Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Petra Rosas Ulloa"'
Autor:
Kevin Ulises López-Mártir, José Armando Ulloa, Judith Esmeralda Urías-Silvas, Petra Rosas-Ulloa, José Carmen Ramírez-Ramírez, Juan Alberto Resendiz-Vazquez
Publikováno v:
Ultrasonics Sonochemistry, Vol 105, Iss , Pp 106870- (2024)
The obtained seeds from fruit processing are considered by-products containing proteins that could be utilized as ingredients in food manufacturing. However, in the specific case of soursop seeds, their usage for the preparation of protein isolates i
Externí odkaz:
https://doaj.org/article/6ab74b4c15674720b221cefb9cf7c21a
Autor:
Ranferi Gutiérrez‐Leyva, Hervey Rodríguez‐González, Silvia Carrillo‐Domínguez, José A. Ulloa, José C. Ramírez‐Ramírez, Petra Rosas‐Ulloa, Pedro U. Bautista‐Rosales, Roberto Civera‐Cerecedo
Publikováno v:
Journal of the World Aquaculture Society, Vol 54, Iss 3, Pp 666-685 (2023)
Abstract Nonconventional feed ingredients for different aquatic species need to be tested to establish their nutritional value. Thus, this study assessed the use of canary seed (CS), Phalaris canariensis L., and giant kelp seaweed (KS), Macrocystis p
Externí odkaz:
https://doaj.org/article/b294ac69c61e4aa8b99a9834977eebd3
Autor:
Yesenia Anahí Olvera Ríos, José Armando Ulloa, Petra Rosas Ulloa, Pedro Ulises Bautista Rosales, José Carmen Ramírez Ramírez, Ranferi Gutiérrez Leyva, Yessica Silva Carrillo
Publikováno v:
CyTA - Journal of Food, Vol 18, Iss 1, Pp 31-42 (2020)
The effect of ultrasound for 15 and 30 min (40 kHz, 130 W, 10% salt solution, 25°C) on dehydration kinetics and physicochemical, microbiological, structural and rehydration characteristics of tilapia cubes dehydrated at 35°C was evaluated. The ultr
Externí odkaz:
https://doaj.org/article/90e4b002e2234f5d81ada7d4b932c3d0
Autor:
Nimcy Noemí Meza-Gutiérrez, José Armando Ulloa, Petra Rosas-Ulloa, Rosendo Balois-Morales, Graciela Guadalupe López-Guzmán, Guillermo Berumen-Varela, Ana Alicia Escalera-Lara, Paloma Patricia Casas-Junco, Pedro Ulises Bautista-Rosales
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
This study aimed to evaluate the effect of noni (Morinda citrifolia L.) juice (NJ) in vitro and applied it to fresh-cut papaya to control Escherichia coli O157 : H7. Furthermore, the NJ effect on the physicochemical characteristics of fresh-cut papay
Externí odkaz:
https://doaj.org/article/ef829a4c4cf2430685eacaae9558ab45
Publikováno v:
Food and Bioprocess Technology. 16:589-602
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1ea344259e469118549f88386a14d4c
https://doi.org/10.1007/s11947-022-02956-4
https://doi.org/10.1007/s11947-022-02956-4
Autor:
José Armando Ulloa, Mayte Carolina Villalobos Barbosa, Juan Alberto Resendiz Vazquez, Petra Rosas Ulloa, José Carmen Ramírez Ramírez, Yessica Silva Carrillo, Liborio González Torres
Publikováno v:
CyTA - Journal of Food, Vol 15, Iss 4, Pp 497-507 (2017)
Proteins from jackfruit seed defatted flour were fractionated, characterized and extracted using an alkaline solution and isoelectric precipitation, which was followed by an ultrasound treatment, for preparation and determination of the physicochemic
Externí odkaz:
https://doaj.org/article/03f1c1141bb84f6abc287957cbb5d233
Autor:
Ranferi Gutiérrez‐Leyva, Hervey Rodríguez‐González, Silvia Carrillo‐Domínguez, José A. Ulloa, José C. Ramírez‐Ramírez, Petra Rosas‐Ulloa, Pedro U. Bautista‐Rosales, Roberto Civera‐Cerecedo
Publikováno v:
Journal of the World Aquaculture Society.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84a26d8133c583b2aba85a600f9dde13
https://doi.org/10.1111/jwas.12937
https://doi.org/10.1111/jwas.12937
Autor:
José Armando Ulloa, Silvia Jazmin Ibarra-Zavala, Silvia Patricia Ramírez-Salas, Petra Rosas-Ulloa, José Carmen Ramírez-Ramírez, Blanca Estela Ulloa-Rangel
Publikováno v:
Food Technology and Biotechnology, Vol 53, Iss 1, Pp 48-56 (2015)
Instant whole beans obtained by drying at 25 °C were evaluated for their chemical, physicochemical, nutritional, microbiological, sensory and rehydration characteristics. The proximal composition of instant whole beans was typical of this kind of fo
Externí odkaz:
https://doaj.org/article/a70aae43827b42c395efcf9356d9f919
Autor:
José Carmen Ramírez Ramírez, José Inés Ibarra, Francisco Arce Romero, Petra Rosas Ulloa, José Armando Ulloa, Keiko Shirai Matsumoto, Belinda Vallejo Cordoba, Miguel Ángel Mazorra Manzano
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 56, Iss 6, Pp 1002-1010 (2013)
The aim of the present study was to produce fish silage by lactic acid fermentation and evaluate its use in feeding of quails (Coturnix coturnix japonica). An oven-dried mixture of fish silage and soybean meal (1:1 w/w) was used to prepare the diets
Externí odkaz:
https://doaj.org/article/9366114e5ed3482398cb623f8bf94ec9
Autor:
Juan Alberto Resendiz Vazquez, José Armando Ulloa, Petra Rosas Ulloa, José Carmen Ramírez Ramírez
Publikováno v:
Journal of Chemistry, Vol 2015 (2015)
The purpose of this study was to evaluate the effect of dehydration conditions on the chemical, physical, and rehydration properties of instant whole beans (Phaseolus vulgaris L. var. Azufrado) using a 22 factorial design (air temperature: 25°C and
Externí odkaz:
https://doaj.org/article/0f228852f5f848f6be5b70e77b267cb5