Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Nestor Gutierrez-Mendez"'
Autor:
Aurea I. Morales-Estrada, Ahidé López-Merino, Nestor Gutierrez-Mendez, Enrico A. Ruiz, Araceli Contreras-Rodríguez
Publikováno v:
Polish Journal of Microbiology, Vol 65, Iss 3 (2016)
During a screening of lactic acid bacteria producing bacteriocin from Cotija cheese, the strain QC38 was isolated. Based on the 16S rRNA gene nucleotide sequencing (516 pb accession no KJ210322) and phylogenetic analysis, the isolate was identified a
Externí odkaz:
https://doaj.org/article/74d994ba23754faea490afa1be7b2173
Autor:
Paola Reyes-Chaparro, Nestor Gutierrez-Mendez, Erika Salas-Muñoz, Juan Guillermo Ayala-Soto, David Chavez-Flores, León Hernández-Ochoa
Publikováno v:
International Journal of Polymer Science, Vol 2015 (2015)
Mechanical and barrier properties of chitosan films prepared with essential oils of clove and functional extract were studied. The films made with functional extracts (esters E6 and E7) presented the significant increment of extensibility compared wi
Externí odkaz:
https://doaj.org/article/f610ab2eaac64bef98adb1ff8089b476
Publikováno v:
Foods, Vol 5, Iss 1, p 10 (2016)
Clarified and standardized apple juice was ultraviolet-irradiated to inactivate polyphenol oxidase enzyme and microbiota, and its effect on bioactive compounds and stability during storage was also evaluated. Apple juice was irradiated with 345.6 J/c
Externí odkaz:
https://doaj.org/article/62c6b0814f3841828f7cb677d03896ab
Autor:
Guadalupe Villarreal-Rodríguez, Jesús Manuel Escajeda-García, Lingyun Chen, Nubia Amaya-Olivas, Teresita Ruiz-Anchondo, David Neder-Suarez, David Chávez-Flores, Néstor Gutierrez-Mendez, León Hernández-Ochoa
Publikováno v:
Gels, Vol 10, Iss 5, p 314 (2024)
Food gels are viscoelastic substances used in various gelled products manufactured around the world. Polysaccharides are the most common food gelling agents. The aim of this work was the production and characterization of a gel produced in a blue cor
Externí odkaz:
https://doaj.org/article/3828ba992fa941f8a753a71eb2a3c8f6
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
Autor:
NESTOR GUTIERREZ MENDEZ
Publikováno v:
Centro de Investigación en Alimentación y Desarrollo
CIAD
Repositorio Institucional del CIAD
CIAD
Repositorio Institucional del CIAD
Lactococcus lactis es la bacteria ácido láctica (BAL) más utilizada en la elaboración de productos lácteos fermentados por su capacidad para producir ácido láctico a partir de la fermentación de la lactosa, así como por su capacidad de produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::7b8ad1fecdf665b954cdc02049f8e2b5
http://ciad.repositorioinstitucional.mx/jspui/handle/1006/835
http://ciad.repositorioinstitucional.mx/jspui/handle/1006/835
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:
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
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
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