Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Aleida S. Hernández Cázares"'
Autor:
Mariana Inés Acateca-Hernández, Aleida S. Hernández-Cázares, Juan Valente Hidalgo-Contreras, María Teresa Jiménez-Munguía, Ma. Antonieta Ríos-Corripio
Publikováno v:
Heliyon, Vol 10, Iss 13, Pp e33500- (2024)
Arthrospira maxima is a microalga that has been collected in Lake Texcoco in the Valley of Mexico since pre-Hispanic times and has been a traditional food source due to its high biomass production and protein content (50–60 %), making it promising
Externí odkaz:
https://doaj.org/article/90ebdfdda3224df39c24849901648f08
Autor:
M. D. Bocarando-Guzmán, Silvia Luna-Suárez, Aleida S. Hernández-Cázares, J. Andrés Herrera-Corredor, J. Valente Hidalgo-Contreras, M. A. Ríos-Corripio
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 733-747 (2022)
The physicochemical and functional properties of flour (MF) and a protein isolate (MPI) obtained from moring leaves were evaluated and compared. These properties were evaluated and compared with a commercial soybean protein isolate (SPI). MPI was obt
Externí odkaz:
https://doaj.org/article/76853b79a11b4a42b17aa2a4cef258f9
Autor:
Diana P. USCANGA-SOSA, María B. PÉREZ-GAGO, Fernando C. GÓMEZ-MERINO, José A. HERRERA-CORREDOR, Aleida S. HERNÁNDEZ-CÁZARES, Adriana CONTRERAS-OLIVA
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 48, Iss 1 (2020)
Minimal processing of eggplant (Solanum melongena L.) generates loss of firmness and polyphenol oxidase catalyzes the oxidation of phenolic compounds producing enzymatic browning. The aim of this study was to evaluate the effect of 1% ascorbic acid a
Externí odkaz:
https://doaj.org/article/72beb051737e4615b2b68e17fb193914
Autor:
P. Zaca-Morán, Marlon Rojas-López, Aleida S. Hernández-Cázares, María Antonieta Ríos-Corripio, Silvia Luna-Suárez, Gema Morales-Olán
Publikováno v:
Food Technology and Biotechnology
Volume 60
Issue 1
Volume 60
Issue 1
Research background. Amaranth (Amaranthus hypochondriacus) flour produces films with excellent barrier properties against water vapor, allowing food preservation, but the mechanical properties are poor compared to synthetic films. One strategy to imp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06ef4fa9e665e53638f19938363f0ac8
https://doi.org/10.17113/ftb.60.01.22.7144
https://doi.org/10.17113/ftb.60.01.22.7144
Autor:
Juan Antonio Pérez Sato, Natalia Real Luna, Ma. de los Ángeles Vivar Vera, Adriana Contreras Oliva, Juan Valente Hidalgo Contreras, Aleida S. Hernández Cázares, Ricardo Nepomuceno Irene, Joel Velasco Velasco
Publikováno v:
Agrociencia. 54:885-896
La oxidación lipídica y proteica genera pérdida del valor nutricional y disminución de la calidad total de la carne. En este estudio se analizó el efecto de la adición de miel de abeja sin aguijón (Scaptotrigona mexicana) sobre la calidad y co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc7e4512d9a9704c70ef6f7d050ca0ee
https://doi.org/10.47163/agrociencia.v54i7.2240
https://doi.org/10.47163/agrociencia.v54i7.2240
Autor:
Aleida S. Hernández-Cázares, Leslie Susana Arcila-Lozano, Marlon Rojas-López, María Antonieta Ríos-Corripio, Miguel A. Méndez-Rojas, Fernando Carlos Gómez-Merino, Galileo Bonilla-Nepomuceno
Publikováno v:
Canadian Journal of Chemistry.
Green synthesis of gold nanoparticles using an aqueous coffee (Coffea arabica) pulp extract as a reducing agent was achieved and analyzed by response surface methodology, given the diverse applicability of these nanoparticles containing a wide range
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f77f88c409ae50c8f3cbe40e766c960
https://doi.org/10.1139/cjc-2020-0360
https://doi.org/10.1139/cjc-2020-0360
Autor:
María Dreidi Bocarando-Guzmán, Aleida S. Hernández-Cázares, Fernando Carlos Gómez-Merino, María Antonieta Ríos-Corripio, Roselia Servín-Juárez
Publikováno v:
Agro Productividad. 13
Objetivo: Caracterizar el sistema de la oferta de Moringa oleifera Lam. en México. Diseño/metodología/aproximación: Recopilación y análisis de fuentes de información primarias, a través de entrevistas a productores e informantes clave que par
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::304bc88be28ac0da379080ec013e19de
https://doi.org/10.32854/agrop.vi0.1483
https://doi.org/10.32854/agrop.vi0.1483
Autor:
Hylenne, Bojorges, M A, Ríos-Corripio, Aleida S, Hernández-Cázares, Juan Valente, Hidalgo-Contreras, Adriana, Contreras-Oliva
Publikováno v:
Food Science & Nutrition
The aim of this study was to develop an edible alginate‐based film produced with turmeric (EFT), as an active compound, and evaluate its antioxidant capacity for application in fresh pork loin, beef loin, and chicken breast. The EFT was characteriz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::3265f989b222c1a43619b7cee0f34354
https://pubmed.ncbi.nlm.nih.gov/32884711
https://pubmed.ncbi.nlm.nih.gov/32884711
Autor:
María B. Pérez-Gago, Diana P. Uscanga-Sosa, Aleida S. Hernández-Cázares, José Andrés Herrera-Corredor, Fernando Carlos Gómez-Merino, Adriana Contreras-Oliva
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 48, Iss 1 (2020)
electronico
ReDivia: Repositorio Digital del Instituto Valenciano de Investigaciones Agrarias
Instituto Valenciano de Investigaciones Agrarias (IVIA)
ReDivia. Repositorio Digital del Instituto Valenciano de Investigaciones Agrarias
instname
electronico
ReDivia: Repositorio Digital del Instituto Valenciano de Investigaciones Agrarias
Instituto Valenciano de Investigaciones Agrarias (IVIA)
ReDivia. Repositorio Digital del Instituto Valenciano de Investigaciones Agrarias
instname
Minimal processing of eggplants (Solanum melongena L.) generates a rapid onset of enzymatic browning, tissue softening and water loss that limits their shelf life. The aim of this study was to evaluate the effect of 1% ascorbic acid and 2% calcium as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d47da0f3e9feb1fdbc5a272b6fe913f5
https://www.notulaebotanicae.ro/index.php/nbha/article/view/11700
https://www.notulaebotanicae.ro/index.php/nbha/article/view/11700
Autor:
Juan Valente Hidalgo-Contreras, Adriana Contreras-Oliva, María Antonieta Ríos-Corripio, Aleida S. Hernández-Cázares, Hylenne Bojorges
Publikováno v:
Food Science & Nutrition, 8(8):4308-4319
Food Science & Nutrition, Vol 8, Iss 8, Pp 4308-4319 (2020)
Food Science & Nutrition, Vol 8, Iss 8, Pp 4308-4319 (2020)
The aim of this study was to develop an edible alginate‐based film produced with turmeric (EFT), as an active compound, and evaluate its antioxidant capacity for application in fresh pork loin, beef loin, and chicken breast. The EFT was characteriz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c76d8242572b8a146ef3554d6a20daf4
https://repository.publisso.de/resource/frl:6432235
https://repository.publisso.de/resource/frl:6432235
