Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Patricia Severiano Pérez"'
Autor:
Patricia J. Rosario-Pérez, Héctor E. Rodríguez-Sollano, Juan C. Ramírez-Orejel, Patricia Severiano-Pérez, José A. Cano-Buendía
Publikováno v:
Foods, Vol 12, Iss 10, p 1970 (2023)
Chicken is one of the most consumed meats in the world because it is an economical protein source with a low fat content. Its conservation is important to maintain safety along the cold chain. In the present study, the effect of Neutral Electrolyzed
Externí odkaz:
https://doaj.org/article/6a770b74e4da4bc9ab31249c521dd099
Autor:
Isadora Martínez-Arellano, Patricia Severiano-Pérez, Francisco José Fernández, Héctor Escalona-Buendía, Edith Ponce-Alquicira
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 24, Iss 3, Pp 184-191 (2020)
Description of the subject. Commercialization requires the storage of meat for a period of time according to the distribution and supply chain, usually under refrigeration and vacuum packaging. During this stage, many biochemical reactions can modify
Externí odkaz:
https://doaj.org/article/17b5fdcb134044b0a00354fa08158643
Autor:
Patricia Severiano‐Pérez, Aurora Pintor‐Jardines, Mariel Calderón‐Oliver, Hector Escalona‐Buendía
Publikováno v:
Fat Mimetics for Food Applications. :245-264
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06662a74b4c90ec8bb628aa14ffbf65f
https://doi.org/10.1002/9781119780045.ch12
https://doi.org/10.1002/9781119780045.ch12
Autor:
Diana Laura Valdez-Reyes, Yolanda Salinas-Moreno, Edgardo Bautista Ramírez, Patricia Severiano-Pérez, Mario Antonio Vega-Loera
Publikováno v:
Revista Mexicana de Ciencias Agrícolas. :81-85
Las tortillas de maíces nativos tienen buena aceptación entre los consumidores por su origen ancestral y su transformación artesanal. El objetivo del trabajo fue, determinar variables de nixtamalización y tortilla, así como la calidad sensorial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1be0dfd184cc51fc6461cb931c2ca402
https://doi.org/10.29312/remexca.v13i27.3165
https://doi.org/10.29312/remexca.v13i27.3165
Autor:
Eduardo Pérez‐González, Patricia Severiano‐Pérez, Héctor M. Aviña‐Jiménez, Olga Del C. Velázquez‐Madrazo
Publikováno v:
Food Science & Nutrition.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05d7564cddaae199010b640cae8773e6
https://doi.org/10.1002/fsn3.3249
https://doi.org/10.1002/fsn3.3249
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 102(6)
BACKGROUND Maize tortillas are the staple food of Mexico and their consumption contributes to preserving the gastronomic patrimony and food security of the population. The aim of the present study was to generate a reference sensory profile for diffe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eeb4ddb4c854fd3c5c968b67016b6692
https://pubmed.ncbi.nlm.nih.gov/34625971
https://pubmed.ncbi.nlm.nih.gov/34625971
La tecnología involucrada en la producción de dulces es muy interesante y un vasto campo de desarrollo para el Químico de Alimentos (QA), ya que requiere de una buena comprensión de la Química, la funcionalidad y las interacciones de los ingredi
Autor:
Leandro R. González-González, José Luis Arjona-Román, Héctor B. Escalona-Buendía, Patricia Severiano-Pérez, Aurora Pintor-Jardines, Alfonso Totosaus-Sánchez
Publikováno v:
LWT. 93:679-685
The thermal properties of low fat, and low fat and sugar ice cream formulations, in which agave fructans were used as a sugar and fat, were evaluated by Modulated Differential Scanning Calorimetry. Approximately 3.0 g/100 mL of agave fructans promote
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::505e6ce476e4ac5e30d180ff1da42b94
https://doi.org/10.1016/j.lwt.2018.03.060
https://doi.org/10.1016/j.lwt.2018.03.060
Autor:
José Luis Arjona-Román, A. Totosaus-Sánchez, Patricia Severiano-Pérez, A. Pintor Jardines, Susana Fiszman, Héctor B. Escalona-Buendía
Publikováno v:
Food Hydrocolloids. 108:106032
The principal aim of the present study was to investigate the feasibility of replacing fat and sugar with agave fructans to produce both low-fat, and low-fat and sugar ice cream. For this purpose, agave fructans (0–3.0%) were added to several ice c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::076f051ccbda764632363e3c65e76863
https://doi.org/10.1016/j.foodhyd.2020.106032
https://doi.org/10.1016/j.foodhyd.2020.106032
Autor:
Kati Väkeväinen, Jessica Hernández, Anna-Inkeri Simontaival, Patricia Severiano-Pérez, Gloria Díaz-Ruiz, Atte von Wright, Carmen Wacher-Rodarte, Carme Plumed-Ferrer
Publikováno v:
Food Control. 109:106907
Maize is staple food in Central and Latin America, Southern and Eastern Africa, and fermentation processes are widely used to improve food safety and quality. Atole agrio is a typical Mexican fermented maize beverage, that, unlike many others, is mad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::068cd6ef21a020c1a0fb67c777a6d12b
https://doi.org/10.1016/j.foodcont.2019.106907
https://doi.org/10.1016/j.foodcont.2019.106907