Antioxidant and antihypertensive activity of Gouda cheese at different stages of ripening

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

Impact of germination time on protein solubility and anti-inflammatory properties of Pisum sativum L grains

Autor: Deyanira del Rosario Moguel Concha, José Eduardo Borges Martínez, Tzayhrí Guadalupe Gallardo Velázquez, Cristian Jiménez Martínez, Jorge Carlos Ruiz Ruiz

Publikováno v: Food Chemistry: X, Vol 13, Iss , Pp 100219- (2022)

During germination processes take place that modify the major components of the grain, such is the case of proteins that are hydrolyzed to generate peptides that can lead to the generation of bioactivity. The objective of the present work was to germ

Externí odkaz: https://doaj.org/article/17f4ee67f7784d59a0c84a165686633e

Antioxidant, antihypertensive, anti-hyperglycemic, and antimicrobial activity of aqueous extracts from twelve native plants of the Yucatan coast.

Autor: Cecilia Mónica Rodríguez-García, Jorge Carlos Ruiz-Ruiz, Leticia Peraza-Echeverría, Sergio Rubén Peraza-Sánchez, Luis Wiliunfo Torres-Tapia, Daisy Pérez-Brito, Raúl Tapia-Tussell, Francisco Gilberto Herrera-Chalé, Maira Rubí Segura-Campos, Andrés Quijano-Ramayo, Jesús Manuel Ramón-Sierra, Elizabeth Ortiz-Vázquez

Publikováno v: PLoS ONE, Vol 14, Iss 3, p e0213493 (2019)

Looking for a biotechnical potential, aqueous extracts of leaves of 12 native species used in the Mayan traditional medicine of the coastal dune and mangrove of Yucatan (Mexico) were selected to evaluate their biological activities. Rhizophora mangle

Externí odkaz: https://doaj.org/article/2927c093c0454112b9bff2d2f4166771

In vitro bioactivity, nutritional and sensory properties of semolina pasta added with hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate

Autor: Maira Rubi Segura-Campos, Karem García-Rodríguez, Jorge Carlos Ruiz-Ruiz, Luis Chel-Guerrero, David Betancur-Ancona

Publikováno v: Journal of Functional Foods, Vol 8, Iss , Pp 1-8 (2014)

Hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate obtained with Alcalase®-Flavourzyme® sequential enzymatic system was added to durum wheat semolina pasta at three concentrations (0, 5 and 10%). The hydrolysate had an extensive degree o

Externí odkaz: https://doaj.org/article/34018d1f6fd447b2a96a056ce25c7302

Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sprouts

Autor: Anaberta Cardador-Martínez, Deyanira Moguel-Concha, Jorge Carlos Ruiz-Ruiz, Eduardo Borges-Martínez, Cristian Jiménez Martínez, Guillermo Osorio-Revilla, Tzayhri Gallardo-Velázquez

Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 29 JAN 2021
Food Science and Technology
Food Science and Technology, Volume: 42, Article number: e46920, Published: 29 JAN 2021

Germination increases total phenolic compounds (TF) concentration and antioxidant activity (AOx). The characterization and quantification of TPC, total flavonoids content (TPC), and AOx of beans (Phaseolus vulgaris) and peas (Pisum sativum) sprouts,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4589b9fbb7dd0d871f1f2dcf92ee440c
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100406