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scopus(4)
Collagen, protein hydrolysates and chitin from by-products of fish and shellfish: An overview
ReviewAbstract: Waste processing from fish and seafood manufacturers represents a sustainable option to prevent enviPalabras claves:chitin, collagen, Protein hydrolysates, Seafood byproductsAutores:Cindy Espinales, Génesis Calderón, Katiuska Vergara, María Romero-Peña, Patricio J. Cáceres, Priscila CastilloFuentes:scopusConventional and non-conventional disinfection methods to prevent microbial contamination in minimally processed fruits and vegetables
ReviewAbstract: Pandemic COVID-19 warned the importance of preparing the immune system to prevent diseases. ThereforPalabras claves:biofilm, Disinfection methods, fruits, microbial contamination, vegetablesAutores:Esther Ortiz Luna, Galo Chuchuca Moran, Iana Cruz Mendoza, Jonathan Ricardo Coronel Leon, Luis Galarza Romero, María Dreher Pozo, María Romero-Peña, Mirian Villavicencio Vásquez, Montoya D.C., Rómulo Salazar, Ximena V. YepezFuentes:scopusEffect of water content and pectin on the viscoelastic improvement of water-in-canola oil emulsions
ArticleAbstract: This study aimed to investigate gelation in glycerol monooleate (GMO)-stabilized water-in-canola oilPalabras claves:Droplet aggregation, Droplet packing, Freeze/thaw stability, Gelation, glycerol monooleate, Hydrogenated soybean oil, Low-fat table spreads, Water-in-oil emulsionAutores:Ghosh S., María Romero-PeñaFuentes:scopusStabilization of liquid water-in-oil emulsions by modifying the interfacial interaction of glycerol monooleate with aqueous phase ingredients
ArticleAbstract: Glycerol monooleate (GMO)-stabilized liquid water-in-vegetable oil emulsions are difficult to stabilPalabras claves:emulsifier binding, glycerol monooleate, hydrogen bond-forming agents, low methoxy pectin, Water-in-oil emulsionAutores:Ghosh S., María Romero-PeñaFuentes:scopus