Mostrando 7 resultados de: 7
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Animals(2)
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International Food Research Journal(1)
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Nutritional Strategies of Animal Feed Additives(1)
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Chemical and fatty acid composition of Manchego type and Panela cheeses manufactured from either hair sheep milk or cow milk
ArticleAbstract: This study compared the chemical composition and fatty acid (FA) profile of Manchego type cheese andPalabras claves:Cheese, innovation, Milk, Sheep, tropicalAutores:Angélica A. Ochoa-Flores, Chay-Canul A.J., Hernández-Becerra J.A., Hernandez-Castellano L.E., Piña-Gutiérrez J.M., Toro-Mujica P., Vargas-Bello-pérez E., Velázquez-Martínez J.R.Fuentes:scopusInfluence of cutting age on chemical composition, rumen degradation kinetics and in vitro digestibility of green hydroponic fodder of Avena sativa
ArticleAbstract: The aim of this research was to evaluate the influence of cutting age on chemical chemistry, rumen dPalabras claves:Avena sativa, Degradation, digestibility, Hydroponic green fodderAutores:Carlos Sandoval-Castro, Chay-Canul A.J., Marcos Barros-Rodriguez, N. Paillacho, Paúl Santiago Ortiz Tirado, Reyes H., Romero-Herrera M., S. Mayorga-ParedesFuentes:googlescopusMitigation of rumen methane emissions with foliage and pods of tropical trees
ReviewAbstract: Methane produced by enteric fermentation contributes to the emission of greenhouse gases (GHG) intoPalabras claves:Climate Change, Ruminants, saponins, secondary metabolites, volatile fatty acidsAutores:Campos-Navarrete M., Canul-Solis J., Cárdenas-Medina J., Casanova-Lugo F., Castillo-Sánchez L., Chay-Canul A.J., Marcos Barros-Rodriguez, Piñeiro-Vázquez A.T.Fuentes:googlescopusPhysicochemical And Sensory Properties Of Manchego-type Cheese Fortified With Nanoemulsified Curcumin
ArticleAbstract: The effect of incorporating nanoemulsified curcumin in Manchego-type cheese on its physicochemical aPalabras claves:Antioxidant activity, curcumin, Manchego-type cheese, Physicochemical properties, sheep milkAutores:Angélica A. Ochoa-Flores, Chay-Canul A.J., García-Galindo H.S., Hernández-Becerra J.A., Sardiñas-Valdés M., Velázquez-Martínez J.R.Fuentes:scopusPhysicochemical Characteristics of Yogurt from Sheep Fed with Moringa oleifera Leaf Extracts
ArticleAbstract: This study determined the effect of feeding Moringa oleifera (MO) leaf extracts to lactating ewes onPalabras claves:Milk, Moringa oleifera extracts, Physicochemical composition, yogurtAutores:Angélica A. Ochoa-Flores, Chay-Canul A.J., Cruz-Hernández A., Gómez-Vázquez A., Hernández-Becerra J.A., Mendoza-Taco M.M., Moo-Huchin V.M., Piñeiro-Vázquez A.T., Vargas-Bello-pérez E.Fuentes:scopusTropical tree foliage and shrubs as feed additives in ruminant rations
Book PartAbstract: In the tropical regions of Mexico there are available many types of foliage and pods of trees and shPalabras claves:Foliage, Nutritive value, Pods, Rumen, Sheep, tropicsAutores:Aguilar-Pérez C.F., Albores-Moreno S., Ayala-Burgos A.J., Briceño-Poot E.G., Chay-Canul A.J., Espinoza-Hernández J.C., Ku-Vera J.C., Marcos Barros-Rodriguez, Piñeiro-Vázquez A.T., Ramírez-Avilés L., Ruiz-González A., Solorio-Sánchez J., Soto-Aguilar A.Fuentes:googlescopusRipening changes of the chemical composition, proteolysis, and lipolysis of a hair sheep milk mexican manchego-style cheese: Effect of nano-emulsified curcumin
ArticleAbstract: The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-makingPalabras claves:curcumin, lipolysis, Manchego cheese, Pelibuey ewes, Proteolysis, RipeningAutores:Angélica A. Ochoa-Flores, Chay-Canul A.J., García-Galindo H.S., Hernández-Becerra J.A., Sardiñas-Valdés M., Velázquez-Martínez J.R.Fuentes:scopus