Zobrazeno 1 - 10
of 65
pro vyhledávání: '"Edith Oliva Cuevas‐Rodríguez"'
Autor:
Oscar Gerardo Figueroa-Salcido, Jesús Gilberto Arámburo-Gálvez, José Antonio Mora-Melgem, Diana Laura Camacho-Cervantes, Martina Hilda Gracia-Valenzuela, Edith Oliva Cuevas-Rodríguez, Noé Ontiveros
Publikováno v:
Foods, Vol 13, Iss 8, p 1216 (2024)
Studies on antihypertensive chickpea protein hydrolysates have rarely performed in vivo evaluations, limiting the entry of such hydrolysates into functional food development and clinical trials. Thus, our aim was to optimize the hydrolysis conditions
Externí odkaz:
https://doaj.org/article/002d4cf5b01d4a84bd1002fb80daada4
Autor:
Oscar Abel Sánchez-Velázquez, Edith Oliva Cuevas-Rodríguez, Martin Mondor, Sabine Ribéreau, Yves Arcand, Alan Mackie, Alan Javier Hernández-Álvarez
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 93-104 (2021)
Oat (Avena sativa) is one of the most cultivated and consumed cereals worldwide. Recognized among cereals for its high protein content (12%–24%), it makes it an excellent source of bioactive peptides, which could be modified during processes such a
Externí odkaz:
https://doaj.org/article/6e68491364db42d2a0fefd6c051123b1
Autor:
Jeanett Chávez-Ontiveros, Cuauhtémoc Reyes-Moreno, Giovanni Isaí Ramírez-Torres, Oscar Gerardo Figueroa-Salcido, Jesús Gilberto Arámburo-Gálvez, Alvaro Montoya-Rodríguez, Noé Ontiveros, Edith Oliva Cuevas-Rodríguez
Publikováno v:
Foods, Vol 11, Iss 17, p 2562 (2022)
Chickpea hydrolysates could have antihypertensive potential, but there are no evaluations in vivo. Thus, the antihypertensive potential of a chickpea protein hydrolysate obtained before and after extrusion (a process that modifies protein digestibili
Externí odkaz:
https://doaj.org/article/f7b5f1907419423ea405884026f22918
Autor:
Oscar Abel Sánchez‐Velázquez, Sabine Ribéreau, Martin Mondor, Edith Oliva Cuevas‐Rodríguez, Yves Arcand, Alan Javier Hernández‐Álvarez
Publikováno v:
Legume Science, Vol 3, Iss 2, Pp n/a-n/a (2021)
Abstract Pulses are consumed worldwide with different processing methods, which may impact their digestibility, protein quality, and composition. This study aims to analyze the effect of extrusion, baking, and cooking on protein nutritional parameter
Externí odkaz:
https://doaj.org/article/2e6c5e481904426f8c186f0300580e9a
Autor:
Liliana León-López, Yudith Escobar-Zúñiga, Nancy Yareli Salazar-Salas, Saraid Mora Rochín, Edith Oliva Cuevas-Rodríguez, Cuauhtémoc Reyes-Moreno, Jorge Milán-Carrillo
Publikováno v:
Foods, Vol 9, Iss 12, p 1791 (2020)
Elicitation appears to be a promising alternative to enhance the bioactive compound content and biological activities of legume sprouts. Multi-response optimization by response surface methodology (RSM) with desirability function (DF) was used to opt
Externí odkaz:
https://doaj.org/article/119792141b814cb0a5caf76298dc248a
Autor:
Feliznando Isidro Cárdenas-Torres, Cuauhtémoc Reyes-Moreno, Marcela de Jesús Vergara-Jiménez, Edith Oliva Cuevas-Rodríguez, Jorge Milán-Carrillo, Roberto Gutiérrez-Dorado, Jesús Gilberto Arámburo-Gálvez, Noé Ontiveros, Francisco Cabrera-Chávez
Publikováno v:
Medicina, Vol 55, Iss 3, p 72 (2019)
Background: The first cases of food allergy to amaranth grain have recently been published. This pseudocereal is considered hypoallergenic, and there is scarce information about the allergenic potential of amaranth proteins, either before or after fo
Externí odkaz:
https://doaj.org/article/5ff297a66a404626901783e5b5885076
Autor:
Giovanni Ramírez-Torres, Noé Ontiveros, Verónica Lopez-Teros, Jesús Aurelio Ibarra-Diarte, Cuauhtémoc Reyes-Moreno, Edith Oliva Cuevas-Rodríguez, Francisco Cabrera-Chávez
Publikováno v:
Molecules, Vol 22, Iss 11, p 1905 (2017)
Alcalase is the enzyme of choice to release antihypertensive peptides from amaranth proteins, but the hydrolysis conditions have not been optimized yet. Furthermore, in vivo assays are needed to confirm such a hypotensive effect. Our aim was to optim
Externí odkaz:
https://doaj.org/article/b8fad4d1b26f4c1c853787043bc13345
Autor:
Dulce-María, Domínguez-Arispuro, Adrián, Canizalez-Román, Cuauhtémoc, Reyes-Moreno, Ada-Keila, Milán-Noris, Jorge, Milán-Carrillo, Erika, Acosta-Smith, Edith-Oliva, Cuevas-Rodríguez
Publikováno v:
In Saudi Journal of Biological Sciences January 2021 28(1):1141-1146
Autor:
José Antonio Gurrola-Rios, Edith Oliva Cuevas-Rodríguez, Edgar Alonso Reynoso-Soto, Jorge Milán-Carrillo, Gabriela López-Angulo, Mario Alejandro Leyva-Acuña, Julio Montes-Avila
Publikováno v:
Journal of Berry Research. 12:433-443
BACKGROUND: The green synthesis of nanoparticles based on noble metals has been researched in the last decades. The physical and optical properties of gold, along with the metabolites found in plant extracts that work as capping agents, allow the dev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d79205193f67ea30792da01e62c938fd
https://doi.org/10.3233/jbr-220021
https://doi.org/10.3233/jbr-220021
Autor:
Luis Martín Sánchez Magaña, Cuauhtémoc Reyes Moreno, José Antonio Garzón Tiznado, Jorge Milán Carrillo, Mario Armando Gómez Favela, Edith Oliva Cuevas Rodríguez, Ramona Julieta Espinoza Moreno, Roberto Gutiérrez Dorado
Publikováno v:
Acta Universitaria. 32:1-22
The current market demands gluten-free (GF) foods with better nutritional/nutraceutical value. In this study, a functional GF beverage (GFB) from a flours mixture of optimized extruded quinoa (OEQ) (70%) and extruded defatted chia (EDC) (30%) was dev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d0c317660730ce61e830422c7360420
https://doi.org/10.15174/au.2022.3413
https://doi.org/10.15174/au.2022.3413