Zobrazeno 1 - 10
of 89
pro vyhledávání: '"César, Ozuna"'
Autor:
Nill Campos-González, Julián Andrés Gómez-Salazar, Abel Cerón-García, César Ozuna, Alberto Saldaña-Robles, Sonia G. Sáyago-Ayerdi, María Elena Sosa-Morales
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
Recovering biocompounds from industrial by-products is crucial to avoid food waste. Microwave-assisted extraction (MAE) has been employed to recover some biocompounds from vegetal matrices using ethanol and his solutions as solvent. Optimization of M
Externí odkaz:
https://doaj.org/article/57f3f40fde80495db15ec5706634021f
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Externí odkaz:
https://doaj.org/article/92448dd1c35845ffa415b91461df61ba
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100374- (2024)
Mexican cuisine has a long history of using endemic edible flowers (EEF) as a nutritious ingredient. In fact, many traditional EEF recipes exist across the country, but what is still unknown is people's actual experience with EEF. This study investig
Externí odkaz:
https://doaj.org/article/f6a75d27c8994cfd9516b6d7affb20ca
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100707- (2024)
Common bean is one of the most important legumes consumed worldwide. Nonanal, a volatile organic compound, could be a sustainable strategy to improve its quality. The objective was to evaluate the potential of nonanal for improving the techno-functio
Externí odkaz:
https://doaj.org/article/8e2c88424ce645039aa22551390ccb2d
Publikováno v:
Applied Food Research, Vol 4, Iss 1, Pp 100414- (2024)
Yucca flowers are of great importance in traditional Mexican cuisine for their flavor and nutritional properties; however, they are rarely consumed raw. This study aimed to evaluate the effect of different cooking methods (stir-frying, boiling, and s
Externí odkaz:
https://doaj.org/article/27cdc86beb4747bf8af78774d2ca438e
Autor:
Elizabeth Nieto-Mazzocco, Adriana Saldaña-Robles, Elena Franco-Robles, Ana Isabel Mireles-Arriaga, Everardo Mares-Mares, César Ozuna
Publikováno v:
Future Foods, Vol 5, Iss , Pp 100112- (2022)
Reducing the content of sucrose and fat in gluten-free products by means of replacers, such as agavin-type fructans (ATF), represents a challenge for the bakery industry, which is still developing products to satisfy the needs of celiac consumers. Th
Externí odkaz:
https://doaj.org/article/b991650c9a9b49f088357c083955c10b
Publikováno v:
Plant Stress, Vol 3, Iss , Pp 100055- (2022)
Arsenic (As) is a natural contaminant that exists naturally in the earth crust and it is toxic to plant cells. Studies involving the absorption of As by plants have already been described previously. Recently, researchers have intended to understand
Externí odkaz:
https://doaj.org/article/17c0666fb6784f05ae20fc9d503ada1d
Autor:
Rosario Razo-Belman, César Ozuna
Publikováno v:
Horticulturae, Vol 9, Iss 4, p 441 (2023)
Sustainable agriculture is the most desired solution to ensure food security for the growing world population and to face climate change. Furthermore, sustainable agriculture seeks alternatives to harmful pesticides and chemical fertilizers. This rev
Externí odkaz:
https://doaj.org/article/fa2a1bcbfdbc49ccb2cbae4c11297088
Autor:
Anayansi Escalante‐Aburto, Lucio Rodríguez‐Sifuentes, César Ozuna, Rosa María Mariscal‐Moreno, Stanislav Mulík, Raquel Guiné, Cristina Chuck‐Hernández
Publikováno v:
International Journal of Food Science & Technology. 57:6306-6316
Mexico is a multi-diverse country where insect consumption has been associated with traditional practices. Nevertheless, there are no studies regarding differences in entomophagy within the country to get specific insights into consumers' perceptions
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::442fdae5cdb190c5e8a8b0d11c514810
https://doi.org/10.1111/ijfs.15995
https://doi.org/10.1111/ijfs.15995
Publikováno v:
Foods, Vol 9, Iss 7, p 895 (2020)
Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and microstructural properties of muffin
Externí odkaz:
https://doaj.org/article/9953353ccadd4b25b78393d4d26dd012