Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Olga N. Campas-Baypoli"'
Autor:
Dalia I. Sánchez-Machado, Jaime López-Cervantes, Ana A. Escárcega-Galaz, Olga N. Campas-Baypoli, Diana M. Martínez-Ibarra, Salvador Rascón-León
Publikováno v:
MethodsX, Vol 12, Iss , Pp 102583- (2024)
The chitosan films were prepared from shrimp, squid, and crab to corroborate that regardless of the source of the chitosan, it was possible to measure the degree of deacetylation. In this work, the degree of deacetylation of chitosan was evaluated vi
Externí odkaz:
https://doaj.org/article/587d4676f0624dc1bd94c717e36f9c0b
Autor:
Dalia I. Sánchez-Machado, Jaime López-Cervantes, Claudia A. Vega-Cázarez, Karen L. Hernández-Ruiz, Olga N. Campas-Baypoli, Adolfo Soto-Cota, Tomás J. Madera-Santana
Publikováno v:
Results in Chemistry, Vol 7, Iss , Pp 101314- (2024)
The development of nanomaterials with improved functional characteristics is a priority because of their applicability in medicine. Therefore, in this study, chitosan nanofiber membranes were electrospun with polyvinyl alcohol supplemented with carbo
Externí odkaz:
https://doaj.org/article/21cfb5be7ec04fdf87416f8005063217
Autor:
Olga N. Campas-Baypoli, Jaime López-Cervantes, Ernesto U. Cantú-Soto, Dalia I. Sánchez-Machado, Julián Parra‐Delgado, Jesús S. García-Saldaña
Publikováno v:
International Journal of Food Science & Technology. 55:851-860
In this investigation, the purified sulphoraphane from broccoli seed meal was evaluated in a range of 5–400 μg mL⁻¹ against Escherichia coli. The results showed that levels above 200 μg mL⁻¹ can inhibit 100% growth of 10⁶ CFU mL⁻¹ up t
Autor:
Estefanía Valero-Cases, Ana Irene Ledesma-Osuna, Raquel Muelas-Domingo, Armando Quintero-Ramos, Mariela Menchaca-Armenta, María José Frutos, Benjamín Ramírez-Wong, Olga N. Campas-Baypoli, Patricia Isabel Torres-Chávez
Publikováno v:
Plant foods for human nutrition (Dordrecht, Netherlands). 76(3)
The blue corn-based products are considered functional foods due to their high concentration of anthocyanins. The aim of this study was to estimate the kinetic and thermodynamic parameters of the thermal degradation of anthocyanins from extruded nixt
Autor:
Olga N. Campas-Baypoli, Jesús S. García-Saldaña, Jaime López-Cervantes, Dalia I. Sánchez-Machado
Publikováno v:
Journal of Food Engineering. 237:162-170
Sulforaphane has received attention in recent years due to its biological properties; it is found in broccoli seeds but must be released by enzymatic action from its precursor molecule. In this study, a novel process to purification of sulforaphane f
Autor:
Ernesto U. Cantú-Soto, Gabriela Servín de la Mora-López, Jaime López-Cervantes, Olga N. Campas-Baypoli, Dalia I. Sánchez-Machado
Arginine, taurine, and choline are conditionally essential nutrients, and their dietary deficiency manifests as certain hepatic disorders. Arginine is an amino acid protein that aids in the detoxification and treatment of hepatic lesions. Taurine is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d326bd8e94e20da652082456e9be1e1
https://doi.org/10.1016/b978-0-12-816488-4.00003-6
https://doi.org/10.1016/b978-0-12-816488-4.00003-6
Autor:
null Abdullah, H.G. Ağalar, Joseph Ignatius Azzopardi, Tarun Belwal, Anna Blázovics, Renald Blundell, Olga N. Campas-Baypoli, Ernesto U. Cantú-Soto, Xavier Capó, Ali Guragac, Fatma Tugce Guragac Dereli, Sadiq Hussain, Ashima Joshi, Sneha Joshi, Fazlullah Khan, Sajjad Ali Khan, Esra Köngül Şafak, Gabriela Servín de la Mora-López, Jaime López-Cervantes, Kamal Niaz, Kasi Pandima Devi, Pooja Patni, Maqsood Ur Rehman, Dalia I. Sánchez-Machado, Palaniappan Saravanapriya, Gökçe Şeker Karatoprak, Ismail Shah, Amandeep Singh, Antoni Sureda, Sana Tehseen, Silvia Tejada, Devesh Tewari, Umair Younas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2166b7c894ba5a74ac515015b275b12
https://doi.org/10.1016/b978-0-12-816488-4.09993-9
https://doi.org/10.1016/b978-0-12-816488-4.09993-9
Autor:
Armando Quintero-Ramos, Ana Irene Ledesma-Osuna, Mariela Menchaca-Armenta, I. Morales-Rosas, Patricia Isabel Torres-Chávez, María José Frutos, Benjamín Ramírez-Wong, Olga N. Campas-Baypoli, Roberto Gutiérrez-Dorado
Publikováno v:
Journal of food scienceREFERENCES. 85(7)
The aim of this study was to evaluate the effect of extrusion factors on the properties of extruded nixtamalized corn flours (ENCFs), determine the optimal conditions, and produce a tortilla with texture and nutraceutical characteristics acceptable f
Autor:
Gabriela Servín de la Mora-López, Paola Cruz-Flores, Jaime López-Cervantes, María F. Mariscal-Domínguez, Dalia I. Sánchez-Machado, Olga N. Campas-Baypoli
Publikováno v:
Journal of Applied Research on Medicinal and Aromatic Plants. 10:93-98
This study presents the chemical characteristics of flowers of Aloe vera as ingredient in food. The α-tocopherol, β-carotene, and β-sitosterol content as well as the oleoresin extraction for Aloe vera (L.) Burm f. flowers were evaluated using two
Autor:
Carlos U. Mendivil-Gastelum, Ana A. Escárcega-Galaz, Benjamín Ramírez-Wong, Ernesto U. Cantú-Soto, Dalia I. Sánchez-Machado, Jaime López-Cervantes, Olga N. Campas-Baypoli, Ramssel David Valenzuela-Rojo
Publikováno v:
Nova Biotechnologica et Chimica. 20:e806
The objective of this study was to evaluate the in vitro effectiveness of membranes developed with pure chitosan and chitosan in a mixture with glycerol-honey against gram-negative bacteria isolated from skin ulcers. The membranes were prepared by th