Zobrazeno 1 - 10
of 106
pro vyhledávání: '"Josafat Marina Ezquerra Brauer"'
Autor:
Luján Lidianys María Lewis, Philipp Dörschmann, Charlotte Seeba, Tabea Thalenhorst, Johann Roider, Simon Bernard Iloki Assanga, Juan Carlos Gálvez Ruiz, Teresa Del Castillo Castro, Ema Carina Rosas-Burgos, Maribel Plascencia-Jatomea, Josafat Marina Ezquerra Brauer, Alexa Klettner
Publikováno v:
Antioxidants, Vol 11, Iss 8, p 1574 (2022)
Ommochromes are pigments of invertebrates that exhibit oxidative stress protection. The aim of this study was to investigate ommochromes extracted from cephalopod’s skin for their ability to inhibit age-related-macular degeneration (AMD)-related fa
Externí odkaz:
https://doaj.org/article/19eb422497c6477780a2d181361315d6
Autor:
Dania Marisol Esparza-Espinoza, Hisila del Carmen Santacruz-Ortega, Maribel Plascencia-Jatomea, Santiago P. Aubourg, Jesús Aarón Salazar-Leyva, Francisco Rodríguez-Felix, Josafat Marina Ezquerra-Brauer
Publikováno v:
Fishes, Vol 8, Iss 5, p 246 (2023)
The demand for jellyfish is growing worldwide, especially due to their high nutraceutical value. In this study, the extraction and characterization of crude gelatin from the brown cannonball jellyfish (Stomolophus meleagris), which is periodically fo
Externí odkaz:
https://doaj.org/article/ea7f4ddda2f7403fb02d36b3afcbef21
Autor:
María Fernanda González-Osuna, Wilfrido Torres-Arreola, Enrique Márquez-Ríos, Francisco Javier Wong-Corral, Eugenia Lugo-Cervantes, José Carlos Rodríguez-Figueroa, Guillermina García-Sánchez, Josafat Marina Ezquerra-Brauer, Herlinda Soto-Valdez, Alejandro Castillo, Carmen Lizette Del-Toro-Sánchez
Publikováno v:
Horticulturae, Vol 9, Iss 4, p 415 (2023)
Protein hydrolysates and peptides can show biological activities, and pulsed ultrasound improves bioactivities. Among matrices from which protein hydrolysates can be obtain, chickpea is an excellent source. The objective of this research was to evalu
Externí odkaz:
https://doaj.org/article/ebd4b64d7c894937b616e05b301e6a30
Autor:
Blanca del Sol Villalba-Urquidy, Luis Pablo Velazquez-Valdez, Samantha Jaqueline Bracamontes-Picos, Carmen Lizette Del Toro-Sánchez, Jesús Enrique Chan-Higuera, Josafat Marina Ezquerra-Brauer
Publikováno v:
Fishes, Vol 7, Iss 5, p 277 (2022)
This work determined the feasibility of producing two highly demanded products (cornmeal (CM) snacks and gelatin power) with antioxidant properties and using dry-salted brown cannonball jellyfish umbrella (UM) and oral arms (OAs). Desalted and rehydr
Externí odkaz:
https://doaj.org/article/fe1f8a98763b41b2a871a4040490023d
Autor:
Jesús Enrique Chan-Higuera, Rosario Maribel Robles-Sánchez, Armando Burgos-Hernández, Enrique Márquez-Ríos, Carlos Arturo Velázquez-Contreras, Josafat Marina Ezquerra-Brauer
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 2, Pp 105-110 (2016)
Gelatines from three different jumbo squid (Dosidicus gigas) by-products (fins, arms, and skin) were compared based on their chemical and biochemical properties (amino acid composition, molecular weight distribution, and in vitro digestibility), anti
Externí odkaz:
https://doaj.org/article/17549972fd974264aa0cef4f24b41659
Autor:
Martín Samuel Hernández-Zazueta, Joel Said García-Romo, Ivan Luzardo-Ocampo, Ángel Antonio Carbonell-Barrachina, Pablo Taboada-Antelo, Ema Carina Rosas-Burgos, Josafat Marina Ezquerra-Brauer, Juan Manuel Martínez-Soto, Maria del Carmen Candia-Plata, Hisila del Carmen Santacruz-Ortega, Armando Burgos-Hernández
Publikováno v:
Food and Chemical Toxicology. 177:113829
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5504cdecc4178f771171dcf77c7fc263
https://doi.org/10.1016/j.fct.2023.113829
https://doi.org/10.1016/j.fct.2023.113829
Autor:
Angel Edgardo Tapia-Vasquez, Roberto Rodríguez-Ramírez, Hugo E. Ramírez-Guerra, Octavio Cota-Arriola, Josafat Marina Ezquerra-Brauer, Wilfrido Torres-Arreola, Guadalupe Miroslava Suárez-Jiménez
Publikováno v:
Journal of Aquatic Food Product Technology. 30:1038-1046
Muscle texture, which plays an important role in the acceptability and commercialization of seafood products, can be affected by collagen, the principal component of connective tissue in animals. I...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8dfa0dd606c955b5c387bea92a37f1c5
https://doi.org/10.1080/10498850.2021.1962470
https://doi.org/10.1080/10498850.2021.1962470
Publikováno v:
CienciaUAT. :186-197
espanolLos organismos marinos poseen maravillosos colores que los hacen muy atractivos. Las caracteristicas unicas de los compuestos sintetizados por especies de origen marino van mas alla de su apariencia. Los pigmentos responsables de esos colores
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46874ceb0b9463da6d03d78e57a6b1c5
https://doi.org/10.29059/cienciauat.v15i2.1501
https://doi.org/10.29059/cienciauat.v15i2.1501
Autor:
José Ángel Huerta-Ocampo, Enrique Márquez-Ríos, Hisila Santacruz-Ortega, Wilfrido Torres-Arreola, Juan Carlos Ramírez-Suárez, Josafat Marina Ezquerra-Brauer, Angel Edgardo Tapia-Vasquez
Publikováno v:
International Journal of Food Science & Technology. 55:3246-3253
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8cd4d9e41c5e34decbc24199c48203ad
https://doi.org/10.1111/ijfs.14587
https://doi.org/10.1111/ijfs.14587
Autor:
Dania Marisol Esparza-Espinoza, Carmen María López-Saiz, Norma Violeta Parra-Vergara, Josafat Marina Ezquerra-Brauer, José Luis Cárdenas-López, Maribel Plascencia-Jatomea, Ángel A. Carbonell-Barrachina
Publikováno v:
Food Science and Technology (2021)
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, Volume: 42, Article number: e18221, Published: 20 AUG 2021
Food Science and Technology, Issue: ahead, Published: 20 AUG 2021
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, Volume: 42, Article number: e18221, Published: 20 AUG 2021
Food Science and Technology, Issue: ahead, Published: 20 AUG 2021
In this work, an innovative strategy for raw chicken burger preservation, based on methanol–HCl extracts of octopus (Octopus vulgaris) (OVE) and squid (Dosidicus gigas) (DGE) skin pigments, was evaluated at 4 °C for 12 days. Burgers were prepared
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18a7c34c485113bbb6791d48855cc241
https://doi.org/10.1590/fst.18221
https://doi.org/10.1590/fst.18221