)
The quality of beef products relies on the presence of a cherry red color, as any deviation toward brownish tones indicates a loss in quality. Existing studies typically analyze individual color channels separately, establishing acceptable ranges. In
Externí odkaz:
https://doaj.org/article/edfffb3db589468bbe4a6cf0554dfce5
Publikováno v:
Applied Sciences, Vol 13, Iss 4, p 2299 (2023)
With the recent growth in food-delivery applications, creating new recommendation systems tailored to this platform is essential. State-of-the-art restaurant recommendation systems are based on users’ ratings or reviews, with data that are obtained
Externí odkaz:
https://doaj.org/article/789716e2553e47bda6e08e2ba1a9d858
Autor:
Leticia X. López-Martínez, Alejandra A. López-Pérez, Aarón F. González-Córdova, Gustavo Adolfo González-Aguilar, Citali Colin Chávez, Lilia M. Beltrán-Barrientos, Julieta Domínguez-Soberanes, Manuel Vargas-Ortiz
Publikováno v:
ACS Food Science & Technology. 3:379-393
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17e0a5e30c1a58561423d11c3a788b0b
https://doi.org/10.1021/acsfoodscitech.2c00405
https://doi.org/10.1021/acsfoodscitech.2c00405
Autor:
Salvador O. Cruz-López, Yenizey M. Álvarez-Cisneros, Julieta Domínguez-Soberanes, Héctor B. Escalona-Buendía, Claudia N. Sánchez
Publikováno v:
Foods, Vol 11, Iss 5, p 704 (2022)
Insects are currently of interest due to their high nutritional value, in particular for the high concentration of quality protein. Moreover, it can also be used as an extender or binder in meat products. The objective was to evaluate grasshopper flo
Externí odkaz:
https://doaj.org/article/c9f30a7d8f384d75a879d1471bdc8f57
Autor:
Yenizey Merit Alvarez-Cisneros, Julieta Domínguez-Soberanes, ANGELICA ROMAN-GUERRERO, Salvador Osvaldo Cruz López, Hector B. Escalona Buendia
Publikováno v:
Food Science of Animal Resources. 42:536-555
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17f1d4c347b1d10aed0888c2a47613cf
https://doi.org/10.5851/kosfa.2022.e22
https://doi.org/10.5851/kosfa.2022.e22