Zobrazeno 1 - 10
of 120
pro vyhledávání: '"Mónica L. Chávez-González"'
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:
Israel Bautista-Hernández, Ricardo Gómez-García, Cristóbal N. Aguilar, Guillermo C. G. Martínez-Ávila, Cristian Torres-León, Mónica L. Chávez-González
Publikováno v:
Agriculture, Vol 14, Iss 8, p 1342 (2024)
The Mexican oregano by-products are a source of bioactive molecules (polyphenols) that could be extracted using solid-state fermentation (SSF). This study fermented the by-products via SSF (120 h) with a lactic acid bacteria (LAB) Leuconostoc mesente
Externí odkaz:
https://doaj.org/article/1442dc66f5fc4a32b5f9acd672cc28cc
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:
Jaqueline Romo-Tovar, Ruth Belmares Cerda, Mónica L. Chávez-González, Rosa M. Rodríguez-Jasso, Sonia A. Lozano-Sepulveda, Mayela Govea-Salas, Araceli Loredo-Treviño
Publikováno v:
Foods, Vol 13, Iss 8, p 1142 (2024)
The Cucurbitaceae family is an extensive group of fruits and vegetables that exhibit common characteristics; for example, they are farmed on a global scale and exhibit a wide range of applications, including fresh consumption and use in various food
Externí odkaz:
https://doaj.org/article/5a64a8dba8c047138c1efcd298fbac42
Autor:
Cristian Torres-León, Fernanda Rebolledo Ramírez, Jorge A. Aguirre-Joya, Agustina Ramírez-Moreno, Mónica L. Chávez-González, David R. Aguillón-Gutierrez, Luis Camacho-Guerra, Nathiely Ramírez-Guzmán, Salvador Hernández Vélez, Cristóbal N. Aguilar
Publikováno v:
Saudi Pharmaceutical Journal, Vol 31, Iss 1, Pp 21-28 (2023)
This study is the first record of medicinal plants in the southwest of the Coahuila state, an arid zone where extreme dry conditions prevail. One hundred twenty-two residents (in sixteen communities) were interviewed. The residents were questioned wi
Externí odkaz:
https://doaj.org/article/91848961a308419d80b7d0fc353c20ce
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
Externí odkaz:
https://doaj.org/article/0e506fde9c8a489dbacfc68a986f5b49
Autor:
Dora Elisa Cruz-Casas, Cristóbal N. Aguilar, Juan A. Ascacio-Valdés, Raúl Rodríguez-Herrera, Mónica L. Chávez-González, Adriana C. Flores-Gallegos
Publikováno v:
Heliyon, Vol 9, Iss 2, Pp e13491- (2023)
Protein hydrolysates are a promising source of bioactive peptides. One strategy by which they can be obtained is fermentation. This method uses the proteolytic system of microorganisms to hydrolyze the parental protein. Fermentation is a little-explo
Externí odkaz:
https://doaj.org/article/e550fab5def44ae08516c628ad83738a
Autor:
Erick M. Peña-Lucio, Mónica L. Chávez-González, Liliana Londoño-Hernandez, Héctor A. Ruiz, José L. Martínez-Hernandez, Mayela Govea-Salas, Pradeep Nediyaparambil Sukumaran, Sabu Abdulhameed, Cristóbal N. Aguilar
Publikováno v:
Fermentation, Vol 9, Iss 9, p 781 (2023)
Tea (Camellia sinensis) is an evergreen shrub that is recognized worldwide for its functional properties. The current global production of green tea is approximately 5.3 million tons per year. Green tea processing has severely affected the generation
Externí odkaz:
https://doaj.org/article/6418bb47eb0f4425b3551962c5a69e1e
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
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