Zobrazeno 1 - 10
of 270
pro vyhledávání: '"R. Pedroza-Islas"'
Autor:
Luciana Raggi, R. Pedroza-Islas, Mitzi Ernestina Juárez-Gutiérrez, Zoraya Palomera-Sanchez, Carlos A. Martínez-Palacios, Raúl Llera-Herrera, Carlos Cristian Martínez-Chávez, Pamela Navarrete-Ramírez, Rodolfo Lozano-Olvera, M.G. Ríos-Durán, Frida Angélica Monroy de la Peña
Publikováno v:
Aquaculture Nutrition. 27:1659-1670
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51cf424236ea6c10cb702c260ca51799
https://doi.org/10.1111/anu.13305
https://doi.org/10.1111/anu.13305
Autor:
Edith Ponce-Alquicira, Mariel Calderón-Oliver, Héctor B. Escalona-Buendía, R. Pedroza-Islas, José Pedraza-Chaverri
Publikováno v:
Food Hydrocolloids. 62:49-57
The objective of this study was to evaluate several conditions for complex coacervation to encapsulate a mixture of nisin, an antimicrobial peptide, and an antioxidant avocado peel extract. We evaluated the effects of three factors: two matrix-wall s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b56ece12ddc3a80a7b476e4ea7e4fb9a
https://doi.org/10.1016/j.foodhyd.2016.07.028
https://doi.org/10.1016/j.foodhyd.2016.07.028
Autor:
M.E. Rodríguez-Huezo, L.A. Escalona-García, César Pérez-Alonso, R. Pedroza-Islas, H. Carrillo-Navas, Reyna Natividad
Publikováno v:
Journal of Food Engineering. 175:93-103
The oxidation kinetics of chia oil (CO) in bulk and microencapsulated by spray-drying in a biopolymer matrix of whey protein concentrate (WPC) with mesquite gum (MG) (67:33 w/w ratio) stored at 25, 35 and 40 °C at different water activities (aw) wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1867cb223246604b26eb58c7c8078c51
https://doi.org/10.1016/j.jfoodeng.2015.12.009
https://doi.org/10.1016/j.jfoodeng.2015.12.009
Autor:
José Pedraza-Chaverri, Héctor B. Escalona-Buendía, Omar Noel Medina-Campos, Mariel Calderón-Oliver, Edith Ponce-Alquicira, R. Pedroza-Islas
Publikováno v:
LWT - Food Science and Technology. 65:46-52
This study is focused on optimizing, by surface response methodology, the mixture of natural additives: nisin (an antimicrobial peptide) in combination with avocado seed or avocado peel extracts (both with antioxidant capacities) in order to maximize
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::431d830a9b1da211792a75531e694735
https://doi.org/10.1016/j.lwt.2015.07.048
https://doi.org/10.1016/j.lwt.2015.07.048
Akademický článek
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Publikováno v:
Food Biophysics. 10:134-144
A mixture of solutions of whey protein isolate (WPI) and poly (ethylene oxide) (PEO) were employed to fabricate nanofibers by the electrospinning technique. The PEO/WPI ratio was varied in order to obtain PEO:WPI nanofibers with different concentrati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e6e172ef1b23332c6dafe0d4b7515f6
https://doi.org/10.1007/s11483-014-9372-1
https://doi.org/10.1007/s11483-014-9372-1
Autor:
J. López-Sánchez, A. de la Peña-Díaz, Jorge Soriano-Santos, Edith Ponce-Alquicira, R. Pedroza-Islas
The aim of this work was to assess the effects of temperature (T), time (t) and pH treatments and an in vitro digestion on the stability of the angiotensin I-converting-enzyme-inhibitory activity (ACEIA) and antithrombotic activity (ATA; assessed as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3374197b90706541a28352388304540e
https://europepmc.org/articles/PMC5223265/
https://europepmc.org/articles/PMC5223265/
Autor:
Adriana Paredes, Gemma Martínez, Pedro Gallardo, Gabriela Palomino, Gabriela Gaxiola, R. Pedroza-Islas, Gerard Cuzon
Publikováno v:
Journal of the World Aquaculture Society. 44:187-197
The effects of two microencapsulated feeds were evaluated on development, growth, survival, proteolytic activity, and biochemical composition of white shrimp, Litopenaeus vannamei, larvae. The treatments were: (1) basal microcapsules (BM), (2) microc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc69ce286f0ba2fbf875bb1a18e36e13
https://doi.org/10.1111/jwas.12031
https://doi.org/10.1111/jwas.12031
Autor:
Ezequiel Delgado-Fornué, María Belem Arce-Vázquez, Edith Ponce-Alquicira, Gerardo Díaz-Godínez, R. Pedroza-Islas, Jorge Soriano-Santos
Publikováno v:
Frontiers in Microbiology, Vol 7 (2016)
Cyclodextrin glycosyltransferase (CGTase) is an enzyme that produces cyclodextrins (CDs) from starch and related carbohydrates, producing a mixture of α-, β-, and γ-CDs in different amounts. CGTase production, mainly by Bacillus sp., depends on fe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::476aef3a8850ec071dc7ed8098a8c957
http://journal.frontiersin.org/Journal/10.3389/fmicb.2016.01513/full
http://journal.frontiersin.org/Journal/10.3389/fmicb.2016.01513/full
Autor:
R. Pedroza-Islas, Eduardo J. Vernon-Carter, M.M. Murillo-Martínez, Consuelo Lobato-Calleros, Antonio Martínez-Férez
Publikováno v:
Food Hydrocolloids. 25:577-585
Rheological properties and the droplet mean volume-surface diameter of water-in-oil-in-water double emulsions E LMP–WPI and E CMC–WPI , stabilized with low-methoxyl pectin (LMP)–whey protein isolate (WPI) or sodium carboxymethylcellulose (CMC)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f80bb825e5a28eb6e3bb04e660a6de1b
https://doi.org/10.1016/j.foodhyd.2010.06.015
https://doi.org/10.1016/j.foodhyd.2010.06.015