A5079347018- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Food composition and properties
- Microencapsulation and Drying Processes
- Probiotics and Fermented Foods
- Food Chemistry and Fat Analysis
- Meat and Animal Product Quality
- Digestive system and related health
- Phytochemicals and Antioxidant Activities
- Plant Pathogens and Fungal Diseases
- Agriculture Sustainability and Environmental Impact
- Nutrition, Genetics, and Disease
- Enzyme Production and Characterization
- Fermentation and Sensory Analysis
- Consumer Attitudes and Food Labeling
- Essential Oils and Antimicrobial Activity
- Microbial Metabolites in Food Biotechnology
- Protein Hydrolysis and Bioactive Peptides
Chapingo Autonomous University
2003-2024
Universidad Autónoma Metropolitana
2006-2011
The blueberry fruit (Vaccinium corymbosum L.) exhibits a high content of bioactive compounds, including anthocyanins, that can be used as pigmenting agents, but they are mixed with sugars, which hinder their utilization. objective was to evaluate the use aqueous two-phase extraction aided by centrifugation separate particularly from fruits, considering reduction for agents in food product. A mixture trisodium citrate (Na3C3H5O(COO)3; Na3Cit) and polyethylene glycol ([HO-(CH2CH2O)n-CH2OH];...
Summary Oil‐in‐water emulgels formed with canola oil and whey protein isolate:alginate‐inulin ternary complex coacervates (TCC) were used as fat replacers (10–15% wt.) in a reduced‐fat set yoghurt (RFY). The addition of the emulgel had significant effect ( P < 0.05) on RFY syneresis better stability against expulsion compared to full‐fat (FFY). Microstructure added showed denser packing structures lattice filling behaviour emulgel. textural rheological properties that contributed...
Los quesos elaborados con leche de cabra han cobrado importancia en algunas regiones México, donde la diversificación su uso más allá los dulces tradicionales, ha atraído atención científicos y tecnólogos alimentos. En este trabajo, mexicanos tipo-manchego (GC) a diferentes etapas maduración (60 90 días) se sometieron análisis fisicoquímico, textura (TPA), microestructura, reológico caracterización térmica, comparados hechos vaca (CC, 60 días). general, GC mostró valores propiedades...
The essential oils have antifungal properties and their volatilization can be controlled through encapsulation. work aimed at controlling the release kinetics of thyme (Thymus vulgaris) oil ionic gelation encapsulation to assess potential inhibiting development Penicillium spp. Thyme was encapsulated with sodium alginate (NaAlg; 0.5 1.0%), calcium chloride (CaCl2; 0.8 2.5%), different residence times in solution (10, 20, 40, 60 min). Batches capsules were placed closed containers monitored....