2014
Microextraction method of medium and long chain fatty acids from milk (2014). Añorve-Morga, J., Castañeda-Ovando, A., Cepeda-Saez, A., Archibold, A.D., Jaimez- Ordaz, J., Contreras-López, E., González-Olivares, L.G., Rodríguez-Rodríguez, J.L., Food Chemistry doi: http://dx.doi.org/10.1016/j.foodchem.2014.09.048
Abstract
The aim of this research was to develop a method for microextraction and quantification of long and medium chain fatty acids from milk. The proposed method was carried out on three steps: (1) lipids extraction from 10 ?L of whole or skimmed milk containing omega-3 fatty acids (FAs) during 12, 24, 48, 72 and 96 h, in 2 mL chloroform: methanol mixture (2:1); (2) acid methylation of FAs; and (3) quantification of FAs methyl esters by gas chromatography. Using this method, the percentage recovery of FAs was higher (67% for whole and 85% for skimmed milk) compared with AOAC method 905.02 recovery (49% and 83%, respectively). Good reproducibility and repeatability (<3%) were obtained. The method developed can be useful for researching and in routine quality control. Additionally, it is simpler, faster and cheaper than the reference procedure since it requires minimum sample and solvents volume as well as fewer steps.
Survival of Brucella abortus in milk fermented with a yoghurt starter culture
An in situ method to study the reaction catalyzed by alkaline phosphatase on DNP
Optimization of thermal protein precipitation from acid whey
Condiciones microbiológicas en el proceso de sacrificio en un rastro municipal del estado de Hidalgo
APLICACIÓN DE SALES DE ACIDOS ORGÁNICOS EN LA CONSERVACIÓN DE CARNE DE CONEJO.
The role of foods in Salmonella infections. In: Salmonella - A Dangerous Foodborne Pathogen
Degradación anaerobia de dos tipos de lactosuero en reactores UASB
COLORANT EXTRACTION FROM RED PRICKLY PEAR (OPUNTIA LASIACANTHA) FOR FOOD APPLICATION