Zobrazeno 1 - 10 of 18 pro vyhledávání: '"Octavio Cota Arriola"'
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Akademický článek
Physicochemical changes of pepsin-solubilized and insoluble collagen in jumbo squid (Dosidicus gigas) muscle after cooking process
Autor: Josafat M. Ezquerra-Brauer, Enrique Márquez-Ríos, Betzabe E. López-Corona, Víctor M. Ocaño-Higuera, Hugo E. Ramírez-Guerra, Octavio Cota-Arriola, Wilfrido Torres-Arreola
Publikováno v: International Journal of Food Properties, Vol 21, Iss 1, Pp 821-834 (2018)
Collagen is the major connective tissue (CT) protein and one of the main constituents of the jumbo squid (Dosidicus gigas). Therefore, physicochemical changes of pepsin-solubilized collagen (PSC) and insoluble collagen (IC) were studied after cooking
Externí odkaz: https://doaj.org/article/7eaf77e95854452d87c441e5139a1eac
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2
Collagen in Cephalopods: An Overview of Its Physicochemical Properties and Influence on Muscle Texture
Autor: Angel Edgardo Tapia-Vasquez, Roberto Rodríguez-Ramírez, Hugo E. Ramírez-Guerra, Octavio Cota-Arriola, Josafat Marina Ezquerra-Brauer, Wilfrido Torres-Arreola, Guadalupe Miroslava Suárez-Jiménez
Publikováno v: Journal of Aquatic Food Product Technology. 30:1038-1046
Muscle texture, which plays an important role in the acceptability and commercialization of seafood products, can be affected by collagen, the principal component of connective tissue in animals. I...
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8dfa0dd606c955b5c387bea92a37f1c5
https://doi.org/10.1080/10498850.2021.1962470
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3
Immunoblotting identification of jumbo squid (Dosidicus gigas) LOX isoforms and in vitro crosslinking assay over selected collagenous materials
Autor: Hugo E. Ramírez-Guerra, Miguel A. Mazorra-Manzano, Ramón Pacheco-Aguilar, María E. Lugo-Sánchez, Gisela Carvallo-Ruiz, Susana M. Scheuren Acevedo, Wilfrido Torres-Arreola, Octavio Cota-Arriola, Juan C. Ramírez-Suárez
Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e118921, Published: 18 MAR 2022
Jumbo squid (Dosidicus gigas) muscle hardness has been related to hydroxylysyl-pyridinoline (HP) formation (collagen fibre stabilization) via condensation of oxidized ε-amino groups of lysine and/or hydroxylysine by lysyl oxidase (LOX). Previously p
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::303f7deec417e915f1e810d33badb405
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101006
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4
Mathematical modeling for ethanol, methanol and acetaldehyde generation through Mexican carignane grape (Vitis vinifera) vinification process
Autor: María Esther Parra-Durazo, Manuel Sánchez-Lucero, Armando Burgos-Hernández, Carmen María López-Saiz, Octavio Cota-Arriola, Norma Violeta Parra-Vergara, Ofelia Rouzaud-Sández
Publikováno v: Biotecnia. 23
Wine is a worldwide known beverage, and even though its consumption has been associated with the reduction of heart diseases and the extent of lifespan, it also has compounds that might cause adverse effects on human health such as methanol and aceta
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3063576262af766c54393c71d9322a72
https://doi.org/10.18633/biotecnia.v23i3.1431
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5
Adsorción de Trihalometanos en solución acuosa utilizando Zeolita natural modificada
Autor: Julieta Leyva Pacheco, Octavio Cota Arriola, Roberto Leyva Ramos, Daniel García Bedoya, V. M. Sánchez-Corrales, Jesús Manuel Quiroz Castillo, Roberto Ramírez Leal, Martín Eusebio Cruz Campas
Publikováno v: Biotecnia. 21:123-128
Los trihalometanos (THMs) se producen cuando los desinfectantes que contienen cloro reaccionan con materia orgánica natural presente en el agua a tratar, la velocidad de formación de estas sustancias disminuye con el tiempo de contacto, pero aument
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d873a6880d7b0ab67c22f09ad50c384f
https://doi.org/10.18633/biotecnia.v21i2.938
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6
PRESENCIA DE ETIL CARBAMATO Y OCRATOXINA A DURANTE LA FERMENTACIÓN DE UVA (Vitis vinifera) CARIGNANE
Autor: Carmen María López-Saiz, María Esther Parra-Durazo, Daniel Morales-Romero, Manuel Sánchez-Lucero, Armando Burgos-Hernández, Octavio Cota-Arriola
Publikováno v: Biotecnia. 21:133-138
El vino es una bebida conocida a nivel mundial con más de 500 diferentes tipos de compuestos, algunos relacionados con efectos adversos a la salud tales como la ocratoxina A (OTA) y el etil carbamato (EC). El objetivo de este trabajo fue estudiar la
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::08db6447225713f1412ed7dc0f7f8c68
https://doi.org/10.18633/biotecnia.v21i1.876
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9
Physicochemical changes of pepsin-solubilized and insoluble collagen in jumbo squid (Dosidicus gigas) muscle after cooking process
Autor: Víctor Manuel Ocaño-Higuera, Wilfrido Torres-Arreola, Octavio Cota-Arriola, Betzabe Ebenhezer Lopez-Corona, Enrique Márquez-Ríos, Hugo E. Ramírez-Guerra, Josafat Marina Ezquerra-Brauer
Publikováno v: International Journal of Food Properties, Vol 21, Iss 1, Pp 821-834 (2018)
Collagen is the major connective tissue (CT) protein and one of the main constituents of the jumbo squid (Dosidicus gigas). Therefore, physicochemical changes of pepsin-solubilized collagen (PSC) and insoluble collagen (IC) were studied after cooking
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d50893a3c94253ea074f777e6abb802
https://doaj.org/article/7eaf77e95854452d87c441e5139a1eac
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10
Preparation of chitosan matrices with ferulic acid: physicochemical characterization and relationship on the growth of Aspergillus parasiticus
Autor: Rosario Maribel Robles-Sánchez, Maribel Plascencia-Jatomea, Mario Onofre Cortez-Rocha, Octavio Cota-Arriola, Jaime Lizardi-Mendoza, J. R. Vega-Acosta, J. M. Ezquerra-Brauer, Jaime Ruiz-Garcia
Publikováno v: CyTA-Journal of Food, Vol 15, Iss 1, Pp 65-74 (2017)
Antioxidant, anticarcinogenic, and antimicrobial properties have been reported for ferulic acid (FA), therefore, its application interests both food and agriculture research. FA was immobilized in different chitosan (CS) matrices, physicochemicaly ch
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cda67e23892c708831c53fd041f6ce57
https://doaj.org/article/249e3115a7264cf7a539ba291295e87d
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