Application of a Simplex–Centroid Mixture Design to Evaluate the Phenolic Compound Content and Antioxidant Potential of Plants Grown in Mexico

Autor: Ricardo Omar Navarro-Cortez, Yair Olovaldo Santiago-Saenz, César Uriel López-Palestina, Jorge Gutiérrez-Tlahque, Javier Piloni-Martini

Publikováno v: Foods, Vol 12, Iss 18, p 3479 (2023)

Nowadays, the food and health industries are generating new products with antioxidant potential; among them are those rich in phenolic compounds that have a beneficial impact on human health. Therefore, the aim of this research was to obtain differen

Externí odkaz: https://doaj.org/article/3f49f33dcb224cb5a69fcdc04d528e83

Application of Cu Nanoparticles in Chitosan-PVA Hydrogels in a Native Tomato Genotype: Evaluation of the Postharvest Behavior of the Physicochemical and Bioactive Components of the Fruits

Autor: Alma Delia Hernández-Fuentes, José Erasto Arroyo-Aguilar, Jorge Gutiérrez-Tlahque, Yair Olovaldo Santiago-Saenz, Aurora Quintero-Lira, Matilde Reyes-Fuentes, César Uriel López-Palestina

Publikováno v: Food and Bioprocess Technology.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::dff6a89a2a621a39cbc72a50f8603e94
https://doi.org/10.1007/s11947-023-03044-x

Influencia de los métodos de cocción sobre la actividad antioxidante y compuestos bioactivos de tomate (Solanum lycopersicum L.)

Autor: César Uriel López Palestina, Guadalupe López Buenabad, Alma Delia Hernández Fuentes, Yair Olovaldo Santiago Sáenz, Jorge Gutiérrez Tlahque, José Manuel Pinedo Espinoza

Publikováno v: Nova Scientia, Vol 11, Iss 22 (2019)

Con el objetivo de evaluar el efecto de tres tipos de cocción (rehogado, hervido y asado), sobre el contenido de los compuestos bioactivos y la actividad antioxidante en tomate, se establecieron cuatro tratamientos: rehogado, hervido, asado y testig

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d9c7f978a261169a6d35b0856f058d2
https://doi.org/10.21640/ns.v11i22.1685

Nutritional and functional evaluation of three powder mixtures based on mexican quelites: alternative ingredients to formulate food supplements

Autor: Rebeca Monroy-Torres, Yair Olovaldo Santiago-Saenz, Alma Delia Hernández-Fuentes, Jorge Gutiérrez-Tlahque, César Uriel López-Palestina, José Manuel Pinedo-Espinoza

Publikováno v: Food Science and Technology, Issue: ahead, Published: 18 MAY 2020
Food Science and Technology v.40 n.4 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 40, Iss 4, Pp 1029-1037 (2020)

The aim of this work was to evaluate the nutrients and antioxidant compounds of three mixtures based on leaves of Portulaca oleracea L. (P), Amaranthus hybridus L. (A) and Chenopodium berlandieri L. (C). A mixtures design was made of which 10 combina

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9dbdd7c4a7e5788ce6f3692fce65bf11
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005011212&lng=en&tlng=en

The Effect of an Edible Coating with Tomato Oily Extract on the Physicochemical and Antioxidant Properties of Garambullo (Myrtillocactus geometrizans) Fruits

Autor: Juan Gabriel Ramírez-Pimentel, Juan Carlos Raya-Pérez, Jorge Gutiérrez-Tlahque, Alma Delia Hernández-Fuentes, César Leobardo Aguirre-Mancilla, César Uriel López-Palestina

Publikováno v: Agronomy
Volume 8
Issue 11
Agronomy, Vol 8, Iss 11, p 248 (2018)

The Myrtillocactus geometrizans (Mart. ex. Pfeiff.) fruit, locally called garambullo, is an important source of bioactive compounds, mainly betalains, polyphenols, and ascorbic acid. However, information on the application of post-harvest technologie

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5a170acfbecc8b0930eaadf41e149f3
https://doi.org/10.3390/agronomy8110248