Production and Physicochemical Characterization of the Gel Obtained in the Fermentation Process of Blue Corn Flour ( L.) with .

Food gels are viscoelastic substances used in various gelled products manufactured around the world. Polysaccharides are the most common food gelling agents. The aim of this work was the production and characterization of a gel produced in a blue corn flour fermentation process, where different proportions were used of blue corn ( L.

Effect of Water Activity, pH, and Lactic Acid Bacteria to Inhibit during Chihuahua Cheese Manufacture.

This study aimed to evaluate the effectiveness of pH control, water activity (Aw), and the addition of lactic acid bacteria (LAB) on the proliferation of in the curd during the manufacturing of Chihuahua cheese. Milk proved to be an excellent culture medium for , allowing it to develop at concentrations up to 10 cfu/g. However, the presence of LAB, the pH control, Aw, and especially the use of the Cheddarization process during the Chihuahua cheese production proved to be important obstacles that inhibited the proliferation of under the conditions studied.

Milk-Gelling Properties of Proteases Extracted from the Fruits of Cavanilles.

There is little information on the milk coagulation process by plant proteases combined with chymosins. This work is aimed at studying the capability of protease enclosed in the ripe fruits of (commonly named trompillo) to form milk gels by itself and in combination with chymosin. For this purpose, proteases were partially purified from trompillo fruits.

Effect of Packaging and Salt Content and Type on Antioxidant and ACE-Inhibitory Activities in Requeson Cheese.

cheese is obtained from whey proteins. The production of this cheese is the most economical way to recover and concentrate whey proteins, which is why it is frequently made in some Latin American countries. Four cheese treatments were prepared with different concentrations and combinations of salts (sodium chloride and/or potassium chloride) and were conventionally or vacuum packed.

Lecithins: A comprehensive review of their properties and their use in formulating microemulsions.

Lecithins are a phospholipid-rich mixture recovered from the degumming process of crude vegetable oils. Since the nineteenth century, this by-product of oil processing has been used as a food and pharmaceutical ingredient. Lecithins' popularity as an ingredient in the pharmaceutical and food industries arises from their particular properties, such as their hydrophilic-lipophilic balance, critical micellar concentration, and assembly properties.

cDNA Characterization and Expression of Selenium-Dependent Isoforms in the Crayfish under High Temperature and Hypoxia.

Glutathione peroxidase 3 (GPx3) is the only extracellular selenoprotein (Sel) that enzymatically reduces HO to HO and O. Two GPx3 () cDNAs were characterized from crayfish . The nerve cord isoform encodes for a preprotein containing an N-terminal signal peptide of 32 amino acid residues, with the mature Sel region of 192 residues and a dispensable phosphorylation domain of 36 residues.

Crystallization of Lactose-Protein Solutions in the Presence of Flavonoids.

Lactose is commonly crystallized in the presence of whey proteins, forming co-crystals of lactose and proteins. This work hypothesized that flavonoids such as rutin or epigallocatechin-3-gallate (EGCG) could be incorporated into the lactose and protein co-crystal structure since flavonoids may interact with both lactose and proteins. The interactions between whey proteins and flavonoids were first studied.

Influence of Culture Media Formulated with Agroindustrial Wastes on the Antimicrobial Activity of Lactic Acid Bacteria.

The discarding of wastes into the environment is a significant problem for many communities. Still, food waste can be used for lactic acid bacteria (LAB) growth. Here, we evaluated three growth media equivalent to de Mann Rogosa Sharpe (MRS), using apple bagasse, yeast waste, fish flour, forage oats, and cheese whey.

Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization.

The effect of extrusion cooking on bioactive compounds in third-generation snacks (TGSE) and microwave-expanded snacks (MWSE) prepared using black bean, blue maize, and chard (FBCS) was evaluated. FBCS was extruded at different moisture contents (MC; 22.2-35.

Mutarotation and solubility of lactose as affected by carrageenans.

It has been reported that polysaccharides like carrageenan can change the crystallization of lactose. However, it is still unclear whether changes in lactose mutarotation, solubility, and super-solubility are involved in carrageenans' effect on lactose crystallization. It has been established that the conversion of α- to β-lactose forms (mutarotation) in an aqueous solution has a significant impact on lactose crystallization.

Selection of Lactic Acid Bacteria Isolated from Fresh Fruits and Vegetables Based on Their Antimicrobial and Enzymatic Activities.

Lactic acid bacteria (LAB) are an important source of bioactive metabolites and enzymes. LAB isolates from fresh vegetable sources were evaluated to determine their antimicrobial, enzymatic, and adhesion activities. A saline solution from the rinse of each sample was inoculated in De Man, Rogosa and Sharpe Agar (MRS Agar) for isolates recovery.

Effect of probiotic cultures on the angiotensin converting enzyme inhibitory activity of whey-based fermented beverages.

Fermented whey-based beverages were elaborated using commercial probiotics cultures (CHR HANSEN): BCT-1®, ABT-4®, ABC where A: B: subsp. C: subsp T: Three treatments were prepared with these probiotics cultures and a treatment without cultures added as a control. All beverage were maintained at 4 °C and evaluated during their shelf life at 0, 7, 14 and 21 days.

