Zobrazeno 1 - 10
of 21
pro vyhledávání: '"María Elena Sánchez-Pardo"'
Autor:
Morayma Ramírez Damián, Naima G. Cortes-Perez, Erika T. Quintana, Alicia Ortiz-Moreno, Cynthia Garfias Noguez, Carlos Eugenio Cruceño-Casarrubias, María Elena Sánchez Pardo, Luis G. Bermúdez-Humarán
Publikováno v:
Microorganisms, Vol 10, Iss 5, p 1065 (2022)
Functional foods are classified as traditional or staple foods that provide an essential nutritional level and share potentially positive effects on host health, including the reduction of disease by optimizing the immune system’s ability to preven
Externí odkaz:
https://doaj.org/article/e79f7cf6d8b74910b589abc8482812a3
Autor:
Edgar Torres-Maravilla, Rebeca Martín, Lino Mayorga-Reyes, María Elena Sánchez-Pardo, Philippe Langella, Natalia C Hernández-Delgado, Ricardo Pérez-Pastén-Borja, Luis G. Bermúdez-Humarán
Publikováno v:
Microorganisms, Vol 9, Iss 1063, p 1063 (2021)
Microorganisms
Volume 9
Issue 5
Microorganisms
Volume 9
Issue 5
Agave species are a source of diverse products for human use, such as food, fiber, and beverages, which include mezcal, a distilled beverage produced by spontaneous fermentation. Agave is an excellent source of high amounts of sugars, minerals, and p
Autor:
Marcela Hernández-Ortega, Leticia Garduño-Siciliano, María Elena Sánchez-Pardo, Alicia Ortiz, Isabel Hidalgo, Francisco Villarreal, Eduardo Meaney, Guillermo Ceballos, Nayelli Nájera
Publikováno v:
Journal of Medicinal Food. 22:567-577
In the production of chocolate, only cocoa seeds are used, generating by-products that are generally discarded, increasing the risk of environmental contamination. Given fiber, carbohydrates, proteins, and flavonoid content the use of cacao pod husks
Autor:
José Juan Islas-Hernández, Perla Osorio-Díaz, Sandra L. Rodriguez-Ambriz, María Elena Sánchez-Pardo, M. A. Hernández-Aguirre
Publikováno v:
Journal of Food Measurement and Characterization. 13:1652-1660
Gluten-free products have some texture drawbacks compared with gluten products. The texture of gluten-free products is improved with the addition of hydrocolloids and pregelatinized starches. The effects of hydroxypropyl methylcellulose (HPMC), prege
Autor:
Hugo Necoechea-Mondragón, Gabriela Dávila-Hernández, Alicia Ortiz-Moreno, Cynthia Selene Delgadillo-Arévalo, María Elena Sánchez-Pardo
Publikováno v:
J Food Sci Technol
Diverse researchers have considered by-products of food and agricultural processing industries as a source of antioxidants. Tamarind (Tamarindus indica) is a leguminous tree, native from tropical Africa bearing edible fruit. The fruit is composed of
Autor:
Diana Isis LLanes-Gil-López, Jorge Aurelio Lois-Correa, María Elena Sánchez-Pardo, Vanesa Natalie Orta-Guzman
Publikováno v:
Instituto Politécnico Nacional
IPN
Redalyc-IPN
ICIDCA. Sobre los Derivados de la Caña de Azúcar (Cuba) Num.1 Vol.51
IPN
Redalyc-IPN
ICIDCA. Sobre los Derivados de la Caña de Azúcar (Cuba) Num.1 Vol.51
"Mundialmente uno de los problemas medioambientales que más apremian a la industria es la generación de residuos y su correcto manejo, en el panorama de un uso sustentable se concibe la idea de reducir lo más posible la producción de residuos, un
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::96159043666513658cb89c499a5a79f5
https://www.redalyc.org/articulo.oa?id=223153894006
https://www.redalyc.org/articulo.oa?id=223153894006
Autor:
María Elena Ramos Cassellis, Epifanio Jiménez García, Rosalva Mora Escobedo, María Elena Sánchez Pardo
Publikováno v:
Journal of Agricultural Chemistry and Environment. :53-56
In Mexico pineapple processing produces industrial residues with a high concentration of dietary fibre. The aim of this study was to quantify the constituents of the fibrous residues from the industrial processing of pineapples which exhibited low co
Autor:
Vianney Cortés-Viguri, Leticia Gardu ntilde, Alicia Ortiz-Moreno, María Elena Sánchez-Pardo, o-Siciliano, Obed Osorio-Esquivel
Publikováno v:
Journal of Biomedical Science and Engineering. :809-817
The effect of dietary supplementation with mango (Mangifera indica L.) powder obtained by microwave dehydration was studied in normal and hypercholesterolemic mice. The phenolic profiles in methanolic extracts and antioxidant activities were determin
Autor:
Sandra L. Rodriguez-Ambriz, Perla Osorio-Díaz, Luis A. Bello-Pérez, José Juan Islas-Hernández, Edith Agama-Acevedo, María Elena Sánchez-Pardo
Publikováno v:
Food and Nutrition Sciences. :264-270
Excess weight and obesity are serious public health problems, which should be addressed through encouraging the consumption of foods with high amount of low digestible carbohydrates. The objective of this study was to put together spaghetti that blen
Autor:
María Elena Sánchez-Pardo, Guy Kissangou, Hugo Necoechea-Mondragón, Marcela Hernández-Ortega, Alicia Ortiz-Moreno
Publikováno v:
Food and Nutrition Sciences. :1037-1046
Carrot pomace is a major by-product obtained during the industrial juice extraction process, which is discarded contributing to environmental pollution. This residue is rich in fiber, and contains high amounts of carotenoids and phenolic compounds th