Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Lourdes Valadez-Carmona"'
Autor:
Demelza Nayelli Villalón-López, Marcela Hernández-Ortega, Alicia Ortiz-Moreno, Guillermo Ceballos, Gerardo Zepeda-Vallejo, Lourdes Valadez-Carmona
Publikováno v:
Exploration of Foods and Foodomics, Vol 1, Iss 3, Pp 101-114 (2023)
Aim: The aim of this study is to apply untargeted proton nuclear magnetic resonance (1H NMR) and chemometric analysis to obtain the cacao pod husk (CPH) fingerprint and evaluate the effect of dehydration in the CPH metabolome. Methods: Phosphate buf
Externí odkaz:
https://doaj.org/article/ef4fda91710f42058f02f44b5a2b45b7
Autor:
Mario Márquez-Lemus, Lourdes Valadez-Carmona, Julio César García-Zebadúa, Alicia Ortiz-Moreno, Pedro Alberto Vázquez-Landaverde, Liliana Alamilla-Beltrán, Rosalva Mora-Escobedo
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 501-508 (2019)
Opuntia genus belongs to the Cactaceae family, Mexico is the major producer in the world. Due to Opuntia’s phytochemical content and their health-related benefits, was proposed the elaboration of liquor using Opuntia fruit. Phenolic content, volati
Externí odkaz:
https://doaj.org/article/5585fc1301104d90acee0870dc41db96
Autor:
Daniel Trejo-Tapia, Martha Marcela Henández-Ortega, Lourdes Valadez-Carmona, Diana Berenice Ochoa-Juárez, María Antonieta Suárez-Souto, Luis Trejo Gómez-Orozco
Publikováno v:
Revista Alergia México, Vol 67, Iss 2 (2020)
Antecedentes: La prevalencia de enfermedades alérgicas ha aumentado en todo el mundo. En estudios recientes se ha informado que la disbiosis de algunos miembros específicos de la microbiota humana puede potenciar la respuesta alérgica de las vías
Externí odkaz:
https://doaj.org/article/87a07c318dee404c944caacdcee6ca78
Publikováno v:
Trends in Sustainable Chocolate Production ISBN: 9783030901684
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16b9698f8134fbaf2d6141185f79eb18
https://doi.org/10.1007/978-3-030-90169-1_1
https://doi.org/10.1007/978-3-030-90169-1_1
Autor:
Daniel, Trejo-Tapia, Martha Marcela, Henández-Ortega, Lourdes, Valadez-Carmona, Diana Berenice, Ochoa-Juárez, María Antonieta, Suárez-Souto, Luis Trejo, Gómez-Orozco
Publikováno v:
Revista alergia Mexico (Tecamachalco, Puebla, Mexico : 1993). 67(2)
The prevalence of allergic diseases has increased worldwide. Recent studies have informed that the dysbiosis of some specific members of the human microbiota may enhance the allergic response of the respiratory tract.To retrospectively explore the ro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::5eb3f2fcaddda6d4d6e236153300f731
https://pubmed.ncbi.nlm.nih.gov/32892527
https://pubmed.ncbi.nlm.nih.gov/32892527
Autor:
Luis Trejo Gómez-Orozco, Diana Berenice Ochoa-Juárez, Daniel Trejo-Tapia, María Antonieta Suárez-Souto, Lourdes Valadez-Carmona, Martha Marcela Henández-Ortega
Publikováno v:
Instituto Politécnico Nacional
IPN
Redalyc-IPN
Revista Alergia México (México) Num.2 Vol.67
IPN
Redalyc-IPN
Revista Alergia México (México) Num.2 Vol.67
Background: The prevalence of allergic diseases has increased worldwide. Recent studies have informed that the dysbiosis of some specific members of the human microbiota may enhance the allergic response of the respiratory tract. Objective: To retros
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d83a1249a2b10ceec6a18128be258aa3
https://www.redalyc.org/articulo.oa?id=486768234004
https://www.redalyc.org/articulo.oa?id=486768234004
Autor:
Hugo Necoechea-Mondragón, Marcela Hernández-Ortega, Carla Patricia Plazola-Jacinto, Guillermo Ceballos-Reyes, Francisco Villarreal, María Dolores Hernández-Navarro, Lourdes Valadez-Carmona, Alicia Ortiz-Moreno
Publikováno v:
Innovative Food Science & Emerging Technologies. 41:378-386
The cacao pod husk (CPH) is the primary waste byproduct of the chocolate industry. One ton of cacao beans generate approximately ten times that amount of fresh CPH. The husk is rich in phenolic compounds. The aim of this study is to determine the eff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eae98323b1b846d5ad4389657241d524
https://doi.org/10.1016/j.ifset.2017.04.012
https://doi.org/10.1016/j.ifset.2017.04.012
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Pectin was obtained with citric acid and subcritical water extraction from cacao pod husk with or without a previous step consisting of a supercritical fluid extraction of phenols. By subcritical conditions a higher yield (10.9%) was attained in a ti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c9b9ae990da08000b8e63063ca56cf3
http://hdl.handle.net/10261/193782
http://hdl.handle.net/10261/193782
Autor:
Hugo Necoechea-Mondragón, Carla Patricia Plazola-Jacinto, Rosa María Cortez-García, Lourdes Valadez-Carmona, Alicia Ortiz-Moreno
Publikováno v:
Journal of Food Science and Technology. 53:3495-3501
The coconut (Cocos nucifera L.) husk is basically composed by fiber and pith material and remained under-utilized. This is an important source of phenolic compounds that could be used as functional ingredients. The aim of this study was to determine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db3dbe7da36e2b8e39847ab1e30e5ee7
https://doi.org/10.1007/s13197-016-2324-7
https://doi.org/10.1007/s13197-016-2324-7
Autor:
Angélica Mojica-Villegas, Verónica Cruz de Jesús, Ommega Internationals, Gabriela Gutiérrez-Salmeán §, Germán Chamorro Cevallos §, Gabriel Alfonso Gutiérrez-Rebolledo, Germán Chamorro-Cevallos, Lourdes Valadez-Carmona, Marcela Hernández-Ortega
Publikováno v:
International Journal of Food and Nutritional Science. 3:1-10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a49855ff2d721c10bb3e508dbd49390
https://doi.org/10.15436/2377-0619.16.946
https://doi.org/10.15436/2377-0619.16.946