Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Silvia Marina González- Herrera"'
Autor:
Azucena Rodríguez-Mena, Luz Araceli Ochoa-Martínez, Silvia Marina González- Herrera, Olga Miriam Rutiaga-Quiñones, Juliana Morales-Castro
Publikováno v:
Scientia Agropecuaria, Vol 12, Iss 3 (2021)
Natural colorants have become important due to the health-benefits for humans. In that sense, it is important to evaluate the degradation kinetics of these components, in order to establish the stability under different processing and/or storage cond
Externí odkaz:
https://doaj.org/article/4aa616758ec641c2b96e0273d81d8fef
Autor:
Azucena Rodríguez-Mena, Luz Araceli Ochoa-Martínez, Silvia Marina González-Herrera, Olga Miriam Rutiaga-Quiñones, Rubén Francisco González-Laredo, Begoña Olmedilla-Alonso, Sandra Vega-Maturino
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100358- (2023)
Color in food represents an important parameter of quality. This investigation aimed to extract anthocyanins from purple sweet potato using the ultrasound technique, and their application in a food product. The extract obtained at pH 2.5, 60% amplitu
Externí odkaz:
https://doaj.org/article/14b68fcde4144288a28ca9ab82a5e8e5
Características fisicoquímicas y evaluación sensorial de bebidas mixtas camote-manzana y camote-piña
Autor:
Luz Araceli Ochoa-Martínez, Erika Karina del Patrocinio Marmolejo Basurto, Silvia Marina González Herrera, José Alberto Gallegos Infante
Publikováno v:
Tecnociencia Chihuahua, Vol 17, Iss 1 (2023)
El camote de pulpa naranja es rico en carotenoides, almidón y minerales. Sin embargo existen opciones limitadas para su consumo, por lo que es importante ofrecer alternativas de nuevos productos. Una opción es el jugo de camote, el cual tiene un sa
Externí odkaz:
https://doaj.org/article/e0841acd53dd4b29abb17b984e7a6dda
Autor:
Pablo Jaciel Adame Soto, Elva Teresa Aréchiga Carvajal, Silvia Marina González Herrera, Martha Rocío Moreno Jiménez, Olga Miriam Rutiaga Quiñones
Kluyveromyces marxianus yeasts represent a valuable industry alternative due to their biotechnological potential to produce aromatic compounds. 2-phenylethanol and 2-phenylethylacetate are significant aromatic compounds widely used in food and cosmet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b257f4ca25a19216c135ae68ce51b39
https://doi.org/10.21203/rs.3.rs-2635558/v1
https://doi.org/10.21203/rs.3.rs-2635558/v1
Autor:
Wendy Guadalupe García-Villalba, Raúl Rodríguez-Herrera, Luz Araceli Ochoa-Martínez, Olga Miriam Rutiaga-Quiñones, José Alberto Gallegos-Infante, Silvia Marina González-Herrera
Publikováno v:
Journal of Food Science and Technology. 60:1265-1273
Autor:
Wendy Guadalupe García-Villalba, Raúl Rodríguez-Herrera, Luz Araceli Ochoa-Martínez, Olga Miriam Rutiaga-Quiñones, Mercedes G. López, José Alberto Gallegos-Infante, Gabriela Bermúdez-Quiñones, Silvia Marina González-Herrera
Publikováno v:
Food Chemistry. 415:135767
Características fisicoquímicas y evaluación sensorial de bebidas mixtas camote-manzana y camote-piña
Autor:
Erika Karina del Patrocinio Marmolejo Basurto, Luz Araceli Ochoa Martínez, Silvia Marina González Herrera, José Alberto Gallegos Infante
Publikováno v:
TECNOCIENCIA Chihuahua. 17:e1137
El camote de pulpa naranja (Ipomoea batatas L.) es rico en carotenoides, almidón y minerales. Sin embargo, existen opciones limitadas para su consumo, por lo que es importante ofrecer alternativas de nuevos productos. Una opción es el jugo de camot
Autor:
Azucena Rodríguez-Mena, Luz Araceli Ochoa-Martínez, Silvia Marina González-Herrera, Olga Miriam Rutiaga-Quiñones, Rubén Francisco González-Laredo, Begoña Olmedilla-Alonso
Publikováno v:
Food chemistry. 398
Color is the first attribute that influences the acceptance of foods as they become more attractive to consumers when they are more intense and uniform. In recent years, the interest of producers and consumers in purchasing products containing natura
Autor:
Olga Miriam Rutiaga-Quiñones, José Alberto Gallegos-Infante, Silvia Marina González-Herrera, Gabriela Bermúdez-Quiñones, Luz Araceli Ochoa-Martínez
Publikováno v:
J Food Sci Technol
The purpose of the present review is to explore the research about synbiotic food diversity, as well as the probiotics and prebiotics concentration used there in, and the different tests that this type of food is subjected to. The interaction probiot
Autor:
Olga Miriam Rutiaga-Quiñones, Luz Araceli Ochoa-Martínez, Gabriela Bermúdez-Quiñones, Efren Delgado-Licon, José Alberto Gallegos-Infante, Tania E. Lara-Ceniceros, Silvia Marina González-Herrera
Publikováno v:
Journal of Food Processing and Preservation. 45