Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Saraí Chaparro-Hernández"'
Autor:
Santiago Valdez-Hurtado, Carmen L. Del Toro-Sánchez, Víctor Manuel Ocaño-Higuera, Carla Cecilia Valenzuela-López, Saúl Ruiz-Cruz, José de Jesús Ornelas-Paz, Saraí Chaparro-Hernández, Marco A. López-Mata, Enrique Márquez-Ríos
Publikováno v:
Food Science and Technology v.39 n.1 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 39, Issue: 1, Pages: 103-111, Published: 10 DEC 2018
Food Science and Technology, Iss 0 (2018)
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 39, Issue: 1, Pages: 103-111, Published: 10 DEC 2018
Food Science and Technology, Iss 0 (2018)
The aim of this study was to evaluate the effects of chitosan-tomato plant extract (C-TPE) edible coating (EC) applications on the physicochemical, microbiological, sensory and antioxidant capacity of chicken during storage. Edible coatings prepared
Autor:
Ramón Gertrudis Valdez-Melchor, Dulce Alondra Cuevas-Acuña, Hisila Santacruz-Ortega, Saraí Chaparro-Hernández, Francisco Cadena-Cadena, Saúl Ruiz-Cruz, Joe Luis Arias-Moscoso, Wilfrido Torres-Arreola
Publikováno v:
Applied Sciences
Volume 10
Issue 3
Applied Sciences, Vol 10, Iss 3, p 1004 (2020)
Volume 10
Issue 3
Applied Sciences, Vol 10, Iss 3, p 1004 (2020)
Ultrasonic pulses are considered green technology for the improvement of the functional properties of proteins. In this study, four high-intensity ultrasound pulse treatments (ultrasound-pulsed gelatin (UPG)-42, UPG-52, UPG-71, UPG-84, and non-pulsed
Autor:
Saúl Ruiz-Cruz, José de Jesús Ornelas-Paz, Laura E. Gassos-Ortega, Víctor Manuel Ocaño-Higuera, Carmen Lizette Del-Toro-Sánchez, Germán Eduardo Dévora-Isiordia, Enrique Márquez-Ríos, Saraí Chaparro-Hernández, Marco A. López-Mata
Publikováno v:
Coatings
Volume 9
Issue 12
Volume 9
Issue 12
The aim of this study was to evaluate the effectiveness of chitosan&ndash
tomato plant extract (C-TPE) edible coating (EC) on the physicochemical, microbiological, sensory, and antioxidant capacity changes of pork during storage. Edible coatings
tomato plant extract (C-TPE) edible coating (EC) on the physicochemical, microbiological, sensory, and antioxidant capacity changes of pork during storage. Edible coatings
Autor:
Marco A. Lopez Mata, Laura E. Gassos-Ortega, Karen L. Hernández-Ruiz, Luis Alberto Cira-Chávez, José de Jesús Ornelas-Paz, María Isabel Estrada-Alvarado, Saraí Chaparro-Hernández, Saúl Ruiz-Cruz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7bd9e22c3c39a9ac9b476f9c9abe2a7
https://doi.org/10.5772/67864
https://doi.org/10.5772/67864
Autor:
Dulce Alondra Cuevas-Acuña, Joe Luis Arias-Moscoso, Wilfrido Torres-Arreola, Francisco Cadena-Cadena, Ramón Gertrudis Valdez-Melchor, Sarai Chaparro-Hernandez, Hisila del Carmen Santacruz-Ortega, Saúl Ruiz-Cruz
Publikováno v:
Applied Sciences, Vol 10, Iss 3, p 1004 (2020)
Ultrasonic pulses are considered green technology for the improvement of the functional properties of proteins. In this study, four high-intensity ultrasound pulse treatments (ultrasound-pulsed gelatin (UPG)-42, UPG-52, UPG-71, UPG-84, and non-pulsed
Externí odkaz:
https://doaj.org/article/f0031049b5144fa8800ccf78b61478a4