Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Monica Lizeth Chavez-Gonzalez"'
Publikováno v:
Critical Reviews in Biotechnology. :1-27
Autor:
J. A. Ascacio-Valdés, MONICA LIZETH CHAVEZ GONZALEZ, Xochitl Ruelas-Chacon, Antonio Flores Naveda, Leonardo Sepúlveda, PILAR ESPITIA HERNANDEZ
Publikováno v:
Foods; Volume 11; Issue 19; Pages: 3121
Sorghum contains antioxidants such as tannins. However, these are considered antinutritional factors since they are responsible for the low digestibility of proteins and carbohydrates. Nevertheless, these can be extracted by solid-state fermentation
The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts and Bioprocessing Technologies includes contributions that deal with new develop
This handbook series consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technolo
The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In partic
This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current
Autor:
José Juan Buenrostro-Figueroa, Guadalupe Virginia Nevárez-Moorillón, Mónica Lizeth Chávez-González, Leonardo Sepúlveda, Juan Alberto Ascacio-Valdés, Cristóbal Noé Aguilar, Ruth Pedroza-Islas, Sergio Huerta-Ochoa, Lilia Arely Prado-Barragán
Publikováno v:
Fermentation, Vol 9, Iss 6, p 530 (2023)
Pomegranate peel is an important source of polyphenols of remarkable interest in the food, pharmaceutical and cosmetic industry. The improved extraction of total polyphenolic compounds (TPC) from pomegranate peel by solid-state fermentation (SSF) was
Externí odkaz:
https://doaj.org/article/174bd24581d044a3a91409fd4555d143