Zobrazeno 1 - 10
of 64
pro vyhledávání: '"Wilfrido Torres Arreola"'
Autor:
Nathaly Montoya Camacho, Enrique Márquez Ríos, Francisco Javier Castillo Yáñez, Saúl Ruíz Cruz, Aldo Alejandro Arvizu Flores, Wilfrido Torres Arreola, Jose Luis Cárdenas López, Santiago Valdéz Hurtado, Víctor Manuel Ocaño Higuera
Publikováno v:
Journal of Chemistry, Vol 2020 (2020)
In recent years it has been pointed out that the feed of farmed fish has an effect on the quality of the final product. Therefore, this study evaluated the effect of fishmeal (FM) replacement by a mixture of plant protein (MPP) on the development of
Externí odkaz:
https://doaj.org/article/b2e2708cfa9047eca14aa77646892261
Autor:
Josafat M. Ezquerra-Brauer, Enrique Márquez-Ríos, Betzabe E. López-Corona, Víctor M. Ocaño-Higuera, Hugo E. Ramírez-Guerra, Octavio Cota-Arriola, Wilfrido Torres-Arreola
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 821-834 (2018)
Collagen is the major connective tissue (CT) protein and one of the main constituents of the jumbo squid (Dosidicus gigas). Therefore, physicochemical changes of pepsin-solubilized collagen (PSC) and insoluble collagen (IC) were studied after cooking
Externí odkaz:
https://doaj.org/article/7eaf77e95854452d87c441e5139a1eac
Autor:
María Fernanda González-Osuna, Wilfrido Torres-Arreola, Enrique Márquez-Ríos, Francisco Javier Wong-Corral, Eugenia Lugo-Cervantes, José Carlos Rodríguez-Figueroa, Guillermina García-Sánchez, Josafat Marina Ezquerra-Brauer, Herlinda Soto-Valdez, Alejandro Castillo, Carmen Lizette Del-Toro-Sánchez
Publikováno v:
Horticulturae; Volume 9; Issue 4; Pages: 415
Protein hydrolysates and peptides can show biological activities, and pulsed ultrasound improves bioactivities. Among matrices from which protein hydrolysates can be obtain, chickpea is an excellent source. The objective of this research was to evalu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dede5a8c5ce921462c82594ab34feda3
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
Autor:
Angel Edgardo Tapia-Vasquez, Roberto Rodríguez-Ramírez, Hugo E. Ramírez-Guerra, Octavio Cota-Arriola, Josafat Marina Ezquerra-Brauer, Wilfrido Torres-Arreola, Guadalupe Miroslava Suárez-Jiménez
Publikováno v:
Journal of Aquatic Food Product Technology. 30:1038-1046
Muscle texture, which plays an important role in the acceptability and commercialization of seafood products, can be affected by collagen, the principal component of connective tissue in animals. I...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8dfa0dd606c955b5c387bea92a37f1c5
https://doi.org/10.1080/10498850.2021.1962470
https://doi.org/10.1080/10498850.2021.1962470
Autor:
José Ángel Huerta-Ocampo, Enrique Márquez-Ríos, Hisila Santacruz-Ortega, Wilfrido Torres-Arreola, Juan Carlos Ramírez-Suárez, Josafat Marina Ezquerra-Brauer, Angel Edgardo Tapia-Vasquez
Publikováno v:
International Journal of Food Science & Technology. 55:3246-3253
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8cd4d9e41c5e34decbc24199c48203ad
https://doi.org/10.1111/ijfs.14587
https://doi.org/10.1111/ijfs.14587
Autor:
Nathaly Montoya-Camacho, Saúl Ruiz-Cruz, Francisco Javier Castillo-Yáñez, José Luis Cárdenas-López, Wilfrido Torres-Arreola, Enrique Márquez-Ríos, Aldo A. Arvizu-Flores, Víctor Manuel Ocaño-Higuera
Publikováno v:
Biotecnia. 22:88-93
El objetivo de la presente investigación fue evaluar el efecto de la temperatura de almacenamiento (0 y 5ºC) sobre los principales metabolitos y parámetros relacionados con el rigor mortis del músculo de tilapia (Oreochromis niloticus). Se evalu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::03b1116e8c3edcf365b8e11652a052c6
https://doi.org/10.18633/biotecnia.v22i2.1249
https://doi.org/10.18633/biotecnia.v22i2.1249
Autor:
Hugo E. Ramírez-Guerra, Miguel A. Mazorra-Manzano, Ramón Pacheco-Aguilar, María E. Lugo-Sánchez, Gisela Carvallo-Ruiz, Susana M. Scheuren Acevedo, Wilfrido Torres-Arreola, Octavio Cota-Arriola, Juan C. Ramírez-Suárez
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e118921, Published: 18 MAR 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e118921, Published: 18 MAR 2022
Jumbo squid (Dosidicus gigas) muscle hardness has been related to hydroxylysyl-pyridinoline (HP) formation (collagen fibre stabilization) via condensation of oxidized ε-amino groups of lysine and/or hydroxylysine by lysyl oxidase (LOX). Previously p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::303f7deec417e915f1e810d33badb405
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101006
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101006
Autor:
Wilfrido Torres-Arreola, Maribel Plascencia-Jatomea, Josafat Marina Ezquerra-Brauer, Hisila Santacruz-Ortega, Dulce Alondra Cuevas-Acuña
Publikováno v:
Coatings
Volume 11
Issue 9
Coatings, Vol 11, Iss 1088, p 1088 (2021)
Volume 11
Issue 9
Coatings, Vol 11, Iss 1088, p 1088 (2021)
Chitosan (85% deacetylated, viscosity >
400 MPa, and molecular weight of 570.3 kDa)/squid gelatin hydrolysates (SGH) were prepared by incorporating SGHs (10%, 20%, and 40%) into chitosan films. SGH were obtained from squid skin gelatin by hydr
400 MPa, and molecular weight of 570.3 kDa)/squid gelatin hydrolysates (SGH) were prepared by incorporating SGHs (10%, 20%, and 40%) into chitosan films. SGH were obtained from squid skin gelatin by hydr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d7eea8c675c15c499db25c61879f248
Autor:
Rosa Linda Lopez-Enriquez, Victor Manuel Ocano-Higuera, Wilfrido Torres-Arreola, Josafat Marina Ezquerra-Brauer, Enrique Marquez-Rios
Publikováno v:
Journal of Chemistry, Vol 2015 (2015)
Modification of pH and NaCl concentration changed the physicochemical properties of sarcoplasmic proteins (SP) from jumbo squid mantle and consequently their functional properties. Better results of emulsifying activity index (EAI) and foam capacity
Externí odkaz:
https://doaj.org/article/b1700426987348dc863793fd221cddd8