Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Miguel Ángel Mazorra Manzano"'
Autor:
José Carmen Ramírez Ramírez, José Inés Ibarra, Francisco Arce Romero, Petra Rosas Ulloa, José Armando Ulloa, Keiko Shirai Matsumoto, Belinda Vallejo Cordoba, Miguel Ángel Mazorra Manzano
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 56, Iss 6, Pp 1002-1010 (2013)
The aim of the present study was to produce fish silage by lactic acid fermentation and evaluate its use in feeding of quails (Coturnix coturnix japonica). An oven-dried mixture of fish silage and soybean meal (1:1 w/w) was used to prepare the diets
Externí odkaz:
https://doaj.org/article/9366114e5ed3482398cb623f8bf94ec9
Autor:
Julio Alfonso González-Noriega, Martín Valenzuela-Melendres, Adrián Hernández–Mendoza, Humberto Astiazarán-García, Miguel Ángel Mazorra-Manzano, Etna Aída Peña-Ramos
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100247- (2022)
The objective of this work was to obtain hydrolysates and peptide fractions from pork (PSC) and chicken (CSC) skin collagen extracts and to evaluate their ability as pancreatic lipase inhibitors. Collagen extracts were hydrolyzed with collagenase or
Externí odkaz:
https://doaj.org/article/2dfbd1d8f0dc48619ed48b4f12f91cd3
Autor:
Miguel Ángel Mazorra-Manzano, Hibrain Ramírez-Montejo, Maria E. Lugo-Sánchez, Aarón F. González-Córdova, Belinda Vallejo-Córdoba
Publikováno v:
Nova Scientia, Vol 11, Iss 23 (2019)
El proceso que más utiliza la industria quesera artesanal mexicana para agregar valor al lactosuero es la producción de requesón. Sin embargo, el perfil tecnológico del lactosuero depende de las características fisicoquímicas que posee. El obje
Externí odkaz:
https://doaj.org/article/8d877ab0939f4ba0827881c08a328315
Autor:
José Luis Valenzuela-Lagarda, Ramón Pacheco-Aguilar, Roberto Gutiérrez-Dorado, Jaime Lizardi Mendoza, Jose Ángel López-Valenzuela, Miguel Ángel Mazorra-Manzano, María Dolores Muy-Rangel
Publikováno v:
Molecules, Vol 26, Iss 7, p 2103 (2021)
The majority of snacks expanded by extrusion (SEE) are made with vegetable sources, to improve their nutritional content; it has been proposed to incorporate squid (Dosidicus gigas), due to its high protein content, low price and high availability. H
Externí odkaz:
https://doaj.org/article/7dae76bc704943989e3b99efaacae8e0
Autor:
Luis Rafael Martínez-Córdova, Marcel Martínez-Porchas, Francisco Vargas-Albores, Anselmo Miranda-Baeza, Mauricio Coelho-Emerenciano, Marco Antonio Porchas-Cornejo, Edilmar Cortes-Jacinto, Miguel Ángel Mazorra-Manzano
Publikováno v:
Ciencias Marinas, Vol 44, Iss 4 (2018)
Bacterial diversity of phototrophic (PAb) and heterotrophic (Hb) biofilms was studied over time (0, 15 and 30 days of culture) using high throughput sequencing and considering the V3 and V4 hypervariable regions of the 16S rRNA gene. Bacterial compos
Externí odkaz:
https://doaj.org/article/ce44130c8d3249338ce046579f23db01