All Stories

  1. Assisted (ultrasound or high shear impeller) soybean oil/lecithin extraction of polyphenolic compounds from red cactus pear peel: Extracts effects on oleogels properties

    Article • Revista Mexicana de Ingeniería Química, March 2024, Universidad Autonoma Metropolitana

    Dr Alfonso Totosaus

  2. Relationship between food security and food environments in Mexico City conurbation area vulnerable neighborhoods

    Article • Horizonte Sanitario, March 2024, Universidad Juarez Autonoma de Tabasco

    Dr Alfonso Totosaus

  3. Development of a synbiotic spray‐dried tamarillo (Chyphomandra betacea) beverage, in vitro antioxidant activity and simulated gastrointestinal resistance evaluation

    Article • International Journal of Food Science & Technology, October 2023, Wiley

    Dr Alfonso Totosaus

  4. Bioactivity of Pomegranate ( Punica granatum L .) Peels Flour to Improve Probiotics Viability in Micro Co-Encapsulation by Ionic Gelation

    Article • Food Biotechnology, October 2023, Taylor & Francis

    Dr Alfonso Totosaus

  5. Caracterización fisicoquímica de películas comestibles a base de almidón de maíz (Zea mays) yharina de yuca (Manihot esculenta crantz)

    Article • Mexican journal of technology and engineering, April 2023, Sociedad Mexicana de Tecnología, Ingeniería y Humanidades, A.C

    Dr Alfonso Totosaus

  6. Relación entre el nivel de seguridad alimentaria y los ambientes alimentarios en Ecatepec: efecto de la contingencia sanitaria por COVID-19

    Article • Journal of Behavior and Feeding, January 2023, Universidad de Guadalajara

    Dr Alfonso Totosaus

  7. Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins)

    Article • Food Science and Technology International, January 2023, SAGE Publications

    Dr Alfonso Totosaus

  8. Physical, barrier, and thermal properties characterization of edible films from composite mixtures of starch and starch derivatives

    Article • The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology, September 2022, Universitatea Dunarea de Jos din Galati

    Dr Alfonso Totosaus

  9. Mango peel flour and potato peel flour as bioactive ingredients in the formulation of functional yogurt

    Article • Food Science and Technology, January 2022, FapUNIFESP (SciELO)

    Dr Alfonso Totosaus

  10. Exploration of the Potential Bioactive Molecules of Tamarillo (Cyphomandra betacea): Antioxidant Properties and Prebiotic Index

    Article • Applied Sciences, November 2021, MDPI AG

    Dr Alfonso Totosaus

  11. Incorporación de almidón o mezclas almidón-xantana en sistemas lácteos coagulados para mejorar rendimiento y textura

    Article • Revista colombiana de investigaciones agroindustriales, September 2021, SENA - Libraries

    Dr Alfonso Totosaus

  12. Raw and cooked meat emulsion stability as affected by starches determined by principal component analysis

    Article • Emirates Journal of Food and Agriculture, November 2020, Pensoft Publishers

    Dr Alfonso Totosaus

  13. Agave fructans as fat and sugar replacers in ice cream: Sensory, thermal and texture properties

    Article • Food Hydrocolloids, November 2020, Elsevier

    Dr Alfonso Totosaus

  14. Structural and mechanical properties of edible films from composite mixtures of starch, dextrin and different types of chemically modified starch

    Article • International Journal of Polymer Analysis and Characterization, September 2020, Taylor & Francis

    Dr Alfonso Totosaus

  15. Textura, color y aceptación sensorial de tortillas y pan producidos con harina de ramón (Brosimum alicastrum) para incrementar la fibra dietética total

    Article • Ciencia y Tecnología Agropecuaria, September 2019, Corporacion Colombiana de Investigacion Agropecuaria (Corpoica)

    Dr Alfonso Totosaus

  16. Effect of lupin flour incorporation of mechanical properties of corn flour tortillas

    Article • Food Science and Technology, September 2019, FapUNIFESP (SciELO)

    Dr Alfonso Totosaus

  17. Probiotication of cooked sausages employing agroindustrial coproducts as prebiotic co‐encapsulant in ionotropic alginate–pectin gels

    Article • International Journal of Food Science & Technology, July 2019, Wiley

    Dr Alfonso Totosaus

  18. Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers

    Article • Grasas y Aceites, May 2019, Departmento de Publicaciones del CSIC

    Dr Alfonso Totosaus

  19. Interaction Between Caseinate and Carrageenans Results in Different Physical and Mechanical Properties of Edible Films

    Article • Acta Universitatis Cibiniensis Series E Food Technology, August 2018, De Gruyter

    Dr Alfonso Totosaus

  20. The influence of agave fructans on thermal properties of low-fat, and low-fat and sugar ice cream

    Article • LWT, July 2018, Elsevier

    Dr Alfonso Totosaus

  21. Effect of gellan, xanthan or locust bean gum and/or emulsified maize oil on proteins edible films properties

    Article • Emirates Journal of Food and Agriculture, March 2018, Pensoft Publishers

