Vol. 18 No. 4 (2024): Tecnociencia Chihuahua Vol. 18 Issue 4 (2024)

Tecnociencia Chihuahua Special Issue: Valorization strategies of agri-food products and by-products for the ingredients and functional foods development with consumers health impact.

CONTINUED PUBLICATION 2024

Responsible Editors: Dr. José de Jesús Zazueta Morales, Dr. Gerardo Méndez Zamora, Dr. Miguel Ángel Sánchez Madrigal, Dr. Diego Eloy Carballo Carballo, Dr. Javier Mateo Oyagüe

DOI: https://doi.org/10.54167/tch.v18i4

Published: 2024-11-21

Full Issue

PDF (Spanish)

Food

Effect of a black garlic extract combined with ascorbic acid on the colour and lipid oxidative stability of patties

Nuria Fernández Fernández-Valladares , Irma Caro, Javier Mateo, Mauricio Fernando Mariño-Almache

e1683
- PDF (Spanish)
- HTML (Spanish)
Extraction of Dietary Fiber from Orange Peel Using Microwave and Conventional Method: Macromolecular and Functional Properties

Ricardo Montañez Domínguez, Luz Aracely Ochoa Martínez, Juliana Morales Castro, Silvia Marina González Herrera

e1686
- PDF (Spanish)
- HTML (Spanish)
Encapsulation of betalains from beetroot stem by spray drying using Aloe vera gel as carrier

José Carlos Castillo-Altamirano, Miguel Ángel Sánchez-Madrigal, Armando Quintero-Ramos, Martha Graciela Ruiz-Gutiérrez

E1731
- PDF (Spanish)
- HTML (Spanish)
Evaluation and physicochemical, nutraceutical, microbiological and sensory characterization of a beverage formulated from agroindustrial by-products

Cynthia Torres Alvarez, Juanita Guadalupe Gutiérrez Soto, Marco Antonio Almaraz Juárez, Guillermo Niño Medina, Sandra Castillo Hernández, PABLO ALAN RODRIGUEZ SALINAS

e1678
- PDF (Spanish)
- HTML (Spanish)
Phenolic compounds and antioxidant capacity of extracts from calyces of (Hibiscus sabdariffa L.) varieties of different origins

Yolanda Salinas Moreno , César Sánchez Feria, Miguel Ángel Martínez Ortiz

e1594
- PDF (Spanish)
- HTML (Spanish)
Physicochemical and functional properties of yogurt enriched with ultrafiltered juice of Red Prickly Pear (Opuntia ficus-indica) as a functional ingredient

Alondra Valadez-Pineda, Gerardo Méndez-Zamora, Nydia Corina Vásquez-Aguilar, Luisaldo Sandate-Flores, Carlos Alberto Hernández-Martínez, Sugey Ramona Sinagawa-García

e1614
- PDF (Spanish)
- HTML (Spanish)

Vol. 18 No. 4 (2024): Tecnociencia Chihuahua Vol. 18 Issue 4 (2024)

Full Issue

Food

Effect of a black garlic extract combined with ascorbic acid on the colour and lipid oxidative stability of patties

Extraction of Dietary Fiber from Orange Peel Using Microwave and Conventional Method: Macromolecular and Functional Properties

Encapsulation of betalains from beetroot stem by spray drying using Aloe vera gel as carrier

Evaluation and physicochemical, nutraceutical, microbiological and sensory characterization of a beverage formulated from agroindustrial by-products

Phenolic compounds and antioxidant capacity of extracts from calyces of (Hibiscus sabdariffa L.) varieties of different origins

Physicochemical and functional properties of yogurt enriched with ultrafiltered juice of Red Prickly Pear (Opuntia ficus-indica) as a functional ingredient

Information