Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Luis M. Carrillo-Lopez"'
Autor:
Luis M. Carrillo-Lopez, Clemente Villanueva-Verduzco, Evert Villanueva-Sánchez, Marja L. Fajardo-Franco, Martín Aguilar-Tlatelpa, Rosa I. Ventura-Aguilar, Ramón Marcos Soto-Hernández
Publikováno v:
Plants, Vol 13, Iss 18, p 2634 (2024)
Currently, the excessive use of pesticides has generated environmental pollution and harmful effects on human health. The controlled release of active ingredients through the use of nanomaterials (NMs) appears to reduce human exposure and ecosystem a
Externí odkaz:
https://doaj.org/article/67f1791fed6c41a297bb3cd8f8cfdb69
Autor:
Germán Contreras-López, Simón Morales-Rodríguez, Alma D. Alarcon-Rojo, Luis M. Carrillo-Lopez
Publikováno v:
Ultrasonics Sonochemistry, Vol 103, Iss , Pp 106777- (2024)
High-intensity ultrasound (HIU) can modify muscle structure, leading to improvements in tenderness. However, factors such as packing type and muscle complexity may attenuate the acoustic cavitation. In this research, the effect of packing thickness (
Externí odkaz:
https://doaj.org/article/4076c558c00c4e19997720de070fbdb3
Autor:
Ivan A. Garcia-Galicia, Vianey G. Gonzalez-Vacame, Mariana Huerta-Jimenez, Luis M. Carrillo-Lopez, Juan M. Tirado-Gallegos, Raul A. Reyes-Villagrana, Alma D. Alarcon-Rojo
Publikováno v:
CyTA - Journal of Food, Vol 18, Iss 1, Pp 675-682 (2020)
This study aimed to evaluate if high-intensity ultrasound (HIU, 90 W/cm2, 37 kHz, 40 min) application in vacuum-packed beef, generated physicochemical changes comparable to those occurring in wet ageing. Steaks were randomly assigned to the following
Externí odkaz:
https://doaj.org/article/8379cd4aed9b4e0eaff9c4cffaa33a74
Autor:
Luis M. Carrillo-Lopez, Danely Robledo, Viridiana Martínez, Mariana Huerta-Jimenez, Mieke Titulaer, Alma D. Alarcon-Rojo, America Chavez-Martinez, Lorena Luna-Rodriguez, Luis R. Garcia-Flores
Publikováno v:
Ultrasonics Sonochemistry, Vol 79, Iss , Pp 105766- (2021)
High intensity ultrasound (HIU) is a technique with the potential to improve meat quality, however, more research is needed on its application within the chain of cold storage and freezing. This study evaluates the effect of HIU (40 kHz, 9.6 W/cm2, 2
Externí odkaz:
https://doaj.org/article/191cbab7466e46f08fdf03a4b5a56049
Autor:
Mariana Huerta-Jimenez, Brissa Herrera-Gomez, Eduardo A. Dominguez-Ayala, America Chavez-Martinez, Juliana Juarez-Moya, Monserrath Felix-Portillo, Alma D. Alarcon-Rojo, Luis M. Carrillo-Lopez
Publikováno v:
Foods, Vol 11, Iss 12, p 1735 (2022)
The effect of ultrasound-treated fresh raw milk upon yield, physicochemical and microbiological quality of Oaxaca cheese was evaluated under a factorial design. The ultrasound frequencies tested were 25 and 45 kHz, during 15 or 30 min. The cheeses ma
Externí odkaz:
https://doaj.org/article/b105449858264ebf817653e3bc4c93fb
Autor:
Luis M. Carrillo-Lopez, Ivan A. Garcia-Galicia, Juan M. Tirado-Gallegos, Rogelio Sanchez-Vega, Mariana Huerta-Jimenez, Muthupandian Ashokkumar, Alma D. Alarcon-Rojo
Publikováno v:
Ultrasonics Sonochemistry, Vol 73, Iss , Pp 105467- (2021)
Alternative methods for improving traditional food processing have increased in the last decades. Additionally, the development of novel dairy products is gaining importance due to an increased consumer demand for palatable, healthy, and minimally pr
Externí odkaz:
https://doaj.org/article/2aaa8667196c4a489e474ee3a9af5d7b
Autor:
Luis M. Carrillo-Lopez, Bianka Y. Cruz-Garibaldi, Mariana Huerta-Jimenez, Ivan A. Garcia-Galicia, Alma D. Alarcon-Rojo
Publikováno v:
Molecules, Vol 27, Iss 2, p 541 (2022)
The effect of high-intensity ultrasound (HIU) system (bath, 37 kHz and 90 W/cm2; or probe, 24 kHz and 400 W) and application time (25 or 50 min, one-side exposition) on the properties of bovine Longissimus lumborum after 7 d of storage at 4 °C was s
Externí odkaz:
https://doaj.org/article/b7a1390e1db8439899794659326b9aca
Autor:
Ivan A. Garcia-Galicia, Jose A. Arras-Acosta, Mariana Huerta-Jimenez, Ana L. Rentería-Monterrubio, Jose L. Loya-Olguin, Luis M. Carrillo-Lopez, Juan M. Tirado-Gallegos, Alma D. Alarcon-Rojo
Publikováno v:
Antibiotics, Vol 9, Iss 5, p 248 (2020)
A study was conducted to investigate the effect of oregano essential oil (OEO) and monensin sodium on the oxidative stability, colour, texture, and the fatty acid profile of lamb meat (m. Longissimus lumborum). Twenty Dorper x Pelibuey lambs were ran
Externí odkaz:
https://doaj.org/article/3ec3131a418a41c5af14967f0eea5800
Autor:
Luis M. Carrillo-Lopez, Monica G. Juarez-Morales, Ivan A. Garcia-Galicia, Alma D. Alarcon-Rojo, Mariana Huerta-Jimenez
Publikováno v:
Foods, Vol 9, Iss 3, p 313 (2020)
High-intensity ultrasound could be an alternative to pasteurization for cheeses made with fresh raw milk, the properties of which must be preserved as part of their intangible cultural heritage, such as Panela cheese in Mexico. This research aimed to
Externí odkaz:
https://doaj.org/article/106cb5e528254b548d498663d972af3c
Autor:
Andrea Carnero-Hernandez, Alma D. Alarcon-Rojo, Ivan A. Garcia-Galicia, Guadalupe Nelson Aguilar-Palma, Luis M. Carrillo-Lopez, Mariana Huerta-Jimenez
Publikováno v:
Processes; Volume 11; Issue 1; Pages: 275
The objective of this study was to evaluate the impact of high intensity ultrasound (HIU)-assisted brining on the physicochemical characteristics and consumer preference of smoked pork loin (Longissimus dorsi, LD). LD cuts (5 × 8 × 2.5 cm, length
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94090dd3078fd164410a360aea142ac9