    Dr Alfonso Totosaus

  22. Improvement of lactic acid bacteria viability in acid conditions employing agroindustrial co-products as prebiotic on alginate ionotropic gel matrix co-encapsulation

    Article • Journal of Functional Foods, November 2017, Elsevier

    Dr Alfonso Totosaus

  23. Soya bean oil/soya protein isolate and carrageenan emulsions as fat replacer in fat‐reduced Oaxaca‐type cheese

    Article • International Journal of Dairy Technology, March 2017, Wiley

    Dr Alfonso Totosaus

  24. Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages

    Article • Journal of Food Science and Technology, January 2017, Springer Science + Business Media

    Dr Alfonso Totosaus

  25. Influence of the type of cellulosic derivatives on the texture, and oxidative and thermal stability of soybean oil oleogel

    Article • Grasas y Aceites, August 2016, Departmento de Publicaciones del CSIC

    Dr Alfonso Totosaus

  26. Carrageenan type effect on soybean oil/soy protein isolate emulsion employed as fat replacer in panela-type cheese

    Article • Grasas y Aceites, October 2015, Departmento de Publicaciones del CSIC

    Dr Alfonso Totosaus

  27. Integration of Agroindustrial Co-Products as Functional Food Ingredients: Cactus Pear (Opuntia ficus indica) Flour and Pineapple (Ananas comosus) Peel Flour as Fiber Source in Cooked Sausages Inoculated with Lactic Acid Bacteria

    Article • Journal of Food Processing and Preservation, June 2015, Wiley

    Dr Alfonso Totosaus

  28. Emulsifying Properties of Food Proteins Conjugated with Glucose or Lactose by Two Methods (Spray-Drying Or Freeze-Drying)

    Article • International Journal of Food Properties, June 2015, Taylor & Francis

    Dr Alfonso Totosaus

  29. Effect of Lupinus (Lupinus albus) and Jatropha (Jatropha curcas) Protein Concentrates on Wheat Dough Texture and Bread Quality: Optimization by a D-Optimal Mixture Design

    Article • Journal of Texture Studies, July 2013, Wiley

    Dr Alfonso Totosaus

  30. Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology

    Article • Food Science and Technology International, June 2013, SAGE Publications

    Dr Alfonso Totosaus

  31. Improvement of Moisture Stability and Textural Properties of Fat and Salt Reduced Cooked Sausages by Inoculation of Thermotolerant Lactic Acid Bacteria

    Article • International Journal of Food Properties, May 2013, Taylor & Francis

    Dr Alfonso Totosaus

  32. In vitroevaluation of the fermentation of added-value agroindustrial by-products: cactus pear (Opuntia ficus-indicaL.) peel and pineapple (Ananas comosus) peel as functional ingredients

    Article • International Journal of Food Science & Technology, March 2013, Wiley

    Dr Alfonso Totosaus

  33. Caracterización de Propiedades Químicas y Fisicoquímicas de Chorizos Comercializados en la Zona Centro de México

    Article • Información tecnológica, January 2013, SciELO Comision Nacional de Investigacion Cientifica Y Tecnologica (CONICYT)

    Dr Alfonso Totosaus

  34. Comparison of Chemical Composition and Protein Digestibility, Carotenoids, Tanins and Alkaloids Content of Wild Lupinus Varieties Flour

    Article • Pakistan Journal of Nutrition, August 2012, Science Alert

    Dr Alfonso Totosaus

  35. Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsified canola oil

    Article • Food Science and Technology International, July 2012, SAGE Publications

    Dr Alfonso Totosaus

  36. Packaging of Fresh and Frozen Poultry

    Article • June 2012, Wiley

    Dr Alfonso Totosaus

  37. Poultry Quality and Tainting

    Article • June 2012, Wiley

    Dr Alfonso Totosaus

  38. Effect of Spray Drying Encapsulation of Thermotolerant Lactic Acid Bacteria on Meat Batters Properties

    Article • Food and Bioprocess Technology, April 2012, Springer Science + Business Media

    Dr Alfonso Totosaus

  39. Packaging for frozen meat, seafood and poultry products

    Article • January 2012, Elsevier

    Dr Alfonso Totosaus

  40. Color compensation in nitrite-reduced meat batters incorporating paprika or tomato paste

    Article • Journal of the Science of Food and Agriculture, December 2011, Wiley

    Dr Alfonso Totosaus

  41. Improvement of emulsifying properties of milk proteins with κ or λ carrageenan: effect of pH and ionic strength

    Article • International Journal of Food Science & Technology, February 2011, Wiley

