All Stories

  1. Chemical Interaction Between Starch‐Polyvinyl Alcohol Matrix With Barley Microfibers: Structural, Barrier, and Viscoelastic Performance in Extruded Films
  2. Design and Optimization of a Second-Generation Extruded Snack Using Carrot Waste, Blue Corn Flour, and Ellagic Acid as Functional Ingredients
  3. High-Energy Milling as a Pre-Treatment Alternative for Lignocellulosic Fibers Derived from Brewer’s Spent Grain
  4. A natural approach to combating antibiotic-resistant pathogens in livestock: Hibiscus sabdariffa-derived hibiscus acid as a promising solution
  5. Study of molecular dynamic interactions during the optimized extrusion processing of corn (Zea mays) and substandard bean (Phaseolus vulgaris)
  6. Hibiscus Acid Inhibitory Capacity of Angiotensin Converting Enzyme: an In Vitro and In Silico Study
  7. Comparative Analysis of Three Types of Whey as Substrate for Fermentation by Kluyveromyces marxianus and its Influence on Isoamyl Acetate Synthesis
  8. Development and optimization of an extruded aquafeed formulated with moringa flour as a partial substitute for sardine meal
  9. Development and application of gelatinized starches as wall materials for Lacticaseibacillus paracasei encapsulation
  10. Probiotics, as Adjuvant Therapy and Preventive Measure on Progression, and Complications of Head and Neck Cancer
  11. Spray-dried microencapsulation of bean coat flour ( Phaselus vulgaris , L.) bioactive compounds: optimization, functional activity, and storage
  12. Comparative Analysis of Three Types of Whey as Substrate for Fermentation by Kluyveromyces marxianus and its Influence on Isoamyl Acetate Synthesis
  13. Development of Mexican and Global Aquaculture as a Sustainable Activity
  14. Kluyveromyces marxianus, sus aplicaciones en lactosuero
  15. The pollution effect on the denitrifying capacity of methanogenic sludges
  16. Isolation and Molecular Identification of Serratia Strains Producing Chitinases, Glucanases, Cellulases, and Prodigiosin and Determination of Their Antifungal Effect against Colletotrichum siamense and Alternaria alternata In Vitro and on Mango Fruit
  17. Impact of extrusion on swelling power and foam stability in mixtures of corn starch and whey protein isolate as a model system
  18. Películas de almidón de papa (Solanum tuberosum L.), empaques innovadores para alimentos: una revisión
  19. Evaluation of ascorbic acid impregnation by ultrasound‐assisted osmotic dehydration in plantain
  20. Tortillas made from nixtamalized maize and extruded chickpea flours: A product with improved in vitro nutritional and antihypertensive properties
  21. In vitro screening of Mexican arnica (Heterotheca inuloides Cass.) inhibitory activity of the angiotensin converting enzyme as a hypotensive mechanism
  22. Preparation and Characterization of Thermoplastics Achira ( Canna indica L.) Starch by Three Succination Methods
  23. Comparison of the Antibacterial Activity and Effect on Membrane Permeability of Hibiscus Acid and a Commercial Chlorhexidine Mouthrinse Against Pathogenic Oral Bacteria and Determination of Hibiscus Acid Toxicity
  24. Intracellular Aminopeptidase Activity Determination from the Fungus Sporisorium reilianum: Purification and Biochemical Characterization of psrAPEi Enzyme
  25. Erratum to “A modified Achira (Canna indica L.) starch as a wall material for the encapsulation of Hibiscus sabdariffa extract using spray drying” [Food Res. Int. 119 (2019) 547–553]
  26. Insights of Raceway Bioreactor Scale-Up: Effect of Agitation on Microalgae Culture and Reduction of the Liquid Medium Speed
  27. Optimization of 2-Phenylethanol Production from Sweet Whey Fermentation Using Kluyveromyces marxianus
  28. Phytochemical content and antioxidant activity of extruded products made from yellow corn supplemented with apple pomace powder
  29. Modelling and optimization of the extrusion process in a snack of barley/corn and nutritional evaluation of the optimized product
  30. Biocomposites based on starch with multi‐functionalized graphene oxide: Effect of graft composition and concentration
  31. Best Conditions for the Production of Natural Isopentyl Acetate (Banana Aroma) from Cheese Industry Waste: An Experimental Precursor Approach
  32. Physicochemical, functional, and quality properties of fettuccine pasta added with huitlacoche mushroom ( Ustilago maydis )
  33. Characterization and evaluation of probiotic potential in vitro and in situ of Lacticaseibacillus paracasei isolated from tenate cheese
  34. Thermal and functional properties of starch extracted from tubers cultivated in the Ecuadorian Andean region
  35. Diet based on Prosopis laevigata legume seed prevents dyslipidemia development in C57BL/6J mouse
  36. Image segmentation with fast distance transform (FDT) and morphological skeleton in microalgae Raceway culture systems applications
  37. Effect of the concentrations of corn starch and whey protein isolate on the processing parameters and the physicochemical characteristics of the extrudates
  38. Covalent Functionalization of Graphene Oxide with Fructose, Starch, and Micro-Cellulose by Sonochemistry
  39. Comparison of the Antimicrobial Activity of Hibiscus sabdariffa Calyx Extracts, Six Commercial Types of Mouthwashes, and Chlorhexidine on Oral Pathogenic Bacteria, and the Effect of Hibiscus sabdariffa Extracts and Chlorhexidine on Permea...
