Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Kenia Vázquez-Sánchez"'
Autor:
Ma. Guadalupe Flavia Loarca-Piña, Kenia Vázquez-Sánchez, Rocio Campos-Vega, Dunia Maria López-Barrera
Publikováno v:
Food Chemistry. 212:282-290
Spent coffee grounds (SCG), rich in dietary fiber can be fermented by colon microbiota producing short-chain fatty acids (SCFAs) with the ability to prevent inflammation. We investigated SCG anti-inflammatory effects by evaluating its composition, ph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02bd8ed66684324e12fce5cdc2d4b6b0
https://doi.org/10.1016/j.foodchem.2016.05.175
https://doi.org/10.1016/j.foodchem.2016.05.175
Autor:
Rocio Campos-Vega, B. Dave Oomah, Angélica María Hernández-Arriaga, Norma Julieta Salazar-López, Kenia Vázquez-Sánchez
Publikováno v:
Phenolic Compounds in Food ISBN: 9781315120157
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6f71ebebf36b0f663dfa9af11739b6e
https://doi.org/10.1201/9781315120157-13
https://doi.org/10.1201/9781315120157-13
Autor:
Kenia Vázquez-Sánchez, Sandra Mendoza-Díaz, Guadalupe Loarca-Piña, D. López-Barrera, Rocio Campos-Vega, B.D. Oomah
Publikováno v:
Food Research International. 77:156-161
Spent coffee, a waste produced after beverage preparation, contains large amounts of several human health related compounds. The bioaccessibility, permeability and antioxidant activity of phenolic compounds from spent coffee (medium and dark-roasted)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ccf9c84fa8e179b671fa28b872ec4725
https://doi.org/10.1016/j.foodres.2015.07.024
https://doi.org/10.1016/j.foodres.2015.07.024
Autor:
Marcela Gaytán-Martínez, Nuria Martinez-Saez, Kenia Vázquez-Sánchez, María Dolores del Castillo, Rocio Campos-Vega, Miguel Rebollo-Hernanz
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Antioxidant dietary fiber extracted from spent coffee grounds (FSCG) was evaluated as a potential functional food ingredient when incorporated in a food model (biscuits), and digested in vitro under simulated human gastrointestinal conditions. FSCG a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::211a2deb329f6cb57799b294be495ba5
https://pubmed.ncbi.nlm.nih.gov/29739591
https://pubmed.ncbi.nlm.nih.gov/29739591