Domínguez-Soberanes, Julieta
Preferred name
Domínguez-Soberanes, Julieta
Official Name
Domínguez Soberanes, Julieta
Alternative Name
jdominguez
Main Affiliation
ORCID
0000-0001-8476-3352
Scopus Author ID
57201861035
Researcher ID
AAE-1863-2021
39 results
Now showing 1 - 10 of 39
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Item type:Publication, Power Converter Design for Pulsed Electric Field-Based Milk Processing: A Proof of Concept(MDPI AG, 2025-06-21); ; <jats:p>The microbiological safety of milk can be ensured through heat processing; however, this method has a negative effect on the sensory profile of this food product. Emerging technologies could be used as an alternative process for guaranteeing innocuity and maintaining sensory changes. An alternative is to evaluate pulsed electric field (PEF) electroporation, which is a method of processing cells using short pulses of a strong electric field. PEF has the potential to be a type of alternative low-temperature pasteurization process that consists of high-frequency voltage pulsations. Specifically, the presented work is a proof of concept for the design of a converter capable of generating a PEF to feed a load that meets the impedance characteristics of milk. The proposed converter is simulated using PLECS software (4.9.6 version) under impedance change scenarios that emulate variations in milk throughout the entire process. This research proposes the modification of a classic Vienna rectifier (adding an MBC—Multilevel Boost Converter structure) to supply a pulsating signal that could be used for low-temperature processes of milk to guarantee proper pasteurization. The characteristics of the generated high-voltage pulse make it feasible to quickly process the real sample. The control law design considers a regulation loop to achieve a voltage in the range of kV and a switching-type control law that activates switches in MMC arrays. These switches are activated randomly to avoid transients that cause significant stress on them.</jats:p> - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Physicochemical and techno-functional characterization of soluble proteins extracted by ultrasound from the cricket Acheta domesticus(Elsevier Ltd, 2024); Yenizey M. Alvarez-CisnerosThe growing interest in using insects for human consumption is due to their numerous benefits. Insects offer efficient protein generation, rapid growth rates, and high nutritional value. The objective of this work was to evaluate the physicochemical and techno-functional properties of the different soluble protein fractions of the cricket Acheta domesticus using various methods: grinding (CF), defatting (DCF), alkalinization (SPA), and ultrasound-assisted extraction (SPS). CF, DCF, SPA, and SPS were used as extenders in food models and compared with a control group prepared with meat and a commercial soy protein (SPI). Defatting increased the protein content (52 %) in CF, improving digestibility, while the SPS extraction method improved solid recovery (40.46 %), protein recovery (41.94 %), total protein content (53.85 %), and digestibility (53.7 %) compared to SPA. Proteins exhibited pH-dependent solubility, with higher solubility at pH 12–13 and an isoelectric point of 4.5. In techno-functional properties, SPS had the highest water/oil retention capacity (2.8 g/g, 3.49 g/g), foam formation (386.66 %), and emulsifying stability (32.96 m2/g). CF showed no foam formation, although defatting (DCF) improved foam formation (8.33 %) and emulsifying stability (6.23 m2/g). Heat coagulation was higher for CF and DCF (30.58 % and 30.33 % respectively). All meat models with SPA and SPS showed high elasticity and cohesiveness but low hardness, gumminess, and chewiness. The model prepared with 15 % SPS reduced cooking losses (0.91 %) and total expressible fluid separation (1 %), improved water retention capacity (83.02 %), and increased total soluble protein content (5.32 mg/mL). The ultrasound-assisted extraction method proved to be an efficient way to obtain soluble proteins from Acheta domesticus with techno-functional properties suitable for use as a food additive or meat extender. © 2024 The Authors17 28 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Development of functional panela cheese enriched with prebiotics and probiotics(2024); Gabriela Mariana Rodríguez-Serrno<jats:p>Food trends show interest in functional foods, which provide health and nutrition. This research is focused on developing a functional Mexican-style panela cheese that incorporates the probiotics Bifidobacterium animalis subsp. lactis, Lactobacillus delbrueckii subsp. bulgaricus NCFB 2772, Lacticaseibacillus rhamnosus GG and 4% inulin as a prebiotic. Yield, and content of lactic acid bacteria (LAB) and CFU of total coliforms were evaluated. Scanning Electron Microscopy was performed to evaluate the incorporation of the bacteria in the matrix. Furthermore, shelf life was established. The cheese yielded 26.6% (w/v), and its microbial content reached 7.12 × 10⁸ CFU/g, exceeding the Mexican Norm NOM 181. Inulin enhanced probiotic growth, and electron microscopy confirmed the successful integration of bacteria within the cheese matrix. Shelf-life studies demonstrated sustained LAB growth above 10⁸ CFU/g for 22 days, though the shelf life was determined to be 13 days under refrigeration at 4 °C due to coliform bacteria detection. Sensory evaluation revealed through just about right within the 60% range where dairy flavor, mouthfeel moisture, creaminess, and adhesiveness; showing that no reformulation should take place. Furthermore, CATA analysis showed that attributes that better described the product were dairy flavor, mouth moisture, fresh milk smell, white color, and smooth texture. The cheese scored 5.03 ± 1.23 on a 7-point acceptance scale and achieved a 69% purchase intention rate. Therefore, a functional cheese product was obtained with LAB and inulin with adequate sensory characteristics.</jats:p>11 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Selecting crackling product based on sensory analysis by different statistical data approaches(2017); 11 1 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, 12 2 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Technologies for the Use and Consumption of Sweet Potato Leaves and Their Bioactive Compounds(2023)Scopus© Citations 6 36 1 - Some of the metrics are blocked by yourconsent settings
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Item type:Publication, Scopus© Citations 2 15 1 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Sensory Profiles of Cheeses Manufactured in Mexico and the US and the Influence of Judges’ Cultural Context: A Pilot Study(2024); 3 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Consumer Acceptances Through Facial Expressions of Encapsulated Flavors Based on a Nanotechnology Approach(2018); ; ; Scopus© Citations 2 10 1