  40. Effect of mechanical homogenization on the physicochemical properties of films made from dual modified corn starch prepared by the casting solution method
  41. Characterisation, storage viabilit, and application of microspheres with Lactobacillus paracasei obtained by the extrusion technique
  42. Techno-functional properties of the starch-protein interaction during extrusion-cooking of a model system (corn starch and whey protein isolate)
  43. Two Type VI Secretion Systems of Enterobacter cloacae Are Required for Bacterial Competition, Cell Adherence, and Intestinal Colonization
  44. Development of Antimicrobial Biodegradable Films Based on Corn Starch with Aqueous Extract of Hibiscus sabdariffa L
  45. Dual modification of achira (Canna indica L) starch and the effect on its physicochemical properties for possible food applications
  46. Effect of the use of different types of fishmeal on the physicochemical properties of a fishfeed for Oreochromis niloticus (Nile tilapia)
  47. Effect of dual chemical modification on the properties of biodegradable films from achira starch
  48. Characterization of Functional Properties of Biodegradable Films Based on Starches from Different Botanical Sources
  49. Organic Acids from Roselle (Hibiscus sabdariffa L.)—A Brief Review of Its Pharmacological Effects
  50. Development of wall material for the microencapsulation of natural vanilla extract by spray drying
  51. Effect of polyvinyl alcohol on the physicochemical properties of biodegradable starch films
  52. Hibiscus Acid and Chromatographic Fractions from Hibiscus Sabdariffa Calyces: Antimicrobial Activity against Multidrug-Resistant Pathogenic Bacteria
  53. Physicochemical characteristics of stored gels from starch blends
  54. EFECTO DEL PRETRATAMIENTO HIDROTÉRMICO (ALTA PRESIÓN) E HIDRÓLISIS ENZIMÁTICA DE CLADODIOS DE Opuntia ficus-indica SOBRE LA LIBERACIÓN DE AZÚCARES Y SU USO POTENCIAL EN LA PRODUCCIÓN DE BIOETANOL
  55. Effect of a Synbiotic Mix on Intestinal Structural Changes, and Salmonella Typhimurium and Clostridium Perfringens Colonization in Broiler Chickens
  56. HYDRODYNAMIC CHARACTERIZATION IN A RACEWAY BIOREACTOR WITH DIFFERENT STIRRERS
  57. A modified Achira (Canna indica L.) starch as a wall material for the encapsulation of Hibiscus sabdariffa extract using spray drying
  58. Economic projection of 2-phenylethanol production from whey
  59. Effect of amylose content and chemical modification of cassava starch on the microencapsulation of Lactobacillus pentosus
  60. Effect of Dual Modification on the Spectroscopic, Calorimetric, Viscosimetric and Morphological Characteristics of Corn Starch
  61. Correction
  62. Bioactive compounds and antioxidant activity of wheat bran and barley husk in the extracts with different polarity
  63. Double chemical modification in rice starch: acid hydrolysis optimization process and phosphating
  64. Presence of Multidrug-Resistant Shiga Toxin–Producing Escherichia coli, Enteropathogenic Escherichia coli, and Enterotoxigenic Escherichia coli on Fresh Cheeses from Local Retail Markets in Mexico
  65. Enzyme activity during germination of different cereals: A review
  66. Effect of airflow presence during the manufacturing of biodegradable films from polymers with different structural conformation
  67. Optimization of a spray-drying process for the production of maximally viable microencapsulated Lactobacillus pentosus using a mixture of starch-pulque as wall material
  68. Optimization and characterization of an extruded snack based on taro flour (Colocasia esculenta L.) enriched with mango pulp (Mangifera indica L.)
