Résultats pour Auteur : "Salgado-Cervantes, Marco"

Flash vacuum expansion: Effect on physicochemical, biochemical and sensory parameters in fruit processing. Ayala-Zavala Jesús, Castillo-Romero Teresita de Jesús, Salgado-Cervantes Marco, Marin-Castro Ubaldo Richard, Vargas-Ortiz Manuel, Pallet Dominique, Servent Adrien. 2024. Food Reviews International, 40 (3) : 833-866.

Effect of the thermal state during Manila mango processing by mild flash vacuum-expansion on carotenoids and enzymatic activity. Marin-Castro Ubaldo Richard, Pallet Dominique, Garcia-Alvarado M.A., Vargas Ortiz Manuel Alejandro, Salgado-Cervantes Marco, Servent Adrien. 2022. Innovative Food Science and Emerging Technologies, 75:102900, 9 p.

Flash vacuum expansion: An alternative with potential for Ataulfo and Manila mango processing. Marin-Castro Ubaldo Richard, Salgado-Cervantes Marco, Pallet Dominique, Vargas Ortiz Manuel Alejandro, Servent Adrien. 2022. Journal of Food Science and Technology, 59 (8) : 3063-3072.

Sensory and nutritional qualities of 'Manila' mango ready-to-eat puree enhanced using mild flash vacuum expansion processing. Marin-Castro Ubaldo Richard, Garcia-Alvarado M.A., Vargas-Ortiz Manuel, Pallet Dominique, Salgado-Cervantes Marco, Servent Adrien. 2021. Fruits, 76 (5) : 248-257.

Flash vacuum-expansion process: Effect on the sensory, color and texture attributes of avocado (Persea americana) puree. Salgado-Cervantes Marco, Servent Adrien, Maraval Isabelle, Vargas Ortiz Manuel Alejandro, Pallet Dominique. 2019. Plant Foods for Human Nutrition, 74 (3) : 370-375.

Risk assessment of exposure to mycotoxins (aflatoxins and fumonisins) through corn tortilla intake in Veracruz City (Mexico). Wall-Martínez H.A., Ramírez-Martínez A., Wesolek N., Brabet Catherine, Durand Noel, Rodriguez-Jimenes Guadelupe, Garcia-Alvarado M.A., Salgado-Cervantes Marco, Robles-Olvera V., Roudot A.C.. 2019. Food Additives and Contaminants. Part A. Chemistry, Analysis, Control, Exposure and Risk Assessment, 36 (6) : 929-939.

Effect of thermal stage in the processing avocado by flash vacuum expansion: Effect on the antioxidant capacity and the qualitaty of the mash. Vargas-Ortiz Manuel, Servent Adrien, Rodriguez-Jimenes Guadelupe, Pallet Dominique, Salgado-Cervantes Marco. 2017. Journal of Food Processing and Preservation, 41 (5):e13118, 8 p.

Minimally processed avocado through flash vacuum-expansion: Its effect in major physicochemical aspects of the puree and stability on storage. Vargas-Ortiz Manuel, Rodriguez-Jimenes Guadelupe, Salgado-Cervantes Marco, Pallet Dominique. 2017. Journal of Food Processing and Preservation, 41 (3):e12988, 10 p.

Stability of the lipid fraction of avocado puree obtained by flash vacuum-expansion process. Vargas-Ortiz Manuel, Servent Adrien, Salgado-Cervantes Marco, Pallet Dominique. 2017. Innovative Food Science and Emerging Technologies, 41 : 109-116.

Statistical analysis of corn consumption for improved mycotoxin exposure estimates for the population of Veracruz City, Mexico. Wall-Martínez H.A., Ramírez-Martínez A., Wesolek N., Brabet Catherine, Rodriguez-Jimenes Guadelupe, Garcia-Alvarado M.A., Salgado-Cervantes Marco, Robles-Olvera V., Roudot Anna. 2017. Food Additives and Contaminants. Part A. Chemistry, Analysis, Control, Exposure and Risk Assessment, 34 (5) : 864-879.

Profile aromatic of essential oil of ginger (Zingiber officinale var. grand cayman) grown in the region of Chinantla. Tavares-Gonzalez Fabiola, Vivar-Vera M.A., Lebrun Marc, Paz-Gamboa E., Salgado-Cervantes Marco, Pérez Silva Araceli. 2012. In : 5th International congress on food science and food biotechnology in developing countries. Puerto Vallarta, Mexico, October 24-26, 2012. /. s.l. : s.n., 1 p. International congress on food science and food biotechnology in developing countries. 5, Puerto Vallarta, Mexique, 24 Octobre 2012/26 Octobre 2012.

Effect of vacuum frying on main physicochemical and nutritional quality parameters of pineapple chips. Perez-Tinoco Maria Rosalba, Perez Ana, Salgado-Cervantes Marco, Reynes Max, Vaillant Fabrice. 2008. Journal of the Science of Food and Agriculture, 88 (6) : 945-953.

Moisture, acidity and temperature evolution during cacao drying. Garcia-Alamilla Pedro, Salgado-Cervantes Marco, Barel Michel, Berthomieu G., Rodriguez-Jimenes Guadelupe, Garcia-Alvarado M.A.. 2007. Journal of Food Engineering, 79 (4) : 1159-1165.