Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Miguel Á. Sanchez-Madrigal"'
Autor:
David Neder-Suárez, Daniel Lardizabal-Gutierrez, Nubia Amaya-Olivas, León Raúl Hernández-Ochoa, Jesus Alberto Vázquez-Rodríguez, Miguel Á. Sanchez-Madrigal, Ivan Salmerón-Ochoa, Armando Quintero-Ramos
Publikováno v:
AIMS Agriculture and Food, Vol 9, Iss 1, Pp 304-316 (2024)
We evaluated the effects of solvents with different polarities—methylene chloride (MC), methanol (MT), and hexane (HE) on the extraction of compounds from Mexican red pitaya seed oil. The fatty acid composition and the structural, rheological, and
Externí odkaz:
https://doaj.org/article/0c95dcc30e8f412b9bdeb8bf310d8f2e
Autor:
Danger Tabio-García, Francisco Paraguay-Delgado, Miguel Á. Sánchez-Madrigal, Armando Quintero-Ramos, José C. Espinoza-Hicks, Carmen O. Meléndez-Pizarro, Martha G. Ruiz-Gutiérrez, Eduardo Espitia-Rangel
Publikováno v:
Ultrasonics Sonochemistry, Vol 77, Iss , Pp 105680- (2021)
The present study optimised the ultrasound-assisted extraction (UAE) of bioactive compounds from Amaranthus hypochondriacus var. Nutrisol. Influence of temperature (25.86–54.14 °C) and ultrasonic power densities (UPD) (76.01–273.99 mW/mL) on tot
Externí odkaz:
https://doaj.org/article/4307223f9f3c4ac0ba3e61a52e0a09fa
Autor:
Carmen O. Meléndez-Pizarro, Arlet Calva-Quintana, José C. Espinoza-Hicks, Miguel Á. Sánchez-Madrigal, Armando Quintero-Ramos
Publikováno v:
Foods, Vol 9, Iss 8, p 1068 (2020)
Physicochemical properties of a blend of 10% Aloe vera gel with 5% pitaya juice subjected to UV-C doses of 16.5, 27.7, and 40 mJ/cm2 were evaluated at pH 3.5 and 5.5. Unprocessed treatments were used as the control. The a* color parameter decreased a
Externí odkaz:
https://doaj.org/article/788e04ebcafb4f3cb808434cbfa3ed5d
Autor:
Miguel Á. Sánchez-Madrigal, Armando Quintero-Ramos, Carlos A. Amaya-Guerra, Carmen O. Meléndez-Pizarro, Sandra L. Castillo-Hernández, Carlos J. Aguilera-González
Publikováno v:
Foods, Vol 8, Iss 7, p 268 (2019)
Effects of agave fructans as carrier agents on the encapsulation of blue corn anthocyanins using spray-drying were evaluated. Blue corn extract was mixed with 6%, 8%, 10%, and 12% (w/v) of agave fructans in duplicate and dried at 150 °C. The extract
Externí odkaz:
https://doaj.org/article/e80c68b7b3f3416cb7595c1c5508778a