Improvement of photocatalytic activity in the degradation of 4-chlorophenol and phenol in aqueous medium using tin-modified TiO photocatalysts.

In this work, we present the synthesis of TiO photocatalysts modified with different % mol of tin using the sol-gel method. The materials were characterized using different analytical techniques. The Rietveld refinement, XPS, Raman and UV-Vis techniques confirm the substitution of tin in the TiO structural lattice due to changes in crystal lattice parameters, the low-energy shift of the Sn 3d orbital, generation of oxygen vacancies and the decreased band gap and increased BET surface area.

In vitro fermentation of oligosaccharides obtained from enzymatic hydrolysis of Opuntia streptacantha mucilage.

Background: Among Cactaceae, the genus Opuntia is widely known for the use of its biomass as cattle fodder and in human nutrition (e.g. species such as Opuntia ficus indica and Opuntia streptacantha).

Profiling of bacterial and fungal communities of Mexican cheeses by high throughput DNA sequencing.

Cheese is a live food whose preparation involves procedures and microbial communities playing an important role for the final product. We characterized the bacterial and fungal diversity of seventeen different Mexican cheeses by high-throughput DNA sequencing of 16S/18S rDNA libraries. We propose the existence of bacterial and fungal core communities, where at genera level, bacteria include Streptococcus spp.

Effect of free and microencapsulated Lactococcus lactis on composition and rheological properties of Manchego-type cheeses during ripening.

This study aimed at determining the composition and rheology changes during the ripening (60days) of Manchego-type cheeses prepared with Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris in the free status and microencapsulated in gellan gum.

Application of a Box-Behnken design for optimizing the extraction process of agave fructans (Agave tequilana Weber var. Azul).

Background: Agave (Agave tequilana Weber var. Azul) is an industrially important crop in México since it is the only raw material appropriate to produce tequila, an alcoholic beverage. Nowadays, however, these plants have also a nutritional interest as a source of functional food ingredients, owing to the prebiotic potential of agave fructans.