Zobrazeno 1 - 7 of 7 pro vyhledávání: '"Mario Armando Gómez-Favela"'
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Akademický článek
Comparison of Phytochemical Profile and In Vitro Bioactivity of Beverages Based on the Unprocessed and Extruded Sesame (Sesamum indicum L.) Seed Byproduct
Autor: María Fernanda Quintero-Soto, Ramona Julieta Espinoza-Moreno, Jennifer Vianey Félix-Medina, Fernando Salas-López, Cruz Fernando López-Carrera, Oscar Daniel Argüelles-López, Martha Elena Vazquez-Ontiveros, Mario Armando Gómez-Favela
Publikováno v: Foods, Vol 11, Iss 20, p 3175 (2022)
In this research functional beverages based on the unprocessed and extruded sesame seeds byproduct were fabricated; phytochemical profile, antioxidant, antidiabetic, and hypoglycemic potential were evaluated. Twenty-four phytochemical compounds were
Externí odkaz: https://doaj.org/article/0f42a427892c4cfc87617a2792eb7a8f
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2
Functional gluten-free beverage elaborated from whole quinoa and defatted chia extruded flours: antioxidant and antihypertensive potentials
Autor: Luis Martín Sánchez Magaña, Cuauhtémoc Reyes Moreno, José Antonio Garzón Tiznado, Jorge Milán Carrillo, Mario Armando Gómez Favela, Edith Oliva Cuevas Rodríguez, Ramona Julieta Espinoza Moreno, Roberto Gutiérrez Dorado
Publikováno v: Acta Universitaria. 32:1-22
The current market demands gluten-free (GF) foods with better nutritional/nutraceutical value. In this study, a functional GF beverage (GFB) from a flours mixture of optimized extruded quinoa (OEQ) (70%) and extruded defatted chia (EDC) (30%) was dev
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4d0c317660730ce61e830422c7360420
https://doi.org/10.15174/au.2022.3413
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3
Gluten-free healthy snack with high nutritional and nutraceutical value elaborated from a mixture of extruded underutilized grains (quality protein maize/tepary bean)
Autor: Mario Armando Gómez Favela, Jorge Milán Carrillo, Cuauthémoc Reyes Moreno, Ramona Julieta Espinoza Moreno, Ricardo Preciado Ortiz, Rodolfo Alfredo Partida Preciado, Roberto Gutiérrez Dorado
Publikováno v: Acta Universitaria. 31:1-18
An optimized gluten-free healthy snack (OGFHS) was developed from a mixture of protein quality maize/tepary bean (70:30), applying extrusion-cooking. The extrusion conditions were obtained from the axial combination of process variables (feed moistur
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1edab162a5c259e76b73f7877aadc09d
https://doi.org/10.15174/au.2021.3024
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5
Alimento funcional para adultos mayores producido por extrusión a partir de granos integrales de maíz/frijol común
Autor: Cuauhtémoc Reyes Moreno, Roberto Gutiérrez Dorado, Edith Oliva Cuevas Rodríguez, Mario Armando Gómez Favela, Saraid Mora Rochín, Jorge Milán Carrillo, Ramona Julieta Espinoza Moreno, Janitzio Xiomara Korina Perales Sánchez
Publikováno v: Acta Universitaria. 31:1-18
El objetivo del trabajo fue desarrollar un alimento funcional para adultos mayores (AFAM) con valores altos de aceptabilidad sensorial, propiedades nutricionales, contenido de compuestos fenólicos y actividad antioxidante, usando una mezcla 60%:40%
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1e36027b4db6670880656fb695e4528d
https://doi.org/10.15174/au.2021.3217
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