Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Andrea R Gómez-Fernández"'
Autor:
Paulinna Faccinetto-Beltrán, Andrea R. Gómez-Fernández, Arlette Santacruz, Daniel A. Jacobo-Velázquez
Publikováno v:
Foods, Vol 10, Iss 9, p 2065 (2021)
Consumer demand for healthier foods with improved taste and convenience has urged the food industry to develop functional foods added with bioactive ingredients that can supplement basic nutrition (food supplement) or exert a pharmacological effect (
Externí odkaz:
https://doaj.org/article/8fd3a0bc86b54f00bf0cca2a68905212
Autor:
Andrea R. Gómez-Fernández, Paulinna Faccinetto-Beltrán, Norma E. Orozco-Sánchez, Esther Pérez-Carrillo, Luis Martín Marín-Obispo, Carmen Hernández-Brenes, Arlette Santacruz, Daniel A. Jacobo-Velázquez
Publikováno v:
Foods, Vol 10, Iss 8, p 1866 (2021)
Chocolate is an adequate matrix to deliver bioactive ingredients. However, it contains high sugar levels, one of the leading causes of chronic degenerative diseases. This work aimed to evaluate the effects of milk chocolate reformulation with alterna
Externí odkaz:
https://doaj.org/article/09584732b55f4d85b432bb25edff92e8
Autor:
Paulinna Faccinetto-Beltrán, Andrea R. Gómez-Fernández, Norma E. Orozco-Sánchez, Esther Pérez-Carrillo, Luis Martín Marín-Obispo, Carmen Hernández-Brenes, Arlette Santacruz, Daniel A. Jacobo-Velázquez
Publikováno v:
Foods, Vol 10, Iss 2, p 333 (2021)
In this study, a milk chocolate formulation was developed to serve as vehicle of Omega-3 (ω3) polyunsaturated fatty acids (PUFAs) and probiotics (L. plantarum 299v and L. rhamnosus GG). Fish oil (FO) was incorporated in chocolate as a source of ω3
Externí odkaz:
https://doaj.org/article/791a0c7f53634a3c803a62f1d313cf69
Publikováno v:
Journal of Food Science. 86:1511-1531
Metabolic syndrome is a multifactorial disorder originating from central obesity through a high caloric intake and a sedentary lifestyle. Metabolic syndrome increases the risk of type 2 diabetes (T2D) disease, converting it to one of the costliest ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d74994531329c3436adb45d0d3e1f3ed
https://doi.org/10.1111/1750-3841.15709
https://doi.org/10.1111/1750-3841.15709
Autor:
Arlette Santacruz, Andrea R Gómez-Fernández, Paulinna Faccinetto-Beltrán, Esther Pérez-Carrillo, Daniel A. Jacobo-Velázquez, Norma E. Orozco-Sánchez
Publikováno v:
Revista Mexicana de Ingeniería Química. 20:697-709
The use of natural low-caloric sweeteners as sugar-substitute to formulate foods suitable for people with diabetes has increased in the last years due to the high incidence of the metabolic syndrome. Chocolate is a suitable vehicle of functional ingr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fdf26577eb2bf7ada38b18ef488d9e56
https://doi.org/10.24275/rmiq/alim2131
https://doi.org/10.24275/rmiq/alim2131
Autor:
Arlette Santacruz, Daniel A. Jacobo-Velázquez, Andrea R Gómez-Fernández, Paulinna Faccinetto-Beltrán
Publikováno v:
Foods
Foods, Vol 10, Iss 2065, p 2065 (2021)
Foods, Vol 10, Iss 2065, p 2065 (2021)
Consumer demand for healthier foods with improved taste and convenience has urged the food industry to develop functional foods added with bioactive ingredients that can supplement basic nutrition (food supplement) or exert a pharmacological effect (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90c15b5863415f178ad4fcf814901254
http://europepmc.org/articles/PMC8472086
http://europepmc.org/articles/PMC8472086
Autor:
Daniel A. Jacobo-Velázquez, Arlette Santacruz, Luis Martín Marín-Obispo, Carmen Hernández-Brenes, Paulinna Faccinetto-Beltrán, Andrea R Gómez-Fernández, Esther Pérez-Carrillo, Norma E. Orozco-Sánchez
Publikováno v:
Foods
Foods, Vol 10, Iss 1866, p 1866 (2021)
Volume 10
Issue 8
Foods, Vol 10, Iss 1866, p 1866 (2021)
Volume 10
Issue 8
Chocolate is an adequate matrix to deliver bioactive ingredients. However, it contains high sugar levels, one of the leading causes of chronic degenerative diseases. This work aimed to evaluate the effects of milk chocolate reformulation with alterna
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bfcc5855759474e60412cd2f34b0734e
http://europepmc.org/articles/PMC8392059
http://europepmc.org/articles/PMC8392059
Autor:
Carmen Hernández-Brenes, Norma E. Orozco-Sánchez, Andrea R Gómez-Fernández, Esther Pérez-Carrillo, Arlette Santacruz, Daniel A. Jacobo-Velázquez, Luis Martín Marín-Obispo, Paulinna Faccinetto-Beltrán
Publikováno v:
Foods
Volume 10
Issue 2
Foods, Vol 10, Iss 333, p 333 (2021)
Volume 10
Issue 2
Foods, Vol 10, Iss 333, p 333 (2021)
In this study, a milk chocolate formulation was developed to serve as vehicle of Omega-3 (ω3) polyunsaturated fatty acids (PUFAs) and probiotics (L. plantarum 299v and L. rhamnosus GG). Fish oil (FO) was incorporated in chocolate as a source of ω3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::42100afa13c7ab5fa3c5268822fd7f26
https://pubmed.ncbi.nlm.nih.gov/33557241
https://pubmed.ncbi.nlm.nih.gov/33557241