Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Carla Patricia Plazola-Jacinto"'
Autor:
Leonardo Cristian Favre, Romina Ingrassia, Aldo Fernández-Varela, Fabiano Freire-Costa, Julieta Gabilondo, Pilar Buera, Alejandra Medrano, Liliana Alamilla-Beltrán, Silvio D. Rodríguez, José Angel Rufián Henares, S. C. Pereyra-Castro, Oscar B. Micheloni, Micaela Galante, Milagros López Hiriart, Analía Rodríguez, Franco Emanuel Vasile, Paz Robert-Canales, Cristina Isabel dos Santos, María Eugenia Hidalgo, Abel Eduardo Farroni, Miguel Navarro Alarcón, Erick Rojas-Balcazar, Patricia Hilda Risso, Carla Patricia Plazola-Jacinto, Luis Alberto Panizzolo, V. Pérez-Pérez, Cecilia Abirached, Verónica María Busch
Publikováno v:
Phytopharmaceuticals
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42cf0bc6b0565cfb98757b6dcd4e7874
https://doi.org/10.1002/9781119682059.ch2
https://doi.org/10.1002/9781119682059.ch2
Publikováno v:
Trends in Sustainable Chocolate Production ISBN: 9783030901684
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16b9698f8134fbaf2d6141185f79eb18
https://doi.org/10.1007/978-3-030-90169-1_1
https://doi.org/10.1007/978-3-030-90169-1_1
Autor:
Liliana Alamilla-Beltrán, Carla Patricia Plazola-Jacinto, Brenda Hildeliza Camacho-Díaz, S. C. Pereyra-Castro, V. Pérez-Pérez, Alicia Ortiz-Moreno, Marcela Hernández Ortega, Cristian Jiménez-Martínez
Publikováno v:
TIP Revista Especializada en Ciencias Químico-Biológicas. 23
El aceite de Moringa oleifera está compuesto principalmente de ácido oleico, linoleico y α-linolénico, también contiene fosfolípidos y otros componentes minoritarios, como enzimas, alcaloides y glucosinolatos, compuestos que pueden generar cara
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be46cb5bf1599b2bc72fcc91a2364200
https://doi.org/10.22201/fesz.23958723e.2020.0.264
https://doi.org/10.22201/fesz.23958723e.2020.0.264
Autor:
Hugo Necoechea-Mondragón, Marcela Hernández-Ortega, Carla Patricia Plazola-Jacinto, Guillermo Ceballos-Reyes, Francisco Villarreal, María Dolores Hernández-Navarro, Lourdes Valadez-Carmona, Alicia Ortiz-Moreno
Publikováno v:
Innovative Food Science & Emerging Technologies. 41:378-386
The cacao pod husk (CPH) is the primary waste byproduct of the chocolate industry. One ton of cacao beans generate approximately ten times that amount of fresh CPH. The husk is rich in phenolic compounds. The aim of this study is to determine the eff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eae98323b1b846d5ad4389657241d524
https://doi.org/10.1016/j.ifset.2017.04.012
https://doi.org/10.1016/j.ifset.2017.04.012
Autor:
Hugo Necoechea-Mondragón, Carla Patricia Plazola-Jacinto, Rosa María Cortez-García, Lourdes Valadez-Carmona, Alicia Ortiz-Moreno
Publikováno v:
Journal of Food Science and Technology. 53:3495-3501
The coconut (Cocos nucifera L.) husk is basically composed by fiber and pith material and remained under-utilized. This is an important source of phenolic compounds that could be used as functional ingredients. The aim of this study was to determine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db3dbe7da36e2b8e39847ab1e30e5ee7
https://doi.org/10.1007/s13197-016-2324-7
https://doi.org/10.1007/s13197-016-2324-7
Autor:
Lourdes, Valadez-Carmona, Rosa María, Cortez-García, Carla Patricia, Plazola-Jacinto, Hugo, Necoechea-Mondragón, Alicia, Ortiz-Moreno
Publikováno v:
Journal of food science and technology. 53(9)
The coconut (Cocos nucifera L.) husk is basically composed by fiber and pith material and remained under-utilized. This is an important source of phenolic compounds that could be used as functional ingredients. The aim of this study was to determine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::3609ee6a90ae7b5d21ba9c6c14949089
https://pubmed.ncbi.nlm.nih.gov/27777455
https://pubmed.ncbi.nlm.nih.gov/27777455