Author

Heliodoro de la Garza

Department of Food Science and Technology, School of Chemistry, Universidad Autónoma de Coahuila 25280, Saltillo, Coahuila, Mexico

3 articles in our journals

Articles where this person is an author, newest first. People are matched by their name as printed (no ORCID iD is recorded for them), not by name alone; search the name as text to find namesakes too.

Research ArticleOpen accessCellulolytic Enzymes Production by Solid State Culture Using Pecan Nut Shell as Substrate and SupportMiguel A. Medina-Morales, José L. Martínez-Hernández, Heliodoro de la Garza, Cristóbal Noé AguilarProblem Statement: Great interest in the use of lignocellulosic biomass is increasing in order to diminish the accumulation of residues, such as pecan nut shells. One of the alternatives is the fungal degradation of these residues. Approach: The capacity of Trichoderma (coded as T1, T2 and T3) strains to produce cellulase and xylonite was evaluated. Results: Pecan nut shell fibers … …American Journal of Agricultural and Biological Sciences, Vol. 6, Issue 2 · 6 Jun 2011 · 8,023 accessesView PDF Cite

Research ArticleOpen accessEvaluation of a Candelilla Wax-Based Edible Coating to Prolong the Shelf-Life Quality and Safety of ApplesEmilio Ochoa, Saúl Saucedo-Pompa, Romeo Rojas-Molina et al.Abstract: Problem statement: The apple by its nature as perishable food of climacteric type implies that even under refrigerated conditions, the fruit spoils quickly by its very nature of breathing and similarly are attacked by microorganisms of different types that make is the fruit spoil even faster so in the present investigation be worked with an edible coating to protect … …American Journal of Agricultural and Biological Sciences, Vol. 6, Issue 1 · 31 Jan 2011 · 10,885 accessesView PDF Cite

Research ArticleOpen accessChemical Profile of Sotol Analyzed by Solid Phase Microextraction-Gas ChromatographyHeliodoro de la Garza, Juan Buenrostro, María Reyes-Vega et al.Problem statement: Sotol is a distilled spirit made from Dasylirion spp., a plant (called sotol) that grows in the wilds of Northern Mexico and west Texas and New Mexico. This alcoholic beverage is produced in a similar process to the more common artisanal tequila and mescal. Sotol is also now beginning to achieve international recognition; however there are few commercial … …American Journal of Agricultural and Biological Sciences, Vol. 5, Issue 3 · 30 Sep 2010 · 8,334 accessesView PDF Cite