Documentos de Angélica A. Ochoa-Flores | REDI

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Mostrando 6 resultados de: 6

Filtros aplicados

Área de conocimiento: "Ciencia de los alimentos"

Subtipo de publicación

Publisher

CYTA - Journal of Food(1)

European Journal of Lipid Science and Technology(1)

International Food Research Journal(1)

Journal of Dairy Science(1)

Área temáticas

Tecnología alimentaria(6)

Alimentación y bebidas(2)

Dirección general(1)

Microorganismos, hongos y algas(1)

Área de conocimiento

Ciencia de materiales(1)

Ciencias Agrícolas(1)

Año de Publicación

Origen

Palabras Claves

cholesterol oxidation(2)

Antioxidant activity(1)

Antioxidants(1)

Chemical and fatty acid composition of Manchego type and Panela cheeses manufactured from either hair sheep milk or cow milk

Abstract: This study compared the chemical composition and fatty acid (FA) profile of Manchego type cheese and

Palabras claves:

Cheese, innovation, Milk, Sheep, tropical

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.

Antioxidant addition improves cholesterol and astaxanthin stability in dry salted shrimp

Abstract: BACKGROUND: Traditional production of dry salted shrimp enhances cholesterol oxidation and astaxanth

Palabras claves:

Antioxidants, astaxanthin degradation, butylhydroxytoluene, cholesterol oxidation, dry salted shrimp, tert-butylhydroquinone

Angélica A. Ochoa-Flores, García-Galindo H.S., Hernández-Becerra J.A., Rodriguez-Estrada M.T.

Extracción de capsaicinoides durante la deshidratación osmótica de chile Habanero en salmuera

Abstract: The effect of pH values, salt concentration and the chili:brine ratio on capsaicinoids extraction, s

Palabras claves:

Brine, Capsaicin, Capsaicinoids, Habanero chili pepper, HPLC

Angélica A. Ochoa-Flores, García-Galindo H.S., Hernández-Becerra J.A., López E.

Effect of cooking conditions on cholesterol oxidation and astaxanthin in dried salted shrimp

Abstract: Dried salted shrimp is a product made from raw shrimps, which are usually cooked and dried under dir

Palabras claves:

Astaxanthin, cholesterol oxidation, Cooking conditions, SHRIMP, Sun drying

Angélica A. Ochoa-Flores, García-Galindo H.S., Hernández-Becerra J.A., Rodriguez-Estrada M.T., Soto-Rodríguez I.

Physicochemical And Sensory Properties Of Manchego-type Cheese Fortified With Nanoemulsified Curcumin

Abstract: The effect of incorporating nanoemulsified curcumin in Manchego-type cheese on its physicochemical a

Palabras claves:

Antioxidant activity, curcumin, Manchego-type cheese, Physicochemical properties, sheep milk

Angélica A. Ochoa-Flores, Chay-Canul A.J., García-Galindo H.S., Hernández-Becerra J.A., Sardiñas-Valdés M., Velázquez-Martínez J.R.

Physicochemical Characteristics of Yogurt from Sheep Fed with Moringa oleifera Leaf Extracts

Abstract: This study determined the effect of feeding Moringa oleifera (MO) leaf extracts to lactating ewes on

Palabras claves:

Milk, Moringa oleifera extracts, Physicochemical composition, yogurt

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.