A5055722087- Food Drying and Modeling
- Edible Oils Quality and Analysis
- Microbial Inactivation Methods
- Meat and Animal Product Quality
- Postharvest Quality and Shelf Life Management
- Essential Oils and Antimicrobial Activity
- Phytochemicals and Antioxidant Activities
- Advanced Chemical Sensor Technologies
- Insect Pest Control Strategies
- Botanical Research and Applications
- Freezing and Crystallization Processes
- Magnetic and Electromagnetic Effects
- Food composition and properties
- Microwave and Dielectric Measurement Techniques
- Plant Disease Management Techniques
- Polysaccharides Composition and Applications
- Microencapsulation and Drying Processes
- Radiation Effects and Dosimetry
- Food Chemistry and Fat Analysis
- Nuts composition and effects
- Protein Hydrolysis and Bioactive Peptides
- Sensory Analysis and Statistical Methods
- Biochemical Analysis and Sensing Techniques
- Plant and soil sciences
- Animal Nutrition and Physiology
Universidad de Guanajuato
2016-2025
Instituto Tecnológico Superior de Irapuato
2019
National Institute of Astrophysics, Optics and Electronics
2014-2015
Universidad de las Américas Puebla
2003-2014
Instituto Tecnologico de Veracruz
2009-2010
Universidad de las Américas
2010
Instituto Politécnico Nacional
1997
The use of microwave assisted extraction (MAE) was investigated in this work for the betalains from diced red beets. Several treatments with different combinations time, power and duty cycle applied to samples were studied. combination 400 W 100% 90–120 s resulted highest amount recovered betanines; whereas at 140–150 betaxanthins obtained. addition ascorbic acid (0.040 mol/L) extracting solvent development a two-step MAE process cooling period in-between after processing steps led an...
Microwave-assisted extraction (MAE) has been recognized as a technique with several advantages over other methods, such reduction of costs, time, energy consumption, and CO2 emissions. In this study, MAE was performed to obtain essential oils from two different herbs (basil epazote). A factorial design conducted in order determine the effect solvent quantity, power, heating time on oil yields. Chemical composition, physical properties yield percentage were compared obtained by steam...
Summary Chia seeds were utilized by A ztecs as food and for medicinal purposes. Nowadays, this crop is gaining importance in many countries, due to its nutritional attributes. Some physical properties chemical characteristics of chia from four different regions M exico evaluated compared. Seed size distribution was not significantly affected ( P > 0.05) the region, with similar values seed length (2.03–2.10 mm), width (1.27–1.32 thickness (0.77–0.81 mm) surface area (4.95–5.42 mm 2 )....
The consumption of rabbit meat is scarce in Mexico, despite its good taste and high protein content. Acid marination may be an option to introduce this into new markets add value food. use ultrasound has been reported as accelerator the impregnation process improving product quality. objective study was evaluate effect acid assisted by power on quality meat. Marinating solutions were prepared with 70, 140, or 200 g NaCl/L, 3 NaNO 2 , 1.5% citric acid. Rabbit slices immersed every solution...
In this letter, a temperature sensor based on fiber ring laser is presented. A Bragg grating was used as head, and Mach-Zehnder interferometer (MZI) utilized wavelength selective filter to enhance the sensing capability. The MZI achieved by splicing piece of photonic crystal between two segments single-mode fiber. Moreover, it shown that when emission shifted varied, achieving sensitivity 18.8 pm/°C at 1550 nm, within range from 20 °C 90 °C.
ABSTRACT Yogurt systems were prepared from whole milk, adding 50 mg of calcium/100 mL yogurt, and three levels fiber two wheat‐bran sources. In comparison with a plain the presence calcium augmented consistency, diminished syneresis pH was higher. Fiber increased all formulated samples exhibited non‐Newtonian response. During 3 weeks storage time, consistency reduced (from 2.0 to 0.32 Pa·s n ), 20 48%) decreased 4.5 4.2) as function system formulation.
Abstract Model gel systems with different shape (sphere, cylinder, and slab) size (180 290 g) were prepared agar (5%) sucrose (5%). Dielectric constant (ε′), loss factor (ε″), thermophysical properties, temperature distribution of the model system measured. Each was immersed suspended in water, then, heated a microwave oven intermittent heating until core reached 50 °C. The ε′ ε″ gels decreased when frequency increased. density thermal conductivity values 1033 kg/m 3 0.55 W/m °C,...
Current consumers continuously demand safer and higher quality products in the global market. Essential oils derived from plants spices have gained importance as natural replacers of compounds synthetic origin. They provide clean labels that satisfy consumer trends function to mitigate one main mechanisms food deterioration: lipid oxidation. This work aims present an overview sources, extraction methods, studies assessing antioxidant capacity essential oils, emphasizing their applications...
Summary Vacuum frying (VF) is a process developed at pressure lower than atmospheric pressure, in which temperatures are employed to remove moisture from the food and reduce oil content final product. Diverse studies have been published for VF or assisted with microwave ultrasound, facing challenges of accomplishing physical sensory properties appreciated fried products. The studied matrices under include mainly vegetable origin foods (apple, banana, carrot, donuts, kiwi, mushroom, pea,...
Ethanol solutions are present in many industries, including the beverage, medical, and fuel industries.While electrical methods for measuring ethanol concentration subject to electromagnetic interference, may require large amounts of solution, or take a long time, optical techniques based on fiber optics immune chemically inert, can deliver signals over distances with minimal noise.However, optic sensors often expensive equipment manufacture, e.g. CO 2 laser manufacturing Bragg gratings,...