Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Arlette Santacruz"'
Autor:
Misael Martínez-Martínez, Marco Martínez-Martínez, Ruth Soria-Guerra, Sandra Gamiño-Gutiérrez, Carolina Senés-Guerrero, Arlette Santacruz, Rogelio Flores-Ramírez, Abel Salazar-Martínez, Diana Portales-Pérez, Horacio Bach, Fidel Martínez-Gutiérrez
Publikováno v:
PLoS ONE, Vol 19, Iss 1 (2024)
Externí odkaz:
https://doaj.org/article/d15ef4e2327e44a68f4a265998318027
Autor:
Zaida B. Garza-Rodríguez, Jesús Hernández-Pérez, Arlette Santacruz, Daniel A. Jacobo-Velázquez, Jorge Benavides
Publikováno v:
Current Research in Biotechnology, Vol 4, Iss , Pp 439-444 (2022)
Microalgae species are sustainable sources for diverse bioactive compounds of commercial interest. Within the framework of bioeconomy, exopolysaccharides (EPS) from microalgal sources stand out as potential high-value molecules in the cosmetic, nutra
Externí odkaz:
https://doaj.org/article/a2546453221e401fb0e952ca880bda60
Autor:
Paulinna Faccinetto-Beltrán, Luis Octavio Aguirre-López, Jacinto Bañuelos-Pineda, Edwin E. Reza-Zaldívar, Arlette Santacruz, Carmen Hernández-Brenes, Esther Pérez-Carrillo, Daniel A. Jacobo-Velázquez
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
BackgroundCognition and brain function is critical through childhood and should be improved with balanced diets. Incorporating bioactive ingredients such as omega-3 polyunsaturated fatty acids (ω3 PUFAs) and probiotics into food formulations could b
Externí odkaz:
https://doaj.org/article/bcfcea3854b143bfa3e64688871cb5e9
Autor:
Julieta Melissa López-Martínez, Jesús Santana-Gálvez, Carlos Aguilera-González, Arlette Santacruz, Carlos Abel Amaya-Guerra, Daniel A. Jacobo-Velázquez
Publikováno v:
CyTA - Journal of Food, Vol 18, Iss 1, Pp 68-75 (2020)
In this study, the effect of carrot puree with enhanced levels of chlorogenic acid, obtained from carrots treated with wounding stress, on Lactobacillus concentration in microbiota, cognitive and brain development in two generations of rats was evalu
Externí odkaz:
https://doaj.org/article/5fe941eac2654022959a8ed731a5ef08
Autor:
Iris M. García-Núñez, Arlette Santacruz, Sergio O. Serna-Saldívar, Sandra L. Castillo Hernandez, Carlos A. Amaya Guerra
Publikováno v:
Foods, Vol 11, Iss 24, p 4020 (2022)
This research is aimed to search for suitable probiotic plus prebiotic combinations for food applications. Sixteen bacteria were tested for resistance to low pH, bile salts and antibiotics, and their adhesion to Caco-2 cells, in order to select poten
Externí odkaz:
https://doaj.org/article/2d4628051870481eaf0a44aca63c16c3
Autor:
Benjamín Vázquez-Rodríguez, Liliana Santos-Zea, Erick Heredia-Olea, Laura Acevedo-Pacheco, Arlette Santacruz, Janet A. Gutiérrez-Uribe, Lucia Elizabeth Cruz-Suárez
Publikováno v:
Journal of Functional Foods, Vol 84, Iss , Pp 104596- (2021)
Few studies had demonstrated the interaction of phlorotannins and polysaccharides from algae on microbial diversity and growth of probiotic bacteria on the early stages of colonic fermentation. Silvetia compresssa hydroethanolic extract rich in phlor
Externí odkaz:
https://doaj.org/article/49d21f41c1084df49f23b0365c96e132
Phytochemical characterization of sesame bran: an unexploited by-product rich in bioactive compounds
Autor:
Erika Ortega-Hernández, César Coello-Oliemans, Alejandro Ornelas-Cravioto, Arlette Santacruz, Alejandro Becerra-Moreno, Daniel A. Jacobo-Velázquez
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 814-821 (2018)
Sesame bran (SB) is a by-product of the food industry. The objective of the present study was to characterize SB for its content of bioactive compounds (individual phenolic and lignan compounds, fiber, minerals, and calcium bioaccessibility), antioxi
Externí odkaz:
https://doaj.org/article/fadb8ec7a3a948aa8e733174a0132615
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