Zobrazeno 1 - 10
of 14
pro vyhledávání: '"M. Lourdes Pérez-Chabela"'
Autor:
Monserrat Escobar-Sánchez, Ulises Carrasco-Navarro, Carmen Juárez-Castelán, Luis Lozano-Aguirre Beltrán, M. Lourdes Pérez-Chabela, Edith Ponce-Alquicira
Publikováno v:
Foods, Vol 12, Iss 1, p 46 (2022)
Pediococcus pentosaceus 1101 was identified by using 16S rRNA and MALDI-Biotyper. The strain was exposed to conditions that resemble the gastrointestinal tract (GT) to evaluate its probiotic properties. That included the growth kinetics, proteolytic
Externí odkaz:
https://doaj.org/article/cef240689c5b44cb87f1cfebbfb6d12f
Publikováno v:
Journal of Functional Foods, Vol 38, Iss , Pp 293-297 (2017)
Waste from foods processing are being widely studied due their content of many value added ingredients, like dietary fiber and bioactive compounds. The opportunities for recovery of components with a great economic potential from by-products are dive
Externí odkaz:
https://doaj.org/article/74c009defc5e47b4825b24748e9d210b
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 22, Iss 1, Pp 13-24 (2018)
Edible films were elaborated with sodium caseinate and different types of carrageenans (iota, kappa or lambda), and glycerol as plasticizer, to determine the different specific interactions between caseinate and carrageenans on physical and mechanica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7f1c8e5ac47d5770b92cdeba399f91a
https://doi.org/10.2478/aucft-2018-0002
https://doi.org/10.2478/aucft-2018-0002
Publikováno v:
Journal of Functional Foods, Vol 38, Iss, Pp 293-297 (2017)
Waste from foods processing are being widely studied due their content of many value added ingredients, like dietary fiber and bioactive compounds. The opportunities for recovery of components with a great economic potential from by-products are dive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd3b9f57d7c86c3fa2499a235ef9c633
https://doi.org/10.1016/j.jff.2017.09.048
https://doi.org/10.1016/j.jff.2017.09.048
Publikováno v:
Journal of Food Science and Technology. 54:379-385
The sensory analysis of new products is essential for subsequent acceptance by consumers, moreover in the functional food market. The acceptance and food neophobia of cooked sausages formulated with cactus pear fiber or pineapple pear fiber, as funct
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb0604c6043824a92eb0d90bf25aaf1c
https://doi.org/10.1007/s13197-016-2473-8
https://doi.org/10.1007/s13197-016-2473-8
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 20, Iss 2, Pp 3-16 (2016)
Agro-industrial co-products derived of fruit processing represents an important source of bioactive compounds as fiber, antioxidants and prebiotics. The objective of this work was to determine the content of fiber, antioxidant capacity and prebiotic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::acaa6ad037ea29a9e80ec6193ac663e8
https://doi.org/10.1515/aucft-2016-0011
https://doi.org/10.1515/aucft-2016-0011
Autor:
Annel M. Hernández-Alcántara, Paloma López, M. Goretti Llamas, M. Lourdes Pérez-Chabela, Carmen Wacher
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
29 p.-5 fig.-1 tab
The aim of this study was to evaluate the probiotic properties of six thermotolerant lactic acid bacteria isolated from cooked meat products. The bacteria were typed, by determination of the DNA sequence of their 16S rRNA codi
The aim of this study was to evaluate the probiotic properties of six thermotolerant lactic acid bacteria isolated from cooked meat products. The bacteria were typed, by determination of the DNA sequence of their 16S rRNA codi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82769064379a263a9b588a060de03c52
http://hdl.handle.net/10261/161782
http://hdl.handle.net/10261/161782
Publikováno v:
International Journal of Food Properties. 16:1789-1808
Four thermotolerant lactic acid bacteria strains (UAM15c, UAM10a, UAM17, UAM18) were inoculated in two cooked sausage formulations (one full fat and sodium and one fat-sodium reduced). Total moisture content, expressible moisture and cooking stabilit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d01f29425154622e8a0a9ec9c234fa4
https://doi.org/10.1080/10942912.2011.608472
https://doi.org/10.1080/10942912.2011.608472
Publikováno v:
Food and Bioprocess Technology. 6:1505-1515
Four thermotolerant lactic acid bacteria (LAB) were spray dry encapsulated with Acacia gum and inoculated in cooked meat batters. Physicochemical properties (total moisture content, expressible moisture, and cooking stability), pH and acidity, CIE-La
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d719c862252c60c3cd49d5779383cdc
https://doi.org/10.1007/s11947-012-0865-y
https://doi.org/10.1007/s11947-012-0865-y
Publikováno v:
Journal of Muscle Foods. 21:585-596
Lactic acid bacteria (LAB) are employed in meat products preservation and fermentation. Some strains can survive thermal treatment in cooked meat products, where their bioprotective properties can be used to inhibiting other spoilage flora. A total o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e163ad920b5c442ef8845112a373f68
https://doi.org/10.1111/j.1745-4573.2009.00206.x
https://doi.org/10.1111/j.1745-4573.2009.00206.x