Multivariate Analysis on the Properties of Intact Cereal Kernels and Their Association with Viscoelasticity at Different Moisture Contents

Autor: Anayansi Escalante-Aburto, Juan de Dios Figueroa-Cárdenas, Aurelio Dominguez-Lopez, Silverio García-Lara, Néstor Ponce-García

Publikováno v: Foods, Vol 12, Iss 4, p 808 (2023)

The viscoelastic properties of cereal kernels are strongly related to their quality, which can be applied to the development of a more selective and objective classification process. In this study, the association between the biophysical and viscoela

Externí odkaz: https://doaj.org/article/46f79fefc50443d9bc8e97b554297824

Aflatoxin contamination in maize: occurrence and health implications in Latin America

Autor: Silverio García-Lara, Sergio O. Serna-Saldívar, Natalia Palacios-Rojas, Néstor Ponce-García

Publikováno v: World Mycotoxin Journal. 14:247-258

According to the United Nations Food and Agriculture Organisation, mycotoxicoses constitute the second most pressing food safety problem worldwide, with most cases occurring in developing countries. Maize (Zea mays L.), the main staple for many Latin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bb44ce85840c815f31700bebb40156e4
https://doi.org/10.3920/wmj2020.2666

Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion

Autor: Anayansi Escalante-Aburto, Néstor Ponce-García, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Juan de Dios Figueroa-Cárdenas, Roberto Gutiérrez-Dorado

Publikováno v: Journal of Chemistry, Vol 2016 (2016)

Lime cooking extrusion (LCE) is a widely applied technology for producing second-generation snacks, as an alternative to traditional nixtamalization (TN). Pigmented maize has been used to produce snacks with similar organoleptic characteristics to TN

Externí odkaz: https://doaj.org/article/7b4015d5d4394b9a86d6b20ac4d79799

Microbiological quality and presence of enteropathogenic bacteria in orange juice sold in popular markets

Autor: Luis Daniel Carbajal Romero, Martha Lidya Salgado Siclán, Néstor Ponce García, Itzel Rojas Puebla, Ana Tarin Gutierrez Ibañez, Rosa Laura Ocaña De Jesús

Publikováno v: Food Science and Technology (2021)
Food Science and Technology, Issue: ahead, Published: 24 MAY 2021
Food Science and Technology, Volume: 42, Article number: e09621, Published: 24 MAY 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Worldwide, there are a large number of retailers in popular markets offering fresh orange juice, which is preferred for its nutritional and health value. Incorrect management during the preparation, the presence of pests, and inadequate environmental

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c77c1535712d6ff60a33452f088fc56
https://doi.org/10.1590/fst.09621

Recent Evidence of the Beneficial Effects Associated with Glucuronic Acid Contained in Kombucha Beverages

Autor: Néstor Ponce-García, Anayansi Escalante-Aburto, Jessica Martínez-Leal

Publikováno v: Current nutrition reports. 9(3)

Glucuronic acid is contained naturally in kombucha beverages due to the associations between bacteria and yeasts during its fermentation. The purpose of this review is to describe the literature related to the hepatoprotective effect associated with

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04cfe22395c691f4f01d780a9bc7bc23
https://pubmed.ncbi.nlm.nih.gov/32415557