Zobrazeno 1 - 4
of 4
pro vyhledávání: '"D. E. Páramo-Calderón"'
Autor:
Miguel Ángel García-Alvarado, M.A. Salgado-Cervantes, Miguel Palma, L. A. Vázquez-León, José Arturo Olguín-Rojas, Gerardo F. Barbero, D. E. Páramo-Calderón, G.C. Rodríguez-Jimenes
Publikováno v:
Drying Technology. 39:2092-2104
Dried moringa (Moringa oleifera) extract was obtained by solid–liquid extraction from moringa fresh leaves with an ethanolic solution (80%) followed by closed-loop spray drying with N2. This approa...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09ffb23a26a682cea058a12bc4af7bae
https://doi.org/10.1080/07373937.2020.1753764
https://doi.org/10.1080/07373937.2020.1753764
Autor:
Miguel Palma, L. A. Vázquez-León, José Arturo Olguín-Rojas, D. E. Páramo-Calderón, Miguel Ángel García-Alvarado, V.J. Robles-Olvera, Gerardo F. Barbero, G.C. Rodríguez-Jimenes
Publikováno v:
Food and Bioproducts Processing. 115:165-174
Antioxidant extracts obtained from natural products is highly relevant for the food, chemical and pharmaceutical industries. Moringa oleifera leaves contain significant levels of phenolic compounds with antiradical activity. Counter-current multistag
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ab9ad4e8f78376f6883aa2c067a306b
https://doi.org/10.1016/j.fbp.2019.04.003
https://doi.org/10.1016/j.fbp.2019.04.003
Autor:
Arturo Pérez-Vázquez, Miguel Ángel García-Alvarado, L. A. Vázquez-León, Ofelia Andrea Valdés-Rodríguez, G.C. Rodríguez-Jimenes, D. E. Páramo-Calderón, V.J. Robles-Olvera
Publikováno v:
European Food Research and Technology. 243:1593-1608
Moringa oleifera Lam. (Moringa) leaves are a significant source of phytochemicals with different bioactivities carrying human health benefits. This study was undertaken to investigate the effects of the tree age, soil physical and chemical parameters
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::562a7557c0fbe1a7b0d89fbfaa3c0c8d
https://doi.org/10.1007/s00217-017-2868-4
https://doi.org/10.1007/s00217-017-2868-4
Autor:
H. A. Wall-Martínez, G. Valerio-Alfaro, Miguel Ángel García-Alvarado, V.J. Robles-Olvera, G.C. Rodríguez-Jimenes, D. E. Páramo-Calderón
Publikováno v:
Food and Bioprocess Technology. 7:2434-2442
Garlic juice was spray-dried at different inlet-outlet (110, 130 °C)–(60, 70, 80 °C) air temperatures and different types (gum arabic, DE-10 maltodextrins) and concentrations (0, 0.5, 0.8 g/g dm) of carrier material. Dried product quality was eva
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98335f5376bcbe174cecd34829b654c7
https://doi.org/10.1007/s11947-014-1311-0
https://doi.org/10.1007/s11947-014-1311-0