Zobrazeno 1 - 7
of 7
pro vyhledávání: '"María del Carmen Beltrán-Orozco"'
Autor:
María del Carmen Robles-Ramírez, Ricardo Monterrubio-López, Rosalva Mora-Escobedo, María del Carmen Beltrán-Orozco
Publikováno v:
Archivos Latinoamericanos de Nutrición, Vol 66, Iss 1, Pp 066-073
Evaluación de extractos obtenidos a partir de desperdicios de papa y jitomate, como aditivos antioxidantes naturales. La industrialización de la papa y el jitomate genera grandes cantidades de desechos. Estudios previos han demostrado que estos sub
Externí odkaz:
https://doaj.org/article/3d53a36e9b7d47e7869a9b2f4e9c8caf
Publikováno v:
Food Science and Biotechnology. 29:751-757
This study aimed to evaluate the influence of germination on the content of protein, lipids, fiber, ashes, tryptophan, vitamin C, total phenolic and total flavonoid compounds, as well as on the protein digestibility and antioxidant activity of chia s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2550b8c1249ea2b4663aa5e56b2c6de8
https://doi.org/10.1007/s10068-019-00726-1
https://doi.org/10.1007/s10068-019-00726-1
Chia seeds have a high content of omega 3, 6, and 9 fatty acids, so their consumption has become popular, often added to products subjected to heat treatments. This chapter evaluated the effect of temperature and time on the physicochemical propertie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::efa266b601af19b89252d73328e38d91
https://doi.org/10.4018/978-1-7998-1518-1.ch010
https://doi.org/10.4018/978-1-7998-1518-1.ch010
Autor:
Emmanuel Ortega-Robles, Rosalva Mora-Escobedo, María del Carmen Beltrán-Orozco, Ricardo Monterrubio-López, María del Carmen Robles-Ramírez
Publikováno v:
International Journal of Gastronomy and Food Science. 22:100279
The use of barley flour in bread making is limited because barley flour decreases the sensory characteristics of bread. This study aimed to increase the nutraceutical potential of barley bread without affecting consumer acceptance. Crumb structure, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b8795bd92da116c563e9107d3f3c861
https://doi.org/10.1016/j.ijgfs.2020.100279
https://doi.org/10.1016/j.ijgfs.2020.100279
Publikováno v:
Información tecnológica v.18 n.3 2007
SciELO Chile
CONICYT Chile
instacron:CONICYT
SciELO Chile
CONICYT Chile
instacron:CONICYT
Se ha estudiado la vida de anaquel de mantecadas bajas en grasa y se ha comparado los resultados con los obtenidos para mantecadas con contenido completo de grasa (testigo). Las mantecadas bajas en grasa y las testigo se almacenaron bajo tres condici
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::11eb1ae271fd2abc17fb4939d237741c
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-07642007000300003
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-07642007000300003
Autor:
Rafael Silva Torres, Francisco Díaz Cedillo, María del Carmen Beltrán-Orozco, Joaquín Julián Ocampo Rascón
Publikováno v:
Emirates Journal of Food and Agriculture. 25:778
As part of our screening of antioxidant extracts from spices and food plants, the antioxidant activity of the EtHO extract of the flowers of aerial parts of Sedum praealtum was tested. Since the extract showed significant activity, a bioassay-directe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7a4497eb1082635c3362bc6bd72213b
https://doi.org/10.9755/ejfa.v25i10.17002
https://doi.org/10.9755/ejfa.v25i10.17002
The antioxidant capacity and phenolic content of chía's (Salvia hispánica L.). integral seed and oil
Publikováno v:
Journal of Biotechnology. 150:315-315
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30f7de2e6385a39b636ea1153284d279
https://doi.org/10.1016/j.jbiotec.2010.09.295
https://doi.org/10.1016/j.jbiotec.2010.09.295