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scopus(7)
Biosurfactant from Bacillus subtilis DS03: Properties and Application in Cleaning Out Place System in a Pilot Sausages Processing
ArticleAbstract: Biosurfactants (BS) are amphiphilic molecules that align at the interface reducing the surface tensiPalabras claves:Antibiofilm, cleaning, crude extract biosurfactant, disinfectionAutores:Cruz Mendoza I., Diana Coello Montoya, Iana Cruz Mendoza, Jonathan Ricardo Coronel Leon, Luis Plaza, María Romero-Peña, Marqués A.M., Mirian Villavicencio Vásquez, Paola AguayoFuentes: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:Diana Coello Montoya, Esther Ortiz Luna, Galo Chuchuca Moran, Iana Cruz Mendoza, Jonathan Ricardo Coronel Leon, Luis Galarza Romero, Luis R. Galarza, María Dreher Pozo, María Romero-Peña, Mirian Villavicencio Vásquez, Montoya D.C., Rómulo Salazar, Ximena V. YepezFuentes:scopusCollagen, 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:scopusDevelopment of thermally stable coarse water-in-oil emulsions as potential DNA bioreactors
ArticleAbstract: Conventional polymerase chain reaction (PCR) performed in a continuous aqueous phase often shows anPalabras claves:critical micelle concentration, droplet digital PCR, lipophilic emulsifiers, Thermal stability, W/O emulsionAutores:Enders Kaion Ng, Ghosh S., María Romero-Peña, Ng E.K.Fuentes: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:scopusStrategies for Healthier Meat Foods: An Overview
ArticleAbstract: Functional food products remain the focus of current market trends toward healthier nutrition. The cPalabras claves:consumer behavior, Food technology, functional foods, Meat products, Nutritional requirementsAutores:Cindy Espinales, Cinthya Bravo, Howard Toledo, José Carballo, María Baldeón, María Romero-Peña, Patricio J. CáceresFuentes: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