Zobrazeno 1 - 4
of 4
pro vyhledávání: '"María de los Ángeles De la Rosa-Alcaraz"'
Autor:
José Luis Espinoza-Acosta, Evelyn Guadalupe Figueroa-Espinoza, María de los Ángeles De la Rosa-Alcaraz
Publikováno v:
BioResources, Vol 17, Iss 2, Pp 3674-3701 (2022)
Technical lignins are becoming an attractive natural, renewable, and non-toxic ingredient in sunscreens, having the capability for replacing synthetic compounds. Researchers have reported that lignin can increase the solar protection factor (SPF) of
Externí odkaz:
https://doaj.org/article/9a8d600dd2ec4ac0b5960f12095192b8
Autor:
Armida Sánchez Escalante, Gastón R. Torrescano Urrutia, Juana Fernández López, José Angel Pérez Alvarez, María de los Ángeles de la Rosa-Alcaraz
Publikováno v:
Biotecnia. 19:11-17
Los frutos y sus subproductos, son fuente importante de fitoquímicos, que impactan en la calidad de los alimentos y la salud de los consumidores. Particularmente los subproductos de dátil son fuente potencial de estas moléculas, debido a que duran
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::712fe587650caf0f13cc94874b150c19
https://doi.org/10.18633/biotecnia.v19i3.442
https://doi.org/10.18633/biotecnia.v19i3.442
Autor:
Aarón F. González-Córdova, Adrián Hernández-Mendoza, Belinda Vallejo-Cordoba, Ricardo Reyes-Díaz, Priscilia Y. Heredia-Castro, María de los Ángeles De la Rosa-Alcaraz, Ángel Martín Ortiz-Estrada
Publikováno v:
Journal of dairy science. 103(4)
Poro de Tabasco cheese (PTC) is one of the most popular cheeses in southern Mexico. It has been made by traditional, nonstandardized artisanal techniques dating back more than 50 yr. These techniques result in the cheese having a heterogeneous chemic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b03f377fa1697892556f3b785e06e3f2
https://pubmed.ncbi.nlm.nih.gov/32008781
https://pubmed.ncbi.nlm.nih.gov/32008781
Autor:
Ángel Martín Ortiz-Estrada, Belinda Vallejo-Cordoba, Aarón F. González-Córdova, María de los Ángeles De la Rosa-Alcaraz, Adrián Hernández-Mendoza, Carlos Yescas
Publikováno v:
Journal of dairy science. 99(5)
The objective of this review is to present an overview of some of the most commonly consumed artisanal Mexican cheeses, as well as those cheeses that show potential for a protected designation of origin. A description is given for each of these chees
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be2234c2b1b14bb6a5d510de8108d6d3
https://pubmed.ncbi.nlm.nih.gov/26830738
https://pubmed.ncbi.nlm.nih.gov/26830738