Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Eristeo García Márquez"'
Autor:
Analía A. Lu Martínez, Juan G. Báez González, Minerva Bautista Villarreal, Karla G. García Alanis, Sergio A. Galindo Rodríguez, Eristeo García Márquez
Publikováno v:
Foods, Vol 9, Iss 1, p 29 (2019)
Prunus serotine seed, was processed to produce a defatted flour (71.07 ± 2.10% yield) without hydrocyanic acid. The total protein was 50.94 ± 0.64%. According to sensory evaluation of cookies with P. serotine flour, the highest score in overall imp
Externí odkaz:
https://doaj.org/article/8e98b72c119b4e708d0714bca3ff0152
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:
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:
Jorge Alejandro Barbosa-Nuñez, Sara Elisa Herrera-Rodríguez, Eristeo García-Márquez, Hugo Espinosa-Andrews
Publikováno v:
OpenNano, Vol 17, Iss , Pp 100205- (2024)
Since the bioavailability of calcium from foods and supplements is low, its encapsulation in niosomes is proposed as a potential solution to this issue. This study aimed to compare the physiochemical properties and release profiles of niosomes with c
Externí odkaz:
https://doaj.org/article/a0397b1b687744bfa8a304b461b944e5
Autor:
Hugo Espinosa-Andrews, Norma Morales-Hernández, Eristeo García-Márquez, Rogelio Rodríguez-Rodríguez
Publikováno v:
International Journal of Polymeric Materials and Polymeric Biomaterials. 72:646-655
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::82b504608da7657bc82fd2e55d301dc2
https://doi.org/10.1080/00914037.2022.2042289
https://doi.org/10.1080/00914037.2022.2042289
Autor:
Carlos A. Amaya-Guerra, Eristeo García-Márquez, Analía Alejandra Lu-Martínez, Sandra Loruhama Castillo-Hernández, José Rodríguez-Rodríguez, Juan G. Báez-González
Publikováno v:
Journal of Food Science and Technology. 58:1420-1429
Prunus serotine oil, was extracted from the seeds without shells, resulting in an oil yield of 23.41 ± 3.62%. Through GC it was shown that 52.38% of the total fatty acids present in the oil were polyunsaturated fatty acids. The fatty acids profile p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8994aa663af242a79781cc673c2572e0
https://doi.org/10.1007/s13197-020-04653-6
https://doi.org/10.1007/s13197-020-04653-6
Autor:
Sara Elisa Herrera-Rodríguez, Eristeo García-Márquez, Eduardo Padilla-Camberos, Hugo Espinosa-Andrews
Publikováno v:
Nutrients; Volume 14; Issue 3; Pages: 422
Nutrients, Vol 14, Iss 422, p 422 (2022)
Nutrients, Vol 14, Iss 422, p 422 (2022)
Ionic calcium can help in the prevention of the process of osseous decalcification. This study aimed to evaluate the physicochemical properties and toxic effects of ionic calcium-fiber supplement (ICa+) and its impact on bone health preservation in m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7cd23bfb803b0aeff8cffb684e73b475
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:
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:
Analía Alejandra, Lu-Martínez, Juan Gabriel, Báez-González, Sandra, Castillo-Hernández, Carlos, Amaya-Guerra, José, Rodríguez-Rodríguez, Eristeo, García-Márquez
Publikováno v:
J Food Sci Technol
Prunus serotine oil, was extracted from the seeds without shells, resulting in an oil yield of 23.41 ± 3.62%. Through GC it was shown that 52.38% of the total fatty acids present in the oil were polyunsaturated fatty acids. The fatty acids profile p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::04e1d528aa9cbbc11a896e322fe22e81
https://pubmed.ncbi.nlm.nih.gov/33746270
https://pubmed.ncbi.nlm.nih.gov/33746270