E-mail: t.espinosa.s@taurus.chapingo.mx

Institución: Universidad Autónoma Chapingo, Departamento de Ingeniería Agroindustrial.

País: México

Articles published in this journal

Nutritional value and thermal degradation of bioactive compounds in wild edible mushrooms

Influence of microwave drying process on microstructure and thermodynamic properties of nopal cladodes

Performance of two mixing systems on stirred yogurt production

Physical, geometrical and mechanical characterization of huitlacoche (Ustilago maydis (D.C.) Corda)

Comparison of pumpkin seed oil of three species and eight commercial oils by means of a multivariate method

  Production test of green house hydropnic huitlacoche (Ustilago maydis Cda.)

The anaerobic digestion model IWA-ADM1: a review of its evolution

IDENTIFICATION OF YEASTS ASSOCIATED WITH HUITLACOCHE

POSTHARVEST CHANGES IN THE EDIBLE MUSHROOM HUITLACOCHE (Ustilago maydis (D.C.) Corda)

E-mail: sensorial@prodigy.net.mx

Institución: Universidad Autónoma Chapingo

País: México

Articles published in this journal

Influence of locust bean and xanthan gums on the stability and acceptability of dairy cream

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Performance of two mixing systems on stirred yogurt production

Evaluation of the physicochemical and sensorial quality of a probiotic milk fermented with Lactobacillus acidophilus

Gamma irradiation as a quarantine treatment on guava fruits (Psidium guajava L.) and changes in its quality

Institución: Universidad Autónoma Chapingo

País: México

Articles published in this journal

Performance of two mixing systems on stirred yogurt production

RIPENING PROCESS OF SAPODILLA FRUITS Manilkara sapota (L.) P. Royen FINO TYPE

Institución: Universidad Autónoma Chapingo, Departamento de Ingeniería Agroindustrial.

País: México

Articles published in this journal

Performance of two mixing systems on stirred yogurt production

Institución: Universidad Autónoma Chapingo, Departamento de Fitotecnia.

País: México

Articles published in this journal

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Performance of two mixing systems on stirred yogurt production

EDIBLE FILM BASED ON ARABIC GUM AND CARBOXIMETHYL CELLULOSE TO PRESERVE FRUITS IN MODIFIED ATMOSPHERE

E-mail: valle77g@gmail.com; svalleg@taurus.chapingo.mx

Institución: Universidad Autónoma Chapingo, Departamento de Ingeniería Agroindustrial.

País: México

Articles published in this journal

Microperforated-based modified atmosphere incorporated with vapors of oregano essential oil to preserve blackberry fruits in postharvest

Physicochemical and antifungal properties of active gelatin-carboxymethylcellulose films with coconut shell extract

Microparticle enhanced CPC radiant energy collection

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Quality attributes of pitaya (Stenocereus pruinosus) fruit handled in postharvest with and without thorns under refrigerated storage

Pressure drop in macroporous medium with forced air: calibration of the Ergun equation

Behavior of “tomatillo” husk tomato fruit (Physalis ixocarpa Brot.) with and without calyx in a modified atmosphere

Performance of two mixing systems on stirred yogurt production

EFFECT OF 2-CHLOROETHYL PHOSPHONIC ACID ON MAMEY SAPOTE FRUIT RIPENING

Cooling time of seeded mexican lime fruit, using forced air and commercial packing

Modified atmospheres and refrigeration in sapote mamey [Pouteria sapota (Jacq.) H. E. Moore & Stearn] fruits

Modeling of a modified atmosphere to preserve husk tomato (Physalis ixocarpa BROT.) fruits

EDIBLE FILM BASED ON ARABIC GUM AND CARBOXIMETHYL CELLULOSE TO PRESERVE FRUITS IN MODIFIED ATMOSPHERE