Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Jesús Santana-Gálvez"'
Autor:
Julieta Melissa López-Martínez, Jesús Santana-Gálvez, Carlos Aguilera-González, Arlette Santacruz, Carlos Abel Amaya-Guerra, Daniel A. Jacobo-Velázquez
Publikováno v:
CyTA - Journal of Food, Vol 18, Iss 1, Pp 68-75 (2020)
In this study, the effect of carrot puree with enhanced levels of chlorogenic acid, obtained from carrots treated with wounding stress, on Lactobacillus concentration in microbiota, cognitive and brain development in two generations of rats was evalu
Externí odkaz:
https://doaj.org/article/5fe941eac2654022959a8ed731a5ef08
Autor:
Jesús Santana-Gálvez, Javier Villela Castrejón, Sergio O. Serna-Saldívar, Daniel A. Jacobo-Velázquez
Publikováno v:
CyTA - Journal of Food, Vol 18, Iss 1, Pp 245-248 (2020)
Chlorogenic acid is a well-known nutraceutical, but it is extensively metabolized by the body. More valuable information can be obtained from its metabolites. Dihydrocaffeic acid is a metabolite of chlorogenic acid and has shown antioxidant, cardiopr
Externí odkaz:
https://doaj.org/article/ac320d1a01b34f64a89e58b436427749
Autor:
Fernando Viacava, Jesús Santana-Gálvez, Erick Heredia-Olea, Esther Pérez-Carrillo, Daniel A. Jacobo-Velázquez
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 613-621 (2019)
Wounding stress induces the accumulation of phenolics in carrots. However, its effect on cell-wall constituents has not been studied. Extrusion generates modifications in high-fiber food matrices. In this study, the combined effect of wounding stress
Externí odkaz:
https://doaj.org/article/159721ceef9a49c4957b74581c3b2d90
Autor:
Jesús Santana-Gálvez, Esther Pérez-Carrillo, Héctor H. Velázquez-Reyes, Luis Cisneros-Zevallos, Daniel A. Jacobo-Velázquez
Publikováno v:
Journal of Functional Foods, Vol 27, Iss , Pp 655-666 (2016)
Wounding stress was applied to carrot to obtain a nutraceutical-rich carrot powder (stressed-carrot powder, SCP) that contained 522, 225, and 23% more chlorogenic acid, total phenolics, and dietary fiber, respectively, compared to regular carrot powd
Externí odkaz:
https://doaj.org/article/6a0434d8b7d741c195030f79e5040ca6
Publikováno v:
Molecules, Vol 22, Iss 3, p 358 (2017)
Chlorogenic acid (5-O-caffeoylquinic acid) is a phenolic compound from thehydroxycinnamic acid family. This polyphenol possesses many health-promoting properties, mostof them related to the treatment of metabolic syndrome, including anti-oxidant, ant
Externí odkaz:
https://doaj.org/article/2990923c49bc458086b8b22a45a6e3e2
Publikováno v:
Food Engineering Reviews. 13:592-600
Currently, consumers are demanding healthier foods that are at the same time fresh, safe, and long-lasting. However, traditional food processing technologies apply thermal treatments, which lead to modifications of sensory properties and losses of he
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2c2d70a500c973117c790e17e5573d2
https://doi.org/10.1007/s12393-020-09244-x
https://doi.org/10.1007/s12393-020-09244-x
Autor:
Carlos Aguilera-González, Jesús Santana-Gálvez, Julieta Melissa López-Martínez, Daniel A. Jacobo-Velázquez, Carlos A. Amaya-Guerra, Arlette Santacruz
Publikováno v:
CyTA-Journal of Food, Vol 18, Iss 1, Pp 68-75 (2020)
In this study, the effect of carrot puree with enhanced levels of chlorogenic acid, obtained from carrots treated with wounding stress, on Lactobacillus concentration in microbiota, cognitive and brain development in two generations of rats was evalu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79bcb096cab9b39f62a31bce9a6c5038
https://doaj.org/article/5fe941eac2654022959a8ed731a5ef08
https://doaj.org/article/5fe941eac2654022959a8ed731a5ef08
Publikováno v:
Trends in Food Science & Technology. 88:179-193
Background Chronic degenerative diseases (CDDs) are the leading causes of death worldwide. Nutraceuticals are compounds naturally found in foods that have preventive and therapeutic activities against CDDs. However, no single nutraceutical has been s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76f89356eb13bc0b708f3d9dfecd810d
https://doi.org/10.1016/j.tifs.2019.03.026
https://doi.org/10.1016/j.tifs.2019.03.026
Publikováno v:
Journal of Food Science. 84:1151-1161
Phenolic compounds have potential to prevent and treat chronic degenerative diseases (CDDs). A phenolic-rich carrot juice was produced by the application of wounding stress. The effects of wounding intensity, storage, peeling, blanching, filtration,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::325547a4e0cb17103d9cf71b06484b1f
https://doi.org/10.1111/1750-3841.14588
https://doi.org/10.1111/1750-3841.14588
Autor:
Jesús Santana-Gálvez, Fernando Viacava, Erick Heredia-Olea, Daniel A. Jacobo-Velázquez, Esther Pérez-Carrillo
Publikováno v:
CyTA-Journal of Food, Vol 17, Iss 1, Pp 613-621 (2019)
Wounding stress induces the accumulation of phenolics in carrots. However, its effect on cell-wall constituents has not been studied. Extrusion generates modifications in high-fiber food matrices. In this study, the combined effect of wounding stress
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0bb4e22a647f84b09f6a9ec3d86ed44d
https://doaj.org/article/159721ceef9a49c4957b74581c3b2d90
https://doaj.org/article/159721ceef9a49c4957b74581c3b2d90