Dirección de Negocios Alimentarios - CampAGS
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Aguascalientes
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MX
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Item type:Publication, 2 10 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Night club recommendation system based on decision trees(2021); ;Jose-Carlos Delgado-Gomez ;Pablo Ramirez-Espana ;Luis Garcia-ZermenoSamantha Licea1 16 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, 2 4 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, 1 19 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Analysis of Purchase Intention for Biopreservative-Treated Chicken and Consumer Segmentation Using Unsupervised Machine Learning(MDPI AG, 2026-07-01); ;Vela, Norma Angélica Chávez; ; - Some of the metrics are blocked by yourconsent settings
Item type:Publication, 2 5Scopus© Citations 20 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Scopus© Citations 2 1 26 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Modeling of Amorphous-Carbon Cells for Molecular Dynamics Simulations(2019); ; ORTIZ-MEDINA, JOSUE2 8 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour(2022) ;Salvador O. Cruz-López ;Yenizey M. Álvarez-Cisneros; ;Héctor B. Escalona-Buendía<jats:p>Insects are currently of interest due to their high nutritional value, in particular for the high concentration of quality protein. Moreover, it can also be used as an extender or binder in meat products. The objective was to evaluate grasshopper flour (GF) as a partial or total replacement for potato starch to increase the protein content of sausages and achieve good acceptability by consumers. GF has 48% moisture, 6.7% fat and 45% total protein. Sausages were analyzed by NIR and formulations with GF in all concentrations (10, 7, 5 and 3%) combined with starch (3, 5 and 7%) increased protein content. Results obtained for the sausages formulations with grasshoppers showed an increase in hardness, springiness, gumminess and chewiness through a Texture-Profile-Analysis. Moreover, a* and b* are similar to the control, but L* decreased. The check-all-that-apply test showed the attributes highlighted for sausages with GF possessed herbal flavor, brown color, and granular texture. The liking-product-landscape map showed that the incorporation of 7 and 10% of GF had an overall liking of 3.2 and 3.3, respectively, considered as “do not like much”. GF can be used as a binder in meat products up to 10% substitution. However, it is important to improve the overall liking of the sausage.</jats:p>Scopus© Citations 23 1 5 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Desarrollo de un alimento funcional de grageas de goji cubiertos con chocolate blanco con potencial ayuda para la mujer adulta en etapa de menopausia(Leslie B. García Castillo, 2024) ;García Castillo, Leslie BelénGaytán Andrade, Juan JoséAnte la necesidad de proporcionar opciones naturales y efectivas para prevenir los problemas de la menopausia, el presente trabajo se desarrolla en un alimento funcional de grageas de goji cubiertas con chocolate blanco, la idea es crear un producto que no solo sea atractivo desde el punto de vista sensorial, sino que, sea tecnológicamente viable y contenga ingredientes que puedan ayudar a prevenir los problemas presentes en la menopausia y mejorar su calidad de vida durante esta etapa. En la metodología se realizaron investigaciones científicas y revisión bibliográfica para recopilar información sobre las propiedades nutricionales y beneficios del goji, chocolate blanco, açaí, aguaje y fresa con relación a los síntomas de la menopausia. Los resultados dieron inicio con la elaboración de chocolate blanco para realizar nuevas formulaciones con los ingredientes funcionales. Después se llevaron a cabo pruebas de laboratorio fisicoquímicas para evaluar la estabilidad tecnológica; de forma numérica se cuantificaron los macronutrientes y micronutrientes. Y en campo se preguntó la aceptabilidad sensorial y de los atributos sensoriales de los productos desarrollados.18 13
