Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Manuel Vargas-Ortiz"'
Publikováno v:
TIP Revista Especializada en Ciencias Químico-Biológicas, Vol 22, Pp 1-5 (2019)
Mango pericarp powders (Mangifera indica L.) of Ataulfo, Keitt and Tommy Atkins cultivars were obtained by dehydration and grinding. The content of moisture, ash, fat, dietary fiber, antioxidant capacity and total phenols was evaluated. The cultivar
Externí odkaz:
https://doaj.org/article/efb0338f7c43444a997bafb1a30b92fe
Autor:
Leticia X. López-Martínez, Alejandra A. López-Pérez, Aarón F. González-Córdova, Gustavo Adolfo González-Aguilar, Citali Colin Chávez, Lilia M. Beltrán-Barrientos, Julieta Domínguez-Soberanes, Manuel Vargas-Ortiz
Publikováno v:
ACS Food Science & Technology. 3:379-393
Autor:
Jesús Ayala-Zavala, Teresita de Jesús Castillo-Romero, Marco Salgado-Cervantes, Ubaldo Marín-Castro, Manuel Vargas-Ortiz, Dominique Pallet, Adrien Servent
Publikováno v:
Food Reviews International
In nature there is a wide variety of fruits rich in bioactive compounds that is of interest to the food industry. The study of transformation processes always aims to develop emerging minimal processing methods to produce foods or extracts. In this c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::58a10cb7673993eb72b431bbc1cae4be
http://agritrop.cirad.fr/604360/
http://agritrop.cirad.fr/604360/
Autor:
V.J. Robles-Olvera, Magda Carvajal-Moreno, Tomás Morales-Moo, Estela Hernández-Camarillo, M.A. Salgado-Cervantes, Manuel Vargas-Ortiz
Publikováno v:
Risk Management and Healthcare Policy. 13:2583-2591
Introduction Aflatoxins are secondary metabolites produced mainly by the molds Aspergillus flavus, A. parasiticus and A. nomius, and they contaminate cereals, dry fruits, oilseeds and spices. Aflatoxins have harmful effects in animals and humans, ind
Autor:
Francisco Rojo-Callejas, Silvia Ruiz-Velasco, Manuel Vargas-Ortiz, Estela Hernández-Camarillo, Magda Carvajal-Moreno
Publikováno v:
Food and Chemical Toxicology. 124:128-138
Aflatoxins (AFs) are toxic secondary metabolites of the fungi Aspergillus flavus, A. parasiticus and A. nomius. The fungi produce these AFs in cereals, oilseeds and spices. AFs have damaging effects on all organisms, including humans, and their sympt
Autor:
Eber Addi Quintana-Obregón, Verónica Pérez-Rubio, Manuel Vargas-Ortiz, Cesar San Martín-Hernández, María Dolores Muy-Rangel
Publikováno v:
TIP Revista Especializada en Ciencias Químico-Biológicas. 23
La industrialización del mango genera subproductos con potencial para reprocesarse y comercializarse. En este estudio, se obtuvo del mango ʻAtaulfoʼ maduro la pectina del polvo del pericarpio, que se evaluó con un análisis FODA (Fortalezas-Oport
Autor:
Tomás, Morales-Moo, Estela, Hernández-Camarillo, Magda, Carvajal-Moreno, Manuel, Vargas-Ortiz, Víctor, Robles-Olvera, Marco Antonio, Salgado-Cervantes
Publikováno v:
Risk Management and Healthcare Policy
Introduction Aflatoxins are secondary metabolites produced mainly by the molds Aspergillus flavus, A. parasiticus and A. nomius, and they contaminate cereals, dry fruits, oilseeds and spices. Aflatoxins have harmful effects in animals and humans, ind
Autor:
Cesar San Martín-Hernández, Eber Addi Quintana-Obregón, María Dolores Muy-Rangel, Manuel Vargas-Ortiz
Publikováno v:
TIP Revista Especializada en Ciencias Químico-Biológicas. 22
Los polvos de pericarpio de mango (Mangifera indica L.) de los cultivares Ataulfo, Keitt y Tommy Atkins se obtuvieron por deshidratación y molienda. Se evaluó el contenido de humedad, ceniza, grasa, fibra, capacidad antioxidante y fenoles totales.
Autor:
Estela Hernández Camarillo, V.J. Robles-Olvera, Miguel Ángel García Alvarado, Guadalupe Del Carmen Rodríguez Jimenes, Alejandra Ramirez-Martinez, N. Wesolek, Marco Antonio Salgado Cervantes, Manuel Vargas-Ortiz, Magda Carvajal-Moreno, Alain Claude Roudot
Publikováno v:
International journal of environmental health research. 28(2)
The present study evaluated the exposure of Southeast Mexican population to Aflatoxin M1 (AFM1) and M2 (AFM2) through the consumption of Oaxaca cheese. The intake of Oaxaca cheese was assessed via a food 7-day dairy questionnaire (N = 1100, 2014 and
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