Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Minerva Bautista Villarreal"'
Autor:
Minerva Bautista Villarreal, Sandra Loruhama Loruhama Castillo Hernández, Salvador López Uriarte, María Porfiria Barrón González
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 73, Iss 3, Pp 242-252 (2023)
Alginate encapsulation is a viable alternative for the preservation of probiotics along the gastric route or within a food product during its shelf life. Furthermore, co-encapsulation with a vegetal material could act as a prebiotic and enhance the v
Externí odkaz:
https://doaj.org/article/36e3ff2905ec42818c53a7ec14e56aaa
Autor:
Analía A. Lu Martínez, Juan G. Báez González, Minerva Bautista Villarreal, Karla G. García Alanis, Sergio A. Galindo Rodríguez, Eristeo García Márquez
Publikováno v:
Foods, Vol 9, Iss 1, p 29 (2019)
Prunus serotine seed, was processed to produce a defatted flour (71.07 ± 2.10% yield) without hydrocyanic acid. The total protein was 50.94 ± 0.64%. According to sensory evaluation of cookies with P. serotine flour, the highest score in overall imp
Externí odkaz:
https://doaj.org/article/8e98b72c119b4e708d0714bca3ff0152
Autor:
Minerva Bautista Villarreal, Claudia T. Gallardo Rivera, Eristeo García Márquez, José Rodríguez Rodríguez, María Adriana Núñez González, Abelardo Chávez Montes, Juan G. Báez González
Publikováno v:
Molecules, Vol 23, Iss 12, p 3204 (2018)
Egg yolk is used as an emulsifying agent. Nevertheless, its high concentration of cholesterol is linked to chronic degenerative diseases that cause cardiovascular disease. In this study, three methods for reducing the level of cholesterol in egg yolk
Externí odkaz:
https://doaj.org/article/026ebf6365174887aa2e4be7acd3f368
Autor:
Jesús Alberto Vázquez-Rodríguez, Minerva Bautista-Villarreal, Beatriz Adriana Rodríguez Romero, Manuel López-Cabanillas Lomelí, Cristina López-Ibarra, Juan G. Báez-González, Felipe de Jesús Ruiz-López, Blanca Edelia González-Martínez
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Frontiers in Nutrition
Frontiers in Nutrition
The tepary bean (Phaseolus acutifolius Gray) is a US–Mexico frontier native crop, produces high yields in agriculture, and needs to be reconsidered because of its nutritional and functional properties. This study aimed to determine the technologica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33dde4e7803f87b1ede4fe376c9f0c17
https://www.frontiersin.org/articles/10.3389/fnut.2021.661463/full
https://www.frontiersin.org/articles/10.3389/fnut.2021.661463/full
Autor:
Minerva Bautista-Villarreal, Claudia T. Gallardo-Rivera, Karla G. García-Alanís, Nallely García-Solano, Sandra Castillo, Juan G. Báez-González, Alexis Rodríguez, Eduardo Sánchez-García
Publikováno v:
Frontiers in Nutrition
Frontiers in Nutrition, Vol 8 (2021)
Frontiers in Nutrition, Vol 8 (2021)
In this study, a flour from corn cob (central core of the maize ear, stage R4) was obtained through three treatments. The three flours obtained were characterized by bromatological analysis, yield, and granulometry. Additional dressing-type oil in wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3882f6b2a3005e49d35ab41059fbb1e5
https://pubmed.ncbi.nlm.nih.gov/33996879
https://pubmed.ncbi.nlm.nih.gov/33996879
Publikováno v:
Presencia Universitaria. 7
Las emulsiones tienen una función en las estructuras químicas y físicas de muchos alimentos naturales y procesados. En general, una emulsión se define como una estructura formada por la dispersión de 1 de los 2 líquidos inmiscibles dentro del o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35cae51ef31bcadd39a2593316b1aa09
https://doi.org/10.29105/pu7.14-7
https://doi.org/10.29105/pu7.14-7
Autor:
Karla G. García Alanis, Analía A. Lu Martínez, Minerva Bautista Villarreal, Juan Gabriel Báez González, Eristeo García Márquez, Sergio A. Galindo Rodríguez
Publikováno v:
Foods, Vol 9, Iss 1, p 29 (2019)
Foods
Volume 9
Issue 1
Foods
Volume 9
Issue 1
Prunus serotine seed, was processed to produce a defatted flour (71.07 ±
2.10% yield) without hydrocyanic acid. The total protein was 50.94 ±
0.64%. According to sensory evaluation of cookies with P. serotine flour, the highest
2.10% yield) without hydrocyanic acid. The total protein was 50.94 ±
0.64%. According to sensory evaluation of cookies with P. serotine flour, the highest
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a2f25f0858a867fa00c8cf00ddb78e86
https://www.mdpi.com/2304-8158/9/1/29
https://www.mdpi.com/2304-8158/9/1/29
Autor:
Eristeo García Márquez, Abelardo Chávez Montes, María Adriana Núñez González, Claudia Gallardo Rivera, Minerva Bautista Villarreal, Juan Gabriel Báez González, José Rodríguez Rodríguez
Publikováno v:
Molecules
Volume 23
Issue 12
Molecules, Vol 23, Iss 12, p 3204 (2018)
Volume 23
Issue 12
Molecules, Vol 23, Iss 12, p 3204 (2018)
Egg yolk is used as an emulsifying agent. Nevertheless, its high concentration of cholesterol is linked to chronic degenerative diseases that cause cardiovascular disease. In this study, three methods for reducing the level of cholesterol in egg yolk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75494106aa9ce307eb7aeb606c34d2f4
Autor:
Joel H. Elizondo-Luevano, Ramiro Quintanilla-Licea, Sandra L. Castillo-Hernández, Eduardo Sánchez-García, Minerva Bautista-Villarreal, Georgia M. González-Meza, Marcela A. Gloria-Garza, Osvelia E. Rodríguez-Luis, Maciej Ireneusz Kluz, Miroslava Kačániová
Publikováno v:
Life, Vol 14, Iss 9, p 1176 (2024)
Plant extracts of fifteen plants of ethnomedicinal use in Mexico were analyzed to provide scientific knowledge of their medicinal properties through the evaluation of different biological activities such as anti-hemolytic, antioxidant, and cytotoxic
Externí odkaz:
https://doaj.org/article/47e1886426e54770aa30434963d1959a
Autor:
Cristina López-Ibarra, Felipe de Jesús Ruiz-López, Minerva Bautista-Villarreal, Juan Gabriel Báez-González, Beatriz Adriana Rodríguez Romero, Blanca Edelia González-Martínez, Manuel López-Cabanillas Lomelí, Jesús Alberto Vázquez-Rodríguez
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
The tepary bean (Phaseolus acutifolius Gray) is a US–Mexico frontier native crop, produces high yields in agriculture, and needs to be reconsidered because of its nutritional and functional properties. This study aimed to determine the technologica
Externí odkaz:
https://doaj.org/article/fa248196f2e643c492df37b3c1422a0d