Zobrazeno 1 - 10 of 21 pro vyhledávání: '"Jessica del Pilar Ramírez Anaya"'
1
Akademický článek
Potencial antioxidante de tres subproductos de granada (Punica granatum L.)
Autor: Elia Herminia Valdés Miramontes, Ma. Claudia Castañeda-Saucedo, Ernesto Tapia Campos, Zyanya Reyes Castillo, Jessica del Pilar Ramírez Anaya, Berenice Sánchez Caballero, Martha Karina Amezcua Luján
Publikováno v: Archivos Latinoamericanos de Nutrición, Vol 74, Iss 3, Pp 155-164 (2024)
Introducción: La granada Punica granatum es originaria del sur de Asia es altamente apreciada por su sabor y por los compuestos fitoquímicos que confieren beneficios a la salud. Objetivo: Determinar el potencial biológico de arilos deshidratados,
Externí odkaz: https://doaj.org/article/f1b0555b49214f088d05c475642c02ba
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2
Akademický článek
Functional composition of avocado (Persea americana Mill. Var Hass) pulp, extra virgin oil, and residues is affected by fruit commercial classification
Autor: Yanmei King-Loeza, Denisse Anallely Ciprián-Macías, Anaberta Cardador-Martínez, Sandra Teresita Martín-del-Campo, Ma. Claudia Castañeda-Saucedo, Jessica del Pilar Ramírez-Anaya
Publikováno v: Journal of Agriculture and Food Research, Vol 12, Iss , Pp 100573- (2023)
The avocado's quality classification criteria are based on the presence and extension of fruit shape defects and surface damages made during its growth or postharvest handling. This study aims to address the variations according to the commercial qua
Externí odkaz: https://doaj.org/article/f4a81d24c59a47d89d2bd222d6a31a41
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3
Akademický článek
Identifying non-destructive growth and maturity indexes of Prickly pear (Opuntia albicarpa S. Var. Burrona) and evaluation of freeze-drying conditions
Autor: Sandra T. Martín Del Campo, Jessica del Pilar Ramírez-Anaya, Eulogio Pimienta-Barrios, Ma. Claudia Castañeda-Saucedo, Cristina Samaniego-Sánchez, Héctor E. Gómez-Hernández
Publikováno v: CyTA - Journal of Food, Vol 17, Iss 1, Pp 917-925 (2019)
Around the world, prickly pear fruits are valued as a source of dietary functional compounds and ingredients for innovative foods. Growth and physicochemical changes of Opuntia albicarpa S. fruits were recorded from 0 to 132 days-after-flowering (DAF
Externí odkaz: https://doaj.org/article/c927cb25d9be42b5b0c4581429f42274
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4
Akademický článek
Migration of Avocado Virgin Oil Functional Compounds during Domestic Cooking of Eggplant
Autor: Cristina Samaniego-Sánchez, Sandra Teresita Martín-del-Campo, Ma. Claudia Castañeda-Saucedo, Rosa María Blanca-Herrera, José Javier Quesada-Granados, Jessica del Pilar Ramírez-Anaya
Publikováno v: Foods, Vol 10, Iss 8, p 1790 (2021)
Avocado virgin oil (AVO) was used during eggplant deep-frying, boil, and boil in a water-oil mixture (W/O). There were measured the contents of moisture, dry matter, fat, total (TPC) and ten individual phenols, antioxidant activity (ABTS and DPPH), a
Externí odkaz: https://doaj.org/article/b4bd810adb8641fabcb65d8d70d9e502
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5
Akademický článek
Morphological Characterization of Southern Jalisco, Mexico, Pomegranate Genotypes Using AFLP Markers
Autor: Ernesto Tapia-Campos, Jessica del Pilar Ramírez-Anaya, Adriana Cavazos-Garduño, Julio C. Serrano-Niño, Javier Cuauhtémoc Fragoso-Jiménez, Ma. Claudia Castañeda-Saucedo
Publikováno v: Agronomy, Vol 11, Iss 8, p 1449 (2021)
Pomegranate is gaining popularity because of its proved nutraceutical properties and is highly adaptable to different climates. In southern Jalisco, Mexico, 18 genotypes were characterized on the basis of fruit characteristics (21 traits) and AFLP (A
Externí odkaz: https://doaj.org/article/776c63890cee400c81f1f6fac420a878
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7
Akademický článek
Growth and Development of Stevia Cuttings During Propagation with Hormones in Different Months of the Year
Autor: Ma Claudia Castañeda-Saucedo, Ernesto Tapia-Campos, Jessica del Pilar Ramírez-Anaya, Jaqueline Beltrán
Publikováno v: Plants, Vol 9, Iss 3, p 294 (2020)
Stevia is an important non-caloric sweetener that has health-beneficial properties. The objective is to evaluate growth, development, and rooting of stevia plants during different seasons of the year using growth hormones. Eight experiments were set
Externí odkaz: https://doaj.org/article/f57124b5291a4501860ff0285b2e292b
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8
Akademický článek
Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables
Autor: Jessica del Pilar Ramírez-Anaya, Ma. Claudia Castañeda-Saucedo, Manuel Olalla-Herrera, Marina Villalón-Mir, Herminia López-García de la Serrana, Cristina Samaniego-Sánchez
Publikováno v: Antioxidants, Vol 8, Iss 8, p 246 (2019)
Extra virgin olive oil (EVOO), water, and a water/oil mixture (W/O) were used for frying, boiling and sautéeing Mediterranean vegetables (potato, pumpkin, tomato and eggplant). Differences in antioxidant capacity (AC) (2,2-diphenyl-1-picrylhydrazyl
Externí odkaz: https://doaj.org/article/5a9b84e51755439b84e2a88e9c045b89
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9
Raspberry
Autor: Norma, Piña-Contreras, Alma Gabriela, Martínez-Moreno, Jessica Del Pilar, Ramírez-Anaya, Ana Cristina, Espinoza-Gallardo, Elia Herminia Miramontes, Valdés
Publikováno v: Journal of medicinal food. 25(2)
Raspberry production and consumption have increased in recent years due to its polyphenol content such as anthocyanins and ketones, bioactive compounds that have been studied to reduce blood glucose levels and stabilize the blood lipid profile. The o
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::d2721777190045d0653450e4d70a79c3
https://pubmed.ncbi.nlm.nih.gov/34941428
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10
Comparison of total phenol content and antioxidant activity of herbal infusions with added Stevia reabaudiana Bertoni
Autor: Elvia Guadalupe Diaz-Ochoa, Jessica del Pilar Ramírez-Anaya, Ma. Claudia Castañeda-Saucedo, Ernesto Tapia-Campos
Publikováno v: Food Science and Technology v.40 n.1 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 40, Iss 1, Pp 117-123
Food Science and Technology, Volume: 40, Issue: 1, Pages: 117-123, Published: 04 NOV 2019
Food Science and Technology, Issue: ahead, Published: 04 NOV 2019
Antioxidant capacity (AC) was determined by the ABTS method and DPPH, and total phenol content (TPC) in dehydrated plant material, in infusions and in residues (plant material after preparing the infusion) of white, black, red, green, spearmint, stev
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5bc22342ffdaad0ae90c9849a178a985
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100117
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