Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Héctor Zumbado Fernández"'
Autor:
Jhunior Abrahan Marcía Fuentes, Manuel de Jesús Álvarez Gil, Héctor Zumbado Fernández, Ismael Montero-Fernández, Daniel Martín-Vertedor, Ajitesh Yadav, Ricardo S. Aleman
Publikováno v:
Dietetics, Vol 3, Iss 2, Pp 87-97 (2024)
The demand for low-sodium products is growing worldwide and is compelled by the growing number of related illnesses. However, the quality of these products could be improved, likened to products produced with common salt (NaCL), because the replaceme
Externí odkaz:
https://doaj.org/article/1eeac56885104fe7aea2e33e1be50bf6
Autor:
Jhunior Marcía Fuentes, Manuel de Jesús Álvarez Gil, Héctor Zumbado Fernández, Ismael Montero-Fernández, Daniel Martín-Vertedor, Ajitesh Yadav, Ricardo S. Aleman
Publikováno v:
Applied Sciences, Vol 14, Iss 17, p 7502 (2024)
Carao honey is a potential functional ingredient that can generate added value to food products enriched by reducing waste. In many countries, carao has been utilized for therapeutic purposes since this type of plant extract can inhibit the growth ag
Externí odkaz:
https://doaj.org/article/d004148625c34fbd969285a2126152b5
Autor:
Jhunior Marcia, Manuel de Jesús Álvarez Gil, Héctor Zumbado Fernández, Ismael Montero-Fernández, Daniel Martín-Vertedor, Ajitesh Yadav, Ricardo S. Aleman
Publikováno v:
Fermentation, Vol 10, Iss 4, p 199 (2024)
Iron deficiency anemia is a significant health problem in developing countries and this is rising, particularly in children and pregnant women. Several therapeutic properties have been attributed to Cassia grandis (carao), including the treatment aga
Externí odkaz:
https://doaj.org/article/b59ed1be3889467ca4186692852ca540
Autor:
Héctor Zumbado Fernández
Publikováno v:
Revista Iberoamericana de Educación, Vol 62, Iss 2, Pp 1-10 (2013)
En este trabajo se propone una definición operacional de libro de texto en formato electrónico para el nivel universitario y un sistema de principios para su elaboración didáctica, que puede responder a diferentes diseños curriculares y constitu
Externí odkaz:
https://doaj.org/article/4fda4c559c954466b70038a9884ed111
Publikováno v:
Nexo Revista Científica. 34:1120-1128
El objetivo de esta investigación fue formular una espuma de remolacha estable en el tiempo, con adición de lecitina de soya. Se ensayaron 3 concentraciones del agente espumante (0,5: 1,0 y 1,5 % m/V) y se determinó la estabilidad mediante dos met
Autor:
Ismael Montero Fernández, Héctor Zumbado Fernández, Carlos Misael Silva Altamirano, Jhunior Abrahan Marcia Fuentes, Bryan Francisco Castro Dereck, Ingris Mary Varela Murillo, Flavio José Hernández Bonilla, Manuel de Jesús Alvarez Gil, Selvin Antonio Saravia Maldonado, Elvis Geovani Cruz Tejada
Publikováno v:
Journal of Agricultural Science. 12:277
This research responds to a new strategy of foods nutritionally modified to improve the bioavailability and quantity of nutrients in the egg. Fortification with iron is one of the most common and the sources that exist to obtain it are varied. Carao
Autor:
Ricardo Santos Aleman, Jesús Lozano Sánchez, Isabel Borrás-Linares, Miguel Navarro-Alarcón, Héctor Zumbado Fernández, Jhunior Abrahan Marcia Fuentes, Selvin Antonio Saravia Maldonado, Ismael Montero Fernández
Publikováno v:
Journal of Agricultural Science. 12:88
Medicinal plants have various beneficial conditions for humanity, one of them is its medicinal contribution due to the presence of phytochemicals and antioxidants, characterized by these bioactive compounds as the main source of nutraceuticals. The f