Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Maria De Los Ángeles Colín-Cruz"'
Autor:
Jose Alvarez-Ramirez, H. Carrillo-Navas, D.J. Pimentel-González, A.Y. Guadarrama-Lezama, Maria De Los Ángeles Colín-Cruz
Publikováno v:
LWT. 110:94-101
Blackberry juice (BJ) and Lactobacillus acidophilus (LA) were co-encapsulated by spray drying in three single materials: gum Arabic (GA), maltodextrin (MD) and whey protein concentrate (WPC), as well as in the 50:50 blends of these materials were als
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d92dbb4d805af36e75d36b5e12f2b9e1
https://doi.org/10.1016/j.lwt.2019.04.064
https://doi.org/10.1016/j.lwt.2019.04.064
Autor:
Miguel Muñoz, Maria De Los Ángeles Colín-Cruz, Susana Castillo, A.Y. Guadarrama-Lezama, Johanna Castaño, Jessica Flores Hernández
Publikováno v:
Journal of Materials Science. 52:353-366
The effect of the interaction polysaccharide–polysaccharide (P–P) and polysaccharide–protein (P–Pr) blends on thermal and mechanical properties in films as biodegradable alternative of materials for food packaging was studied. Essential oils
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::295496a6399118ee08af86ab2ae983fd
https://doi.org/10.1007/s10853-016-0336-3
https://doi.org/10.1007/s10853-016-0336-3
Autor:
Maria De Los Ángeles Colín-Cruz, Angélica Espinoza-Ortega, Aurelio Dominguez-Lopez, Octavio Dublán-García
Publikováno v:
International Journal of Dairy Technology. 65:71-80
The effect of varying fat content in Oaxaca cheese, a typical pasta filata, on microstructure was described. Microstructure of cheeses was analysed by scanning electron microscopy (SEM) and light microscopy (LM) in nondehydrated and dehydrated sample
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1aa032f9e54e6a6b5be938fe42aae644
https://doi.org/10.1111/j.1471-0307.2011.00735.x
https://doi.org/10.1111/j.1471-0307.2011.00735.x