Comparison of the Effect of Hydrostatic and Dynamic High Pressure Processing on the Enzymatic Activity and Physicochemical Quality Attributes of ‘Ataulfo’ Mango Nectar

por Uranga-Soto, Manuel Alejandro, Vargas-Ortiz, Manuel Alejandro, León-Félix, Josefina, Heredia, José Basilio, Muy-Rangel, María Dolores, Chevalier-Lucia, Dominique, Picart-Palmade, Laetitia
Publicado 2022

Interaction of Squid (Dosidicus giga) Mantle Protein with a Mixtures of Potato and Corn Starch in an Extruded Snack, as Characterized by FTIR and DSC

por Valenzuela-Lagarda, José Luis, Pacheco-Aguilar, Ramón, Gutiérrez-Dorado, Roberto, Mendoza, Jaime Lizardi, López-Valenzuela, Jose Ángel, Mazorra-Manzano, Miguel Ángel, Muy-Rangel, María Dolores
Publicado 2021