Actividad antifúngica In vitro de nanoemulsión preparada a base de aceite de neem (Azadirachta indica)

Autor: Josafat Alberto Hernández-Becerra, Ana Lidia Sánchez-Cerino, Hugo Sergio García-Galindo, Cristóbal Torres-Palacios, Angélica Alejandra Ochoa Flores

Publikováno v: Ecosistemas y Recursos Agropecuarios, Vol 10, Iss NEIII (2023)

Las nanoemulsiones son una alternativa efectiva en la protección, acarreo y liberación de compuestos bioactivos al favorecer una mayor solubilidad, estabilidad, biodisponibilidad y eficacia. El aceite de neem contiene compuestos con actividad biol�

Externí odkaz: https://doaj.org/article/d2bbefd65a7246249ab98484a4936abc

Physicochemical Characteristics of Yogurt from Sheep Fed with Moringa oleifera Leaf Extracts

Autor: Miriam M. Mendoza-Taco, Aldenamar Cruz-Hernández, Angélica A. Ochoa-Flores, Josafat A. Hernández-Becerra, Armando Gómez-Vázquez, Victor M. Moo-Huchin, Ángel Piñeiro-Vázquez, Alfonso J. Chay-Canul, Einar Vargas-Bello-Pérez

Publikováno v: Animals, Vol 12, Iss 1, p 110 (2022)

This study determined the effect of feeding Moringa oleifera (MO) leaf extracts to lactating ewes on the physicochemical composition of their milk and yogurt during storage (4 °C for 14 days) and the sensory acceptance of the yogurt. Over 45 days, 2

Externí odkaz: https://doaj.org/article/98f0b25a7d0f4ba68635389f4d1ab8e3

Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin

Autor: Mariam Sardiñas-Valdés, Hugo Sergio García-Galindo, Alfonso Juventino Chay-Canul, José Rodolfo Velázquez-Martínez, Josafat Alberto Hernández-Becerra, Angélica Alejandra Ochoa-Flores

Publikováno v: Foods, Vol 10, Iss 7, p 1579 (2021)

The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-making, on the chemical composition, lipolysis, and proteolysis of manchego-style cheeses were evaluated throughout 80 days of ripening. The addition of NEC

Externí odkaz: https://doaj.org/article/5f3c89e02ea84838a728d61ddc161377

Physicochemical Characteristics of Yogurt from Sheep Fed with

Autor: Miriam M, Mendoza-Taco, Aldenamar, Cruz-Hernández, Angélica A, Ochoa-Flores, Josafat A, Hernández-Becerra, Armando, Gómez-Vázquez, Victor M, Moo-Huchin, Ángel, Piñeiro-Vázquez, Alfonso J, Chay-Canul, Einar, Vargas-Bello-Pérez

Publikováno v: Animals : an Open Access Journal from MDPI

Simple Summary This study determined the effect of feeding Moringa oleifera (MO) leaf extracts to lactating ewes on the physicochemical composition of their milk and yogurt during storage (4 °C for 14 days) and the sensory acceptance of the yogurt.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::b3ab6bee103cb76ae00e4ebf7694baf3
https://pubmed.ncbi.nlm.nih.gov/35011216

Chemical and fatty acid composition of Manchego type and Panela cheeses manufactured from either hair sheep milk or cow milk

Autor: Alfonso J. Chay-Canul, José Manuel Piña-Gutiérrez, José Rodolfo Velázquez-Martínez, Paula Toro-Mujica, Angélica A. Ochoa-Flores, Josafat A. Hernández-Becerra, Einar Vargas-Bello-Pérez, Lorenzo E. Hernández-Castellano

Publikováno v: Ochoa-Flores, A A, Hernández-Becerra, J A, Velázquez-Martínez, J R, Piña-Gutiérrez, J M, Hernández-Castellano, L E, Toro-Mujica, P, Chay-Canul, A J & Vargas-Bello-Pérez, E 2021, ' Chemical and fatty acid composition of Manchego type and Panela cheeses manufactured from either hair sheep milk or cow milk ', Journal of Dairy Science, vol. 104, no. 7, pp. 7457-7465 . https://doi.org/10.3168/jds.2020-19301

This study compared the chemical composition and fatty acid (FA) profile of Manchego type cheese and Panela cheese made from hair sheep milk and compared these with both types of cheese manufactured with cow milk as a reference. In addition, this stu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef7c5999631f934fc0e083a2bc434ab6
https://pubmed.ncbi.nlm.nih.gov/33838891