Zobrazeno 1 - 10
of 104
pro vyhledávání: '"Leonardo Sepúlveda"'
Autor:
Nadia D. Cerda-Cejudo, José J. Buenrostro-Figueroa, Leonardo Sepúlveda, L. E. Estrada-Gil, Cristian Torres-León, Mónica L. Chávez-González, Cristóbal N. Aguilar, J. A. Ascacio-Valdés
Publikováno v:
Biomass, Vol 4, Iss 3, Pp 1005-1016 (2024)
This work describes research focused on the recovery of ellagic acid (EA) using solid-state fermentation-assisted extraction (SSF) with Aspergillus niger GH1 and Mexican rambutan peel as support. Several culture conditions (temperature, initial moist
Externí odkaz:
https://doaj.org/article/248455508515454f970c559c757ba3fe
Autor:
A. Danitza Casas-Rodríguez, Juan A. Ascacio-Valdés, Miriam Desirée Dávila-Medina, Miguel A. Medina-Morales, Liliana Londoño-Hernández, Leonardo Sepúlveda
Publikováno v:
Applied Microbiology, Vol 4, Iss 2, Pp 934-947 (2024)
Currently, agroindustrial waste can be used to obtain bioactive compounds. The solid-state fermentation is an alternative for the valorization of these waste and to be able to release bioactive compounds that may be of interest to different industria
Externí odkaz:
https://doaj.org/article/aed71e24125f48b79798bef297efda1c
Autor:
Eliseo Sánchez-Loredo, Leonardo Sepúlveda, Jorge E. Wong-Paz, Lissethe Palomo-Ligas, Raúl Rodriguez-Herrera, Cristóbal N. Aguilar, Juan A. Ascacio-Valdés
Publikováno v:
Exploration of Foods and Foodomics, Vol 2, Iss 1, Pp 83-100 (2024)
Plants play a key role in the treatment and prevention of diseases since ancient times. Eucalyptus has been traditionally used in the treatment of conditions related to the respiratory system, such as flu, colds, sore throats, bronchitis, as well as
Externí odkaz:
https://doaj.org/article/d194f26f5f2b42068c07e7f6fa5d6442
Autor:
Ana L. Izábal-Carvajal, Leonardo Sepúlveda, Mónica L. Chávez-González, Cristian Torres-León, Cristóbal N. Aguilar, Juan A. Ascacio-Valdés
Publikováno v:
Waste, Vol 1, Iss 3, Pp 806-814 (2023)
This study investigated the recovery of polyphenolic compounds such as punicalagin, punicalin, and ellagic acid via solid-state fermentation (SSF)-assisted extraction from pomegranate peel (Punica granatum L.) using Aspergillus niger GH1 and Saccharo
Externí odkaz:
https://doaj.org/article/ffc1aa214ad94055b37511739e64684d
Autor:
Yulma Lizbeth Aguirre-Garcia, Sendar Daniel Nery-Flores, Lizeth Guadalupe Campos-Muzquiz, Adriana Carolina Flores-Gallegos, Lissethe Palomo-Ligas, Juan Alberto Ascacio-Valdés, Leonardo Sepúlveda-Torres, Raúl Rodríguez-Herrera
Publikováno v:
Fermentation, Vol 10, Iss 3, p 168 (2024)
Studies on fermentation by acid lactic bacteria (LAB) have confirmed the presence of strains with attributes of considerable relevance for food processing. These strains, in addition to their ability to modify the texture and flavor of foods, possess
Externí odkaz:
https://doaj.org/article/1fa09f3cef7b4bd199627ef842b2ab47
Autor:
Arturo Coronado-Contreras, Xochitl Ruelas-Chacón, Yadira K. Reyes-Acosta, Miriam Desiree Dávila-Medina, Juan A. Ascacio-Valdés, Leonardo Sepúlveda
Publikováno v:
Foods, Vol 12, Iss 23, p 4213 (2023)
Prickly pear peel (Opuntia ficus-indica) residues can be used as a substrate in solid-state fermentation to obtain bioactive compounds. The kinetic growth of some Aspergillus strains was evaluated. A Box–Hunter and Hunter design to evaluate the ind
Externí odkaz:
https://doaj.org/article/bc3559efaa794c83844a60d8486099e3
Autor:
Karen De La Rosa-Esteban, Leonardo Sepúlveda, Mónica L. Chávez-González, Cristian Torres-León, Luis E. Estrada-Gil, Cristóbal N. Aguilar, Juan A. Ascacio-Valdés
Publikováno v:
Fermentation, Vol 9, Iss 8, p 723 (2023)
Rambutan (Nephelium lappaceum L.) is a tropical fruit that is originally from Southeast Asia and it was introduced to Mexico in the 1960s; the fruit’s peel is known to possess ellagitannins such as ellagic acid which give the peel great biological
Externí odkaz:
https://doaj.org/article/0a827348898e42ffa74fcbe62c8509f9
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
Externí odkaz:
https://doaj.org/article/1d11fe93a98a4a529fb20981d8455364
Autor:
José Juan Buenrostro-Figueroa, Guadalupe Virginia Nevárez-Moorillón, Mónica Lizeth Chávez-González, Leonardo Sepúlveda, Juan Alberto Ascacio-Valdés, Cristóbal Noé Aguilar, Ruth Pedroza-Islas, Sergio Huerta-Ochoa, Lilia Arely Prado-Barragán
Publikováno v:
Fermentation, Vol 9, Iss 6, p 530 (2023)
Pomegranate peel is an important source of polyphenols of remarkable interest in the food, pharmaceutical and cosmetic industry. The improved extraction of total polyphenolic compounds (TPC) from pomegranate peel by solid-state fermentation (SSF) was
Externí odkaz:
https://doaj.org/article/174bd24581d044a3a91409fd4555d143
Autor:
Nadia D. Cerda-Cejudo, José J. Buenrostro-Figueroa, Leonardo Sepúlveda-Torre, Cristian Torres-León, Mónica L. Chávez-González, Juan A. Ascacio-Valdés, Cristóbal N. Aguilar
Publikováno v:
Resources, Vol 12, Iss 3, p 36 (2023)
Polyphenolic compounds are a group of secondary metabolites in plants; these molecules are widely distributed in fruits, vegetables, and herbs and can be found in the vacuoles of plant cells. The current trend in these compounds is their extraction t
Externí odkaz:
https://doaj.org/article/95124b4bdf94496a99979331b0020f12