Zobrazeno 1 - 10
of 73
pro vyhledávání: '"Arely Prado-Barragán"'
Autor:
Dora Elisa Cruz-Casas, Rodolfo Ramos-González, Lilia Arely Prado-Barragán, Cristóbal N. Aguilar, Raúl Rodríguez-Herrera, Anna Iliná, Sandra Cecilia Esparza-González, Adriana Carolina Flores-Gallegos
Publikováno v:
Polysaccharides, Vol 5, Iss 3, Pp 450-462 (2024)
Protein hydrolysates containing bioactive peptides have emerged as therapeutic agents. However, these peptides may lose this bioactivity under gastrointestinal conditions. Encapsulation in edible biopolymers is a solution to this problem. Protein hyd
Externí odkaz:
https://doaj.org/article/b4cbaf18c7a349de93b441963c7db24b
Autor:
Ulises Ramírez-Esparza, María Cristina Agustín-Chávez, Emilio Ochoa-Reyes, Sandra M. Alvarado-González, Leticia X. López-Martínez, Juan A. Ascacio-Valdés, Guillermo C. G. Martínez-Ávila, Lilia Arely Prado-Barragán, José Juan Buenrostro-Figueroa
Publikováno v:
Antioxidants, Vol 13, Iss 9, p 1142 (2024)
Maize comes in a variety of colors, including white, yellow, red, blue, and purple, which is due to the presence of phytochemicals such as carotenoids, anthocyanins, flavonoids, phytosterols, and some hydroxycinnamic acid derivatives. In Mexico, maiz
Externí odkaz:
https://doaj.org/article/b68ca95cc0d34cf9ac72f74750687427
Autor:
Alejandro Barrios-Nolasco, Carlos Omar Castillo-Araiza, Sergio Huerta-Ochoa, María Isabel Reyes-Arreozola, José Juan Buenrostro-Figueroa, Lilia Arely Prado-Barragán
Publikováno v:
Fermentation, Vol 10, Iss 7, p 344 (2024)
Solid-State Fermentation (SSF) offers a valuable process for converting agri-food by-products (AFBP) into high-value metabolites, with Yarrowia lipolytica 2.2ab (Yl2.2ab) showing significant potential under laboratory-scale controlled conditions; how
Externí odkaz:
https://doaj.org/article/083755e647544899995ce50c14390f1a
Autor:
Liliana Londoño-Hernández, María de Jesús García-Gómez, Sergio Huerta-Ochoa, Anna María Polanía-Rivera, Cristóbal Noé Aguilar, Lilia Arely Prado-Barragán
Publikováno v:
Fermentation, Vol 10, Iss 2, p 97 (2024)
Proteases are important enzymes because of their extended uses in several industries, such as food, beverages, pharmacy, detergents, and many others. Aspergillus is one of the most used fungi strains for enzyme production by solid-state fermentation
Externí odkaz:
https://doaj.org/article/ab4696e2ca2c45928f39942e1e6e9ed9
Autor:
Juan López-Trujillo, Miguel Mellado-Bosque, Juan Alberto Ascacio-Valdés, Lilia Arely Prado-Barragán, José Antonio Hernández-Herrera, Antonio Francisco Aguilera-Carbó
Publikováno v:
Fermentation, Vol 9, Iss 9, p 819 (2023)
The use of yeasts for the production of proteases has increased in demand in recent years. Y. lipolytica has been reported as a strain with high yields of protease production. This work aimed to evaluate the impact of pH and temperature on the produc
Externí odkaz:
https://doaj.org/article/60702d0e235f4a30a7e9328ae2b2f923
Autor:
José Juan Buenrostro-Figueroa, Guadalupe Virginia Nevárez-Moorillón, Mónica Lizeth Chávez-González, Leonardo Sepúlveda, Juan Alberto Ascacio-Valdés, Cristóbal Noé Aguilar, Ruth Pedroza-Islas, Sergio Huerta-Ochoa, Lilia Arely Prado-Barragán
Publikováno v:
Fermentation, Vol 9, Iss 6, p 530 (2023)
Pomegranate peel is an important source of polyphenols of remarkable interest in the food, pharmaceutical and cosmetic industry. The improved extraction of total polyphenolic compounds (TPC) from pomegranate peel by solid-state fermentation (SSF) was
Externí odkaz:
https://doaj.org/article/174bd24581d044a3a91409fd4555d143
Autor:
Guadalupe Virginia Nevárez-Moorillón, Zainul Akmar Zakaria, Lilia Arely Prado-Barragán, Cristóbal N. Aguilar
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
Externí odkaz:
https://doaj.org/article/6d217a03c1fe48e6a954785ee020e6ab
Autor:
Nayeli Barrón-Álvarez, Lilia Arely Prado-Barragán, María de los Ángeles Fortis-Barrera, Francisco Javier Alarcon-Aguilar
Publikováno v:
Beverages, Vol 8, Iss 3, p 55 (2022)
Cucurbita ficifolia is an edible plant whose fruits have hypoglycemic, anti-inflammatory, and antioxidant activities. Fermentation might improve these properties. This research aims to perform and characterize its fermentation in native and induced c
Externí odkaz:
https://doaj.org/article/5d7495a5cc8e4f218246613c8caf3468
Autor:
Gloria A. Martinez-Medina, Mónica L. Chávez-González, Deepak Kumar Verma, L. Arely Prado-Barragán, Jose L. Martínez-Hernández, Adriana C. Flores-Gallegos, Mamta Thakur, Prem Prakash Srivastav, Cristóbal N. Aguilar
Publikováno v:
Journal of Functional Foods, Vol 77, Iss , Pp 104326- (2021)
Macrofungi, mushrooms or higher fungi have been employed for medicinal and food purposes for decades, nevertheless, also represent, a novel and fruitful source of biologically relevant compounds, that could serve as health enhancers in diverse human
Externí odkaz:
https://doaj.org/article/ad4752395d034418a47bb5baed823c93
Autor:
Sergio Huerta-Ochoa, Carlos Omar Castillo-Araiza, Itza Nallely Cordero-Soto, Yahir Alejandro Cruz-Martínez, Lilia Arely Prado-Barragán, Olga Miriam Rutiaga Quiñones
Publikováno v:
Some Key Topics in Chemistry and Biochemistry for Biotechnologists ISBN: 9781003287599
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4182d77bd2687b90f24760be917d10c6
https://doi.org/10.1201/9781003287599-4
https://doi.org/10.1201/9781003287599-4