Zobrazeno 1 - 10
of 126
pro vyhledávání: '"Adrián Hernández–Mendoza"'
Autor:
Miguel A. Rendon-Rosales, José I. Méndez-Romero, Adrián Hernández-Mendoza, Aarón F. González-Córdova, Miguel A. Mazorra-Manzano, Hugo S. García, Lilia M. Beltrán-Barrientos, María C. Estrada-Montoya, Belinda Vallejo-Cordoba
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-15 (2024)
Abstract The alteration of structure and function of gut microbiota (dysbiosis) appears to be a major factor associated with metabolic disorders such as dyslipidemia and subsequent development of cardiovascular diseases. However, the consumption of f
Externí odkaz:
https://doaj.org/article/324ad3d967bc4517a9e2bd10bcae011b
Autor:
Samaria Lisdeth Gutiérrez-Pacheco, Etna Aida Peña-Ramos, Rebeca Santes-Palacios, Martin Valenzuela-Melendres, Adrián Hernández-Mendoza, Armando Burgos-Hernández, Ramón Enrique Robles-Zepeda, Jesús Javier Espinosa-Aguirre
Publikováno v:
Plants, Vol 12, Iss 12, p 2354 (2023)
Asclepias subulata plant extract has previously demonstrated antiproliferative activity and antimutagenicity against heterocyclic aromatic amines (HAAs) commonly found in cooked meat. The objective of this work was to evaluate the in vitro ability of
Externí odkaz:
https://doaj.org/article/2398a172484b4322b8f0d98526a37306
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Externí odkaz:
https://doaj.org/article/b3f34ed3e56441eb915f888ff9764ae4
Autor:
Audry Peredo-Lovillo, Adrián Hernández-Mendoza, Belinda Vallejo-Cordoba, Haydee Eliza Romero-Luna
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100183- (2022)
The interest for food-derived bioactive peptides, either from common or unconventional sources, has increased due to their potential therapeutic effect against a wide range of diseases. The study of such bioactive peptides using conventional methods
Externí odkaz:
https://doaj.org/article/20999c68d4034914b80e1f70d4e9bbf6
Autor:
Haydee Eliza Romero-Luna, Adrián Hernández-Mendoza, Aarón Fernando González-Córdova, Audry Peredo-Lovillo
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100196- (2022)
Synthetic biology is employed for the study and design of engineered microbes with new and improved therapeutic functions. The main advantage of synthetic biology is the selective genetic manipulation of living organisms with desirable beneficial eff
Externí odkaz:
https://doaj.org/article/fa01091243a14c488626e970ce821b57
Autor:
Julio Alfonso González-Noriega, Martín Valenzuela-Melendres, Adrián Hernández–Mendoza, Humberto Astiazarán-García, Miguel Ángel Mazorra-Manzano, Etna Aída Peña-Ramos
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100247- (2022)
The objective of this work was to obtain hydrolysates and peptide fractions from pork (PSC) and chicken (CSC) skin collagen extracts and to evaluate their ability as pancreatic lipase inhibitors. Collagen extracts were hydrolyzed with collagenase or
Externí odkaz:
https://doaj.org/article/2dfbd1d8f0dc48619ed48b4f12f91cd3
Autor:
Lourdes Santiago-López, Arantxa Almada-Corral, Hugo S. García, Verónica Mata-Haro, Aarón F. González-Córdova, Belinda Vallejo-Cordoba, Adrián Hernández-Mendoza
Publikováno v:
Foods, Vol 12, Iss 1, p 53 (2022)
This study aimed to assess the potential antidepressant- and anxiolytic-like effects of huauzontle fermented by Lactiplantibacillus plantarum Lp22. The possible association between oxidative stress/inflammation biomarkers and unconditional behavioura
Externí odkaz:
https://doaj.org/article/9690d284a4f44f1a9ba920a65c6eea4d
Autor:
Miguel A. Mazorra-Manzano, Glen R. Robles-Porchas, Marcel Martínez-Porchas, Juan C. Ramírez-Suárez, Celia O. García-Sifuentes, María J. Torres-Llanez, Aarón F. González-Córdova, Adrián Hernández-Mendoza, Belinda Vallejo-Cordoba
Publikováno v:
Fermentation, Vol 8, Iss 7, p 342 (2022)
The effect of temperature (32–50 °C) on bacterial dynamics and taxonomic structure was evaluated during spontaneous whey fermentation for lactic acid production. Bacterial plate count in fresh whey (5 log CFU/mL) increased in two orders of magnitu
Externí odkaz:
https://doaj.org/article/da47f4e0a8d0496baf0af0a02a12383e
Autor:
Leydy A. Domínguez-Pérez, Lilia M. Beltrán-Barrientos, Aarón F. González-Córdova, Adrián Hernández-Mendoza, Belinda Vallejo-Cordoba
Publikováno v:
Journal of Functional Foods, Vol 73, Iss , Pp 104134- (2020)
Post-harvest processing of cocoa beans, such as fermentation, not only determines the formation of aroma and flavor compounds, but also contributes to the formation of bioactive compounds with health benefits. Nevertheless, most studies associate the
Externí odkaz:
https://doaj.org/article/f737afd56ad940ad9e4608db0b0100a6
Autor:
Lilia María Beltrán-Barrientos, Carmen Estrada-Montoya, Ricardo Reyes-Díaz, Adrián Hernández-Mendoza, Aarón Fernando González-Córdova, Belinda Vallejo-Córdoba
Publikováno v:
Journal of Functional Foods, Vol 48, Iss , Pp 297-301 (2018)
Gamma-aminobutyric acid (GABA) may be generated during milk fermentation, and this metabolite may have antihypertensive effect in spontaneously hypertensive rats (SHR). We determined the potential role of GABA on the antihypertensive effect of the wa
Externí odkaz:
https://doaj.org/article/2a23781a1c564787ba91f88e614dda9a