Výsledky vyhledávání - "Darío Iker Téllez Medina"

Akademický článek

Polymorphism and Microstructural Changes in Avocado Pulp (Persea americana Mill.) After Scraped-Surface Heat Exchanger Processing

Autor: Amanda Valle-Gómez, Raúl Borja-Urby, Alicia Ortiz-Moreno, Darío Iker Téllez-Medina

Publikováno v: Foods, Vol 13, Iss 23, p 3717 (2024)

Avocado (Persea americana Mill.) is a fruit with a high content of unsaturated fatty acids and bioactive compounds, whose consumption has considerably increased in the USA and Europe. Thus, the conservation of the avocado mesocarp (pulp) has become m

Externí odkaz: https://doaj.org/article/b41050f578d447caadf97a64c4bc9e16

Zobrazit plný text záznamu

Akademický článek

Removal of Methylene Blue from Aqueous Solutions by Using Nance (Byrsonima crassifolia) Seeds and Peels as Natural Biosorbents

Autor: Lorena Robles-Melchor, Maribel Cornejo-Mazón, Diana Maylet Hernández-Martínez, Gustavo F. Gutiérrez-López, Santiago García-Pinilla, Edgar Oliver López-Villegas, Darío Iker Téllez-Medina

Publikováno v: Journal of Chemistry, Vol 2021 (2021)

Contamination of effluents with chemicals is a serious problem that impacts human health. Methylene blue is a cationic dye found frequently in industrial and urban sewages. In this work, dried grinded seeds and peels of nance were used as biosorbents

Externí odkaz: https://doaj.org/article/d75e476ed01f4be2a18880c9f24aec4d

Zobrazit plný text záznamu

Plný text ve formátu HTML

Akademický článek

Effect of In Vitro Digestion on the Antioxidant Compounds and Antioxidant Capacity of 12 Plum (Spondias purpurea L.) Ecotypes

Autor: Xochitl Cruz Sollano-Mendieta, Ofelia Gabriela Meza-Márquez, Guillermo Osorio-Revilla, Darío Iker Téllez-Medina

Publikováno v: Foods, Vol 10, Iss 9, p 1995 (2021)

Spondias purpurea L. plum is a source of antioxidant compounds. Nevertheless, once they are consumed and go through the digestive system, these compounds may undergo changes that modify their bioaccessibility. This study aimed to evaluate the effect

Externí odkaz: https://doaj.org/article/2f5a4388ef384ba183adf5dcd4bf6bae

Zobrazit plný text záznamu

Akademický článek

Extraction and Microencapsulation of Bioactive Compounds from Muicle (Justicia spicigera) and Their Use in the Formulation of Functional Foods

Autor: Norma Cristina Castro-Alatorre, Tzayhrí Gallardo-Velázquez, Luis Carlos Boyano-Orozco, Darío Iker Téllez-Medina, Ofelia Gabriela Meza-Márquez, Guillermo Osorio-Revilla

Publikováno v: Foods, Vol 10, Iss 8, p 1747 (2021)

Bioactive compounds (BC) present in muicle leaves were extracted using the best extraction conditions obtained with a Box–Behnken experimental design, extracting 95% of BC. Microencapsulation of muicle BC was carried out by spray drying using DE10

Externí odkaz: https://doaj.org/article/900b4ee8652a47268c1fee92f5859729

Zobrazit plný text záznamu

Akademický článek

Detection of Cyanuric Acid and Melamine in Infant Formula Powders by Mid-FTIR Spectroscopy and Multivariate Analysis

Autor: Edwin García-Miguel, Ofelia Gabriela Meza-Márquez, Guillermo Osorio-Revilla, Darío Iker Téllez-Medina, Cristian Jiménez-Martínez, Maribel Cornejo-Mazón, Diana Maylet Hernández-Martínez, Tzayhrí Gallardo-Velazquez

Publikováno v: Journal of Food Quality, Vol 2018 (2018)

Chemometric methods using mid-FTIR spectroscopy were developed in order to reduce the time of study of melamine and cyanuric acid in infant formulas. Chemometric models were constructed using the algorithms Partial Least Squares (PLS1, PLS2) and Prin

Externí odkaz: https://doaj.org/article/24ed2e7e17f54e239f758ba23a572ca0

Zobrazit plný text záznamu

Plný text ve formátu HTML

Microencapsulation of Red Banana Peel Extract and Bioaccessibility Assessment by In Vitro Digestion

Autor: Morayma Ramírez Damián, Ofelia Gabriela Meza-Márquez, Guillermo Osorio-Revilla, Tzayhri Gallardo-Velázquez, Darío Iker Téllez-Medina, Oswaldo Arturo Ramos-Monroy

Publikováno v: Processes; Volume 10; Issue 4; Pages: 768

The use of food agricultural wastes as a source of bioactive compounds is an alternative to reduce their environmental impact and generate the possibility of producing value-added products as functional foods. This study aimed to extract and microenc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7119b9f8d01fa74a1ca550828f8acea
https://doi.org/10.3390/pr10040768

Zobrazit plný text záznamu

Juice Processing

Publikováno v: Juice Processing: Quality, Safety and Value-Added Opportunities

The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing. New technologies have been developed to help ensure

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c2a028374c96b9bd3ccef5e2b7514830
https://doi.org/10.1201/b16740

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání