All Stories

  1. Structural and mechanical properties of edible films from composite mixtures of starch, dextrin and different types of chemically modified starch

    Article • International Journal of Polymer Analysis and Characterization, September 2020, Taylor & Francis

    Dr Alfonso Totosaus

  2. Textura, color y aceptación sensorial de tortillas y pan producidos con harina de ramón (Brosimum alicastrum) para incrementar la fibra dietética total

    Article • Ciencia y Tecnología Agropecuaria, September 2019, Corporacion Colombiana de Investigacion Agropecuaria (Corpoica)

    Dr Alfonso Totosaus

  3. Probiotication of cooked sausages employing agroindustrial coproducts as prebiotic co‐encapsulant in ionotropic alginate–pectin gels

    Article • International Journal of Food Science & Technology, July 2019, Wiley

    Dr Alfonso Totosaus

  4. Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers

    Article • Grasas y Aceites, May 2019, Departmento de Publicaciones del CSIC

    Dr Alfonso Totosaus

  5. Interaction Between Caseinate and Carrageenans Results in Different Physical and Mechanical Properties of Edible Films

    Article • Acta Universitatis Cibiniensis Series E Food Technology, August 2018, De Gruyter

    Dr Alfonso Totosaus

  6. The influence of agave fructans on thermal properties of low-fat, and low-fat and sugar ice cream

    Article • LWT, July 2018, Elsevier

    Dr Alfonso Totosaus

  7. Integration of Agroindustrial Co-Products as Functional Food Ingredients: Cactus Pear (Opuntia ficus indica) Flour and Pineapple (Ananas comosus) Peel Flour as Fiber Source in Cooked Sausages Inoculated with Lactic Acid Bacteria

    Article • Journal of Food Processing and Preservation, June 2015, Wiley

    Dr Alfonso Totosaus

  8. Effect of Lupinus (Lupinus albus) and Jatropha (Jatropha curcas) Protein Concentrates on Wheat Dough Texture and Bread Quality: Optimization by a D-Optimal Mixture Design

    Article • Journal of Texture Studies, July 2013, Wiley

    Dr Alfonso Totosaus

  9. Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology

    Article • Food Science and Technology International, June 2013, SAGE Publications

    Dr Alfonso Totosaus

  10. Improvement of Moisture Stability and Textural Properties of Fat and Salt Reduced Cooked Sausages by Inoculation of Thermotolerant Lactic Acid Bacteria

    Article • International Journal of Food Properties, May 2013, Taylor & Francis

    Dr Alfonso Totosaus

  11. In vitroevaluation of the fermentation of added-value agroindustrial by-products: cactus pear (Opuntia ficus-indicaL.) peel and pineapple (Ananas comosus) peel as functional ingredients

    Article • International Journal of Food Science & Technology, March 2013, Wiley

    Dr Alfonso Totosaus

  12. Caracterización de Propiedades Químicas y Fisicoquímicas de Chorizos Comercializados en la Zona Centro de México

    Article • Información tecnológica, January 2013, SciELO Comision Nacional de Investigacion Cientifica Y Tecnologica (CONICYT)

    Dr Alfonso Totosaus

  13. Comparison of Chemical Composition and Protein Digestibility, Carotenoids, Tanins and Alkaloids Content of Wild Lupinus Varieties Flour

    Article • Pakistan Journal of Nutrition, August 2012, Science Alert

    Dr Alfonso Totosaus

  14. Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsified canola oil

    Article • Food Science and Technology International, July 2012, SAGE Publications

    Dr Alfonso Totosaus

  15. Packaging of Fresh and Frozen Poultry

    Article • June 2012, Wiley

    Dr Alfonso Totosaus

  16. Poultry Quality and Tainting

    Article • June 2012, Wiley

    Dr Alfonso Totosaus

  17. Effect of Spray Drying Encapsulation of Thermotolerant Lactic Acid Bacteria on Meat Batters Properties

    Article • Food and Bioprocess Technology, April 2012, Springer Science + Business Media

    Dr Alfonso Totosaus

  18. Packaging for frozen meat, seafood and poultry products

    Article • January 2012, Elsevier

    Dr Alfonso Totosaus

  19. Color compensation in nitrite-reduced meat batters incorporating paprika or tomato paste

    Article • Journal of the Science of Food and Agriculture, December 2011, Wiley

    Dr Alfonso Totosaus

  20. Improvement of emulsifying properties of milk proteins with κ or λ carrageenan: effect of pH and ionic strength

    Article • International Journal of Food Science & Technology, February 2011, Wiley

