Sorghum bran supplementation ameliorates dyslipidemia, glucose dysregulation, inflammation and stress oxidative induced by a high-fat diet in rats

Autor: Norma Julieta Salazar-López, Gustavo A. González-Aguilar, Ofelia Rouzaud-Sández, Guadalupe Loarca-Piña, Shela Gorinstein, Maribel Robles-Sánchez

Publikováno v: CyTA - Journal of Food, Vol 18, Iss 1, Pp 20-30 (2020)

A study on the effects of extruded sorghum bran (ESB) or raw sorghum bran (RSB) on biomarkers of glucose dysregulation, dyslipidemia, inflammation, and antioxidant potential induced by a high-fat diet (HFD) in rats was carried out. Four groups of mal

Externí odkaz: https://doaj.org/article/a6b31955054c4fa888de3f2e50adf79d

Multivariate analysis to select chemical compounds and rheological parameters as predictors of bread quality: interaction of wheat genotype and particle size of fine bran

Autor: Reyna Luz Vidal-Quintanar, Ofelia Rouzaud-Sández, Rosario Maribel Robles-Sánchez, María Guadalupe Salazar-García, Alán Pavlovich-Abril

Publikováno v: J Food Sci Technol

This assay was performed to select chemical compounds and rheological parameters for the prediction of the bread volume and crumb firmness of breads made with a blend of wheat flour-fine bran, using multivariate analysis. Two main factors were used,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8881a82296d42a42ecbef21eacaae49f
https://doi.org/10.1007/s13197-021-05290-3

Bioaccessibility of phenolic compounds, antioxidant activity, and consumer acceptability of heat-treated quinoa cookies

Autor: Maribel VALENZUELA-GONZÁLEZ, Ofelia ROUZAUD-SÁNDEZ, Ana Irene LEDESMA-OSUNA, Humberto ASTIAZARÁN-GARCÍA, Norma Julieta SALAZAR-LÓPEZ, Reyna Luz VIDAL-QUINTANAR, Maribel ROBLES-SÁNCHEZ

Publikováno v: Food Science and Technology, Volume: 42, Article number: e43421, Published: 18 MAR 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Quinoa (Chenopodium quinoa Willd) stands out because of its high nutritional value and bioactive compounds, which can benefit human health. Heat treatments can improve the content of these compounds; however, few reports have investigated the behavio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::092c74133e8d3942c138d25f555dac40
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101012&lng=en&tlng=en

Sorghum bran supplementation ameliorates dyslipidemia, glucose dysregulation, inflammation and stress oxidative induced by a high-fat diet in rats

Autor: Shela Gorinstein, Ofelia Rouzaud-Sández, Norma Julieta Salazar-López, Guadalupe Loarca-Piña, Maribel Robles-Sánchez, Gustavo A. González-Aguilar

Publikováno v: CyTA-Journal of Food, Vol 18, Iss 1, Pp 20-30 (2020)

A study on the effects of extruded sorghum bran (ESB) or raw sorghum bran (RSB) on biomarkers of glucose dysregulation, dyslipidemia, inflammation, and antioxidant potential induced by a high-fat diet (HFD) in rats was carried out. Four groups of mal

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61982c78f28f5c5cd530aa8b9c6a8968
https://doi.org/10.1080/19476337.2019.1702105

Mathematical modeling for ethanol, methanol and acetaldehyde generation through Mexican carignane grape (Vitis vinifera) vinification process

Autor: María Esther Parra-Durazo, Manuel Sánchez-Lucero, Armando Burgos-Hernández, Carmen María López-Saiz, Octavio Cota-Arriola, Norma Violeta Parra-Vergara, Ofelia Rouzaud-Sández

Publikováno v: Biotecnia. 23

Wine is a worldwide known beverage, and even though its consumption has been associated with the reduction of heart diseases and the extent of lifespan, it also has compounds that might cause adverse effects on human health such as methanol and aceta

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3063576262af766c54393c71d9322a72
https://doi.org/10.18633/biotecnia.v23i3.1431