Alfonso Totosaus
Alfonso Totosaus
Tecnologico Estudios Superiores Ecatepec
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Cited by
Cited by
A review of physical and chemical protein‐gel induction
A Totosaus, JG Montejano, JA Salazar, I Guerrero
International journal of food science & technology 37 (6), 589-601, 2002
Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach
E García-García, A Totosaus
Meat science 78 (4), 406-413, 2008
Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts
A Totosaus, ML Perez-Chabela
LWT-Food Science and Technology 42 (2), 563-569, 2009
In vitro evaluation of the fermentation of added‐value agroindustrial by‐products: cactus pear (O puntia ficus‐indica L.) peel and pineapple (A nanas comosus) peel as …
J Diaz‐Vela, A Totosaus, AE Cruz‐Guerrero, ...
International journal of food science & technology 48 (7), 1460-1467, 2013
Effect of spray drying encapsulation of thermotolerant lactic acid bacteria on meat batters properties
ML Pérez-Chabela, R Lara-Labastida, E Rodriguez-Huezo, A Totosaus
Food and Bioprocess Technology 6, 1505-1515, 2013
Color compensation in nitrite‐reduced meat batters incorporating paprika or tomato paste
E Bázan‐Lugo, I García‐Martínez, RH Alfaro‐Rodríguez, A Totosaus
Journal of the Science of Food and Agriculture 92 (8), 1627-1632, 2012
Optimization of textural properties and formulation of reduced fat Cheddar cheeses containing fat replacers
L Nateghi, S Roohinejad, A Totosaus, H Mirhosseini, M Shuhaimi, ...
J. Food, Agr. Envir 10 (2), 46-54, 2012
Integration of Agroindustrial Co‐Products as Functional Food Ingredients: Cactus Pear (Opuntia ficus indica) Flour and Pineapple (Ananas comosus) Peel Flour …
J Díaz‐Vela, A Totosaus, ML Pérez‐Chabela
Journal of Food Processing and Preservation 39 (6), 2630-2638, 2015
Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages
ML Pérez-Chabela, A Totosaus, I Guerrero
Food Science and Technology 28, 132-138, 2008
Fat and sodium chloride reduction in sausages using κ-carrageenan and other salts
A Totosaus, RH Alfaro-Rodriguez, ML Pérez-Chabela
International journal of food sciences and nutrition 55 (5), 371-380, 2004
Low-fat sodiumreduced sausages: Effect of the interaction between locust bean gum, potato starch and Kcarrageenan by a mixture design approach
E Garcia, A Totosaus
Meat science 78 (4), 406-413, 2008
Effect of κ-and λ-carrageenans as fat-replacers in low-fat Oaxaca cheese
A Totosaus, N Guemes-Vera
International Journal of Food Properties 11 (3), 656-668, 2008
Lactic acid bacteria microencapsulation in sodium alginate and other gelling hydrocolloids mixtures
Journal of Food and Nutrition Research 52 (2), 107-120, 2013
Comparison of chemical composition and protein digestibility, carotenoids, tanins and alkaloids content of wild lupinus varieties flour
N Guemes-Vera, J Martinez-Herrera, JF Hernandez-Chavez, ...
Pakistan Journal of Nutrition 11 (8), 676, 2012
Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsified canola oil
EE Morales-Irigoyen, P Severiano-Pérez, ME Rodriguez-Huezo, ...
Food science and technology international 18 (4), 413-421, 2012
Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology
A Pintor, P Severiano-Pérez, A Totosaus
Food Science and Technology International 20 (7), 489-500, 2014
Efecto De Bacterias Ácido Lácticas Termoresistentes En Salchichas Cocidas Thermoresistan Lactic Acid Bacteria Effect on Cooked Sausages
T Victoria-León, A Totosaus, I Guerrero, ML Pérez-Chabela
CYTA-Journal of Food 5 (2), 135-141, 2006
Effect of inulin on melting and textural properties of low-fat and sugar-reduced ice cream: optimization via a response surface methodology
A Pintor, HB Escalona-Buendía, A Totosaus
International Food Research Journal 24 (4), 1728, 2017
Physicochemical and textural properties of reduced fat Cheddar cheese formulated with xanthan gum and/or sodium caseinate as fat replacers
L Nateghi, S Roohinejad, A Totosaus, A Rahmani, N Tajabadi, ...
J. Food Agr. Environ 10, 59-63, 2012
Propiedades de textura de masa y pan dulce tipo" concha" fortificados con proteínas de suero de leche
N Güemes Vera, A Totosaus, JF Hernandez, S Soto, EN Aquino Bolaños
Food Science and Technology 29, 70-75, 2009
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