Search Results - "Flores, R Jiménez"

Milk fat globule membrane isolated from buttermilk or whey cream and their lipid components inhibit infectivity of rotavirus in vitro by Fuller, K L, Kuhlenschmidt, T B, Kuhlenschmidt, M S, Jiménez-Flores, R, Donovan, S M

“…Milk fat is encapsulated in a milk fat globule membrane (MFGM) that contains bioactive glycoproteins and glycolipids. The MFGM inhibits infectivity of…”
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Microfiltration of buttermilk and washed cream buttermilk for concentration of milk fat globule membrane components by Morin, P, Britten, M, Jiménez-Flores, R, Pouliot, Y

“…Buttermilk, the by-product from butter manufacture, has gained much attention lately because of the application potential of its milk fat globule membrane…”
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Compositional and functional properties of buttermilk: a comparison between sweet, sour, and whey buttermilk by Sodini, I, Morin, P, Olabi, A, Jiménez-Flores, R

“…Buttermilk is a dairy ingredient widely used in the food industry because of its emulsifying capacity and its positive impact on flavor. Commercial buttermilk…”
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Opinion paper: COVID-19 and the livestock sector by Ani, A.O., Baes, C., Chemineau, P., Gauly, M., Jiménez-Flores, R., Kashiwazaki, N., Kegley, E.B., Kembe, M.A., Loh, T.C., Maiwashe, A., Medina-Villacìs, M., Rosati, A.

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Chronic intake of moderate fat-enriched diet induces fatty liver and low-grade inflammation without obesity in rabbits by Sigrist-Flores, S.C., Ponciano-Gómez, A., Pedroza-González, A., Gallardo-Ortíz, I.A., Villalobos-Molina, R., Pardo-Vázquez, J.P., Saucedo-Campos, A.D., Jiménez-Flores, R., Méndez-Cruz, A.R.

“…Non-Alcoholic Fatty Liver Disease (NAFLD) is the cause of chronic liver disease. Even though NAFLD is strongly associated with obesity and metabolic syndrome,…”
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Rheological properties of concentrated skim milk: importance of soluble minerals in the changes in viscosity during storage by Bienvenue, A, Jiménez-Flores, R, Singh, H

“…Properties of condensed milks prior to spray drying dictate to a large extent the functionality of the resulting milk powder. Rheological properties of…”
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Effects of supercritical fluid extraction pressure on chemical composition, microbial population, polar lipid profile, and microstructure of goat cheese by Sánchez-Macías, D, Laubscher, A, Castro, N, Argüello, A, Jiménez-Flores, R

“…The consumer trend for healthier food choices and preferences for low-fat products has increased the interest in low-fat cheese and nutraceutical dairy…”
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Effects of addition of somatic cells to caprine milk on cheese quality by Sánchez-Macías, D., Morales-delaNuez, A., Torres, A., Hernández-Castellano, L.E., Jiménez-Flores, R., Castro, N., Argüello, A.

“…Milk quality criteria and limits for somatic cell count (SCC) established in many countries make it difficult to maintain SCC of bulk tank goat milk below the…”
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Protein-carbohydrate interactions between Lactobacillus salivarius and pig mucins by INIGUEZ-PALOMARES, C, JIMENEZ-FLORES, R, VAZQUEZ-MORENO, L, RAMOS-CLAMONT-MONTFORT, G, ACEDO-FELIX, E

“…Adherence to the gastrointestinal tract is a key element desirable for many of the proposed beneficial health effects of probiotic bacteria. The aims of this…”
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Concentration of polar MFGM lipids from buttermilk by microfiltration and supercritical fluid extraction by Astaire, J C, Ward, R, German, J B, Jiménez-Flores, R

“…Buttermilk contains the milk fat globule membrane (MFGM), a material that possesses many complex lipids that function as nutritionally valuable molecules…”
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Rapid simultaneous determination of organic acids, free amino acids, and lactose in cheese by capillary electrophoresis by Izco, J M, Tormo, M, Jiménez-Flores, R

“…A capillary electrophoresis (CE) method for the simultaneous separation of 11 metabolically important organic acids (oxalic, formic, citric, succinic, orotic,…”
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Effect of temperature and pore size on the fractionation of fresh and reconstituted buttermilk by microfiltration by Morin, P, Jiménez-Flores, R, Pouliot, Y

“…The objective of this research was to evaluate the effect of temperature (7, 25, and 50 degrees C) and pore size (0.1, 0.8, and 1.4 micro m) on the separation…”
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Sensory, functional, and analytical comparisons of whey butter with other butters by Jinjarak, S, Olabi, A, Jiménez-Flores, R, Walker, J H

“…The objective of this work was to characterize the sensory attributes of whey (WB), cultured (CB), and regular sweet cream (SB) unsalted butters produced at…”
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On the use on hydroxyapatite suspensions for the separation of milk fat globule membrane components from buttermilk by Iung, J., Pouliot, Y., Remondetto, G., Jiménez-Flores, R., Brisson, G.

“…The milk fat globule membrane (MFGM), which surrounds and stabilizes the fat globules, is released in buttermilk during cream churning. MFGM has many health…”
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Sensory evaluation of whey and sweet cream buttermilk by Jinjarak, S, Olabi, A, Jiménez-Flores, R, Sodini, I, Walker, J H

“…The objective of this work was to characterize the sensory attributes of sweet cream buttermilk (CBM) and a nontraditional product, whey buttermilk (WBM). Whey…”
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Whey protein addition and its increased light absorption and tinctorial strength of model solutions colored with anthocyanins by Miyagusuku-Cruzado, G, Jiménez-Flores, R, Giusti, M M

“…Anthocyanins (ACN) are pigments with vivid colors, but their application as food colorants is restricted by their limited stability and color expression…”
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Protein-carbohydrate interactions between Lactobacillus salivarius and pig mucins1 by Iñiguez-Palomares, C., Jiménez-Flores, R., Vázquez-Moreno, L., Ramos-Clamont-Montfort, G., Acedo-Félix, E.

“…Adherence to the gastrointestinal tract is a key element desirable for many of the proposed beneficial health effects of probiotic bacteria. The aims of this…”
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Functional properties of cream from dairy cows with experimentally altered milk fat composition by Ortiz Gonzalez, G., Jimenez Flores, R., Bremmer, D.R., Clark, J.H., DePeters, E.J., Schmidt, S.J., Drackley, J.K.

“…Modification of milk fat composition might be a desirable method to alter manufacturing characteristics or produce dairy products low in saturated fat that…”
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Effect of genetic variation on the tryptic hydrolysis of bovine beta-lactoglobulin A, B, and C by Creamer, L K, Nilsson, H C, Paulsson, M A, Coker, C J, Hill, J P, Jiménez-Flores, R

“…The structure, stability, and hydrolysis characteristics of beta-lactoglobulin (LG) A are different from those of either beta-LG B or beta-LG C. Purified…”
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Compositional and sensory differences of products of sweet-cream and whey buttermilk produced by microfiltration, diafiltration, and supercritical CO2 by Olabi, A, Jinjarak, S, Jiménez-Flores, R, Walker, J H, Daroub, Hamza

“…The objectives of this work were to assess the compositional properties and sensory characteristics of ingredients produced by treating sweet-cream and…”
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