A5013640687- Microencapsulation and Drying Processes
- Meat and Animal Product Quality
- Microbial Metabolites in Food Biotechnology
- Food composition and properties
- Insect and Arachnid Ecology and Behavior
- Food Drying and Modeling
- Insect Utilization and Effects
- Polysaccharides Composition and Applications
- Botanical Research and Applications
- Probiotics and Fermented Foods
- Animal Nutrition and Physiology
- Microbial Inactivation Methods
- Freezing and Crystallization Processes
- Ruminant Nutrition and Digestive Physiology
- Proteins in Food Systems
- Collagen: Extraction and Characterization
- Bee Products Chemical Analysis
- Postharvest Quality and Shelf Life Management
- Phytochemicals and Antioxidant Activities
- Insect symbiosis and bacterial influences
- Diet, Metabolism, and Disease
- Protein Hydrolysis and Bioactive Peptides
- Pharmacological Effects and Assays
- Textile materials and evaluations
- Animal and Plant Science Education
Autonomous University of San Luis Potosí
2015-2024
Polytechnic University of San Luis Potosí
2023
Centro de Investigación en Materiales Avanzados
2012
Tuxtla Gutierrez Institute of Technology
2012
Institut National de la Recherche Agronomique
2000
Instituto Tecnologico de Veracruz
1999
ABSTRACT A D-optimal experimental design with three center points was used to evaluate the influence of spray-drying conditions on physicochemical properties a powdered product obtained by drying cactus pear juice. Drying performed in laboratory spray-dryer (Pulvis GB 22 model) at two inlet air temperatures (205 and 225°C), compressor pressures (0.10 0.20 MPa). Commercial maltodextrins (10 20 DE) were as carrier agents levels (18 23%). Moisture content hygroscopicity evaluated powder,...
The general aim of this study was to evaluate physicochemical properties, prebiotic activity and anticancer potential jackfruit (
The objective of this study was to assess the effectiveness blends with different levels lactose-maltodextrin (8:5, 10:5, and 12:5 % w/v) during spray-drying passion fruit juice. drying carried out in a laboratory spray dryer (Pulvis GB 22 model) at two inlet air temperatures (180 190 ºC), pressures (0.10 0.20 MPa). moisture content, hygroscopicity vitamin C retention were evaluated powder obtained. Response surface plots (p<0.05) showed that lowest values content reached temperature...
Fructans were extracted from Agave salmiana juice, characterized and subjected to hydrolysis process using a commercial inulinase preparation acting freely. To compare the performance of enzymatic preparation, batch experiments also conducted with chicory inulin (reference). Hydrolysis was performed for 6 h at two temperatures (50,<mml:math...
The glass transition temperature of model food systems prepared with several glucose/fructose/sucrose mass fractions was studied using differential scanning calorimetry (DSC). A distance-based experimental design for mixtures 3 components used to establish the proportion sugars systems. Thus, 32 compositions including individual and sugar mixtures, both binary ternary were analyzed. Thermograms showing complete process heating-cooling-reheating determine precise during cooling (T(g)(c)) or...
In this work was evaluated the effect of lactic acid treatment method in pork Serratus ventralis muscle on meat quality parameters pH, color, weight loss, cooking hardness, and taste. The performed by immersing sample solutions at two concentrations (1 3% v v-1) for 1 3 min., immediately samples were stored 4 °C during 7 days. taste employing trained untrained judges. Only loss affected concentration (p<0.05). perception to judges higher major immersion time. To treated with minute, had...
Snacks tend to be unhealthy products, so it is important develop more nutritious alternatives. For this reason, the aim of research was legume chips for use as a snack food and evaluate their nutritional properties sensory characteristics. Common bean, broad textured soy bean flour mixtures at different ratios were used ingredients in chips. The formulation most accepted by consumers made 65% 35% bean. This had highest level protein 34.17 g/100g, with 11.53 g/100 g fiber, 3.52 lipids. 65/35...
The ultrasonic pre-treatment method was used for the purpose of reducing time employed in air-drying habanero chili pepper. performed by immersing sample distilled water and applying signals during 30 60 min with a 750-Watt processor (20 kHz) operated at different percentages amplitude (A) ranging between 20 100%. samples immediately underwent 60°C convection oven an air velocity 2 ± 0.2 m/s. A mathematical model that takes into account influence internal resistances to mass transport...
Soy milk is a food rich in proteins, phenolic compounds and lactose-free. However, due to organoleptic anti-nutritional characteristics, soy not very popular among the population. The objective of this article evaluate changes activity α-galactosidase β-glucosidase, as well phytates, isoflavones, contents antioxidant during fermentation with Lactobacillus plantarum BAL-03-ITTG fermentum BAL-21-ITTG. was fermented for 24 h L. separately, an increase 1.2 1.4 log CFU g-1 both strains. results...
Although numerous studies have been conducted on the use of cryoprotectants to prevent deterioration food during freezing and frozen storage, scarce reports exist thermal transition properties aqueous cryoprotectant solutions at temperatures. The selection a suitable cryoprotective medium for long-term preservation requires knowledge effects their concentration freeze-concentrated unfrozen phase state temperatures known as<mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"...
Yam bean (Pachyrhizus erosus (L.) Urb.) tuber has a low carbohydrate content and contains several aminoacids, but few active compounds, such as vitamins antioxidants. Anthocyanins are antioxidants found in Rubus fructicosus L. The osmotic drying is technique that can be used to impregnate matrix, so the objective of this study was yam slices with anthocyanin. effect temperature (40, 50 60oC), sucrose 60oBrix) vacuum pulse (0, 300 600 mbar) on water loss (WL), solid gain (SG), color changes...
A study with finishing lambs assessed the effect of dietary inclusion Prosopis laevigata pods (PLPs) on performance, carcass characteristics, meat traits and fatty acid profile subcutaneous fat. Twenty-one Rambouillet (27.0 ± 3.0 kg BW) were assigned to one three experimental diets 0, 150 300 g PLP/kg DM. Evaluation growth performance lasted 49 days. The design was completely randomized analysed a mixed model. Lambs fed PLP had similar performance. DM better (p < 0.05) yield classification,...
This paper details the results of a series tests whose main purpose was to determinate how osmotic drying influences both water loss and color retention in cactus pear fruits. The dehydration process performed using 32 experimental design which involved three different sugar concentration levels (40, 50, 608Brix) temperatures (25, 40, 558C). A product/solution ratio 1/15, cylindrical slices 5 mm thick, ten-hour immersion time spans were used for all experiments. Modeling curves done with...