Mostrando 5 resultados de: 5
Filtros aplicados
Subtipo de publicación
Article(5)
Publisher
CYTA - Journal of Food(1)
European Journal of Lipid Science and Technology(1)
Food Chemistry(1)
International Food Research Journal(1)
Journal of the Science of Food and Agriculture(1)
Objetivos de Desarrollo Sostenible
ODS 12: Producción y consumo responsables(5)
ODS 3: Salud y bienestar(5)
ODS 14: Vida submarina(3)
ODS 2: Hambre cero(2)
Origen
scopus(5)
Cholesterol oxidation and astaxanthin degradation in shrimp during sun drying and storage
ArticleAbstract: Dried salted shrimps are made from raw shrimps, which are cooked and dried under direct sunlight. ThPalabras claves:astaxanthin degradation, cholesterol oxidation, SHRIMP, STORAGE, Sun dryingAutores:Angélica A. Ochoa-Flores, García-Galindo H.S., Hernández-Becerra J.A., Rodriguez-Estrada M.T., Soto-Rodríguez I., Valerio-Alfaro G.Fuentes:scopusAntioxidant addition improves cholesterol and astaxanthin stability in dry salted shrimp
ArticleAbstract: BACKGROUND: Traditional production of dry salted shrimp enhances cholesterol oxidation and astaxanthPalabras claves:Antioxidants, astaxanthin degradation, butylhydroxytoluene, cholesterol oxidation, dry salted shrimp, tert-butylhydroquinoneAutores:Angélica A. Ochoa-Flores, García-Galindo H.S., Hernández-Becerra J.A., Rodriguez-Estrada M.T.Fuentes:scopusEffect of cooking conditions on cholesterol oxidation and astaxanthin in dried salted shrimp
ArticleAbstract: Dried salted shrimp is a product made from raw shrimps, which are usually cooked and dried under dirPalabras claves:Astaxanthin, cholesterol oxidation, Cooking conditions, SHRIMP, Sun dryingAutores:Angélica A. Ochoa-Flores, García-Galindo H.S., Hernández-Becerra J.A., Rodriguez-Estrada M.T., Soto-Rodríguez I.Fuentes:scopusExtracción de capsaicinoides durante la deshidratación osmótica de chile Habanero en salmuera
ArticleAbstract: The effect of pH values, salt concentration and the chili:brine ratio on capsaicinoids extraction, sPalabras claves:Brine, Capsaicin, Capsaicinoids, Habanero chili pepper, HPLCAutores:Angélica A. Ochoa-Flores, García-Galindo H.S., Hernández-Becerra J.A., López E.Fuentes:scopusPhysicochemical 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:scopus