Search Results - Pérez-Chabela, M Lourdes

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  1. 1
    Probiotic Properties and Proteomic Analysis of Pediococcus pentosaceus 1101

    Probiotic Properties and Proteomic Analysis of Pediococcus pentosaceus 1101 by Escobar-Sánchez, Monserrat, Carrasco-Navarro, Ulises, Juárez-Castelán, Carmen, Lozano-Aguirre Beltrán, Luis, Pérez-Chabela, M Lourdes, Ponce-Alquicira, Edith

    Published in Foods
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  2. 2
    Effect of Spray Drying Encapsulation of Thermotolerant Lactic Acid Bacteria on Meat Batters Properties

    Effect of Spray Drying Encapsulation of Thermotolerant Lactic Acid Bacteria on Meat Batters Properties by Pérez-Chabela, M. Lourdes, Lara-Labastida, Roberto, Rodriguez-Huezo, Eva, Totosaus, Alfonso

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  3. 3
    Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts

    Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts by Totosaus, Alfonso, Pérez-Chabela, M. Lourdes

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  4. 4
    Bioactivity of Pomegranate (Punica granatum L.) Peels Flour to Improve Probiotics Viability in Micro Co-Encapsulation by Ionic Gelation

    Bioactivity of Pomegranate (Punica granatum L.) Peels Flour to Improve Probiotics Viability in Micro Co-Encapsulation by Ionic Gelation by Garrido-Cruz, Jorge L., Totosaus, Alfonso, Pérez-Alvarez, José A., Cortés-Barberena, Edith, Pérez-Chabela, M. Lourdes

    Published in Food biotechnology
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  5. 5
    Improvement of lactic acid bacteria viability in acid conditions employing agroindustrial co-products as prebiotic on alginate ionotropic gel matrix co-encapsulation

    Improvement of lactic acid bacteria viability in acid conditions employing agroindustrial co-products as prebiotic on alginate ionotropic gel matrix co-encapsulation by Serrano-Casas, Victor, Pérez-Chabela, M. Lourdes, Cortés-Barberena, Edith, Totosaus, Alfonso

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  6. 6
    Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages

    Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages by Díaz-Vela, Juan, Totosaus, Alfonso, Escalona-Buendía, Héctor B., Pérez-Chabela, M. Lourdes

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  7. 7
    Pomegranate Peel Flour as a Co-encapsulant Improves the Survival of Lactic Acid Bacteria to Thermal Treatment and Simulated Gastrointestinal Conditions

    Pomegranate Peel Flour as a Co-encapsulant Improves the Survival of Lactic Acid Bacteria to Thermal Treatment and Simulated Gastrointestinal Conditions by Totosaus, Alfonso, Garrido-Cruz, Jorge Luís, Pérez-Álvarez, José Ángel, Pérez-Chabela, M. Lourdes

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  8. 8
    Probiotic properties and stress response of thermotolerant lactic acid bacteria isolated from cooked meat products

    Probiotic properties and stress response of thermotolerant lactic acid bacteria isolated from cooked meat products by Hernández-Alcántara, Annel M., Wacher, Carmen, Llamas, M. Goretti, López, Paloma, Pérez-Chabela, M. Lourdes

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  9. 9
    Probiotic Properties and Proteomic Analysis of IPediococcus pentosaceus/I 1101

    Probiotic Properties and Proteomic Analysis of IPediococcus pentosaceus/I 1101 by Escobar-Sánchez, Monserrat, Carrasco-Navarro, Ulises, Juárez-Castelán, Carmen, Lozano-Aguirre Beltrán, Luis, Pérez-Chabela, M. Lourdes, Ponce-Alquicira, Edith

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  10. 10
    Physiological Effects of Agroindustrial Co-Products: Cactus (Opuntia ficus) Pear Peel Flour and Stripe Apple (Malus domestica) Marc Flour on Wistar Rats (Rattus norvegicus)

    Physiological Effects of Agroindustrial Co-Products: Cactus (Opuntia ficus) Pear Peel Flour and Stripe Apple (Malus domestica) Marc Flour on Wistar Rats (Rattus norvegicus) by Perez-Chab, M. Lourdes, Cerda-Tapi, Angelica, Diaz-Vela, Juan, Delgadillo, P. Claudia, Diaz, M. Margarita, Aleman, Gabriela

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