Zobrazeno 1 - 10 of 14 pro vyhledávání: '"Hugo Necoechea Mondragón"'
1
EFFECT OF MICROWAVE PRETREATMENT ON BIOACTIVE COMPOUNDS EXTRACTION FROM XOCONOSTLE (Opuntia joconostle) BY-PRODUCTS
Autor: G. F. Gutiérrez-López, M. E. Sánchez-Pardo, G. Dávila-Hernández, A. Ortiz-Moreno, Hugo Necoechea-Mondragón
Publikováno v: Revista Mexicana de Ingeniería Química. 18:191-204
Xoconostle is a common feature of the Mexican landscape in semi-arid regions. Its mesocarp is processed into jellies, sauces and other products but the endocarp is discarded as waste. This endocarp contains appreciable amounts of bioactive compounds
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::677befb01d88fe050923b5205cc380b8
https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2019v18n1/davila
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3
Aplicación terapéutica de nanodispositivos (medicamentos inteligentes) para la prevención y remediación de enfermedades cardiovasculares
Autor: A. Mantilla, Miguel A. Aguilar-Méndez, Mónica Rosalía, Christian Rodriguez, Francisco Javier Hernández-Cuevas, Ernesto Zumelzu-Delgado, Ana María Salomón Preciado, Rocio Alejandra Mata Villanueva, Jorge Yáñez-Fernández, Exsal M. Albores Méndez, Juan Jesús Vélez Arvízu, Xim Bokhimi, Paulina Abrica-González, Jorge Nimptsch-Maass, Ariel Guzmán Vargas, Jorge Ricardo Aguilar Hernández, Fabiola Mallon-Mercado, Eduardo San Martín Martínez, Miguel A. Oliver Tolentino, Jaime Fonseca, Juvencio Vázquez Samperio, Francisco Javier de Moure Flores, Elisabeth Navarro-Cerón, Gerardo Silverio Contreras Puente, Ricardo David Elizalde-Sandoval, Osvaldo Vigil Galán, Aleana Ledezma-Delgadillo, OmniaScience Books, Rocio Guadalupe Casañas Pimentel, Miguel Angel Aleman-Arce, Juan Maldonado Cubas, J. A. Balderas-López, Laura Esther López Ruiz, María de J. Martínez Ortiz, Hugo Necoechea Mondragón, N. Hernandez-Como, Juan Manuel Vélez Reséndiz
Actualmente las enfermedades cardiovasculares representan la principal causa de morbimortalidad en el mundo; la aplicación de la nanotecnología es una gran promesa para su prevención y tratamiento. Actualmente se están desarrollando nanodispositi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0568874e1e5d78703b99fe5175330ff6
https://doi.org/10.3926/oms.404.6
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4
Effects of microwaves, hot air and freeze-drying on the phenolic compounds, antioxidant capacity, enzyme activity and microstructure of cacao pod husks (Theobroma cacao L.)
Autor: Hugo Necoechea-Mondragón, Marcela Hernández-Ortega, Carla Patricia Plazola-Jacinto, Guillermo Ceballos-Reyes, Francisco Villarreal, María Dolores Hernández-Navarro, Lourdes Valadez-Carmona, Alicia Ortiz-Moreno
Publikováno v: Innovative Food Science & Emerging Technologies. 41:378-386
The cacao pod husk (CPH) is the primary waste byproduct of the chocolate industry. One ton of cacao beans generate approximately ten times that amount of fresh CPH. The husk is rich in phenolic compounds. The aim of this study is to determine the eff
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::eae98323b1b846d5ad4389657241d524
https://doi.org/10.1016/j.ifset.2017.04.012
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5
Critical factors for participation in global innovation networks. Empirical evidence from the Mexican nanotechnology sector
Autor: Daniel Pineda-Domínguez, Luz Pérez-Reveles, Rocío Soto-Flores, Hugo Necoechea-Mondragón
Publikováno v: Technological Forecasting and Social Change. 114:293-312
To face the new challenges of globalization, research institutions and companies are adopting new approaches in innovation processes. Corporations no longer rely on a single, linear innovation structure. In recent years, in several countries, institu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::08604862d579c1ab39e79a264fac4c73
https://doi.org/10.1016/j.techfore.2016.08.027
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6
Pretreatment of tamarind pericarp to increase antioxidant availability and its application in a functional food
Autor: Hugo Necoechea-Mondragón, Gabriela Dávila-Hernández, Alicia Ortiz-Moreno, Cynthia Selene Delgadillo-Arévalo, María Elena Sánchez-Pardo
Publikováno v: J Food Sci Technol
Diverse researchers have considered by-products of food and agricultural processing industries as a source of antioxidants. Tamarind (Tamarindus indica) is a leguminous tree, native from tropical Africa bearing edible fruit. The fruit is composed of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5fab0bd23d5361f737d51fed58ae970
https://pubmed.ncbi.nlm.nih.gov/33967335
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7
Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)
Autor: Hugo Necoechea-Mondragón, Carla Patricia Plazola-Jacinto, Rosa María Cortez-García, Lourdes Valadez-Carmona, Alicia Ortiz-Moreno
Publikováno v: Journal of Food Science and Technology. 53:3495-3501
The coconut (Cocos nucifera L.) husk is basically composed by fiber and pith material and remained under-utilized. This is an important source of phenolic compounds that could be used as functional ingredients. The aim of this study was to determine
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::db3dbe7da36e2b8e39847ab1e30e5ee7
https://doi.org/10.1007/s13197-016-2324-7
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8
Microwave Dried Carrot Pomace as a Source of Fiber and Carotenoids
Autor: María Elena Sánchez-Pardo, Guy Kissangou, Hugo Necoechea-Mondragón, Marcela Hernández-Ortega, Alicia Ortiz-Moreno
Publikováno v: Food and Nutrition Sciences. :1037-1046
Carrot pomace is a major by-product obtained during the industrial juice extraction process, which is discarded contributing to environmental pollution. This residue is rich in fiber, and contains high amounts of carotenoids and phenolic compounds th
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::382d61f414dcfaeda61c884c12656d6b
https://doi.org/10.4236/fns.2013.410135
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9
Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (
Autor: Lourdes, Valadez-Carmona, Rosa María, Cortez-García, Carla Patricia, Plazola-Jacinto, Hugo, Necoechea-Mondragón, Alicia, Ortiz-Moreno
Publikováno v: Journal of food science and technology. 53(9)
The coconut (Cocos nucifera L.) husk is basically composed by fiber and pith material and remained under-utilized. This is an important source of phenolic compounds that could be used as functional ingredients. The aim of this study was to determine
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::3609ee6a90ae7b5d21ba9c6c14949089
https://pubmed.ncbi.nlm.nih.gov/27777455
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10
Comparison of pound cake baked in a two cycle microwave-toaster oven and in conventional oven
Autor: María Elena Sánchez-Pardo, Hugo Necoechea-Mondragón, F.J. García-Zaragoza, José Jorge Chanona-Pérez, Alicia Ortiz-Moreno
Publikováno v: LWT - Food Science and Technology. 46:356-362
The industrial and domestic use of microwaves has increased considerably over the past few decades. New researches about the interaction of different ingredients with microwave energy, has provided insight that is helping to improve the quality of mi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::44470595b73d91ee434bd11b5ec00e03
https://doi.org/10.1016/j.lwt.2011.08.013
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