Zobrazeno 1 - 10
of 78
pro vyhledávání: '"E. Lugo-Cervantes"'
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 4, Iss , Pp 100089- (2022)
Betalains are water-soluble nitrogenous pigments with coloring properties and antioxidant activities, which is why they have been incorporated into several foods. However, their use is limited by their instability in response to different factors, su
Externí odkaz:
https://doaj.org/article/a9fa33f5ce454e3b98d8a1da32d6250c
Autor:
K. Damián-Medina, Y. Salinas-Moreno, D. Milenkovic, L. Figueroa-Yáñez, E. Marino-Marmolejo, I. Higuera-Ciapara, A. Vallejo-Cardona, E. Lugo-Cervantes
Publikováno v:
Heliyon, Vol 6, Iss 3, Pp e03632- (2020)
The growing interest in bioactive compounds, especially in polyphenols, is due to their abundance in the human diet and potentially positive effects on health. The consumption of polyphenols has been shown to possess anti-diabetic properties by preve
Externí odkaz:
https://doaj.org/article/13b38a61311d425e8873bc2a2e4022ae
Autor:
M. N. Salazar-Zúñiga, E. Lugo-Cervantes, J. Rodríguez-Campos, R. Sanchez-Vega, M. J. Rodríguez-Roque, C. G. Valdivia-Nájar
Publikováno v:
Food and Bioprocess Technology. 16:510-525
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b12079590ddcca4cf20ed68f1388ed0e
https://doi.org/10.1007/s11947-022-02891-4
https://doi.org/10.1007/s11947-022-02891-4
Akademický článek
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Akademický článek
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Publikováno v:
Food chemistry. Molecular sciences. 4
Betalains are water-soluble nitrogenous pigments with coloring properties and antioxidant activities, which is why they have been incorporated into several foods. However, their use is limited by their instability in response to different factors, su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c96258d664452dc89b01320f19a485f
https://pubmed.ncbi.nlm.nih.gov/35415668
https://pubmed.ncbi.nlm.nih.gov/35415668
Autor:
E. Marino-Marmolejo, I. Higuera-Ciapara, L. Figueroa-Yáñez, Dragan Milenkovic, Y. Salinas-Moreno, E. Lugo-Cervantes, Alba Adriana Vallejo-Cardona, K. Damián-Medina
Publikováno v:
Heliyon
Heliyon, Elsevier 2020, 6 (3), pp.e03632. ⟨10.1016/j.heliyon.2020.e03632⟩
Heliyon, vol 6, iss 3
Heliyon, Vol 6, Iss 3, Pp e03632-(2020)
Heliyon, Elsevier 2020, 6 (3), pp.e03632. ⟨10.1016/j.heliyon.2020.e03632⟩
Heliyon, vol 6, iss 3
Heliyon, Vol 6, Iss 3, Pp e03632-(2020)
The growing interest in bioactive compounds, especially in polyphenols, is due to their abundance in the human diet and potentially positive effects on health. The consumption of polyphenols has been shown to possess anti-diabetic properties by preve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc6a81ba87a639c95547582b2f52671d
https://hal.inrae.fr/hal-02962277/file/2020_Damien-Medicina_Heliyon.pdf
https://hal.inrae.fr/hal-02962277/file/2020_Damien-Medicina_Heliyon.pdf
Autor:
P. Chombo-Morales, Socorro Villanueva-Rodríguez, E. Lugo-Cervantes, Anne Christine Gschaedler, M. Kirchmayr
Publikováno v:
LWT - Food Science and Technology. 65:1153-1161
Diversity and dynamics of autochthonous microbiota of Cotija, a traditional Mexican raw-milk cheese that resembles Parmesan, were compared in cheeses during 90 days of ripening under traditional and controlled conditions (temperature and relative hum
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::181979ac6b3fc509d3ee8cd064337463
https://doi.org/10.1016/j.lwt.2015.09.044
https://doi.org/10.1016/j.lwt.2015.09.044
Autor:
D.B. Roblero-Pérez, Alba Adriana Vallejo-Cardona, S.J. Calva-Estrada, E. Lugo-Cervantes, M. Utrilla-Vázquez
Publikováno v:
Food Research International. 136:109594
There is a growing interest in the identification of chemometric markers that allow the distinction and authentication of dark-chocolates according to their cocoa geographical origin and/or genotype. However, samples derived from Latin American cocoa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4112286c519b93fc397ac81d6ab5aec9
https://doi.org/10.1016/j.foodres.2020.109594
https://doi.org/10.1016/j.foodres.2020.109594
Autor:
L. E. Segura-García, I. Orozco-Ávila, M. Kirchmayr, A. Arana-Sánchez, E. Lugo-Cervantes, A. Gschaedler-Mathis
Publikováno v:
World Journal of Microbiology and Biotechnology. 31:359-369
The process of cocoa fermentation is a very important step for the generation or aromatic compounds, which are attributable to the metabolism of the microorganisms involved. There are some reports about this process and the identification of microorg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a28b749b6cf17fc0f186c65b1afdcb98
https://doi.org/10.1007/s11274-014-1788-8
https://doi.org/10.1007/s11274-014-1788-8