    Dr Alfonso Totosaus

  42. Breaded Products (Nuggets)

    Article • April 2010, Wiley

    Dr Alfonso Totosaus

  43. Paste Products (PÂTÉ)

    Article • April 2010, Wiley

    Dr Alfonso Totosaus

  44. Turkey Sausages

    Article • April 2010, Wiley

    Dr Alfonso Totosaus

  45. Poultry Packaging

    Article • April 2010, Wiley

    Dr Alfonso Totosaus

  46. Propiedades de textura de masa y pan dulce tipo "concha" fortificados con proteínas de suero de leche

    Article • Food Science and Technology, March 2009, FapUNIFESP (SciELO)

    Dr Alfonso Totosaus

  47. Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts

    Article • LWT, March 2009, Elsevier

    Dr Alfonso Totosaus

  48. Colorants

    Article • November 2008, Taylor & Francis

    Dr Alfonso Totosaus

  49. Efecto del pH y de la adición de fosfatos de sodio sobre las propiedades de gelificación y emulsión de surimi de trucha arco-iris (Oncorhynchus mykiss)

    Article • Food Science and Technology, September 2008, FapUNIFESP (SciELO)

    Dr Alfonso Totosaus

  50. Effect of κ- and λ-Carrageenans as Fat-Replacers in Low-Fat Oaxaca Cheese

    Article • International Journal of Food Properties, July 2008, Taylor & Francis

    Dr Alfonso Totosaus

  51. Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach

    Article • Meat Science, April 2008, Elsevier

    Dr Alfonso Totosaus

  52. Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages

    Article • Food Science and Technology, March 2008, FapUNIFESP (SciELO)

    Dr Alfonso Totosaus

  53. EFECTO DE BACTERIAS ÁCIDO LÁCTICAS TERMORESISTENTES EN SALCHICHAS COCIDAS THERMORESISTAN LACTIC ACID BACTERIA EFFECT ON COOKED SAUSAGES

    Article • Ciencia y Tecnologia Alimentaria, July 2006, Taylor & Francis

    Dr Alfonso Totosaus

  54. Sustitución de lardo por grasa vegetal en salchichas: incorporación de pasta de aguacate. Efecto de la inhibición del oscurecimiento enzimático sobre el color

    Article • Food Science and Technology, June 2006, FapUNIFESP (SciELO)

    Dr Alfonso Totosaus

  55. Processed Poultry Products

    Article • December 2005, Taylor & Francis

    Dr Alfonso Totosaus

  56. Poultry Carcass Evaluation

    Article • December 2005, Taylor & Francis

    Dr Alfonso Totosaus

  57. EFFECT OF ADDED SALT ON TEXTURAL PROPERTIES OF HEAT‐INDUCED GELS MADE FROM GUM–PROTEIN MIXTURES

    Article • Journal of Texture Studies, February 2005, Wiley

    Dr Jose Gerardo Montejano, Dr Alfonso Totosaus

  58. FUNCTIONALITY OF GLYCOSILATED HEART SURIMI AND HEAT-PRECIPITATED WHEY PROTEINS IN MEAT BATTERS

    Article • Journal of Muscle Foods, January 2005, Wiley

    Dr Alfonso Totosaus

  59. EFECTO DEL MASAJEO O MARINADO CON CLORURO DE CALCIO EN LA TEXTURA DE CARNE DE BOVINO EFFECT OF TUMBLING OR MARINATION WITH CALCIUM CHLORIDE ON BOVINE MEAT TEXTURE EFECTO DO MASAXEO OU MARINADO CON CLORURO DE CALCIO NA TEXTURA DE CARNE DE BOVINO

    Article • Ciencia y Tecnologia Alimentaria, December 2004, Taylor & Francis

    Dr Alfonso Totosaus

  60. Fat and sodium chloride reduction in sausages using κ-carrageenan and other salts

    Article • International Journal of Food Sciences and Nutrition, August 2004, Taylor & Francis

    Dr Alfonso Totosaus

  61. Frozen Meat

    Article • March 2004, Taylor & Francis

    Dr Alfonso Totosaus

  62. A review of physical and chemical protein‐gel induction

    Article • International Journal of Food Science & Technology, July 2002, Wiley

    Dr Jose Gerardo Montejano, Dr Alfonso Totosaus

  63. Dynamic rheological behavior of meat proteins during acid‐induced gelation

    Article • International Journal of Food Properties, November 2000, Taylor & Francis

    Dr Alfonso Totosaus

  64. Functional Properties of Goat Meat Proteins

    Article • October 1998, American Chemical Society (ACS)

    Dr Alfonso Totosaus

  65. Packaging of Fresh and Frozen Poultry

    Article • Wiley

    Dr Alfonso Totosaus

  66. Color of Fresh and Frozen Poultry

    Article • Wiley

    Dr Alfonso Totosaus

  67. Poultry Sausages

    Article • Wiley

    Dr Alfonso Totosaus

  68. Poultry: Poultry Pâté

    Article • Wiley

    Dr Alfonso Totosaus

  69. Poultry: Poultry Nuggets

    Article • Wiley

    Dr Alfonso Totosaus