Evaluation of the use of ohmic heating in the production process of Agave salmiana honey.
- Published in:
- 2023
- By:
- Publication type:
- Abstract
Works matching AU Belmares, Ruth
Results: 27
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2
Development of a aguamiel based sweetener added with probiotics.
- Published in:
- 2023
- By:
- Publication type:
- Abstract
3
Evaluation of the prebiotic potential of canned foods with Agave salmiana syrup.
- Published in:
- 2023
- By:
- Publication type:
- Abstract
4
Evaluation of the partial substitution of fermented cassava flour with lactic-acid bacteria in the organoleptic and nutritional properties of a baked product.
- Published in:
- 2023
- By:
- Publication type:
- Abstract
5
Edible Mushrooms: a Nutrient-Rich Ingredient for Healthier Food Products – A Review.
- Published in:
- Current Nutrition Reports, 2025, v. 14, n. 1, p. 1, doi. 10.1007/s13668-024-00605-0
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- Publication type:
- Article
6
Gallic acid production under anaerobic submerged fermentation by two bacilli strains.
- Published in:
- Microbial Cell Factories, 2015, v. 14, p. 209, doi. 10.1186/s12934-015-0386-2
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- Publication type:
- Article
7
Spontaneously fermented traditional beverages as a source of bioactive compounds: an overview.
- Published in:
- 2021
- By:
- Publication type:
- journal article
8
Extraction of antioxidants from mango seed kernel: Optimization assisted by microwave.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 105, p. 188, doi. 10.1016/j.fbp.2017.07.005
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- Publication type:
- Article
9
Microalgae Biomass Production from Rice Husk as Alternative Media Cultivation and Extraction of Phycocyanin Using 3D-Printed Ohmic Heating Reactor.
- Published in:
- Foods, 2024, v. 13, n. 9, p. 1421, doi. 10.3390/foods13091421
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- Publication type:
- Article
10
Importance of Certain Varieties of Cucurbits in Enhancing Health: A Review.
- Published in:
- Foods, 2024, v. 13, n. 8, p. 1142, doi. 10.3390/foods13081142
- By:
- Publication type:
- Article
11
Determination of Nutritional and Antioxidant Properties of Maya Nut Flour (Brosimum alicastrum) for Development of Functional Foods.
- Published in:
- Foods, 2023, v. 12, n. 7, p. 1398, doi. 10.3390/foods12071398
- By:
- Publication type:
- Article
12
Effect of Ohmic Heating on Sensory, Physicochemical, and Microbiological Properties of "Aguamiel" of Agave salmiana.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1834, doi. 10.3390/foods9121834
- By:
- Publication type:
- Article
13
Catalytic and Thermodynamic Properties of a Tannase Produced by Aspergillus niger GH1 Grown on Polyurethane Foam.
- Published in:
- Applied Biochemistry & Biotechnology, 2011, v. 165, n. 5/6, p. 1141, doi. 10.1007/s12010-011-9331-y
- By:
- Publication type:
- Article
14
Plants from Arid Zones of Mexico: Bioactive Compounds and Potential Use for Food Production.
- Published in:
- Resources (2079-9276), 2025, v. 14, n. 1, p. 13, doi. 10.3390/resources14010013
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- Publication type:
- Article
15
Production of thermostable xylanase by thermophilic fungal strains isolated from maize silage.
- Published in:
- CyTA: Journal of Food, 2016, v. 14, n. 2, p. 302, doi. 10.1080/19476337.2015.1105298
- By:
- Publication type:
- Article
16
Fungal Proteins from Sargassum spp. Using Solid-State Fermentation as a Green Bioprocess Strategy.
- Published in:
- Molecules, 2022, v. 27, n. 12, p. 3887, doi. 10.3390/molecules27123887
- By:
- Publication type:
- Article
17
Novel Bio-Functional Aloe vera Beverages Fermented by Probiotic Enterococcus faecium and Lactobacillus lactis.
- Published in:
- Molecules, 2022, v. 27, n. 8, p. N.PAG, doi. 10.3390/molecules27082473
- By:
- Publication type:
- Article
18
Effect of Short Fermentation Times with Lactobacillus paracasei in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits.
- Published in:
- Applied Sciences (2076-3417), 2020, v. 10, n. 4, p. 1383, doi. 10.3390/app10041383
- By:
- Publication type:
- Article
19
Discussion between alternative processing and preservation technologies and their application in beverages: A review.
- Published in:
- Journal of Food Processing & Preservation, 2018, v. 42, n. 1, p. n/a, doi. 10.1111/jfpp.13322
- By:
- Publication type:
- Article
20
The optimization of phenolic compounds extraction from cactus pear (Opuntia ficus-indica) skin in a reflux system using response surface methodology.
- Published in:
- Asian Pacific Journal of Tropical Biomedicine, 2013, v. 3, n. 6, p. 436, doi. 10.1016/S2221-1691(13)60093-3
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- Publication type:
- Article
21
Evaluation of Agave salmiana by‐products as a functional ingredient for the development of sustainable foods.
- Published in:
- Journal of the Science of Food & Agriculture, 2025, v. 105, n. 8, p. 4349, doi. 10.1002/jsfa.14167
- By:
- Publication type:
- Article
22
Enhancement of tannase production by Lactobacillus plantarum CIR1: validation in gas-lift bioreactor.
- Published in:
- Bioprocess & Biosystems Engineering, 2014, v. 37, n. 11, p. 2305, doi. 10.1007/s00449-014-1208-3
- By:
- Publication type:
- Article
23
Bioprocess Design and Evaluation of Hydrothermal Hydrolysates from Sargassum sp. for Enhancing Arthrospira platensis Growth and Protein Content.
- Published in:
- Processes, 2024, v. 12, n. 6, p. 1122, doi. 10.3390/pr12061122
- By:
- Publication type:
- Article
24
Development and Characterization of Pleurotus ostreatus Mushroom—Wheat Bread.
- Published in:
- Starch / Staerke, 2022, v. 74, n. 1/2, p. 1, doi. 10.1002/star.202100126
- By:
- Publication type:
- Article
25
Effect of Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Fermented Aloe vera Juices.
- Published in:
- Antioxidants, 2022, v. 11, n. 12, p. 2479, doi. 10.3390/antiox11122479
- By:
- Publication type:
- Article
26
Production of Antioxidant Nutraceuticals by Solid-State Cultures of Pomegranate (Punica granatum) Peel and Creosote Bush (Larrea tridentata) Leaves.
- Published in:
- Food Technology & Biotechnology, 2008, v. 46, n. 2, p. 218
- By:
- Publication type:
- Article
27
Fungal Biodegradation of Tannins from Creosote Bush (Larrea tridentata) and Tar Bush (Fluorensia cernua) for Gallic and Ellagic Acid Production.
- Published in:
- Food Technology & Biotechnology, 2008, v. 46, n. 2, p. 213
- By:
- Publication type:
- Article