Zobrazeno 1 - 10
of 64
pro vyhledávání: '"Wilfrido Torres-Arreola"'
Autor:
Eneida Azaret Montaño-Grijalva, Francisco Rodríguez-Félix, Lorena Armenta-Villegas, Carmen Lizette Del Toro-Sanchez, Elizabeth Carvajal-Millan, Wilfrido Torres-Arreola, Dora Evelia Rodríguez-Félix, José Agustín Tapia-Hernández, Carlos Gregorio Barreras-Urbina, Itzel Yanira López-Peña, Silvia Elena Burruel-Ibarra, Irela Santos-Sauceda, José Luis Pompa-Ramos
Publikováno v:
ACS Omega, Vol 9, Iss 37, Pp 38423-38436 (2024)
Externí odkaz:
https://doaj.org/article/f98ee98638704f8a93f2474ed6907d58
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, Vol 9, Iss 4, p 415 (2023)
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://doaj.org/article/ebd4b64d7c894937b616e05b301e6a30
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:
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:
Laura Raquel Marquez-Alvarez, Wilfrido Torres-Arreola, Victor Manuel Ocano-Higuera, Benjamin Ramirez-Wong, Enrique Marquez-Rios
Publikováno v:
Journal of Chemistry, Vol 2015 (2015)
The effect of bovine plasma protein (BPP) on the inhibition of autolytic activity and its effect on the gelling properties of a protein concentrate (PC) obtained from jumbo squid (Dosidicus gigas) mantle were investigated. Sols and gels were prepared
Externí odkaz:
https://doaj.org/article/74ed187b75014c7eace3d839aa8711ae
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
Autor:
Guadalupe Miroslava Suárez-Jiménez, Carmen María López-Saiz, Hugo Enrique Ramírez-Guerra, Josafat Marina Ezquerra-Brauer, Saul Ruiz-Cruz, Wilfrido Torres-Arreola
Publikováno v:
International Journal of Molecular Sciences, Vol 17, Iss 12, p 1968 (2016)
In marine organisms primarily intended for human consumption, the quality of the muscle and the extracted oils may be affected by lipid oxidation during storage, even at low temperatures. This has led to a search for alternatives to maintain quality.
Externí odkaz:
https://doaj.org/article/2fa1ee497fd84ff29e0bf8023f360e02
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...
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:
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