Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Anayansi Escalante‐Aburto"'
Autor:
Valery Tixian Robles-Plata, Sergio Serna Saldivar, Juan de Dios Figueroa-Cárdenas, William L. Rooney, Juan Pablo Dávila-Vega, Cristina Chuck-Hernández, Anayansi Escalante-Aburto
Publikováno v:
Foods, Vol 12, Iss 12, p 2301 (2023)
Different pigmented corn and sorghum types were evaluated to characterize their biophysical, nutraceutical, and technofunctional properties for the first time. Commercially pigmented (blue, purple, red, black, and yellow) popcorn (Zea mays var. evert
Externí odkaz:
https://doaj.org/article/daffb2c238a342cb9378bf7ad042ef82
Autor:
Anayansi Escalante-Aburto, Juan de Dios Figueroa-Cárdenas, Aurelio Dominguez-Lopez, Silverio García-Lara, Néstor Ponce-García
Publikováno v:
Foods, Vol 12, Iss 4, p 808 (2023)
The viscoelastic properties of cereal kernels are strongly related to their quality, which can be applied to the development of a more selective and objective classification process. In this study, the association between the biophysical and viscoela
Externí odkaz:
https://doaj.org/article/46f79fefc50443d9bc8e97b554297824
Publikováno v:
Plants, Vol 11, Iss 23, p 3221 (2022)
Maize (Zea mays L.) represents the main caloric source for much of the world’s population. Pigmented maize varieties are an excellent source of nutraceutical compounds: blue and yellow maize are rich in anthocyanins as well as carotenoids and pheno
Externí odkaz:
https://doaj.org/article/a0e3222e6cf64983ac27906d64fc7d74
Autor:
Aidee I. Sánchez-Reséndiz, Anayansi Escalante-Aburto, Vidalina Andía-Ayme, Cristina Chuck-Hernández
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 864-872 (2019)
In this work, the structural and functional properties of proteins from black and yellow quinoa were assessed as well as the in vitro digestibility. Black quinoa flours contained higher amounts of crude fiber and lower amounts of total starch compare
Externí odkaz:
https://doaj.org/article/dfc32fe8ffbc4b7e9dc3c9e86157ebbc
Autor:
Jessica Martínez Leal, Lucía Valenzuela Suárez, Rasu Jayabalan, Joselina Huerta Oros, Anayansi Escalante-Aburto
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 390-399 (2018)
Kombucha is a beverage made by fermenting sugared tea using a symbiotic culture of bacteria and yeasts. Kombucha consumption has been associated with some health effects such as: the reduction of cholesterol levels and blood pressure, reduction of ca
Externí odkaz:
https://doaj.org/article/23bc3b2b176e49098f43cde9964f4df8
Autor:
Ana Karen González-Calderón, Natalia Alejandra García-Flores, Ana Sofía Elizondo-Rodríguez, Mariana Zavala-López, Silverio García-Lara, Néstor Ponce-García, Anayansi Escalante-Aburto
Publikováno v:
Foods, Vol 10, Iss 10, p 2271 (2021)
Quick meals available in markets are popular among consumers. Generally, these products are not recognized as functional foods owing to nutrient-poor composition. In this study, energy snack bars were developed with different formulations, using puff
Externí odkaz:
https://doaj.org/article/a7c470ca9c77442298d67bc560733d51
Autor:
Luis Alberto Aguilar-Acosta, Sergio O. Serna-Saldivar, José Rodríguez-Rodríguez, Anayansi Escalante-Aburto, Cristina Chuck-Hernández
Publikováno v:
Biomolecules, Vol 10, Iss 2, p 292 (2020)
The objective of this work is to elucidate the fate of quinolizidine alkaloids (QA) during the lupin protein extraction process assisted with ultrasound and the evaluation of the nutritional and functional properties of the protein fraction. Proximal
Externí odkaz:
https://doaj.org/article/2e445f5025a94405825854652226c310
Autor:
Anayansi Escalante-Aburto, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Jaime López-Cervantes, Juan de Dios Figueroa-Cárdenas, Jesús Manuel Barrón-Hoyos, Ignacio Morales-Rosas, Néstor Ponce-García, Roberto Gutiérrez-Dorado
Publikováno v:
Molecules, Vol 19, Iss 12, Pp 21066-21084 (2014)
Extrusion is an alternative technology for the production of nixtamalized products. The aim of this study was to obtain an expanded nixtamalized snack with whole blue corn and using the extrusion process, to preserve the highest possible total anthoc
Externí odkaz:
https://doaj.org/article/f3110e677a4f4dbdbed98e631c076c95
Autor:
Anayansi Escalante-Aburto, Néstor Ponce-García, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Juan de Dios Figueroa-Cárdenas, Roberto Gutiérrez-Dorado
Publikováno v:
Journal of Chemistry, Vol 2016 (2016)
Lime cooking extrusion (LCE) is a widely applied technology for producing second-generation snacks, as an alternative to traditional nixtamalization (TN). Pigmented maize has been used to produce snacks with similar organoleptic characteristics to TN
Externí odkaz:
https://doaj.org/article/7b4015d5d4394b9a86d6b20ac4d79799
Autor:
Anayansi Escalante‐Aburto, Lucio Rodríguez‐Sifuentes, César Ozuna, Rosa María Mariscal‐Moreno, Stanislav Mulík, Raquel Guiné, Cristina Chuck‐Hernández
Publikováno v:
International Journal of Food Science & Technology. 57:6306-6316
Mexico is a multi-diverse country where insect consumption has been associated with traditional practices. Nevertheless, there are no studies regarding differences in entomophagy within the country to get specific insights into consumers' perceptions
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::442fdae5cdb190c5e8a8b0d11c514810
https://doi.org/10.1111/ijfs.15995
https://doi.org/10.1111/ijfs.15995