Zobrazeno 1 - 10
of 72
pro vyhledávání: '"Octavio Dublán‐García"'
Autor:
Selene Elizabeth Herrera-Vázquez, Octavio Dublán-García, Daniel Arizmendi-Cotero, Leobardo Manuel Gómez-Oliván, Hariz Islas-Flores, María Dolores Hernández-Navarro, Ninfa Ramírez-Durán
Publikováno v:
Molecules, Vol 27, Iss 3, p 869 (2022)
The aim of this work was to evaluate the effect of the concentration of gelatin (G) (3–6 g), whey protein (W) (2.5–7.5 g) and chitosan (C) (0.5–2.5 g) on the physical, optical and mechanical properties of composite edible films (CEFs) using the
Externí odkaz:
https://doaj.org/article/ebb7c09684644a55983f0c80c2ff4ff6
Autor:
Guadalupe López-García, Ramiro Baeza-Jiménez, Hugo Sergio Garcia-Galindo, Octavio Dublán-García, Leticia X. Lopez-Martinez
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 707-714 (2018)
This study investigated the effects of cooking treatments (boiling and steaming) and season of the year (spring and fall) on vitamin C content, total phenolics content (TPC), total flavonoids content (TFC), antioxidant activity and scavenging of nitr
Externí odkaz:
https://doaj.org/article/ca54eee134cb4320892f540f2026c105
Autor:
Ana L. Becerril-Sánchez, Baciliza Quintero-Salazar, Octavio Dublán-García, Héctor B. Escalona-Buendía
Publikováno v:
Antioxidants, Vol 10, Iss 11, p 1700 (2021)
Honey has been employed since antiquity due to its sensory, nutritional, and therapeutic properties. These characteristics are related to its physical and chemical composition. For example, phenolic compounds are substances that can determine antioxi
Externí odkaz:
https://doaj.org/article/34aaff426ec94575861144b2732e4418
Autor:
Daniel Arizmendi-Cotero, Adriana Villanueva-Carvajal, Rosa María Gómez-Espinoza, Octavio Dublán-García, Aurelio Dominguez-Lopez
Publikováno v:
Journal of Functional Foods, Vol 29, Iss , Pp 135-142 (2017)
In order to generate a new antioxidant and prebiotic dietary fibre, gallic acid (GA) was grafted onto native inulin. Inulin-gallic acid (IGA) graft was confirmed by UV and infrared spectroscopy (FT-IR). The antioxidant activity was evaluated by spect
Externí odkaz:
https://doaj.org/article/052b336f989d45df92582d4868fd5876
Autor:
Ana Gabriela Morachis-Valdez, Leobardo Manuel Gómez-Oliván, Imelda García-Argueta, María Dolores Hernández-Navarro, Daniel Díaz-Bandera, Octavio Dublán-García
Publikováno v:
International Journal of Food Science, Vol 2017 (2017)
The effect of an edible coating (EC) with 1.5% chitosan as an additive, on common carp (Cyprinus carpio) fillet, was determined evaluating the biochemical, physicochemical, textural, microbiological, and nutritional characteristics periodically durin
Externí odkaz:
https://doaj.org/article/804c57112fdf419394a7de992dbf12e7
Publikováno v:
Nova Scientia, Vol 6, Iss 12, Pp 234-247 (2014)
La cebolla (Allium cepa L.) ha sido cultivada durante miles de años y es utilizada como un componente importante en la dieta del ser humano. Estudios recientes sugieren que su consumo puede reducir o prevenir problemas de salud como asma, enfermedad
Externí odkaz:
https://doaj.org/article/8a0284c947d7473ca052212fe96bce4e
Publikováno v:
Nova Scientia, Vol 6, Iss 12 (2014)
La cebolla (Allium cepa L.) ha sido cultivada durante miles de años y es utilizada como un componente importante en la dieta del ser humano. Estudios recientes sugieren que su consumo puede reducir o prevenir problemas de salud como asma, enfermedad
Externí odkaz:
https://doaj.org/article/9b7ff2d8c5e24f2ebc42ed1a32cef9f7
Autor:
Baciliza Quintero-Salazar, Aldo Iván Bernáldez Camiruaga, Octavio Dublán-García, V. Daniela Barrera García, Héctor Javier Favila Cisneros
Publikováno v:
Alteridades, Iss 44 (2014)
El presente trabajo aborda aspectos sobre el consumo, formas de preparación e importancia actual de la sambumbia, bebida fermentada tradicional –que ya se conocía en el siglo XVIII–, en tres comunidades del municipio de Ixtapan del Oro, Estado
Externí odkaz:
https://doaj.org/article/767c8ce22b8c4599bc9924c06b60bc43
Autor:
Francisco Antonio López‐Medina, Octavio Dublán‐García, Ana Gabriela Morachis‐Valdez, Leobardo Manuel Gómez‐Oliván, Hariz Islas‐Flores, María Dolores Hernández‐Navarro
Publikováno v:
Journal of Food Science. 88:1409-1419
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d1e74968cec9403c64055623d48a7fc
https://doi.org/10.1111/1750-3841.16508
https://doi.org/10.1111/1750-3841.16508
Autor:
Gerardo Heredia-García, Gustavo Axel Elizalde-Velázquez, Leobardo Manuel Gómez-Oliván, Hariz Islas-Flores, Sandra García-Medina, Marcela Galar-Martínez, Octavio Dublán-García
Publikováno v:
Chemosphere. 330:138729
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1859387ac82f73d4b2658b5e0e2215fb
https://doi.org/10.1016/j.chemosphere.2023.138729
https://doi.org/10.1016/j.chemosphere.2023.138729