  69. The main beneficial effect of roselle (Hibiscus sabdariffa ) on obesity is not only related to its anthocyanin content
  70. Nutritional Characterization of Prosopis laevigata Legume Tree (Mesquite) Seed Flour and the Effect of Extrusion Cooking on its Bioactive Components
  71. OPTIMIZATION OF THE ACID HYDROLYSIS OF CLADODES OF Opuntia ficus-indica BY RESPONSE SURFACE METHODOLOGY
  72. Antimicrobial activity and physicochemical characterization of a potato starch-based film containing acetonic and methanolic extracts of Hibiscus sabdariffa for use in sausage
  73. Effects of acid hydrolysis on the free radical scavenging capacity and inhibitory activity of the angiotensin converting enzyme of phenolic compounds of two varieties of jamaica (Hibiscus sabdariffa)
  74. Effect of acid hydrolysis and OSA esterification of waxy cassava starch on emulsifying properties in Pickering-type emulsions
  75. Behavior of 11 Foodborne Bacteria on Whole and Cut Mangoes var. Ataulfo and Kent and Antibacterial Activities of Hibiscus sabdariffa Extracts and Chemical Sanitizers Directly onto Mangoes Contaminated with Foodborne Bacteria
  76. Comparison of the antimicrobial activities of roselle calyx extracts and chemical sanitizers directly onto contaminated cucumbers
  77. Antibacterial Activities of Hibiscus sabdariffa Extracts and Chemical Sanitizers Directly on Green Leaves Contaminated with Foodborne Pathogens
  78. Alimentos funcionales: Impacto en la salud
  79. Effect of granular disorganization and the water content on the rheological properties of amaranth and achira starch blends
  80. Chemical and nutritional characterization of raw and thermal-treated flours of Mesquite (Prosopis laevigata) pods and their residual brans
  81. Physicochemical and sensory characterization of an extruded product from blue maize meal and orange bagasse using the response surface methodology
  82. Recent advances in microencapsulation of natural sources of antimicrobial compounds used in food - A review
  83. Production of benzyl carbonyl (rose aroma) from whey and its effect on pollutant load removal
  84. Heat resistance of viable but non-culturable Escherichia coli cells determined by differential scanning calorimetry
  85. Physicochemical and thermal characterization of seed oil from Mexican mamey sapote (Pouteria sapota)
  86. Evaluación de desechos de la industria quesera para la producción de 2-fenil etanol
  87. Gelling of amaranth and achira starch blends in excess and limited water
  88. Structural properties of waxy corn and potato starch blends in excess water
  89. Survival of foodborne bacteria on strawberries and antibacterial activities of Hibiscus sabdariffa extracts and chemical sanitizers on strawberries
  90. Prevalence and behavior of multidrug-resistant Salmonella strains on raw whole and cut nopalitos (Opuntia ficus-indica L.) and on nopalitos salads
  91. Attachment of 13 Types of Foodborne Bacteria to Jalapeño and Serrano Peppers and Antibacterial Effect of Roselle Calyx Extracts, Sodium Hypochlorite, Colloidal Silver, and Acetic Acid against These Foodborne Bacteria on Peppers
  92. Behavior of thirteen foodborne bacteria on whole Hass avocado and potential of roselle calyx extracts as alternative disinfectant agents of avocado
  93. Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using response surface methodology
  94. Thermal study in the interactions of starches blends: Amaranth and achira
  95. Thermal, rheological, and mechanical properties of normal corn and potato starch blends
  96. Prevalence and behavior of multidrug-resistant shiga toxin-producing Escherichia coli, enteropathogenic E. coli and enterotoxigenic E. coli on coriander
  97. Stable nisin food-grade electrospun fibers
  98. Indicator microorganisms, Salmonella, Listeria monocytogenes, Staphylococcal enterotoxin, and physicochemical parameters in requeson cheese
  99. Antibacterial activity of roselle calyx extracts, sodium hypochlorite, colloidal silver and acetic acid against multidrug-resistant salmonella serotypes isolated from coriander
