Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Monserrat Escamilla-García"'
Autor:
Aldo Amaro-Reyes, Diana Marcial-Ramírez, Pedro Alberto Vázquez-Landaverde, José Utrilla, Monserrat Escamilla-García, Carlos Regalado, Gonzalo Macias-Bobadilla, Juan Campos-Guillén, Miguel Angel Ramos-López, Sarai E. Favela-Camacho
Publikováno v:
Foods, Vol 13, Iss 4, p 600 (2024)
Electrostatic fermentation avoids the cellular redox imbalance of traditional fermentation, but knowledge gaps exist. This study explores the impact of electrostatic fermentation on the growth, volatile profile, and genetic response of Saccharomyces
Externí odkaz:
https://doaj.org/article/9856416240ae429b9921f785f831c803
Autor:
Monserrat Escamilla-García, Mónica Citlali García-García, Jorge Gracida, Hilda María Hernández-Hernández, José Ángel Granados-Arvizu, Próspero Di Pierro, Carlos Regalado-González
Publikováno v:
International Journal of Molecular Sciences, Vol 23, Iss 18, p 10560 (2022)
The increase in consumer demand for more sustainable packaging materials represents an opportunity for biopolymers utilization as an alternative to reduce the environmental impact of plastics. Cellulose (C) and chitosan (CH) are attractive biopolymer
Externí odkaz:
https://doaj.org/article/1b89cf688bae4e1e88183161c6094dd8
Autor:
Alitzel Belem García-Hernández, Eduardo Morales-Sánchez, Blanca M. Berdeja-Martínez, Monserrat Escamilla-García, Ma. Paz Salgado-Cruz, Minerva Rentería-Ortega, Reynold R. Farrera-Rebollo, Miguel A. Vega-Cuellar, Georgina Calderón-Domínguez
Publikováno v:
Polymers, Vol 14, Iss 10, p 1981 (2022)
Biological, physicochemical, structural, and thermal properties of PVA-based electrospun wound dressings added with hydrolyzed collagen (HC) and different concentrations of Hypericum perforatum ethanolic extract (EEHP) were studied. Membrane characte
Externí odkaz:
https://doaj.org/article/bc3e978879464c57909ffabb0ccfb506
Autor:
Monserrat Escamilla-García, Raquel A. Ríos-Romo, Armando Melgarejo-Mancilla, Mayra Díaz-Ramírez, Hilda M. Hernández-Hernández, Aldo Amaro-Reyes, Prospero Di Pierro, Carlos Regalado-González
Publikováno v:
Foods, Vol 9, Iss 11, p 1616 (2020)
Food packaging faces the negative impact of synthetic materials on the environment, and edible coatings offer one alternative from filmogenic suspensions (FS). In this work, an active edible FS based on chitosan (C) and quinoa protein (QP) cross-link
Externí odkaz:
https://doaj.org/article/9c0a82080b644515a3a1a52878e0e6b6
Autor:
Aldo Amaro-Reyes, Azariel Díaz-Hernández, Jorge Gracida, Blanca E. García-Almendárez, Monserrat Escamilla-García, Teresita Arredondo-Ochoa, Carlos Regalado
Publikováno v:
Catalysts, Vol 9, Iss 11, p 966 (2019)
Enzyme immobilization on different supports has emerged as an efficient and cost-effective tool to improve their stability and reuse capacity. This work aimed to produce a stable immobilized multienzymatic system of xylanase and filter paper-ase (FPa
Externí odkaz:
https://doaj.org/article/085354c0bf4442708880be560073bc1f
Autor:
Teresita Arredondo-Ochoa, Blanca E. García-Almendárez, Monserrat Escamilla-García, Olga Martín-Belloso, Giovanna Rossi-Márquez, Luis Medina-Torres, Carlos Regalado-González
Publikováno v:
International Journal of Molecular Sciences, Vol 18, Iss 12, p 2712 (2017)
Nanoemulsions are feasible delivery systems of lipophilic compounds, showing potential as edible coatings with enhanced functional properties. The aim of this work was to study the effect of emulsifier type (stearic acid (SA), Tween 80 (T80) or Tween
Externí odkaz:
https://doaj.org/article/4b17e00e65e046c89171ce5a1d434496
Autor:
Monserrat Escamilla-García, Georgina Calderón-Domínguez, Jorge J. Chanona-Pérez, Angélica G. Mendoza-Madrigal, Prospero Di Pierro, Blanca E. García-Almendárez, Aldo Amaro-Reyes, Carlos Regalado-González
Publikováno v:
International Journal of Molecular Sciences, Vol 18, Iss 11, p 2370 (2017)
Edible films (EFs) have gained great interest due to their ability to keep foods safe, maintaining their physical and organoleptic properties for a longer time. The aim of this work was to develop EFs based on a chitosan–zein mixture with three dif
Externí odkaz:
https://doaj.org/article/9997ba350bc049f5a34515df7ba0e6f2
Autor:
Diana Issell Sandoval-Cárdenas, Ana A. Feregrino-Pérez, Sarai E. Favela-Camacho, Teresita Arredondo-Ochoa, Monserrat Escamilla-García, Carlos Regalado, Aldo Amaro-Reyes
Publikováno v:
Biologia. 77:803-813
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0bad053c1e352e593ab843714435a81
https://doi.org/10.1007/s11756-021-00977-6
https://doi.org/10.1007/s11756-021-00977-6
Autor:
Esmeralda Caballero-Figueroa, Eduardo Terrés, Hilda María Hernández-Hernández, Monserrat Escamilla-García
Publikováno v:
TIP Revista Especializada en Ciencias Químico-Biológicas. 25
En la actualidad la inocuidad de los alimentos es el principal objetivo de la industria alimentaria sin dejar de lado su calidad sensorial y nutricional, por esto las tecnologías emergentes no térmicas se presentan como una alternativa a las conven
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d612d4d17cccb97ca8d6a64218c9cd3
https://doi.org/10.22201/fesz.23958723e.2022.459
https://doi.org/10.22201/fesz.23958723e.2022.459
Autor:
Mariana Montserrat Flores-Nieves, Raúl Castellanos-Espinoza, Miriam Estevez, Leonardo Aurelio Baldenegro-Pérez, Juan Fernando García Trejo, Monserrat Escamilla García, Betsie Martínez Cano, Genaro Martín Soto-Zarazúa, Beatriz Liliana España-Sánchez
Publikováno v:
Arabian Journal of Chemistry. 15:104201
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0be217c05a0bfc97ce038792ff3fc38
https://doi.org/10.1016/j.arabjc.2022.104201
https://doi.org/10.1016/j.arabjc.2022.104201