Zobrazeno 1 - 10
of 62
pro vyhledávání: '"Jorge Carlos Ruiz-Ruiz"'
Autor:
María Fernanda Suárez-Hernández, Sara Gabriela Posada Ramirez, Darling del Carmen Castillo Cruz, Inocencio Higuera Ciapara, Neith Aracely Pacheco López, Iván Emanuel Herrera Pool, Jorge Carlos Ruiz-Ruiz
Publikováno v:
Foods, Vol 13, Iss 18, p 2875 (2024)
This study addresses the need for effective protein extraction and characterization to unlock the potential of underutilized plant resources like Brosimum alicastrum Swartz nuts, aiming to enhance their value as functional ingredients in food applica
Externí odkaz:
https://doaj.org/article/9d73d7e244e647e3bfc5cd29a58bc833
Autor:
Noemi Amellalli Sánchez-Mendoza, Jorge Carlos Ruiz-Ruiz, Gloria Dávila-Ortiz, Cristian Jiménez-Martínez
Publikováno v:
CyTA - Journal of Food, Vol 15, Iss 3, Pp 400-408 (2017)
Se evaluaron las propiedades tecnofuncionales y biológicas de harina, aislado proteico, albúminas y globulinas de semillas de Inga paterno, incluyendo solubilidad proteica, capacidad de absorción de agua y aceite, capacidad espumante y emulsionant
Externí odkaz:
https://doaj.org/article/5b39fbb2d47b4f99aa4b56b507800081
Publikováno v:
Jounal of Negative and No Positive Results, Vol 2, Iss 7, Pp 276-281 (2017)
In the present work, the inhibitory activity of bacterial growth of peptide fractions from the legume Mucuna pruriens obtained by sequential enzymatic hydrolysis of the protein concentrate of its grains was evaluated. Dry grains of Mucuna pruriens o
Externí odkaz:
https://doaj.org/article/f04ab19e29a64a018efe56a8f9ea49e2
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
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
Autor:
Jorge Carlos Ruiz Ruiz, Neith Aracely Pacheco López, Estephania Guadalupe Rejón Méndez, Felipe Antonio Samos López, Luis Medina Medina, José Javier G. Quezada-Euán
Publikováno v:
Foods, Vol 12, Iss 7, p 1434 (2023)
Propolis collected by stingless bees is a valuable biocultural resource and a source of bioactive compounds. Methodologies to establish both the geographic origin and the potential pharmacological activity of propolis of stingless bees are required t
Externí odkaz:
https://doaj.org/article/dda29c2daa924c7ea226cfeab834b0e6
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
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
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
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100406
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. 13
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
Autor:
Lucibel Álvarez Ramos, Daniel Arrieta Baez, Gloria Dávila Ortiz, Jorge Carlos Ruiz Ruiz, Víctor Manuel Toledo López
Publikováno v:
Food Chemistry: X. 14:100284
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