Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Angel Jesus Matus-Basto"'
Autor:
Angel Jesus Matus-Basto, Pablo Acereto-Escoffié, Jorge Carlos Ruiz-Ruiz, Maira Rubí Segura-Campos
Publikováno v:
Food and Agricultural Immunology. 28:1424-1437
Methanolic extract was obtained from Melipona beecheii honey and quantitative analysis of components like total amount of phenolic compounds, flavonoids and flavonols were estimated. Phenolic acids and flavonoids were fractionated by reverse phase HP
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::322cb891da4ad42b2868e23e1a650ed2
https://doi.org/10.1080/09540105.2017.1347148
https://doi.org/10.1080/09540105.2017.1347148
Autor:
Yolanda Moguel-Ordoñez, Jorge Carlos Ruiz-Ruiz, Maira Rubí Segura-Campos, Angel Jesus Matus-Basto
Publikováno v:
Journal of Food Science and Technology. 52:7894-7903
In this study a new wheat bread was designed whose sugars were replaced with S. rebaudiana Bertoni aqueous extract. The impact of the S. rebaudiana Bertoni aqueous extract on nutritional and sensory quality, its ability to reduce sugar intake and its
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a5ffb8c1823131c469050220df1ec111
https://doi.org/10.1007/s13197-015-1883-3
https://doi.org/10.1007/s13197-015-1883-3
Autor:
José Luis Santiago-García, Mabel Cristina Tomás, Maira Rubí Segura-Campos, Jorge Carlos Ruiz-Ruiz, David Betancur-Ancona, Marianela Ivana Capitani, Angel Jesus Matus-Basto, Susana Maria Nolasco
Biodegradable films of chia by-products (mucilage and protein-rich fraction (PF)) incorporated with clove essential oil (CEO) were obtained and characterized. The effects of polymer concentration (PC; 1.0–3.0 %, w/v) and CEO concentration (0.1–1.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36ce59be4a71647471c9dccdc2375fdb
https://link.springer.com/article/10.1007/s11947-016-1717-y
https://link.springer.com/article/10.1007/s11947-016-1717-y
Autor:
Jorge Carlos Ruiz-Ruiz, Maira Rubí Segura-Campos, Yolanda Moguel-Ordoñez, Angel Jesus Matus-Basto
Publikováno v:
International journal of food sciences and nutrition. 66(6)
Wheat bread with sucrose content replaced with different levels of stevia extract was compared with traditional wheat bread. The ability to reduce glucose intake was highlighted by performing enzymatic assays using α-amylase and α-glucosidase. Anti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc9e050e1ac157e739001c9997b95241
https://pubmed.ncbi.nlm.nih.gov/26299814
https://pubmed.ncbi.nlm.nih.gov/26299814