In Vitro Antibacterial Activity of L. Phenolic Extract and Its In Situ Application on Shelf-Life of Beef Meat.

Compounds from spices and herbs extracts are being explored as natural antibacterial additives. A plant extract used in traditional folk medicine is L., also known as Roselle.

Functional Expression and One-Step Protein Purification of Manganese Peroxidase 1 (rMnP1) from Using the -Expression System.

Manganese peroxidases (MnP) from the white-rot fungi catalyse the oxidation of Mn to Mn, a strong oxidizer able to oxidize a wide variety of organic compounds. Different approaches have been used to unravel the enzymatic properties and potential applications of MnP. However, these efforts have been hampered by the limited production of native MnP by fungi.

Inhibitory effect of saccharides and phenolic compounds from maize silks on intestinal α-glucosidases.

Maize silks have been used in Mexico for centuries as a natural-based treatment for various illnesses, including obesity and diabetes. It has been shown in mice that intake of maize silk extracts reduces the levels of blood glucose. However, it is not clear how or what maize silk compounds are involved in such an effect.

Individual and combined effect of pH and whey proteins on lactose crystallization.

Lactose is recovered by crystallization from cheese whey that is a by-product of cheesemaking. The whey used for the recovery of lactose usually has a residual content of protein that alters the crystallization of lactose. In addition, the pH of whey may fluctuate depending on the cheese variety.

Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from .

Cream cheese is a fresh acid-curd cheese with pH values of 4.5⁻4.8.

Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk.

Chihuahua cheese is a local artisanal cheese traditionally produced from raw milk. When this cheese is produced with pasteurized milk, cheesemakers complain that there are differences in taste and aroma as compared with traditional manufacturing. This work aimed to obtain a descriptive sensory analysis of Chihuahua cheese manufactured with raw milk under traditional conditions.

Influence of environmental and genetic factors on 3-hydoxypropionaldehyde production by Lactobacillus reuteri.

The influence of environmental factors such as glycerol concentration, time of production, presence of Escherichia coli, and two different strains of Lactobacillus reuteri (ATCC 55730 and ATCC 53608) on 3-hydroxypropionaldehyde (3-HPA) production was analyzed. Additionally, the influence of those factors on gene expression in the 3-HPA production pathway was evaluated. The genes studied were GldC, cbiP, and Lreu_1734.

Microbiological Changes during Ripening of Chihuahua Cheese Manufactured with Raw Milk and Its Seasonal Variations.

Chihuahua cheese is a traditional cheese produced in Northwest Mexico that is consumed shortly after production. Cheeses prepared during autumn, winter and summer were collected from five dairies, and analyzed to determine seasonal influence on proximate analysis, texture profile and the microbiological dynamic during a ripening period of 270 days. Coliforms, coagulase-positive staphylococci, molds, yeast, as well as presumptive mesophilic lactobacilli, thermophilic lactobacilli, lactococci, thermophilic cocci and enterococci, were enumerated by plate count on selective agar.

Improving Cull Cow Meat Quality Using Vacuum Impregnation.

Boneless strip loins from mature cows (50 to 70 months of age) were vacuum impregnated (VI) with an isotonic solution (IS) of sodium chloride. This study sought to determine the vacuum impregnation and microstructural properties of meat from cull cows. The experiments were conducted by varying the pressure, p 1 (20.

Ultrasound-assisted crystallization of lactose in the presence of whey proteins and κ-carrageenan.

The conventional process of lactose crystallization is prolonged, hardly controllable and the crystals have low quality. In this work, the effect of ultrasound on the crystallization of lactose in an aqueous system was assessed. Additionally, it was studied how the presence of whey proteins (which are a common impurity) and κ-carrageenan (that possess high water-binding capacity) could modify the process of lactose crystallization.

Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage.

Clarified and standardized apple juice was ultraviolet-irradiated to inactivate polyphenol oxidase enzyme and microbiota, and its effect on bioactive compounds and stability during storage was also evaluated. Apple juice was irradiated with 345.6 J/cm² and treatment effect was evaluated in terms of color, antioxidant capacity, polyphenol content, pH, titratable acidity and total soluble solids.

Partial Characterization of Bacteriocin Produced by Halotolerant Pediococcus acidilactici Strain QC38 Isolated from Traditional Cotija Cheese.

During a screening of lactic acid bacteria producing bacteriocin from Cotija cheese, the strain QC38 was isolated. Based on the 16S rRNA gene nucleotide sequencing (516 pb accession no KJ210322) and phylogenetic analysis, the isolate was identified as Pediococcus acidilactici. Neutralized cell-free supernatant was tested for antimicrobial activity against 17 Gram-negative and Gram-positive pathogens.

Exploring the milk-clotting properties of a plant coagulant from the berries of S. elaeagnifolium var. Cavanilles.

Unlabelled: Solanum elaeagnifolium (trompillo or silverleaf nightshade) is an endemic plant from the northeast of Mexico and southwest of United States. This plant is considered as a weed with negative impact on agriculture and livestock production. Nevertheless, in some places of Chihuahua, Mexico, the berries of this plant have been used for decades in the manufacture of artisanal filata-type asadero cheese.