Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Alma R. Islas-Rubio"'
Autor:
Glenda Gutiérrez-Silva, Francisco Vásquez-Lara, Nina G. Heredia-Sandoval, Alma R. Islas-Rubio
Publikováno v:
Foods, Vol 12, Iss 24, p 4463 (2023)
Consumption of fried foods is associated with a higher risk of cardiovascular and other diseases; therefore, consumers are looking to reduce fat intake. We evaluated the effect of high-protein breaders and fiber on oil absorption and quality attribut
Externí odkaz:
https://doaj.org/article/36d6e96a5d9d473182f0c24012274ac7
Autor:
Joel G. Cervantes-Ramirez, Francisco Vasquez-Lara, Alberto Sanchez-Estrada, Rosalba Troncoso-Rojas, Erick Heredia-Olea, Alma R. Islas-Rubio
Publikováno v:
Foods, Vol 11, Iss 10, p 1415 (2022)
Brewers’ spent grain (BSG) is the most abundant byproduct generated from the beer-brewing process. BSG is a material rich in hemicellulose, composed of arabinoxylans (AX). However, the high crosslinking of this material causes low availability of A
Externí odkaz:
https://doaj.org/article/76edd8b10d94429085518209bea2b7fa
Autor:
Ana M. Calderón de la Barca, Luz E. Mercado-Gómez, Nina G. Heredia-Sandoval, Valeria Luna-Alcocer, Patricia M. A. Porras Loaiza, Humberto González-Ríos, Alma R. Islas-Rubio
Publikováno v:
Foods, Vol 11, Iss 10, p 1473 (2022)
The current dietary habits cause health problems due to foods’ composition, with bread as an important example. Our aim was to formulate an optimum dough blend with flours from wheat, amaranth and orange sweet potato to obtain a physically good and
Externí odkaz:
https://doaj.org/article/6a812014d0bb40ebb3470b9a9b708a9f
Autor:
Claudia M. Berlanga-Reyes, Elizabeth Carvajal-Millan, Kevin B. Hicks, Madhav P. Yadav, Agustín Rascón-Chu, Jaime Lizardi-Mendoza, Alma R. Toledo-Guillén, Alma R. Islas-Rubio
Publikováno v:
International Journal of Molecular Sciences, Vol 15, Iss 10, Pp 19106-19118 (2014)
Wheat bran arabinoxylan (WBAX) gels entrapping standard model proteins at different mass ratios were formed. The entrapment of protein affected the gel elasticity and viscosity values, which decreased from 177 to 138 Pa. The presence of protein did n
Externí odkaz:
https://doaj.org/article/7441904603e641c4bbf8551d46df8f67
Autor:
Agustin Rascón-Chu, Alma R. Islas-Rubio, Claudia M. Berlanga-Reyes, Jaime Lizardi-Mendoza, Elizabeth Carvajal-Millan
Publikováno v:
International Journal of Molecular Sciences, Vol 12, Iss 9, Pp 5853-5861 (2011)
Ferulated arabinoxylans were alkali-extracted from wheat bran at different incubation times (0.0, 0.5, 1.0, 1.5 and 2.0 h). Wheat bran ferulated arabinoxylans (WBAX) arabinose-to-xylose ratio, ferulic acid content, intrinsic viscosity and viscosimetr
Externí odkaz:
https://doaj.org/article/a30c5e5931014398aa0ac6aa140358fb
Autor:
Nina G. Heredia-Sandoval, Maribel Y. Valencia-Tapia, Ana M. Calderón de la Barca, Alma R. Islas-Rubio
Publikováno v:
Foods, Vol 5, Iss 3, p 59 (2016)
Gluten-related diseases are a range of inflammatory disorders of the small intestine, characterized by an adverse response to gluten ingestion; therefore, the treatment is a gluten withdrawal. In spite of the increased market of gluten-free products,
Externí odkaz:
https://doaj.org/article/07bac2eff11c428e8e99a1514d4317ce
Autor:
Ana M. Calderón de la Barca, M. A. Patricia Porras-Loaiza, E. Abraham Pineda-Díaz, Humberto González-Ríos, Nina G. Heredia-Sandoval, Alma R. Islas-Rubio
Publikováno v:
Plant Foods for Human Nutrition. 77:591-598
Autor:
Alma R. Islas-Rubio, Francisco Laborin-Escalante, Francisco Vásquez-Lara, Luz C Montoya-Ballesteros, Gabriela Ramos-Clamont Montfort, Ana M. Calderón de la Barca, Nina G. Heredia-Sandoval
Publikováno v:
Plant Foods for Human Nutrition.
Autor:
Alma R. Islas-Rubio, Francisco Laborin-Escalante, Francisco Vásquez-Lara, Luz C Montoya-Ballesteros, Gabriela Ramos-Clamont-Montford, Ana M. Calderón de la Barca, Nina G. Heredia-Sandoval
One of the popular flatbreads in northern Mexico are the wheat-flour (WF) tortillas to prepare ‘burritos’ widely accepted in USA and other countries, but with low nutritional quality. Therefore, to increase protein and fiber contents we replaced
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc8933182ee04cdd02ee2375965ff587
https://doi.org/10.21203/rs.3.rs-2309667/v1
https://doi.org/10.21203/rs.3.rs-2309667/v1
Autor:
Rocío I, Corona-Hernandez, Emilio, Álvarez-Parrilla, Jaime, Lizardi-Mendoza, Alma R, Islas-Rubio, Laura A, de la Rosa, Abraham, Wall-Medrano
Publikováno v:
Comprehensive reviews in food science and food safetyReferences. 12(6)
Probiotics are live microorganisms that confer a number of health benefits when consumed in adequate amounts, mostly due to improvement of intestinal microflora. Bacterial strains from the genera Lactobacillus, Bifidobacterium, and Bacillus have been