Search Results - "Olivas, G. I."

Edible Coatings for Fresh-Cut Fruits by Olivas, G. I., Barbosa-Cánovas, G. V.

“…The production of fresh-cut fruits is increasingly becoming an important task as consumers are more aware of the importance of healthy eating habits, and have…”
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Determination of Absolute Threshold and Just Noticeable Difference in the Sensory Perception of Pungency by Orellana-Escobedo, L., Ornelas-Paz, J.J., Olivas, G.I., Guerrero-Beltran, J.A., Jimenez-Castro, J., Sepulveda, D.R.

“…:  Absolute threshold and just noticeable difference (JND) were determined for the perception of pungency using chili pepper in aqueous solutions. Absolute…”
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Chemical interactions among caseins during rennet coagulation of milk by Amaro-Hernández, J.C., Olivas, G.I., Acosta-Muñiz, C.H., Gutiérrez-Méndez, N., Rios-Velasco, C., Sepulveda, D.R.

“…Rennet milk curds were prepared under 4 different temperature and acidity conditions. The development of different types of inter-protein chemical bonds…”
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Manufacture of magnesium-fortified Chihuahua cheese by Rojo-Gutiérrez, E., Sánchez-Vega, R., Olivas, G.I., Gutiérrez-Méndez, N., Baeza-Jiménez, R., Rios-Velasco, C., Sepúlveda, D.R.

“…The aim of this study was to manufacture magnesium-fortified Chihuahua cheese and to evaluate the effect of magnesium fortification on quality parameters…”
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Alginate coatings for preservation of minimally processed ‘Gala’ apples by Olivas, G.I., Mattinson, D.S., Barbosa-Cánovas, G.V.

“…Edible coatings made from alginate were investigated for their capacity to preserve the quality of minimally processed ‘Gala’ apples. Apple wedges were…”
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Effect of Maillard reaction conditions on the degree of glycation and functional properties of whey protein isolate – Maltodextrin conjugates by Martinez-Alvarenga, M.S., Martinez-Rodriguez, E.Y., Garcia-Amezquita, L.E., Olivas, G.I., Zamudio-Flores, P.B., Acosta-Muniz, C.H., Sepulveda, D.R.

“…The Maillard reaction has been used as a natural alternative to improve protein functionality by covalent coupling with saccharides. However, if reaction…”
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Volatile production by ‘Golden Delicious’ apples is affected by preharvest application of aminoethoxyvinylglycine by Salas, N.A., Molina-Corral, F.J., González-Aguilar, G.A., Otero, A., Sepulveda, D.R., Olivas, G.I.

“…► Aminoethoxyvinilglycine (AVG) applied to ‘Golden Delicious’ apples delays maturation. ► AVG retards internal ethylene production and changes in color,…”
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INFLUENCE OF CHEWING GUM ON THE DISCRIMINATION EFFICIENCY OF 2AFC SENSORY TESTS by SEPULVEDA, D.R., CHACON, R., CLARK, S., OLIVAS, G.I., JIMENEZ, J.

“…ABSTRACT A water‐based sucrose solution at subthreshold concentration (1 g/L) and pure water were used to evaluate the discriminative ability of nontrained…”
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Water activity, not moisture content, explains the influence of water on powder flowability by Juarez-Enriquez, E., Olivas, G.I., Ortega-Rivas, E., Zamudio-Flores, P.B., Perez-Vega, S., Sepulveda, D.R.

“…The effect of water content on the flow factor of pectin powder was investigated. Water content was expressed either as water activity or as moisture content…”
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Effect of water content on the flowability of hygroscopic powders by Juarez-Enriquez, E., Olivas, G.I., Zamudio-Flores, P.B., Ortega-Rivas, E., Perez-Vega, S., Sepulveda, D.R.

“…Hygroscopic powders adsorb water from air humidity, increasing their cohesion and decreasing their flowability. Maltodextrin, pectin and starch powders were…”
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Preserving quality of fresh-cut products using safe technologies by González-Aguilar, Gustavo Adolfo, Ayala-Zavala, J. F., Olivas, G. I., de la Rosa, L. A., Álvarez-Parrilla, E.

“…Food preservation is critical for keeping the global food supply safe and available for consumers. Food scientists study production and processing to develop…”
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Capsaicinoids content and proximate composition of Mexican chili peppers (Capsicum spp.) cultivated in the State of Chihuahua: Contenido de capsaicinoides y composición proximal de chiles mexicanos (Capsicum spp.) cultivados en el estado de Chihuahua by Orellana-Escobedo, L., Garcia-Amezquita, L.E., Olivas, G.I., Ornelas-Paz, J.J., Sepulveda, D.R.

“…Capsaicinoids content and proximate composition of Mexican chili peppers, widely used in the State of Chihuahua, México, were determined. Capsaicinoids content…”
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Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers by Ornelas-Paz, José de Jesús, Martínez-Burrola, J. Manuel, Ruiz-Cruz, Saúl, Santana-Rodríguez, Víctor, Ibarra-Junquera, Vrani, Olivas, Guadalupe I., Pérez-Martínez, J. David

“…Raw and cooked (boiled and grilled) Poblano, Bell, Chilaca, Caribe, Jalapeño, Serrano, Habanero, and Manzano peppers were evaluated for tristimulus colour,…”
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RESIDUAL GAS VOLUME EFFECT ON QUALITY OF RETORT POUCH WET-PACK PEARS by OLIVAS, G.I., RODRÍGUEZ, J.J., SEPÚLVEDA, D.R., WARNER, H., CLARK, S., BARBOSA-CÁNOVAS, G.V.

“…ABSTRACT Wet pack pears in retort pouches were studied for six months. Four selected residual gas volumes [10, 15, 20 and 30 cubic centimeters (cc)] were used…”
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Effect of Bacillus strains alone and in interaction with phytopathogenic fungi on plant growth and tomato fruit quality by Ruiz-Cisneros, M. F., Ornelas-Paz, J. J., Olivas-Orozco, G. I., Acosta-Muñiz, C. H., Sepúlveda-Ahumada, D. R., Zamudio-Flores, P. B., Berlanga-Reyes, D. I., Salas-Marina, M. A., Cambero-Campos, O. J., Rios-Velasco, C.

“…Abstract An alternative to promote the quality of tomato fruits (Solanum lycopersicon L.) and reduce the indirect effects of phytopathogenic fungi that cause…”
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Preserving quality of fresh-cut products using safe technologies by González-Aguilar, Gustavo Adolfo, Ayala-Zavala, J. F., Olivas, G. I., de la Rosa, L. A., Álvarez-Parrilla, E.

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Edible coatings composed of methylcellulose, stearic acid, and additives to preserve quality of pear wedges by Olivas, G.I, Rodriguez, J.J, Barbosa-Canovas, G.V

“…The ability of methylcellulose and methylcellulose‐stearic acid coatings to preserve the quality of Anjou pear wedges stored at 4C and 78% relative himidity…”
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Residual gas and storage conditions affect sensory quality of diced pears in flexible retortable pouches by Clark, Stephanie, Warner, Heidi, Rodrı́guez, Jose J., Olivas, Guadalupe I., Sepúlveda, David, Bruins, Rieks, Barbosa-Cánovas, Gustavo V.

“…Diced pears packed in flexible retortable pouches were manufactured to obtain packages with 10, 15, 20 and 30 cm 3 residual gas, then stored at 4.4, 26.7 and…”
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