Raquel García-Barrientos

Universidad Politécnica de Tlaxcala · Biotechnology

Toxoplasma gondii is an opportunistic protozoan parasite that infects a wide range of hosts, including humans, mammals, and birds. It causes toxoplasmosis, a disease that can be transmitted through the ingestion of contaminated food or water or through contact with infected animal feces. As an obligate intracellular parasite, it secretes effector m...

Food safety is the guarantee that it will not cause harm to the health of those who consume it and is considered an important element of its quality. Fish is a nutritious and basic food in the human diet, and its supply occurs through fishing and aquaculture activities. Fish is susceptible to contamination and microbiological spoilage through the f...

The objective of the present study was to evaluate the use of powder made out of Roselle Calyx Wastes (RCP) in developing a biscuit formulation with acceptable sensory value. Roselle calyxes were infused in water in a 1:10 ratio. The residual infused calyxes were dried at 50 °C for 16 h, grounded, sieved through a 50 mesh, and stored in plastic bag...

The COVID-19 pandemic generated a new challenge of our time with different scenarios. For this reason, this work aimed to identify changes in the diet and lifestyle of Mexicans during the COVID-19 lockdown. This study was based on a Google online survey, which contained questions about eating habits, physical activity, and sleep behavior before and...

Importance of marine proteses, Characteristics development of marine proteases by adaption marine organisms to enviromental conditions, functions, In silico analysis, applications of marine proteases, proteases from marine microorganisms, and biotechology.

Due to consumers’demand for natural pigments new sources have been explored, the marine environment among others. This paper studied the optimal extraction conditions and preliminary characterized a blue pigment obtained from Stomolophus meleagris jellyfish. Specimens were collected from State of Sonora seashore, at the Gulf of California, Mexico....

El capítulo se enfoca en la utilización del calamar desde un punto de vista alimentario, sobre la composición química, microflora y funcionalidad, es un review sobre el estado del arte de dichos cefalópodos.

El género Octopus tiene un alto potencial para la acuicultura en el ámbito mundial por su fácil y rápida adaptación en acuarios, contenedores y jaulas flotantes, ciclos de vida cortos, alta fecundidad, rápido crecimiento, tasas de conversión alimentarias eficientes, además de tener un alto porcentaje de reproducción en cautiverio. Por lo tanto es u...

Utilización de Pescados Mariscos : Tecnologías e Innovación

Las medusas son organismos primitivos, que pertenecen al Philum Cnidaria, dentro del cual se incluyen las hidras, las anémonas y los corales (De Soyza, 2012). Son organismos que desempeñan un papel importante en la ecología del mar por sus hábitos depredadores y que pueden competir por el alimento con otros organismos, como peces y crustáceos (Góme...

Utilización de Pescados y Mariscos: Tecnologías e innovación

The staphylococci, specially the Staphylococcus (S.) aureus, have been regularly considered in food borne problems due to its pathogenic nature in human beings and animals. Besides this, it has also developed resistance to multiple antimicrobial agents which make the condition more adverse. However, some years ago, different species of Staphylococc...

Common carp (Cyprinus carpio) is an aquatic organism of commercial value able to survive in polluted environments; carps contain proteolytic enzymes of physiological importance and potential industrial application. The objective of this work was partially purify and study the proteolytic activity at different pH of carp proteases living in a pollut...

Foodborne Illnesses (FI) are considered an important problem in public health for their high levels of morbidity and, in some cases, of mortality in Mexico and around the world. Different agents that cause Foodborne Illnesses, in which biological agents such as the genus Salmonella spp., are included, have been often associated with outbreaks. A co...

Sea cucumbers possess evisceration mechanisms and regeneration capacity. The function of tentacles is to collect food particles. From our results, we suggest these organs could also be part of the digestive system. Therefore proteases in the digestive tract and tentacles of Isostichopus fuscus were partially characterized by histological and bioche...

Food-borne diseases are considered vitally important for the public health services due to their incidence, severity and both economic and social aftermath. Among those diseases it’s located the listeriosis, which presents a low morbidity and fatal consequences, being consider as one of the highest inside this group of conditions derived from the c...

Entomophagy or consumption of insects has significantly increased worldwide, either for pleasure or to satisfy the food needs in developing countries. There are approximately 2,000 species of edible insects distributed in 120 countries. From these 2,000 species, about 540 are located in Mexico; one of the most consumed are the escamoles. Escamoles...

Enzyme extracts obtained from I. fuscus ventral muscle were studied. Peak activity was observed at pH 2, 6, and 8, and 50-60 degrees C, whereas maximum enzymatic stability occurred at pH 2 to 6 (except pH 3) and 0 to 40 degrees C. More than 74% residual activity was retained after heating at 70 degrees C and 80 degrees C for 1 h, confirming the pre...

Found worldwide, sea cucumbers are used both as a food and as a source of bioactive substances with potential biotechnological uses. As global consumer demand has increased, fisheries have appeared and expanded to exploit previously ignored species in nonconsuming regions such as Latin America. Interest in sea cucumber as a functional food and a so...

IntroductionPepper PungencyFermentation and Pickling of the Jalapeño PepperProcessing Effects on the Flavor of Jalapeño PeppersFinal CommentsAcknowledgmentsReferences

Protein unfolding is the main emulsifying mechanism in meat products. However, myofibrillar protein depletion resulting from endogenous or exogenous protease activity affects the emulsifying properties. The objective of this work was to study the effect of endogenous and exogenous proteases on protein depletion, emulsifying and viscosity properties...