Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Laura Acosta-Domínguez"'
Autor:
María Virginia Rebolledo-Hernández, Yolanda Cocotle-Ronzón, Eliseo Hernández-Martínez, Epifanio Morales-Zarate, Laura Acosta-Domínguez
Publikováno v:
Ciencia Ergo Sum, Vol 30, Iss 3, Pp 1-14 (2023)
Se analiza la factibilidad de uso de la harina de cáscara de café en la producción de alimentos mediante la determinación de sus propiedades fisicoquímicas, funcionales y de flujo. Los resultados muestran que la harina de cáscara de café es ri
Externí odkaz:
https://doaj.org/article/ec90838e95204f3aad255fa9c32d33ff
Autor:
Sandra Gonzalez-Piedra, Héctor Hernández-García, Juan M. Perez-Morales, Laura Acosta-Domínguez, Juan-Rodrigo Bastidas-Oyanedel, Eliseo Hernandez-Martinez
Publikováno v:
Energies, Vol 14, Iss 12, p 3611 (2021)
In this paper, a study on the feasibility of the treatment of raw cheese whey by anaerobic co-digestion using coffee pulp residues as a co-substrate is presented. It considers raw whey generated in artisanal cheese markers, which is generally not tre
Externí odkaz:
https://doaj.org/article/ac4b8e060b254614a6be7f2b031a5290
Publikováno v:
Polymer Composites. 42:3380-3390
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d5454660355462d4cf0fe3659b27103
https://doi.org/10.1002/pc.26065
https://doi.org/10.1002/pc.26065
Autor:
Antonio Lara-Musule, Ervin Alvarez-Sanchez, Eliseo Hernandez-Martinez, Hector Puebla, Gloria Trejo-Aguilar, Laura Acosta-Domínguez
Publikováno v:
Applied Sciences
Volume 11
Issue 13
Applied Sciences, Vol 11, Iss 5803, p 5803 (2021)
Volume 11
Issue 13
Applied Sciences, Vol 11, Iss 5803, p 5803 (2021)
Anaerobic treatment is a viable alternative for the treatment of agro-industrial waste. Anaerobic digestion reduces organic load and produces volatile fatty acids (VFA), which are precursors of value-added products such as methane-rich biogas, biohyd
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ae043cff2f47ac4f033e0454dd47c19
Autor:
Juan-Rodrigo Bastidas-Oyanedel, Laura Acosta-Domínguez, Héctor Hernández-García, Juan M. Perez-Morales, Sandra Gonzalez-Piedra, Eliseo Hernandez-Martinez
Publikováno v:
Energies, Vol 14, Iss 3611, p 3611 (2021)
Energies
Volume 14
Issue 12
Gonzalez-Piedra, S, Hernández-García, H, Perez-Morales, J M, Acosta-Domínguez, L, Bastidas-Oyanedel, J R & Hernandez-Martinez, E 2021, ' A study on the feasibility of anaerobic co-digestion of raw cheese whey with coffee pulp residues ', Energies, vol. 14, no. 12, 3611 . https://doi.org/10.3390/en14123611
Energies
Volume 14
Issue 12
Gonzalez-Piedra, S, Hernández-García, H, Perez-Morales, J M, Acosta-Domínguez, L, Bastidas-Oyanedel, J R & Hernandez-Martinez, E 2021, ' A study on the feasibility of anaerobic co-digestion of raw cheese whey with coffee pulp residues ', Energies, vol. 14, no. 12, 3611 . https://doi.org/10.3390/en14123611
In this paper, a study on the feasibility of the treatment of raw cheese whey by anaerobic co-digestion using coffee pulp residues as a co-substrate is presented. It considers raw whey generated in artisanal cheese markers, which is generally not tre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::676fcd13224825c172a186d128f2f610
https://www.mdpi.com/1996-1073/14/12/3611
https://www.mdpi.com/1996-1073/14/12/3611
Autor:
Laura Acosta-Domínguez, Georgina Calderón-Domínguez, Gustavo F. Gutiérrez-López, Liliana Alamilla-Beltrán, A.R. Jiménez-Aparacio, E. Azuara-Nieto
Publikováno v:
Revista Mexicana de Ingeniería Química. 17:379-388
The aim of this work was to explain the effect of water in powder of fructans extracted of A. tequilana Weber var. azul, through the thermodynamics functions to know physical stability and suggest storage conditions. The results of thermodynamics ana
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4da9bf0a64a5b79aa11c6850c4587ffa
https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2018v17n1/acosta
https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2018v17n1/acosta
Autor:
Yolanda Cocotle-Ronzón, Laura Acosta-Domínguez, Eliseo Hernandez-Martinez, Liliana Alamilla-Beltrán
Publikováno v:
Food Hydrocolloids. 119:106871
In this work, the impact of cryogenic treatment of soy protein isolate (SPI) on its microstructure, functional and flow properties was evaluated. SPI was treated with 96% ethanol, freezed in liquid nitrogen, and then lyophilized to obtain the modifie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0b2c43adfaf7fc265a51cc32bb63c9c
https://doi.org/10.1016/j.foodhyd.2021.106871
https://doi.org/10.1016/j.foodhyd.2021.106871
Autor:
Ebner Azuara, Liliana Alamilla-Beltrán, Laura Acosta-Domínguez, Humberto Hernández-Sánchez, Gustavo F. Gutiérrez-López
Publikováno v:
Journal of Food Engineering. 168:105-112
The objective of this research was to modify at nanoscopic scale the surface of soy protein isolate (SPI) to improve its physicochemical properties. Nanostructured soy protein isolate (NSPI) was obtained by freezing SPI in liquid nitrogen and subsequ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::999c54e50d40b062b93dcb7a3c3105f1
https://doi.org/10.1016/j.jfoodeng.2015.07.031
https://doi.org/10.1016/j.jfoodeng.2015.07.031
Autor:
Virginia Rebolledo-Hernández, María1 viki.mvrh@gmail.com, Cocotle-Ronzón, Yolanda1 ycocotle@uv.mx, Hernández-Martínez, Eliseo1 elisehernandez@uv.mx, Morales-Zarate, Epifanio1 epmorales@uv.mx, Acosta-Domínguez, Laura1 lacosta@uv.mx
Publikováno v:
Ciencia Ergo Sum. nov2023-feb2024, Vol. 30 Issue 3, p1-13. 13p.
Autor:
Báez-Hernández, Erik Alberto, García-Díaz, Samuel, Galán-Méndez, Frixia, Acosta-Domínguez, Laura
Publikováno v:
Revista CienciaUAT; jul-dic2024, Vol. 19 Issue 1, p170-181, 12p