    Dr Alfonso Totosaus

  21. Breaded Products (Nuggets)

    Article • April 2010, Wiley

    Dr Alfonso Totosaus

  22. Paste Products (PÂTÉ)

    Article • April 2010, Wiley

    Dr Alfonso Totosaus

  23. Turkey Sausages

    Article • April 2010, Wiley

    Dr Alfonso Totosaus

  24. Poultry Packaging

    Article • April 2010, Wiley

    Dr Alfonso Totosaus

  25. Propiedades de textura de masa y pan dulce tipo "concha" fortificados con proteínas de suero de leche

    Article • Food Science and Technology, March 2009, FapUNIFESP (SciELO)

    Dr Alfonso Totosaus

  26. Colorants

    Article • November 2008, Taylor & Francis

    Dr Alfonso Totosaus

  27. Efecto del pH y de la adición de fosfatos de sodio sobre las propiedades de gelificación y emulsión de surimi de trucha arco-iris (Oncorhynchus mykiss)

    Article • Food Science and Technology, September 2008, FapUNIFESP (SciELO)

    Dr Alfonso Totosaus

  28. Effect of κ- and λ-Carrageenans as Fat-Replacers in Low-Fat Oaxaca Cheese

    Article • International Journal of Food Properties, July 2008, Taylor & Francis

    Dr Alfonso Totosaus

  29. Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach

    Article • Meat Science, April 2008, Elsevier

    Dr Alfonso Totosaus

  30. Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages

    Article • Food Science and Technology, March 2008, FapUNIFESP (SciELO)

    Dr Alfonso Totosaus

  31. EFECTO DE BACTERIAS ÁCIDO LÁCTICAS TERMORESISTENTES EN SALCHICHAS COCIDAS THERMORESISTAN LACTIC ACID BACTERIA EFFECT ON COOKED SAUSAGES

    Article • Ciencia y Tecnologia Alimentaria, July 2006, Taylor & Francis

    Dr Alfonso Totosaus

  32. Sustitución de lardo por grasa vegetal en salchichas: incorporación de pasta de aguacate. Efecto de la inhibición del oscurecimiento enzimático sobre el color

    Article • Food Science and Technology, June 2006, FapUNIFESP (SciELO)

    Dr Alfonso Totosaus

  33. Processed Poultry Products

    Article • December 2005, Taylor & Francis

    Dr Alfonso Totosaus

  34. Poultry Carcass Evaluation

    Article • December 2005, Taylor & Francis

    Dr Alfonso Totosaus

  35. EFFECT OF ADDED SALT ON TEXTURAL PROPERTIES OF HEAT‐INDUCED GELS MADE FROM GUM–PROTEIN MIXTURES

    Article • Journal of Texture Studies, February 2005, Wiley

    Dr Jose Gerardo Montejano, Dr Alfonso Totosaus

  36. FUNCTIONALITY OF GLYCOSILATED HEART SURIMI AND HEAT-PRECIPITATED WHEY PROTEINS IN MEAT BATTERS

    Article • Journal of Muscle Foods, January 2005, Wiley

    Dr Alfonso Totosaus

  37. EFECTO DEL MASAJEO O MARINADO CON CLORURO DE CALCIO EN LA TEXTURA DE CARNE DE BOVINO EFFECT OF TUMBLING OR MARINATION WITH CALCIUM CHLORIDE ON BOVINE MEAT TEXTURE EFECTO DO MASAXEO OU MARINADO CON CLORURO DE CALCIO NA TEXTURA DE CARNE DE BOVINO

    Article • Ciencia y Tecnologia Alimentaria, December 2004, Taylor & Francis

    Dr Alfonso Totosaus

  38. Fat and sodium chloride reduction in sausages using κ-carrageenan and other salts

    Article • International Journal of Food Sciences and Nutrition, August 2004, Taylor & Francis

    Dr Alfonso Totosaus

  39. Frozen Meat

    Article • March 2004, Taylor & Francis

    Dr Alfonso Totosaus

  40. A review of physical and chemical protein‐gel induction

    Article • International Journal of Food Science & Technology, July 2002, Wiley

    Dr Jose Gerardo Montejano, Dr Alfonso Totosaus

  41. Dynamic rheological behavior of meat proteins during acid‐induced gelation

    Article • International Journal of Food Properties, November 2000, Taylor & Francis

    Dr Alfonso Totosaus

  42. Functional Properties of Goat Meat Proteins

    Article • October 1998, American Chemical Society (ACS)

    Dr Alfonso Totosaus

  43. Packaging of Fresh and Frozen Poultry

    Article • Wiley

    Dr Alfonso Totosaus

  44. Color of Fresh and Frozen Poultry

    Article • Wiley

    Dr Alfonso Totosaus

  45. Poultry Sausages

    Article • Wiley

    Dr Alfonso Totosaus

  46. Poultry: Poultry Pâté

    Article • Wiley

    Dr Alfonso Totosaus

  47. Poultry: Poultry Nuggets

    Article • Wiley

    Dr Alfonso Totosaus