Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Yolanda Cocotle-Ronzón"'
Autor:
María Virginia Rebolledo-Hernández, Yolanda Cocotle-Ronzón, Eliseo Hernández-Martínez, Epifanio Morales-Zarate, Laura Acosta-Domínguez
Publikováno v:
Ciencia Ergo Sum, Vol 30, Iss 3, Pp 1-14 (2023)
Se analiza la factibilidad de uso de la harina de cáscara de café en la producción de alimentos mediante la determinación de sus propiedades fisicoquímicas, funcionales y de flujo. Los resultados muestran que la harina de cáscara de café es ri
Externí odkaz:
https://doaj.org/article/ec90838e95204f3aad255fa9c32d33ff
Autor:
Rosa Isela Guzmán-Gerónimo, Rosa Carmina Ayala-Tirado, Remedios Mendoza-López, Yolanda Cocotle-Ronzón, María Del Socorro Herrera-Meza
Publikováno v:
CyTA - Journal of Food, Vol 20, Iss 1, Pp 60-65 (2022)
In this study, avocado pulp and oil were added to mayonnaise type-dressing to produce a healthy and microbiologically safe product with improved sensory properties. First, oil avocado was obtained by solvent-free ultrasonic-assisted extraction and ce
Externí odkaz:
https://doaj.org/article/56289345ff0d406792f07e606b74c340
Autor:
Marcos F. Ocaña-Sánchez, Gabriel A. Soto-Ojeda, Yolanda Cocotle-Ronzón, Cesar Soria-Fregozo, Alberto Sánchez-Medina, Rosa V. García-Rodríguez, Juan F. Rodríguez-Landa, Erick J. Corro-Méndez, Minerva Hernández-Lozano
Publikováno v:
Nutrients, Vol 15, Iss 21, p 4550 (2023)
Hyperammonemia is characterized by the excessive accumulation of ammonia in the body as a result of the loss of liver detoxification, leading to the development of hepatic encephalopathy (HE). These metabolic alterations carry cognitive and motor def
Externí odkaz:
https://doaj.org/article/e2229e50abbc4a8a812f41de5112d6aa
Autor:
Yolanda Cocotle-Ronzón, Dalia N Dorantes‐Landa, Miguel A. Morales-Cabrera, Eliseo Hernandez-Martinez
Publikováno v:
Journal of Chemical Technology & Biotechnology. 95:1936-1945
BACKGROUND: Xylitol is a polyalcohol widely used in the pharmaceutical, medicine and food industry because of its anti-cariogenic properties and low caloric value, with a sweetness equal to sucrose Xylitol can be produced chemically or through a biot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c08de4bce8f845f8e70817c0bf9a232
https://doi.org/10.1002/jctb.6394
https://doi.org/10.1002/jctb.6394
Autor:
Ana P Flores‐Mendoza, Yolanda Cocotle-Ronzón, Eliseo Hernandez-Martinez, Héctor Hernández-García
Publikováno v:
Journal of Chemical Technology & Biotechnology. 95:1946-1952
BACKGROUND: Cheese whey is a byproduct of the dairy industry, which is characterized by its high organic matter content, so its valorization by anaerobic digestion (AD) requires a pretreatment or a dilution that allows high values of degradability. H
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ba41023bd9705d0cd193ca84de470ad
https://doi.org/10.1002/jctb.6391
https://doi.org/10.1002/jctb.6391
Autor:
Yolanda Cocotle Ronzón, Nieves del Socorro Martínez Cruz, Juan Luis Monribot Villanueva, José Antonio Guerrero Analco, Rosa Angélica Gutiérrez Sánchez
Publikováno v:
Acta Botanica Mexicana.
Background and Aims: Rhynchostele rossii is an orchid native to Mexico known as gallinitas (little chickens) that is threatened due to overexploitation for ornamental purposes, as a consequence of which it is necessary to realize efforts for its cons
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::108d531e56eb5dcf6faf65fbb632efe0
https://doi.org/10.21829/abm127.2020.1665
https://doi.org/10.21829/abm127.2020.1665
Autor:
Yolanda Cocotle-Ronzón, Laura Acosta-Domínguez, Eliseo Hernandez-Martinez, Liliana Alamilla-Beltrán
Publikováno v:
Food Hydrocolloids. 119:106871
In this work, the impact of cryogenic treatment of soy protein isolate (SPI) on its microstructure, functional and flow properties was evaluated. SPI was treated with 96% ethanol, freezed in liquid nitrogen, and then lyophilized to obtain the modifie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0b2c43adfaf7fc265a51cc32bb63c9c
https://doi.org/10.1016/j.foodhyd.2021.106871
https://doi.org/10.1016/j.foodhyd.2021.106871
Autor:
Samuel Garcia‐Diaz, Yolanda Cocotle-Ronzón, Victor M. Rivera, Eliseo Hernandez-Martinez, Mauricio Gabriel-Guzmán
Publikováno v:
Chaos, Solitons & Fractals. 99:79-84
The roasting is the stage where the coffee bean undergoes physiochemical changes that provide their typical sensory characteristics (i.e., aroma and flavor). Despite the importance, the roasting process is performed based on the operator experience,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea825dd79224037e6790342fc9a6069a
https://doi.org/10.1016/j.chaos.2017.03.056
https://doi.org/10.1016/j.chaos.2017.03.056
Autor:
Bella Herlinda, Solís-Cabrera, María, Del Carmen Ramírez-Benítez, Yolanda, Cocotle-Ronzón, Magdalena, Moreno-Todd, Abraham Heriberto, Soto-Cid
Publikováno v:
Revista medica del Instituto Mexicano del Seguro Social. 47(1)
to evaluate urinary desoxypiridinoline (Dpd) levels in postmenopause patients, with osteoporosis or osteopenia after treatment with sodium alendronate.a quasiexperimental study was carried out in 118 patients, aged from 41 to 69 years. According to t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::66efcef8758337b5372623c8d4e94a2f
https://pubmed.ncbi.nlm.nih.gov/19624960
https://pubmed.ncbi.nlm.nih.gov/19624960
Autor:
Solís-Cabrera, Bella Herlinda, Ramírez-Benítez, María del Carmen, Yolanda, Cocotle-Ronzón, Magdalena, Moreno-Todd, Abraham Heriberto, Soto-Cid
Publikováno v:
Revista Medica del IMSS; ene/feb2009, Vol. 47 Issue 1, p25-28, 4p, 1 Chart