2011
Sensory profile and chemical composition of Opuntia joconostle from Hidalgo, México. Contreras L. E., Jaimez O. J., Castañeda O. A., Añorve M. J. and Villanueva R. (2011). Journal of Stored Products and Postharvest Research. 2(2): 37-39. ISSN 2141-6567.
Abstract
The objective of this study was to compare the sensory profile and the chemical composition of four samples of Opuntia joconostle cultivated in Sahagun and Cuautepec, Hidalgo (Mexico). A group of ten trained panelists built the flavor profile of the samples according to ISO 13299:2003. The chemical composition was determined according to AOAC. The differences observed between sensory profiles and chemical composition of the four O. joconostle studied were significant even though all fruits belonged to the same specie and variety. The maturity stage, the chemical composition of soil and the geographic region could have influence on the results.
Condiciones microbiológicas en el proceso de sacrificio en un rastro municipal del estado de Hidalgo
Optimization of thermal protein precipitation from acid whey
APLICACIÓN DE SALES DE ACIDOS ORGÁNICOS EN LA CONSERVACIÓN DE CARNE DE CONEJO.
Degradación anaerobia de dos tipos de lactosuero en reactores UASB
The role of foods in Salmonella infections. In: Salmonella - A Dangerous Foodborne Pathogen
An in situ method to study the reaction catalyzed by alkaline phosphatase on DNP
COLORANT EXTRACTION FROM RED PRICKLY PEAR (OPUNTIA LASIACANTHA) FOR FOOD APPLICATION
Survival of Brucella abortus in milk fermented with a yoghurt starter culture