Zobrazeno 1 - 10
of 615
pro vyhledávání: '"O. Serna"'
Autor:
Nidia Leticia Ruiz-Zambrano, Viridiana Tejada-Ortigoza, Sergio O. Serna-Saldívar, Jorge Welti-Chanes, Julián de la Rosa-Millán, Esther Pérez-Carrillo
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100575- (2024)
Powder beverage bases were developed using extruded and hydrolyzed chickpea supernatant through freeze-drying. This study evaluated the effects of spray-drying and adjuvant incorporation for producing powders and supernatant fermentation with LAB str
Externí odkaz:
https://doaj.org/article/0090061705614c41a9d0dc6ee44b4601
Autor:
Kendra Corral-Nájera, Gaurav Chauhan, Sergio O. Serna-Saldívar, Sergio O. Martínez-Chapa, Mohammad Mahdi Aeinehvand
Publikováno v:
Microsystems & Nanoengineering, Vol 9, Iss 1, Pp 1-25 (2023)
Abstract Membranes are fundamental elements within organ-on-a-chip (OOC) platforms, as they provide adherent cells with support, allow nutrients (and other relevant molecules) to permeate/exchange through membrane pores, and enable the delivery of me
Externí odkaz:
https://doaj.org/article/18cc2d8d8f8f4d52bb2e08df1dc4c876
Autor:
Katia Caballero-de la Peña, Laura Acevedo-Pacheco, Aidee I. Sánchez-Reséndiz, Cristina Chuck-Hernández, Sergio O. Serna-Saldívar
Publikováno v:
Food & Nutrition Research, Vol 66, Pp 1-8 (2022)
Introduction: Public health professionals established a direct link between obesity and the rise in high caloric beverage intake. Current recommendations promote the elimination of sweet fruit drinks from the population’s diet. One way of evading t
Externí odkaz:
https://doaj.org/article/e25e6863cb5140839e82cdd9cb6edb07
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
In the scientific literature there are different analyses of the nutritional profiles of maize tortillas, whether they are landraces or hybrid maize versus those made with dry masa flour (DMF). In general terms, there is agreement in the reported con
Externí odkaz:
https://doaj.org/article/35237f981f2341d7a4d293dbe8b81836
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
IntroductionDifferent analyses of the profiles of tortillas have been made using the traditional method, whether from landraces or hybrids versus those made with dry masa flour in which significant variability (p
Externí odkaz:
https://doaj.org/article/a8c0b2336df74703b5031fb4e4ab22b8
Autor:
Julian de la Rosa-Millan, Erick Heredia-Olea, Esther Pérez-Carrillo, Raquel Peña-Gómez, Sergio O. Serna-Saldívar
Publikováno v:
Foods, Vol 12, Iss 10, p 1988 (2023)
This research aimed to characterize the physicochemical, in vitro digestion, and structural features of digestion residues of maize and sorghum starches subjected to thermoplastic extrusion, along with the influence of Sodium Stearoyl Lactylate (SSL)
Externí odkaz:
https://doaj.org/article/7129c82587654b1b96798a40eaf6d475
Publikováno v:
Frontiers in Physiology, Vol 13 (2022)
Externí odkaz:
https://doaj.org/article/46d07b74814744429720339372f29202
Autor:
Monica Rubio-Flores, Arnulfo Ricardo García-Arellano, Esther Perez-Carrillo, Sergio O. Serna-Saldivar
Publikováno v:
Bioresources and Bioprocessing, Vol 7, Iss 1, Pp 1-11 (2020)
Abstract Sorghum has been used for brewing European beers but its malt generally lower beer yields and alcohol contents. The aim of this research was to produce lager beers using worts from sorghum malted with and without Aspergillus oryzae inoculati
Externí odkaz:
https://doaj.org/article/707fc4fdd3644c1e855cdc0cc5350175
Autor:
Jesús Santana-Gálvez, Javier Villela Castrejón, Sergio O. Serna-Saldívar, Daniel A. Jacobo-Velázquez
Publikováno v:
CyTA - Journal of Food, Vol 18, Iss 1, Pp 245-248 (2020)
Chlorogenic acid is a well-known nutraceutical, but it is extensively metabolized by the body. More valuable information can be obtained from its metabolites. Dihydrocaffeic acid is a metabolite of chlorogenic acid and has shown antioxidant, cardiopr
Externí odkaz:
https://doaj.org/article/ac320d1a01b34f64a89e58b436427749
Autor:
Iris M. García-Núñez, Arlette Santacruz, Sergio O. Serna-Saldívar, Sandra L. Castillo Hernandez, Carlos A. Amaya Guerra
Publikováno v:
Foods, Vol 11, Iss 24, p 4020 (2022)
This research is aimed to search for suitable probiotic plus prebiotic combinations for food applications. Sixteen bacteria were tested for resistance to low pH, bile salts and antibiotics, and their adhesion to Caco-2 cells, in order to select poten
Externí odkaz:
https://doaj.org/article/2d4628051870481eaf0a44aca63c16c3