Hydro-Environmental Criteria for Introducing an Edible Halophyte from a Rainy Region to an Arid Zone: A Study Case of spp. as a New Crop in NW México.

Halophytes are capable of growing in saline environments. However, this attribute results from a wide genetic variability, making it difficult to approximate halophytes' agroecological management. We examined the hydro-climatological attributes associated with the distribution of species of the genus in NW Mexico and SW USA, and for in central México.

Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin.

The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-making, on the chemical composition, lipolysis, and proteolysis of manchego-style cheeses were evaluated throughout 80 days of ripening. The addition of NEC to the milk resulted in cheeses with the same moisture content (42.23%), total protein (23.

Effect of Microwave Heating on Phytosterol Oxidation.

The oxidative stability of phytosterols during microwave heating was evaluated. Two different model systems (a solid film made with a phytosterol mixture (PSF) and a liquid mixture of phytosterols and triolein (1:100, PS + TAG (triacylglycerol))) were heated for 1.5, 3, 6, 12, 20, and 30 min at 1000 W.