  100. Evaluation of Waste of the Cheese Industry for the Production of Aroma of Roses (Phenylethyl Alcohol)
  101. Application of Ultrasound in a Closed System: Optimum Condition for Antioxidants Extraction of Blackberry (Rubus fructicosus) Residues
  102. Biopolymer films and the effects of added lipids, nanoparticles and antimicrobials on their mechanical and barrier properties: a review
  103. Effect of harvest year on the physical properties, chemical composition and cooking time of three common bean varieties that are grown in Mexico
  104. Presence of Multidrug-Resistant Shiga Toxin-ProducingEscherichia coli, EnteropathogenicE. coliand EnterotoxigenicE. coli, on Raw Nopalitos (Opuntia ficus-indicaL.) and in Nopalitos Salads from Local Retail Markets in Mexico
  105. Behavior and Inactivation of Enterotoxin-Positive Clostridium perfringens in Pork Picadillo and Tamales Filled with Pork Picadillo under Different Cooking, Storage, and Reheating Conditions
  106. Effect of equilibrium moisture content on barrier, mechanical and thermal properties of chitosan films
  107. Blue corn (Zea maysL.) with added orange (Citrus sinensis) fruit bagasse: novel ingredients for extruded snacks
  108. Antibacterial effect of roselle extracts (Hibiscus sabadariffa), sodium hypochlorite and acetic acid against multidrug-resistantSalmonellastrains isolated from tomatoes
  109. Antimicrobial Activity of RoselleHibiscus SabdariffaCalyx Extracts on Culture Media and Carrots Against Multidrug-ResistantSalmonellaStrains Isolated from Raw Carrots
  110. Effect of Acid-Hydrolyzed Thermoplastic Starch on the Mechanical, Thermal and Morphological Properties of Polyethylene Based Composites
  111. Comportamiento de microorganismos patogenos en salsa de xoconostle (Opuntia oligacantha f. C. Först)
  112. Presence and Correlation of Some Enteric Indicator Bacteria, Diarrheagenic Escherichia coli Pathotypes, and Salmonella Serotypes in Alfalfa Sprouts from Local Retail Markets in Pachuca, Mexico
  113. Third generation snacks manufactured from orange by-products: physicochemical and nutritional characterization
  114. Elaboración de botanas funcionales por extrusión
  115. Estudio de los extractos polares de Aloe vera con fines de microencapsulación
  116. Microstructure of an Extruded Third-Generation Snack Made from a Whole Blue Corn and Corn Starch Mixture
  117. Physical properties of ebony seed (Pithecellobium flexicaule) and functional properties of whole and defatted ebony seed meal
  118. Behavior of shiga toxin-producing Escherichia coli, enteroinvasive E. coli, enteropathogenic E. coli and enterotoxigenic E. coli strains on whole and sliced jalapeño and serrano peppers
  119. Growth measurement of Escherichia coli by differential scanning calorimetry
  120. Effect of extrusion conditions on physicochemical characteristics and anthocyanin content of blue corn third-generation snacks
  121. Presence of non-O157 Shiga toxin-producingEscherichia coli, enterotoxigenicE. coli, enteropathogenicE. coliandSalmonellain fresh beetroot (Beta vulgarisL.) juice from public markets in Mexico
  122. Effect of extrusion temperature, moisture content and screw speed on the<br>functional properties of aquaculture balanced feed
  123. Behavior of enteroaggregative Escherichia coli, non-O157-shiga toxin-producing E. coli, enteroinvasive E. coli, enteropathogenic E. coli and enterotoxigenic E. coli strains on mung bean seeds and sprout
  124. Presence of Shiga Toxin–Producing Escherichia coli, Enteroinvasive E. coli, Enteropathogenic E. coli, and Enterotoxigenic E. coli on Tomatoes from Public Markets in Mexico
  125. Behaviour of four diarrheagenic Escherichia coli pathotypes on carrots and in unpasteurized carrot juice
  126. Frequency and Correlation of Some Enteric Indicator Bacteria and Salmonella in Ready‐to‐Eat Raw Vegetable Salads from Mexican Restaurants
  127. Behavior of Non-O157 Shiga Toxin–Producing Escherichia coli, Enteroinvasive E. coli, Enteropathogenic E. coli, and Enterotoxigenic E. coli Strains on Alfalfa Sprouts
