Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Claudia T. Gallardo-Rivera"'
Autor:
Juan G. Báez-González, Melissa M. Gallegos-Garza, Claudia T. Gallardo-Rivera, Mayra Z. Treviño-Garza, Carlos A. Amaya-Guerra, José Rodríguez-Rodríguez, Efraín Obregón-Solís, Eristeo García-Márquez
Publikováno v:
Foods, Vol 13, Iss 19, p 3184 (2024)
The consumption of fatty acids offers significant health benefits; however, they are prone to degradation by environmental factors. One method to preserve these fatty acids is the addition of synthetic antioxidants. This study focuses on the determin
Externí odkaz:
https://doaj.org/article/60aa139151dc4fa69fff388b2c4ad16b
Autor:
Claudia T. Gallardo-Rivera, Analía Lu, Mayra Z. Treviño-Garza, Eristeo García-Márquez, Carlos Amaya-Guerra, Carlos Aguilera, Juan G. Báez-González
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
The Capulin almond is a seed of the Prunus serotina (var. capuli) that belongs to the Rosaceae family. In this study, the valorization of the Capulin almond was performed by extracting antioxidants contained in the shell, paste, and oil (extracted by
Externí odkaz:
https://doaj.org/article/8b384ead47484cfaa56f2601105907c3
Autor:
Minerva Bautista Villarreal, Claudia T. Gallardo Rivera, Eristeo García Márquez, José Rodríguez Rodríguez, María Adriana Núñez González, Abelardo Chávez Montes, Juan G. Báez González
Publikováno v:
Molecules, Vol 23, Iss 12, p 3204 (2018)
Egg yolk is used as an emulsifying agent. Nevertheless, its high concentration of cholesterol is linked to chronic degenerative diseases that cause cardiovascular disease. In this study, three methods for reducing the level of cholesterol in egg yolk
Externí odkaz:
https://doaj.org/article/026ebf6365174887aa2e4be7acd3f368
Autor:
Claudia T. Gallardo Rivera, Catalina Rivas Morales, Carlos A. Amaya Guerra, Juan G. Báez González, Sergio Arturo Galindo-Rodríguez, Rocío Álvarez Román, Andrés Mauricio Piña Barrera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78d6e647183b2bc0f0a21dbf01c4a855
https://doi.org/10.1021/scimeetings.3c00477
https://doi.org/10.1021/scimeetings.3c00477
Autor:
Claudia T. Gallardo-Rivera, Cynthia Torres-Alvarez, Juan G. Báez-González, Karla Dares-Sánchez, Sandra Castillo, Carlos A. Amaya-Guerra, Karla G. García-Alanís, Ana Szymanski
Publikováno v:
Processes, Vol 9, Iss 2123, p 2123 (2021)
Processes; Volume 9; Issue 12; Pages: 2123
Processes; Volume 9; Issue 12; Pages: 2123
In this research, foaming technology was applied to obtain powdered yogurt from commercial yogurt at lower temperatures than the typical temperatures used during the dehydration process; the viability of lactic acid bacteria (LAB) was evaluated after
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c8b61684f45d3ce855f622f3b471169
https://www.mdpi.com/2227-9717/9/12/2123
https://www.mdpi.com/2227-9717/9/12/2123
Autor:
Carlos A. Amaya-Guerra, Rocío Álvarez-Román, Juan G. Báez-González, Claudia T. Gallardo-Rivera, Catalina Rivas-Morales, Andres M. Pina-Barrera, Sergio Arturo Galindo-Rodríguez
Publikováno v:
IEEE Transactions on NanoBioscience. 18:549-557
In developing countries, the incidence of postharvest losses reduces the quantity and quality of food for human consumption and causes an economical damage along the food chain, especially, for primary producers. In this study, a multisystem coating
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56a81cb08edf1ec4c28f7fb3bfe4c359
https://doi.org/10.1109/tnb.2019.2941931
https://doi.org/10.1109/tnb.2019.2941931
Autor:
Eristeo García-Márquez, Analía Lu, Carlos A. Amaya-Guerra, Mayra Z. Treviño-Garza, Claudia T. Gallardo-Rivera, Juan G. Báez-González, Carlos Aguilera
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
The Capulin almond is a seed of the Prunus serotina (var. capuli) that belongs to the Rosaceae family. In this study, the valorization of the Capulin almond was performed by extracting antioxidants contained in the shell, paste, and oil (extracted by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd25580d1da5d3ebca1a39c82f6d99a0
https://www.frontiersin.org/articles/10.3389/fnut.2021.663953/full
https://www.frontiersin.org/articles/10.3389/fnut.2021.663953/full
Autor:
Minerva Bautista-Villarreal, Claudia T. Gallardo-Rivera, Karla G. García-Alanís, Nallely García-Solano, Sandra Castillo, Juan G. Báez-González, Alexis Rodríguez, Eduardo Sánchez-García
Publikováno v:
Frontiers in Nutrition
Frontiers in Nutrition, Vol 8 (2021)
Frontiers in Nutrition, Vol 8 (2021)
In this study, a flour from corn cob (central core of the maize ear, stage R4) was obtained through three treatments. The three flours obtained were characterized by bromatological analysis, yield, and granulometry. Additional dressing-type oil in wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3882f6b2a3005e49d35ab41059fbb1e5
https://pubmed.ncbi.nlm.nih.gov/33996879
https://pubmed.ncbi.nlm.nih.gov/33996879
Autor:
Claudia T, Gallardo-Rivera, Analía, Lu, Mayra Z, Treviño-Garza, Eristeo, García-Márquez, Carlos, Amaya-Guerra, Carlos, Aguilera, Juan G, Báez-González
Publikováno v:
Frontiers in Nutrition
The Capulin almond is a seed of the Prunus serotina (var. capuli) that belongs to the Rosaceae family. In this study, the valorization of the Capulin almond was performed by extracting antioxidants contained in the shell, paste, and oil (extracted by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::da1625eadd917d17bd6fd28e8b263f59
https://pubmed.ncbi.nlm.nih.gov/34136520
https://pubmed.ncbi.nlm.nih.gov/34136520
Autor:
Claudia T. Gallardo Rivera, Rosalba Herrera Murguía, Saida Stella Rodríguez Castillo, Juan Gabriel Báez González
La presente guía ha sido elaborada para concientizar a los consumidores respecto del uso óptimo de alimentos con la finalidad de reducir su desperdicio en el hogar. Lleno de consejos y pasos sencillos, le entregará al lector consejo útiles sobre