Zobrazeno 1 - 10 of 10 pro vyhledávání: '"Ada Keila Milán-Noris"'
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Optimization of lipophilic compounds in tortillas from native pigmented maize elaborated by the lime cooking extrusion process
Autor: Mariela Menchaca-Armenta, Janet A. Gutiérrez-Uribe, Jorge Milán-Carrillo, Ada Keila Milán-Noris, Saraid Mora Rochin, Cuauhtémoc Reyes-Moreno, Edith Oliva Cueva-Rodríguez
Publikováno v: Biotecnia. 23
The lime-cooking extrusion process depicts emerging technologies to making maize tortillas with the advantages of reducing energy, little water use, and not environmental deletions effluents. Multi-response optimization by response surface methodolog
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::98ef5839161f12943e0cdca310356fbd
https://doi.org/10.18633/biotecnia.v23i2.1392
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4
Phytochemical Compounds and Antioxidant Activity Modified by Germination and Hydrolysis in Mexican Amaranth
Autor: Alvaro Montoya-Rodríguez, Cuauhtémoc Reyes-Moreno, Jorge Milán-Carrillo, Maribel Dominguez-Rodriguez, Ada Keila Milán-Noris, Eslim Sugey Sandoval-Sicairos
Publikováno v: Plant foods for human nutrition (Dordrecht, Netherlands). 75(2)
Amaranth (Amaranthus spp.) grains have become essential for human health and nutrition; due to the presence of bioactive compounds that have shown some biological activities. This study aimed to evaluate the effect of germination, enzymatic hydrolysi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80b3117fc02dba10f73a5093ae9c9519
https://pubmed.ncbi.nlm.nih.gov/32020490
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6
Anti-inflammatory and antioxidant effects of peptides released from germinated amaranth during in vitro simulated gastrointestinal digestion
Autor: Jorge Milán-Carrillo, Eslim Sugey Sandoval-Sicairos, Alvaro Montoya-Rodríguez, Diego A. Luna-Vital, Ada Keila Milán-Noris
Publikováno v: Food Chemistry. 343:128394
Amaranth (Amaranthus hypochondriacus) is an ancestral nutritional grain and good source of bioactive compounds as peptides. In this study, the effect of in vitro simulated gastrointestinal digestion (SGD) of germinated amaranth on the release of anti
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51beca30e4c5074fcfd02ca91e3ae040
https://doi.org/10.1016/j.foodchem.2020.128394
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7
Peptides and isoflavones in gastrointestinal digests contribute to the anti-inflammatory potential of cooked or germinated desi and kabuli chickpea (Cicer arietinum L.)
Autor: Arlette Santacruz, Cristina Martínez-Villaluenga, Janet A. Gutiérrez-Uribe, Sergio O. Serna-Saldívar, Ada Keila Milán-Noris
Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
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It is largely unknown how processing affects bioactive potential of chickpea proteins to prevent bowel inflammatory diseases. The aim was to investigate the anti-inflammatory activity of protein concentrates from germinated and cooked chickpeas (GC a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23d544abf76cc55d62c1d516fa2f9885
https://pubmed.ncbi.nlm.nih.gov/30064805
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Physicochemical, functional properties, and digestion of isolated starches from pigmented chickpea (Cicer arietinumL.) cultivars
Autor: Ada Keila Milán-Noris, Julián de la Rosa-Millán, Sergio O. Serna-Saldívar, Cuauhutémoc Reyes-Moreno
Publikováno v: Starch - Stärke. 69:1600152
This research was undertaken to study physicochemical, functional, and in vitro starch digestion properties of wet-milled chickpea starches obtained from an array of ten cultivars differing in seed coat color (black, brown, green, red, and cream). Th
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::11424b2b399cd00e926ea5eb795e82a9
https://doi.org/10.1002/star.201600152
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