A5077739935- Probiotics and Fermented Foods
- Meat and Animal Product Quality
- Proteins in Food Systems
- Microencapsulation and Drying Processes
- Protein Hydrolysis and Bioactive Peptides
- Phytochemicals and Antioxidant Activities
- Microbial Metabolites in Food Biotechnology
- Enzyme Production and Characterization
- Essential Oils and Antimicrobial Activity
- Biofuel production and bioconversion
- Freezing and Crystallization Processes
- Biochemical Analysis and Sensing Techniques
- Surfactants and Colloidal Systems
- Microbial Inactivation Methods
- Food composition and properties
- Phytase and its Applications
- Food Quality and Safety Studies
- Bee Products Chemical Analysis
- Hydrology and Sediment Transport Processes
- Advanced Cellulose Research Studies
- Animal Nutrition and Physiology
- Botanical Research and Applications
- Food Chemistry and Fat Analysis
- Hydraulic flow and structures
- Biopolymer Synthesis and Applications
Autonomous University of Chihuahua
2016-2025
IHE Delft Institute for Water Education
2006-2014
Centro de Investigación en Alimentación y Desarrollo
2007-2010
Universidad Centroccidental Lisandro Alvarado
2002
After harvesting fruits and vegetables during storage transportation, its sensorial, nutritional sensorial quality decreases due to high moisture content, microbial growth, environmental factors, maturity senescence. Considering their very short shelf life, need immediate post-harvest care increase it. The most common conservation methods are based on the control of transpiration rate, respiration spoiling. However, traditional have proven be vulnerable. Between 25 40% lost before...
Compounds from spices and herbs extracts are being explored as natural antibacterial additives. A plant extract used in traditional folk medicine is Hibiscus sabdariffa L., also known Roselle. Therefore, the potential use of a phenolic hibiscus or food preservative was analyzed vitro situ. obtained calyces fractionated, then fractions were tested against foodborne pathogen bacteria. Liquid-liquid extraction solid-phase to fractionate extract, HPLC employed analyze fractions' composition....
Lactic acid bacteria (LAB) are an important source of bioactive metabolites and enzymes. LAB isolates from fresh vegetable sources were evaluated to determine their antimicrobial, enzymatic, adhesion activities. A saline solution the rinse each sample was inoculated in De Man, Rogosa Sharpe Agar (MRS Agar) for recovery. Antimicrobial activity cell-free supernatants presumptive by microtitration against Gram-positive, Gram-negative, LAB, mold, yeast strains. Protease, lipase, amylase, citrate...
Cream cheese is a fresh acid-curd with pH values of 4.5⁻4.8. Some manufacturers add small volume rennet at the beginning milk fermentation to improve texture cream cheese. However, there no information about effect that proteases other than chymosin-like plant-derived may have on manufacture. This work aimed describe some proteolytic features protease extracted from fruits Solanum elaeagnifolium Cavanilles and assess impact this plant coagulant has viscoelastic properties cheeses. Results...
The aim of this study was to describe the compositional, functional and sensory properties six traditional Mexican cheeses: Panela, Oaxaca, Manchego, Manchego Botanero, Tenate, Morral. A total 50 cheeses were analysed. Relevant compositional parameters including pH, aw, proximate composition, NaCl, sugars, lactic acetic acids, mineral contents, free-amino acid nitrogen, fat degree value fatty acids determined. In addition, colour texture profile analyses unmelted their meltability...
Abstract: Solanum elaeagnifolium (trompillo or silverleaf nightshade) is an endemic plant from the northeast of Mexico and southwest United States. This considered as a weed with negative impact on agriculture livestock production. Nevertheless, in some places Chihuahua, Mexico, berries this have been used for decades manufacture artisanal filata‐type asadero cheese. The milk‐clotting enzyme S. has scarcely studied; reason, aim work was to explore properties coagulant. Protein extracts (PEs)...
Suckling lamb meat is traditionally produced in Mediterranean Europe. Breed can affect the quality of carcass and meat. This study aimed at comparing between suckling lambs from a local non-native dairy breed, Churra Assaf. included Spanish Protected Geographical Indication (PGI) 'Lechazo de Castilla y León', whereas Assaf not. However, breeders have requested inclusion breed PGI. Carcasses 16 male (eight eight Assaf) were used this study. The all raised under an intensive rearing system fed...