Zobrazeno 1 - 10
of 149
pro vyhledávání: '"F. A. Córdova"'
Autor:
Miguel A. Rendon-Rosales, José I. Méndez-Romero, Adrián Hernández-Mendoza, Aarón F. González-Córdova, Miguel A. Mazorra-Manzano, Hugo S. García, Lilia M. Beltrán-Barrientos, María C. Estrada-Montoya, Belinda Vallejo-Cordoba
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-15 (2024)
Abstract The alteration of structure and function of gut microbiota (dysbiosis) appears to be a major factor associated with metabolic disorders such as dyslipidemia and subsequent development of cardiovascular diseases. However, the consumption of f
Externí odkaz:
https://doaj.org/article/324ad3d967bc4517a9e2bd10bcae011b
Autor:
Ángel Eduardo Rubio-Castillo, Víctor M. Zamora-Gasga, Jorge A. Sánchez-Burgos, Víctor M. Ruiz-Valdiviezo, Efigenia Montalvo-González, Rita M. Velázquez-Estrada, Aarón F. González-Córdova, Sonia G. Sáyago-Ayerdi
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 5, Iss , Pp 100150- (2022)
Tejuino, is a Mexican fermented beverage prepared by germination-fermentation or nixtamalization-fermentation (artisanal and commercial mode respectively) of maize. The aim of this study was to evaluate the gut metabolites, volatile, and phenolic com
Externí odkaz:
https://doaj.org/article/6a7470ae41594638bf433437cc309af1
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Externí odkaz:
https://doaj.org/article/b3f34ed3e56441eb915f888ff9764ae4
Autor:
Lourdes Santiago-López, Arantxa Almada-Corral, Hugo S. García, Verónica Mata-Haro, Aarón F. González-Córdova, Belinda Vallejo-Cordoba, Adrián Hernández-Mendoza
Publikováno v:
Foods, Vol 12, Iss 1, p 53 (2022)
This study aimed to assess the potential antidepressant- and anxiolytic-like effects of huauzontle fermented by Lactiplantibacillus plantarum Lp22. The possible association between oxidative stress/inflammation biomarkers and unconditional behavioura
Externí odkaz:
https://doaj.org/article/9690d284a4f44f1a9ba920a65c6eea4d
Autor:
Miguel A. Mazorra-Manzano, Glen R. Robles-Porchas, Marcel Martínez-Porchas, Juan C. Ramírez-Suárez, Celia O. García-Sifuentes, María J. Torres-Llanez, Aarón F. González-Córdova, Adrián Hernández-Mendoza, Belinda Vallejo-Cordoba
Publikováno v:
Fermentation, Vol 8, Iss 7, p 342 (2022)
The effect of temperature (32–50 °C) on bacterial dynamics and taxonomic structure was evaluated during spontaneous whey fermentation for lactic acid production. Bacterial plate count in fresh whey (5 log CFU/mL) increased in two orders of magnitu
Externí odkaz:
https://doaj.org/article/da47f4e0a8d0496baf0af0a02a12383e
Autor:
Leticia X. López-Martínez, Alejandra A. López-Pérez, Aarón F. González-Córdova, Gustavo Adolfo González-Aguilar, Citali Colin Chávez, Lilia M. Beltrán-Barrientos, Julieta Domínguez-Soberanes, Manuel Vargas-Ortiz
Publikováno v:
ACS Food Science & Technology. 3:379-393
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17e0a5e30c1a58561423d11c3a788b0b
https://doi.org/10.1021/acsfoodscitech.2c00405
https://doi.org/10.1021/acsfoodscitech.2c00405
Autor:
Carmen G. Manzanarez-Quin, Joel S. García-Romo, Lilia M. Beltrán-Barrientos, María J. Torres-Llanez, Miguel A. Mazorra-Manzano, Adrián Hernández-Mendoza, Aarón F. González-Córdova, Belinda Vallejo-Cordoba
Publikováno v:
ACS Food Science & Technology. 3:428-438
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff49ade7839433715bdcd03dd1007d80
https://doi.org/10.1021/acsfoodscitech.2c00347
https://doi.org/10.1021/acsfoodscitech.2c00347
Autor:
Leydy A. Domínguez-Pérez, Lilia M. Beltrán-Barrientos, Aarón F. González-Córdova, Adrián Hernández-Mendoza, Belinda Vallejo-Cordoba
Publikováno v:
Journal of Functional Foods, Vol 73, Iss , Pp 104134- (2020)
Post-harvest processing of cocoa beans, such as fermentation, not only determines the formation of aroma and flavor compounds, but also contributes to the formation of bioactive compounds with health benefits. Nevertheless, most studies associate the
Externí odkaz:
https://doaj.org/article/f737afd56ad940ad9e4608db0b0100a6
Autor:
Selene Aguilera-Aguirre, Libier Meza-Espinoza, Adrián Hernández-Mendoza, Belinda Vallejo-Córdoba, Aarón F. González-Córdova, Efigenia Montalvo-González
Publikováno v:
TIP Revista Especializada en Ciencias Químico-Biológicas, Vol 21, Iss Supl 1, Pp 13-21 (2018)
Los hidrolizados proteínicos son una fuente de péptidos bioactivos (PB) y estos compuestos pueden ejercer un papel importante en la salud humana debido a sus diferentes acividades biológicas. El uso de proteasas de origen vegetal es una alternativ
Externí odkaz:
https://doaj.org/article/72615778e28740f992430828ba5663e3
Autor:
Lourdes Santiago-López, Adrián Hernández-Mendoza, Verónica Mata-Haro, Belinda Vallejo-Cordoba, Aarón F. González-Córdova
Publikováno v:
Food and Agricultural Immunology, Vol 29, Iss 1, Pp 911-929 (2018)
Fifteen strains of lactic acid bacteria isolated from artisanal Cocido Mexican cheese were evaluated for their probiotic potential and capacity to modulate the immune system. The results revealed that the strains J20, J23, J24, J25, J27, J28, J32 and
Externí odkaz:
https://doaj.org/article/86ea1b4d21af4998a93c9f40df9cef4c