Zobrazeno 1 - 10
of 90
pro vyhledávání: '"Néstor Gutiérrez‐Méndez"'
Autor:
Nidia Aracely Chacón-Flores, Guadalupe Isela Olivas-Orozco, Carlos Horacio Acosta-Muñiz, Néstor Gutiérrez-Méndez, David Roberto Sepúlveda-Ahumada
Publikováno v:
Foods, Vol 12, Iss 20, p 3751 (2023)
This study aimed to evaluate the effectiveness of pH control, water activity (Aw), and the addition of lactic acid bacteria (LAB) on the proliferation of Escherichia coli in the curd during the manufacturing of Chihuahua cheese. Milk proved to be an
Externí odkaz:
https://doaj.org/article/40085182b05f4b4990c414b741feb64c
Publikováno v:
AIMS Agriculture and Food, Vol 5, Iss 1, Pp 86-101 (2020)
Chihuahua cheese is traditionally produced in the State of Chihuahua, Mexico, with raw milk, which involves potential bacterial outbreaks. The objective of this work was to characterize the cheese-making process of Chihuahua cheese, including the det
Externí odkaz:
https://doaj.org/article/ed034558df6a4dbdb77f0f8b835f5f4e
Autor:
Carolina Nájera-Domínguez, Néstor Gutiérrez-Méndez, Diego E. Carballo-Carballo, María Rosario Peralta-Pérez, Blanca Sánchez-Ramírez, Guadalupe Virginia Nevarez-Moorillón, Armando Quintero-Ramos, Antonio García-Triana, Efren Delgado
Publikováno v:
International Journal of Food Science, Vol 2022 (2022)
There is little information on the milk coagulation process by plant proteases combined with chymosins. This work is aimed at studying the capability of protease enclosed in the ripe fruits of Solanum elaeagnifolium (commonly named trompillo) to form
Externí odkaz:
https://doaj.org/article/e960691c3a0a42fdad31bbd4e6a2a022
Autor:
Dely Rubí Chávez-Garay, Néstor Gutiérrez-Méndez, Blanca Estela Sanchez-Ramirez, Iván Salmeron, León Raúl Hernández Ochoa, David Chávez-Flores, Sergio Martínez-Monteagudo
Publikováno v:
CyTA - Journal of Food, Vol 18, Iss 1, Pp 688-697 (2020)
Phospholipases have been used in different food processes, but mainly on degumming vegetable oils. More recently, the use of these enzymes has been extended to the manufacture of bread and dairy products. However, little is known on phospholipases ef
Externí odkaz:
https://doaj.org/article/a474c8a7643d41769389958e5ec9e3f6
Publikováno v:
Tecnociencia Chihuahua, Vol 7, Iss 2 (2020)
Abstract In this study are described the protocols for the manufacture of miniature version of Fresh and Chihuahua cheese. But also, it was analyzed the usefulness of these miniature cheeses determining instrumental Texture Profile Analysi
Externí odkaz:
https://doaj.org/article/82d39a75003945a68ce58575e6b9308a
Autor:
Anahí Levario-Gómez, Raúl Ávila-Sosa, Néstor Gutiérrez-Méndez, Aurelio López-Malo, Guadalupe Virginia Nevárez-Moorillón
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 4 (2020)
Hurdle technologies are among the novel food processing techniques for food preservation, where there is a combination of mild antimicrobial factors, which can interact on the inhibition of microbial spoilage. Spices essential oils are widely known a
Externí odkaz:
https://doaj.org/article/3d689e9ba9d8472bb295c2dbfac8e989
Autor:
Ivette Karina Ramírez-Rivas, Néstor Gutiérrez-Méndez, Ana Luisa Rentería-Monterrubio, Rogelio Sánchez-Vega, Juan Manuel Tirado-Gallegos, Eduardo Santellano-Estrada, Martha María Arevalos-Sánchez, América Chávez-Martínez
Publikováno v:
Foods, Vol 11, Iss 9, p 1264 (2022)
Requeson cheese is obtained from whey proteins. The production of this cheese is the most economical way to recover and concentrate whey proteins, which is why it is frequently made in some Latin American countries. Four requeson cheese treatments we
Externí odkaz:
https://doaj.org/article/cbf11c0926f54199978f450f8e43ffa7
Autor:
David Neder-Suárez, Daniel Lardizabal-Gutiérrez, José de Jesús Zazueta-Morales, Carmen Oralia Meléndez-Pizarro, Carlos Iván Delgado-Nieblas, Benjamín Ramírez Wong, Néstor Gutiérrez-Méndez, León Raúl Hernández-Ochoa, Armando Quintero-Ramos
Publikováno v:
Antioxidants, Vol 10, Iss 9, p 1368 (2021)
The effect of extrusion cooking on bioactive compounds in third-generation snacks (TGSE) and microwave-expanded snacks (MWSE) prepared using black bean, blue maize, and chard (FBCS) was evaluated. FBCS was extruded at different moisture contents (MC;
Externí odkaz:
https://doaj.org/article/8dc4dbe2e78f4de580d6f1810d2307a4
Autor:
Linda-Lucila Landeros-Martínez, Néstor Gutiérrez-Méndez, Juan Pedro Palomares-Báez, Nora-Aydeé Sánchez-Bojorge, Juan Pablo Flores-De los Ríos, Hilda Amelia Piñón-Castillo, Marco Antonio Chávez-Rojo, Luz-María Rodríguez-Valdez
Publikováno v:
Applied Sciences, Vol 11, Iss 9, p 4067 (2021)
Type 2 diabetes mellitus has been classified as the epidemic of the XXI century, making it a global health challenge. Currently, the commonly used treatment for this disease is acarbose, however, the high cost of this medicine has motivated the searc
Externí odkaz:
https://doaj.org/article/238741233e4d4ca99f28f11de7eaacdc
Autor:
José Rafael Linares-Morales, Guillermo Eduardo Cuellar-Nevárez, Blanca Estela Rivera-Chavira, Néstor Gutiérrez-Méndez, Samuel Bernardo Pérez-Vega, Guadalupe Virginia Nevárez-Moorillón
Publikováno v:
Foods, Vol 9, Iss 10, p 1399 (2020)
Lactic acid bacteria (LAB) are an important source of bioactive metabolites and enzymes. LAB isolates from fresh vegetable sources were evaluated to determine their antimicrobial, enzymatic, and adhesion activities. A saline solution from the rinse o
Externí odkaz:
https://doaj.org/article/d64fee196e7d4a1ca6c0c04485080cee