Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Can-Cauich A"'
Autor:
Can-Cauich, César A., Sauri-Duch, Enrique, Betancur-Ancona, David, Chel-Guerrero, Luis, González-Aguilar, Gustavo A., Cuevas-Glory, Luis F., Pérez-Pacheco, Emilio, Moo-Huchin, Víctor M.
Publikováno v:
In Journal of Functional Foods October 2017 37:501-506
Autor:
César A. Can-Cauich, Enrique Sauri-Duch, David Betancur-Ancona, Luis Chel-Guerrero, Gustavo A. González-Aguilar, Luis F. Cuevas-Glory, Emilio Pérez-Pacheco, Víctor M. Moo-Huchin
Publikováno v:
Journal of Functional Foods, Vol 37, Iss , Pp 501-506 (2017)
Fruit by-products such as peel often contain more bioactive compounds than the edible portion. Extracts of eleven tropical fruit peels were found to have high bioactive compound contents and high antioxidant activity. Green sugar apple and purple sug
Externí odkaz:
https://doaj.org/article/e7b7cf7908114025af5ca360f7760f18
Autor:
Jorge Santamaría, Gabriela Fuentes-Ortiz, César A. Can-Cauich, Enrique Sauri-Duch, Humberto Estrella-Maldonado, Yves Desjardins, Víctor M. Moo-Huchin, Pascal Dubé, Arianna C. Chan-León
Publikováno v:
Journal of Food Measurement and Characterization. 15:5669-5682
Antioxidant activity (AA), total polyphenols content (TPC) and polyphenols profile (PP) were investigated during 10 days of postharvest ripening, in peels and pulps from fruits from three Carica papaya genotypes of different origin. Wild-genotype (WG
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63e0985a8fbf9249f077ab4a5c8e03d7
https://doi.org/10.1007/s11694-021-01121-3
https://doi.org/10.1007/s11694-021-01121-3
Autor:
César A. Can-Cauich, Enrique Sauri-Duch, Luis F. Cuevas-Glory, David Betancur-Ancona, Elizabeth Ortiz-Vázquez, Carlos R. Ríos-Soberanis, Luis Chel Guerrero, Gustavo Gonzalez Aguilar, Víctor Manuel Moo-Huchin
Publikováno v:
International Food Research Journal. 28:148-160
The present work evaluated the influence of extraction method and species on the physicochemical properties, oxidative stability, fatty acid profiles, and rheological behaviour of pumpkin seed oils. The seeds of two pumpkin species (Cucurbita argyros
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0341795d96cd1b0dfb8c7d887d7ae9b6
https://doi.org/10.47836/ifrj.28.1.15
https://doi.org/10.47836/ifrj.28.1.15
Autor:
Jorge A. Pino, Odri Sosa-Moguel, Enrique Sauri-Duch, César A. Can-Cauich, Víctor M. Moo-Huchin, Luis Cuevas-Glory
Publikováno v:
Acta Alimentaria. 49:321-329
An aroma distillate with the odour note described as ‘fresh Habanero chilli pepper' was obtained from hydrodistillation of the fruit. GC-MS analysis of the volatile constituents from the aroma distillate allowed the identification of 100 compounds,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::237af7e183e4274832514085db60a628
https://doi.org/10.1556/066.2020.49.3.11
https://doi.org/10.1556/066.2020.49.3.11
Akademický článek
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Autor:
David Betancur-Ancona, Víctor M. Moo-Huchin, Enrique Sauri-Duch, Luis Cuevas-Glory, César A. Can-Cauich
Publikováno v:
Food Chemistry. 285:186-193
In this study, the effect of the extraction method (mechanical pressing, MP and organic solvent, OS) and the specie (Cucurbita argyrosperma Huber, CA; and Cucurbita moschata Duchesne, CM) on the content of bioactive compounds and antioxidant activity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::481e96d4a8798114b439338b82dacb8c
https://doi.org/10.1016/j.foodchem.2019.01.153
https://doi.org/10.1016/j.foodchem.2019.01.153
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Víctor M. Moo-Huchin, Emilio Pérez-Pacheco, Enrique Sauri-Duch, Luis Cuevas-Glory, Gustavo A. González-Aguilar, César A. Can-Cauich, David Betancur-Ancona, Luis Chel-Guerrero
Publikováno v:
Journal of Functional Foods, Vol 37, Iss, Pp 501-506 (2017)
Fruit by-products such as peel often contain more bioactive compounds than the edible portion. Extracts of eleven tropical fruit peels were found to have high bioactive compound contents and high antioxidant activity. Green sugar apple and purple sug
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93e1cf85ea2951eabc4d71a8c87d1db8
https://doi.org/10.1016/j.jff.2017.08.028
https://doi.org/10.1016/j.jff.2017.08.028