  128. Antibacterial effect against foodborne bacteria of plants used in traditional medicine in central Mexico: Studies in vitro and in raw beef
  129. Presence of coliform bacteria, fecal coliforms, Escherichia coli and Salmonella on corn tortillas in central Mexico
  130. Presence of indicator bacteria, Salmonella and diarrheagenic Escherichia coli pathotypes on mung bean sprouts from public markets in Pachuca, Mexico
  131. Microbiological Safety of Domestic Refrigerators and the Dishcloths Used To Clean Them in Guadalajara, Jalisco, Mexico
  132. Physicochemical properties and antioxidant capacity of oak (Quercus resinosa) leaf infusions encapsulated by spray-drying
  133. Effect of some variables on oil extraction yield from Mexican pumpkin seeds
  134. The behavior of Salmonella Typhimurium, Salmonella Typhi, Salmonella Agona and Salmonella Montevideo in raw carrot and in fresh unpasteurized carrot juice
  135. Effect of the alkaline and acid treatments on the physicochemical properties of corn starch
  136. Escherichia coli O157 in Ground Beef from Local Retail Markets in Pachuca, Mexico
  137. Frequency of indicator bacteria, Salmonella and diarrhoeagenic Escherichia coli pathotypes on ready-to-eat cooked vegetable salads from Mexican restaurants
  138. Presence of indicator bacteria, diarrhoeagenic Escherichia coli pathotypes and Salmonella in fresh carrot juice from Mexican restaurants
  139. Presence of some indicator bacteria and diarrheagenic E. coli pathotypes on jalapeño and serrano peppers from popular markets in Pachuca City, Mexico
  140. Physicochemical and functional properties of whole and defatted meals from Mexican (Cucurbita pepo) pumpkin seeds
  141. OPTIMIZATION OF THERMAL PROTEIN PRECIPITATION FROM ACID WHEY
  142. Presence of faecal coliforms, Escherichia coli and diarrheagenic E. coli pathotypes in ready-to-eat salads, from an area where crops are irrigated with untreated sewage water
  143. Acid and alcohol tolerance of Escherichia coli O157:H7 in pulque, a typical Mexican beverage
  144. Incidence of Salmonella, Listeria monocytogenes, Escherichia coli O157:H7, and Staphylococcal Enterotoxin in Two Types of Mexican Fresh Cheeses
  145. Synchrotron X-ray scattering analysis of the interaction between corn starch and an exogenous lipid during hydrothermal treatment
  146. Frequency and Behavior of Salmonella and Escherichia coli on Whole and Sliced Jalapeño and Serrano Peppers
  147. Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flexneri and Shigella sonnei during Production of Pulque, a Traditional Mexican Beverage
  148. Physicochemical characteristics of starch from bread wheat (Triticum aestivum) with “yellow berry”
  149. Incidence and Behavior of Salmonella and Escherichia coli on Whole and Sliced Zucchini Squash (Cucurbita pepo) Fruit
  150. Influencia de la L-α-lisofosfatidil colina sobre las propiedades térmicas y estructurales del almidón de maíz Influence of L-α-lisophosphatidylcholine on thermal and structural properties of corn starch
  151. Structural characteristics of gels formed by mixtures of carrageenan and mucilage gum from Opuntia ficus indica
  152. Sensorial and biological evaluation of an extruded product made from corn supplemented with soybean and safflower pastes
  153. Interaction of granular maize starch with lysophosphatidylcholine evaluated by calorimetry, mechanical and microscopy analysis
  154. The avrami index and the fractal dimension in vegetable oil crystallization
  155. Induction Time of Crystallization in Vegetable Oils, Comparative Measurements by Differential Scanning Calorimetry and Diffusive Light Scattering
  156. Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization
  157. A comparison of the quality of whole corn tortillas made from instant corn flours by traditional or extrusion processing
  158. Determination of the Temperature of Gelatinization and Energy of Transformation of Starch by Dielectric Dissipation Induced Changes