Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Miguel E. Oseguera Toledo"'
Autor:
Brenda Contreras Jiménez, Miguel E. Oseguera Toledo, Lina Garcia Mier, Ricardo Martínez Bravo, Carlos Alberto González Gutiérrez, Fabiola Curiel Ayala, Mario E. Rodriguez-Garcia
Publikováno v:
CyTA - Journal of Food, Vol 18, Iss 1, Pp 527-534 (2020)
The objective of this work was to study the physicochemical properties of nixtamalized corn flour (NCF) enriched with grasshopper Sphenarium purpuracens, “chapulin” flour (ChF) at 2, 6, and 10% w/w. Bromatological, vibrational, mineral, structura
Externí odkaz:
https://doaj.org/article/a3145f80c8a549e298d3dba8ffcf52ac
Publikováno v:
Journal of Functional Foods, Vol 27, Iss , Pp 160-177 (2016)
The objective of this study was to evaluate and compare the effect of peptides produced from hard-to-cook common bean proteins on insulin secretion from pancreatic β-cells and glucose uptake from insulin-resistant adipocytes, and to understand the m
Externí odkaz:
https://doaj.org/article/dd01ff1b4bf44609b92be37acc6acf7a
Autor:
Ezequiel Hernández-Becerra, Brenda Contreras-Jiménez, Carolina Muñoz-Torres, Mario E. Rodríguez-García, Miguel E. Oseguera-Toledo, Beatriz Millan-Malo, Alma Vuelvas‐Solorzano
Publikováno v:
Cereal Chemistry. 97:404-415
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c937b82f9568141e0dd1f36853d7c36
https://doi.org/10.1002/cche.10256
https://doi.org/10.1002/cche.10256
Autor:
Fabiola Curiel Ayala, Brenda Lidia Contreras Jiménez, Lina Garcia Mier, Miguel E. Oseguera Toledo, Ricardo Martínez Bravo, Mario E. Rodríguez-García, Carlos A. González Gutiérrez
Publikováno v:
CyTA-Journal of Food, Vol 18, Iss 1, Pp 527-534 (2020)
The objective of this work was to study the physicochemical properties of nixtamalized corn flour (NCF) enriched with grasshopper Sphenarium purpuracens, “chapulin” flour (ChF) at 2, 6, and 10% w/w. Bromatological, vibrational, mineral, structura
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ddd6e0172b0fa6edc7280269f37d77e
https://doaj.org/article/a3145f80c8a549e298d3dba8ffcf52ac
https://doaj.org/article/a3145f80c8a549e298d3dba8ffcf52ac
Autor:
Edgar A, Esquivel-Fajardo, Eduardo U, Martinez-Ascencio, Miguel E, Oseguera-Toledo, Sandra M, Londoño-Restrepo, Mario E, Rodriguez-García
Publikováno v:
Carbohydrate Polymers. 281:119048
This work focused on studying the effect of lamellae presence on the pasting profile of isolated avocado starch (C-type) obtained by a combined mechanical and ultrasonic process. Inductively Couple Plasma indicates that this starch is rich in P, K, N
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb22522384fe46c2d0a70245146e3a5e
https://doi.org/10.1016/j.carbpol.2021.119048
https://doi.org/10.1016/j.carbpol.2021.119048
Autor:
Miguel E. Oseguera-Toledo, Ezequiel Hernández-Becerra, Mario E. Rodríguez-García, Brenda Contreras-Jiménez
Publikováno v:
Journal of Cereal Science. 95:103069
The objective of this study was to evaluate the physicochemical changes that occur in sorghum starch during malting to determine its potential in the beer industry. The results showed that the physicochemical properties of amorphous amylose and amylo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a5502749181f2b9bbea4110769add72
https://doi.org/10.1016/j.jcs.2020.103069
https://doi.org/10.1016/j.jcs.2020.103069
Autor:
María-Concepción Aristoy, Ola Abdelhedi, Moncef Nasri, Leticia Mora, Ibtissem Ben Amara, Rim Nasri, Miguel E. Oseguera-Toledo, Fidel Toldrá, Mourad Jridi
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Smooth-hound viscera proteins were enzymatically hydrolyzed, using Esperase®, and the resulting hydrolysate was fractionated by ultrafiltration through four membranes with decreasing molecular weight (MW) cut-offs. Five fractions were obtained, FI (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f72055ff460da43144912770e2c7c391
http://hdl.handle.net/10261/155318
http://hdl.handle.net/10261/155318
Autor:
Anaberta Cardador-Martínez, Elvira Gonzalez de Mejia, Silvia L. Amaya-Llano, Miguel E. Oseguera-Toledo, Rosalía Reynoso-Camacho
Publikováno v:
Nutrafoods. 13:147-157
Type 2 diabetes mellitus (T2DM) is a major metabolic, multi-causal and heterogeneous disorder, characterised by chronic hyperglycaemia, which causes significant morbidity and mortality, with a considerable burden on health-care resources. The number
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::899d87799f7e8c701fdd5c3940ca5256
https://doi.org/10.1007/s13749-014-0052-z
https://doi.org/10.1007/s13749-014-0052-z
Publikováno v:
Food Chemistry. 127:1175-1185
The objectives of this study were to evaluate the antioxidant capacity of protein hydrolysates of the common bean (Phaseolus vulgaris L.) varieties Negro 8025 and Pinto Durango and determine their effect on the markers of inflammation in lipopolysacc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3907e500edd6c71276c9ed2eea24734
https://doi.org/10.1016/j.foodchem.2011.01.121
https://doi.org/10.1016/j.foodchem.2011.01.121
Publikováno v:
Food research international (Ottawa, Ont.). 76(Pt 3)
The objective was to evaluate the effect of bioactive peptide fractions from de-hulled hard-to-cook (HTC) bean on enzyme targets of type-2 diabetes and oxidative stress. Protein isolates from Pinto Durango and Negro 8025 beans were hydrolyzed (120min
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9849a8bf3e063d031690955a24814a88
https://pubmed.ncbi.nlm.nih.gov/28455070
https://pubmed.ncbi.nlm.nih.gov/28455070