Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Sandy Luz Ovando-Chacón"'
Autor:
Daniel Castañeda Valbuena, Sandy Luz Ovando Chacón, Ana Carolina Torregroza-Espinosa, Héctor Suárez Mahecha
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Abstract This study aimed to assess the cryoprotectant effect of vacuum packaging (35 and 45 kPa) on cold preserved (0 °C and -18 °C) fillets of Yamú (Brycon amazonicus), during 5 days of storage. We analyzed the physicochemical and microbiologica
Externí odkaz:
https://doaj.org/article/3093107d0f874b458aef0281642c901e
Publikováno v:
ESPACIO I+D: Innovación más Desarrollo, Vol VII, Iss 18, Pp 71-91 (2018)
En el presente trabajo se analizó la composición bromatológica de la semilla de cacaté (Oecopetalum mexicanum) y se optimizó el proceso de extracción acuoso enzimático del aceite. Los preparados enzimáticos Crystalzyme Cran y Cellulase fueron
Externí odkaz:
https://doaj.org/article/949e8edb03864025ba62f325757d7b0f
Autor:
Esther Martínez, Miguel Abud Archila, Yolanda Freile Pelegrín, María Celina Luján Hidalgo, Federico Antonia Gutiérrez Miceli, Sandy Luz Ovando Chacón
Publikováno v:
Biotecnia. 24:159-168
La papaya es un fruto climatérico que tiene una vida en anaquel corta. Una opción para prolongar la vida útil de este fruto es el uso de recubrimientos. El objetivo del presente estudio fue evaluar el efecto del recubrimiento a base de alginato ex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be8936addb8a87fdf1339e044b325374
https://doi.org/10.18633/biotecnia.v24i3.1739
https://doi.org/10.18633/biotecnia.v24i3.1739
Autor:
A. Grajales-Lagunes, María Celina Luján-Hidalgo, Esther Candelaria Martínez-Molina, Federico Antonio Gutiérrez-Miceli, Yolanda Freile-Pelegrín, M.A. Ruiz-Cabrera, Miguel Abud-Archila, Sandy Luz Ovando-Chacón
Publikováno v:
Journal of Food Measurement and Characterization. 16:126-136
The high susceptibility to deterioration and diseases during the supply chain and/or during the storage of fresh products is a problem in the industry, and edible films are proposed as efficient methods to preserve its quality. The objective was to o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2ddf013a3c18a706d9ad86dbdb6d415
https://doi.org/10.1007/s11694-021-01156-6
https://doi.org/10.1007/s11694-021-01156-6
Autor:
Claudia Mendoza-Avendaño, Sandy Luz Ovando-Chacón, María Celina Luján-Hidalgo, Rocío Meza-Gordillo, Miguel Angel Ruiz-Cabrera, Alicia Grajales-Lagunes, Federico Antonio Gutiérrez-Miceli, Miguel Abud-Archila
Publikováno v:
Current Microbiology. 79
Tofu is one of the main foods made with soybeans. The aim of this work was to evaluate the effect of L. plantarum and L. fermentum on the volatile compounds and sensorial profile of fermented tofu during ripening. The soy milk was fermented separatel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd45f50261f1ea2573eed51f2ddef0a6
https://doi.org/10.1007/s00284-022-03014-0
https://doi.org/10.1007/s00284-022-03014-0
Autor:
Jorge Iván Ramírez-Pérez, Peggy Elizabeth Álvarez-Gutiérrez, María Celina Luján-Hidalgo, Sandy Luz Ovando-Chacón, Ruth Elena Soria-Guerra, Miguel Ángel Ruiz-Cabrera, Alicia Grajales-Lagunes, Miguel Abud-Archila
Publikováno v:
Archives of microbiology. 204(7)
The effect that the fructans of Cichorium intybus and Agave salmiana have on health, as well as on the growth of some Lactobacillus species, has been demonstrated. The aim of this work was to evaluate the effect of linear and branched fructans on the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5027b2629aaf3a24d8d63a3fc27911c7
https://pubmed.ncbi.nlm.nih.gov/35661269
https://pubmed.ncbi.nlm.nih.gov/35661269
Autor:
Cristina Ventura Canseco, Rocío Meza Gordillo, Veymar G. Tacias-Pascacio, Arnulfo Rosales Quintero, Brenda Yesenia Nolasco Arroyo, Guillermo Efrén Ovando Chacón, Sandy Luz Ovando Chacón
Publikováno v:
Current Biochemical Engineering. 5:42-49
Background: Jicaro seeds can be considered oilseeds due to their high content of lipids, which could be used. Aqueous Enzymatic Extraction (AEE) of oils is a safe, economical and ecological technique, with the disadvantage that oil yields are lower t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c03838d1214de8b048b879dd89dda6b9
https://doi.org/10.2174/2212711906666190131150922
https://doi.org/10.2174/2212711906666190131150922
Autor:
Dulce Alhelí Borraz Castañeda, Guillermo Efrén Ovando Chacón, Tecnológico Nacional de México, Rocío Meza Gordillo, Sandy Luz Ovando Chacón
Publikováno v:
ESPACIO I+D: Innovación más Desarrollo, Vol VII, Iss 18, Pp 71-91 (2018)
En el presente trabajo se analizó la composición bromatológica de la semilla de cacaté (Oecopetalum mexicanum) y se optimizó el proceso de extracción acuoso enzimático del aceite. Los preparados enzimáticos Crystalzyme Cran y Cellulase fueron
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4875b3dc7cdb8bfddcf6701f4f5d9148
https://doi.org/10.31644/imasd.7.2018.a04
https://doi.org/10.31644/imasd.7.2018.a04
Autor:
Guillermo Efren Ovando-Chacon, Sandy Luz Ovando-Chacon, Abelardo Rodriguez-Leon, Mario Diaz-Gonzalez, Jorge Arturo Hernandez-Zarate, Alberto Servin-Martinez
Publikováno v:
Entropy, Vol 22, Iss 1, p 86 (2020)
Heat exchangers play an important role in different industrial processes; therefore, it is important to characterize these devices to improve their efficiency by guaranteeing the efficient use of energy. In this study, we carry out a numerical analys
Externí odkaz:
https://doaj.org/article/b13ee82a09f24ab5b6fbb41d8a3f9885