Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Miguel A. Martínez-Maldonado"'
Autor:
Miguel A. Martínez-Maldonado, Blanca E. Millán-Chiu, Francisco Fernández, Daniel Larrañaga, Miguel A. Gómez-Lim, Achim M. Loske
Publikováno v:
Fluids, Vol 9, Iss 4, p 81 (2024)
Since the discovery of extracorporeal lithotripsy, there has been an increased interest in studying shock wave-induced cavitation, both to improve this technique and to explore novel biotechnological applications. As shock waves propagate through flu
Externí odkaz:
https://doaj.org/article/c37cf0fc125a46c2b8b9338eb22ab8d3
Autor:
Iza F. Pérez-Ramírez, Ana M. Sotelo-González, Gerardo López-Echevarría, Miguel A. Martínez-Maldonado
Publikováno v:
Molecules, Vol 28, Iss 1, p 117 (2022)
There is an increasing interest in the development of meat processed products enriched with antioxidant dietary fiber to augment the consumption of these health beneficial compounds. This study aimed to evaluate the nutritional, nutraceutical, and an
Externí odkaz:
https://doaj.org/article/6402469fcd7d472dab6b368e8eb09030
Autor:
Daniel Larrañaga-Ordaz, Miguel A. Martínez-Maldonado, Blanca E. Millán-Chiu, Francisco Fernández, Eduardo Castaño-Tostado, Miguel Ángel Gómez-Lim, Achim M. Loske
Publikováno v:
Journal of Fungi, Vol 8, Iss 11, p 1117 (2022)
Shock waves, as used in medicine, can induce cell permeabilization, genetically transforming filamentous fungi; however, little is known on the interaction of shock waves with the cell wall. Because of this, the selection of parameters has been empir
Externí odkaz:
https://doaj.org/article/87df219c9019404695b70f42a2509ce2
Autor:
Verónica Hernández-Robledo, Miguel Ángel Martínez Maldonado, Rocío M. Uresti-Marín, José A. Ramírez, Gonzalo Velázquez
Publikováno v:
CyTA - Journal of Food, Vol 15, Iss 2, Pp 165-170 (2017)
The effect of washing cycles and microbial transglutaminase on the gelation properties of crabmeat was evaluated. The blue crab (Callinectes sapidus) was cooked at 120°C for 30 min before obtaining the meat. Cooked meat was homogenized in a cutter w
Externí odkaz:
https://doaj.org/article/ea8dbf437e5148bdb378b5b7b0a5f375
Autor:
Ana María Sotelo-González, Rosalía Reynoso-Camacho, Ana Karina Hernández-Calvillo, Ana Paola Castañón-Servín, David Gustavo García-Gutiérrez, Haiku Daniel de Jesús Gómez-Velázquez, Miguel Ángel Martínez-Maldonado, Ericka Alejandra de los Ríos, Iza Fernanda Pérez-Ramírez
Publikováno v:
International Journal of Environmental Research and Public Health
Volume 20
Issue 5
Pages: 4418
Volume 20
Issue 5
Pages: 4418
There is an increasing interest in developing natural herb-infused functional beverages with health benefits; therefore, in this study, we aimed to evaluate the effect of strawberry, blueberry, and strawberry-blueberry blend decoction-based functiona
Autor:
Gabriela Nallely Trejo-Díaz, Miguel Ángel Martínez-Maldonado, Rocío M. Uresti-Marín, Gonzalo Velazquez, José Alberto Ramírez
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Frontiers in Nutrition
Frontiers in Nutrition
Cooked crab meat subjected to a cutting process can aggregate again, forming weak gels. The objective of this work was to determine the effect of two mixing methods, combined with the addition of the microbial enzyme TGase (MTGase) on the mechanical
Autor:
Helena M. Moreno, Miguel Angel Martínez-Maldonado, A.J. Borderías, Gonzalo Velazquez, José Alberto Ramírez de León
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
There has been increasing use of High pressure processing (HPP) in the fishery industry since this technology facilitates shellfish shucking. Nevertheless, there is limited information about the effect of HPP on protein functional properties of some
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92219b947f5ea8113744e01b6488e6fd
http://hdl.handle.net/10261/219357
http://hdl.handle.net/10261/219357
Autor:
Ma. Guadalupe Méndez-Montealvo, Gonzalo Velazquez, José Alberto Ramírez de León, Miguel Angel Martínez-Maldonado, Eduardo Morales-Sánchez
Publikováno v:
Journal of Aquatic Food Product Technology. 27:418-429
Commercially, crab meat is obtained by hand-picking after a cooking process, followed by pasteurizing or canning. Jumbo lump is one of the pieces of meat obtained from the blue crab. The aim of this study was to evaluate the effect of the commercial
Autor:
Jorge Welti-Chanes, Gonzalo Velazquez, Miguel Angel Martínez-Maldonado, Ma. Guadalupe Méndez-Montealvo, José A. Ramírez
Publikováno v:
LWT. 146:111389
This study was carried out to evaluate the effect of high pressure processing (HPP) and thermal treatments on the gelling properties of proteins from blue crab meat. Crabmeat was pressurized at 100, 300, and 500 MPa (10 °C/5 min) with and without he
Autor:
Miguel Ángel Martínez Maldonado, José A. Ramírez, Gonzalo Velazquez, Verónica Hernández-Robledo, Rocío M. Uresti-Marín
Publikováno v:
CyTA-Journal of Food, Vol 15, Iss 2, Pp 165-170 (2017)
The effect of washing cycles and microbial transglutaminase on the gelation properties of crabmeat was evaluated. The blue crab (Callinectes sapidus) was cooked at 120°C for 30 min before obtaining the meat. Cooked meat was homogenized in a cutter w