Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Madeleine Perucini-Avendaño"'
Autor:
Madeleine Perucini-Avendaño, Israel Arzate-Vázquez, María de Jesús Perea-Flores, Daniel Tapia-Maruri, Juan Vicente Méndez-Méndez, Mayra Nicolás-García, Gloria Dávila-Ortiz
Publikováno v:
Heliyon, Vol 10, Iss 4, Pp e25620- (2024)
The cooking process is fundamental for bean consumption and to increase the bioavailability of its nutritional components. The study aimed to determine the effect of cooking on bean seed coat through morphological analyses with different microscopy t
Externí odkaz:
https://doaj.org/article/375fff4afce3418c905a1f1c0c060aff
Autor:
Madeleine Perucini-Avendaño, Cristian Jiménez-Martínez, Daniel Arrieta-Baez, Mayra Nicolás-García, María de Jesús Perea-Flores, Gloria Dávila-Ortiz, Mayra Beatriz Gómez-Patiño
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 9, Iss 7, Pp 4007-4017 (2021)
Food Science & Nutrition, Vol 9, Iss 7, Pp 4007-4017 (2021)
The nopal cactus is an essential part of the Mexican diet and culture. The per capita consumption of young cladodes averages annually to 6.4 kg across the nation. In addition to contributing to the country's food culture, the nopal is considered a fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56f7fa06657826204ed7b3e952a94067
http://europepmc.org/articles/PMC8269681
http://europepmc.org/articles/PMC8269681
Autor:
Karina HERNÁNDEZ-CRUZ, Cristian JIMÉNEZ-MARTÍNEZ, Madeleine PERUCINI-AVENDAÑO, Luz Elena MATEO CID, María de Jesús PEREA-FLORES, Gustavo Fidel GUTIÉRREZ-LÓPEZ, Gloria DÁVILA-ORTIZ
Publikováno v:
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: e41421, Published: 14 MAR 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: e41421, Published: 14 MAR 2022
Seaweeds or marine macroalgae are sources of industrial important macro compounds. This work characterizes the chemical composition, morphology, cellular structure, morphometric parameters, protein distribution, density, and quantifies the chemical e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f37a10a639e5022ffad19e6d05b6f6c
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100951
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100951
Autor:
Mayra Nicolás-García, Madeleine Perucini-Avendaño, Daniel Arrieta-Báez, María de Jesús Perea-Flores, Cristian Jiménez-Martínez, Mayra Beatriz Gómez-Patiño, Gloria Dávila-Ortiz
Publikováno v:
Food Chemistry. 395:133638
Hard to cook phenomenon results from inadequate post-harvest storage of the bean associated with the microstructure and changes in seed color and texture. The aim of this study was to evaluate the physical and chemical properties, identify the phenol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b1f57e876b3ca5dc4ead9b3190076f8
https://doi.org/10.1016/j.foodchem.2022.133638
https://doi.org/10.1016/j.foodchem.2022.133638
Autor:
Antonio Ruperto Jiménez-Aparicio, Brenda Hildeliza Camacho-Díaz, Mayra Nicolás-García, Gloria Dávila-Ortiz, Madeleine Perucini-Avendaño, Cristian Jiménez-Martínez
Gut health is fundamental for human well-being and prevents chronic degenerative diseases and is influenced by the interaction between gut microbiota and food components. In recent years, interest in phenolic compounds has increased due to their heal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::533d6a71848fa36e42434e6868cbafd9
http://www.intechopen.com/articles/show/title/phenolic-compounds-in-legumes-composition-processing-and-gut-health
http://www.intechopen.com/articles/show/title/phenolic-compounds-in-legumes-composition-processing-and-gut-health
Autor:
Mayra Beatriz Gómez-Patiño, Gloria Dávila-Ortiz, Cristian Jiménez-Martínez, Mayra Nicolás-García, María de Jesús Perea-Flores, Daniel Arrieta-Baez, Madeleine Perucini-Avendaño
Publikováno v:
Journal of food scienceREFERENCES. 86(3)
The common bean (Phaseolus vulgaris L.) represents one of the main crops for human consumption, due to its nutritional and functional qualities. Phenolic compounds have beneficial health effects, and beans are an essential source of these molecules,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f513b47947a9cdbc0e4048ecc2dbb231
https://pubmed.ncbi.nlm.nih.gov/33586793
https://pubmed.ncbi.nlm.nih.gov/33586793
Autor:
Andrés Aguirre-Cruz, Madeleine Perucini-Avendaño, Mario Valera-Zaragoza, Alejandro Aparicio-Saguilán, Luis A. Bello-Pérez, Delia E. Páramo-Calderón, Aurelio Ramírez-Hernández
Publikováno v:
CyTA - Journal of Food. 13:3-9
The effect of lintnerization on the banana starch of the Roatan cultivar from acid hydrolysis at 3, 5, and 7 days on the starch digestibility and morphological and thermal features was evaluated. Acid treatment produced an increase in the rapidly dig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::091f3b83f491380a1a783f778021a305
https://doi.org/10.1080/19476337.2014.902864
https://doi.org/10.1080/19476337.2014.902864