Zobrazeno 1 - 10
of 128
pro vyhledávání: '"Gloria Dávila"'
Autor:
Alfredo Amaury Bautista Solano, Gloria Dávila-Ortiz, María de Jesús Perea-Flores, Alma Leticia Martínez-Ayala
Publikováno v:
Molecules, Vol 29, Iss 18, p 4421 (2024)
Triacontanol is a long-chain primary alcohol derived from policosanol, known for its diverse biological activities, including functioning as a plant growth regulator and exhibiting anti-inflammatory and antitumoral effects. However, its application i
Externí odkaz:
https://doaj.org/article/9aa5dc640f6e434bb68be814223bded8
Autor:
Madeleine Perucini-Avendaño, Israel Arzate-Vázquez, María de Jesús Perea-Flores, Daniel Tapia-Maruri, Juan Vicente Méndez-Méndez, Mayra Nicolás-García, Gloria Dávila-Ortiz
Publikováno v:
Heliyon, Vol 10, Iss 4, Pp e25620- (2024)
The cooking process is fundamental for bean consumption and to increase the bioavailability of its nutritional components. The study aimed to determine the effect of cooking on bean seed coat through morphological analyses with different microscopy t
Externí odkaz:
https://doaj.org/article/375fff4afce3418c905a1f1c0c060aff
Autor:
Katia D. Rivero-Angeles, Génesis V. Buitimea-Cantúa, Gloria Dávila-Ortiz, Edgar O. López-Villegas, Jorge Welti-Chanes, Zamantha Escobedo-Avellaneda, Darío I. Téllez-Medina
Publikováno v:
Foods, Vol 13, Iss 2, p 177 (2024)
During vanilla bean curing, the cell arrangement derived from the killing technique applied to start bean ripening is essential to obtain the characteristic aroma and flavor of vanilla. Hence, killing is an important step to release the enzymes and c
Externí odkaz:
https://doaj.org/article/eece36f830ed4f76a3fc074590c6623e
Autor:
Ana Luisa Gómez-Gómez, Alma Leticia Martínez-Ayala, Deayanira del Rosario Moguel-Concha, José Eduardo Borges-Martínez, María de Jesús Perea-Flores, Gloria Dávila-Ortiz
Publikováno v:
Applied Sciences, Vol 13, Iss 12, p 7167 (2023)
Food science is constantly undergoing innovation, which is why the trend toward developing nanomaterials and their use in food matrices is increasing, mainly due to the physicochemical properties nanomaterials exhibit at the nanometric scale. Therefo
Externí odkaz:
https://doaj.org/article/814dcd2c0f8a43c3acd7186419c748a8
Autor:
Lucibel Álvarez Ramos, Daniel Arrieta Baez, Gloria Dávila Ortiz, Jorge Carlos Ruiz Ruiz, Víctor Manuel Toledo López
Publikováno v:
Food Chemistry: X, Vol 14, Iss , Pp 100284- (2022)
In Mexico, local ripened cheeses such as Chihuahua, Ranchero, and Cotija are produced, being consumed in great quantities together with imported cheeses. Proteolysis that takes place during ripening generates bioactive peptides; in this way the chees
Externí odkaz:
https://doaj.org/article/d4c1f8aadd9546558972539b598e86d1
Autor:
Erick Damian Castañeda-Reyes, María de Jesús Perea-Flores, Gloria Dávila-Ortiz, Elvira Gonzalez de Mejia
Publikováno v:
Pharmaceutics, Vol 14, Iss 10, p 2214 (2022)
The objective of this study was to assess the effectiveness of liposomes loaded with soybean lunasin and amaranth unsaponifiable matter (UM + LunLip) as a source of squalene in the prevention of melanoma skin cancer in an allograft mice model. Tumors
Externí odkaz:
https://doaj.org/article/f2d661bcb15d4784b8979d11e4dcfce5
Autor:
Miguel Ángel Hernández-Fernández, Adrián Rojas-Avila, Pedro Alberto Vazquez-Landaverde, Maribel Cornejo-Mazón, Gloria Dávila-Ortiz
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 419-430 (2019)
Vanilla is currently sold as an ethyl alcoholic extract, typically at a concentration of 35% (v/v). Alcoholic extracts have some disadvantages, such as high concentrations of organic residues, long extraction times and the requirement of large volume
Externí odkaz:
https://doaj.org/article/d27d86ccecb34cc19d278c69044c478b
Autor:
Noemi Amellalli Sánchez-Mendoza, Jorge Carlos Ruiz-Ruiz, Gloria Dávila-Ortiz, Cristian Jiménez-Martínez
Publikováno v:
CyTA - Journal of Food, Vol 15, Iss 3, Pp 400-408 (2017)
Se evaluaron las propiedades tecnofuncionales y biológicas de harina, aislado proteico, albúminas y globulinas de semillas de Inga paterno, incluyendo solubilidad proteica, capacidad de absorción de agua y aceite, capacidad espumante y emulsionant
Externí odkaz:
https://doaj.org/article/5b39fbb2d47b4f99aa4b56b507800081
Autor:
Erick Damian Castañeda-Reyes, Elvira Gonzalez de Mejia, Fred Joseph Eller, Mark A. Berhow, María de Jesús Perea-Flores, Gloria Dávila-Ortíz
Publikováno v:
Nanomaterials, Vol 11, Iss 8, p 1960 (2021)
Amaranthus hypochondriacus is a source of molecules with reported health benefits such as antioxidant activity and cancer prevention. The objective of this research was to optimize the conditions for preparing a liposome formulation using amaranth un
Externí odkaz:
https://doaj.org/article/432e4a2e697445ea98c925589c3c45f6
Autor:
Miguel Ángel Hernández-Fernández, Santiago García-Pinilla, Oswaldo Israel Ocampo-Salinas, Gustavo Fidel Gutiérrez-López, Humberto Hernández-Sánchez, Maribel Cornejo-Mazón, María de Jesús Perea-Flores, Gloria Dávila-Ortiz
Publikováno v:
Foods, Vol 9, Iss 10, p 1375 (2020)
Vanilla is one of the most popular species in the world. Its main compound, vanillin, is responsible for its characteristic aroma and flavor and its antioxidant and biological properties. Vanillin is very unstable in the presence of oxygen, light, an
Externí odkaz:
https://doaj.org/article/9ac7d7bb6e4047058865ec28a29da8c0