Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Olivia P. Ramos-Aguilar"'
Autor:
Chureeporn Chitchumroonchokchai, Olivia P. Ramos-Aguilar, Claudia I. Victoria-Campos, Vrani Ibarra-Junquera, Mark L. Failla, Jaime David Pérez-Martínez, José de Jesús Ornelas-Paz
Publikováno v:
Food Chemistry. 181:325-332
To date, there is no information in the literature regarding the bioaccessibility of capsaicinoids from natural sources. The effect of ripening and heat-processing on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin was studied in the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a6833c1ce23a9459cb44f28fbaa349c
https://doi.org/10.1016/j.foodchem.2015.02.119
https://doi.org/10.1016/j.foodchem.2015.02.119
Autor:
Cinthia G. Torres-Cisneros, Saúl Ruiz-Cruz, Olivia P. Ramos-Aguilar, Víctor Santana-Rodríguez, Juan Carlos Guevara-Arauza, Paul Baruk Zamudio-Flores, Raúl Holguin-Soto, Gustavo A. González-Aguilar, José de Jesús Ornelas-Paz
Publikováno v:
Scientia Horticulturae. 135:210-218
The permeation of O2, CO2 and water vapor through recycled-LDPE films of five different thicknesses (35.2, 44.2, 50.5, 63.8 and 88.9 μm) were studied at 7 °C and 23 °C. These films were used to pack intact Jalapeno peppers, which were stored at 7
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2ba8d24d4239bf9d96686b4bf3e6009
https://doi.org/10.1016/j.scienta.2011.11.033
https://doi.org/10.1016/j.scienta.2011.11.033
Autor:
Jaime David Pérez-Martínez, Pilar Escalante-Minakata, Olivia P. Ramos-Aguilar, José de Jesús Ornelas-Paz, Juan Carlos Guevara-Arauza, Andrés C. Castañeda-Jiménez, Vrani Ibarra-Junquera, María Isabel Estrada-Alvarado, Saúl Ruiz-Cruz
Publikováno v:
Journal of food science and technology. 52(10)
The impact of modified atmosphere packaging on the content of selected bioactive compounds and other quality attributes of Jalapeno peppers has not been well studied. In this study, Jalapeno peppers were packed in low-cost bags (composed of recycled-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8564ad5e95974919b305a39a2ebd1812
https://pubmed.ncbi.nlm.nih.gov/26396386
https://pubmed.ncbi.nlm.nih.gov/26396386
Autor:
Jaime Reyes-Hernández, Olivia P. Ramos-Aguilar, Vrani Ibarra-Junquera, Saúl Ruiz-Cruz, Alfonso A. Gardea-Béjar, Jaime David Pérez-Martínez, Braulio Cervantes-Paz, José de Jesús Ornelas-Paz, Paul Baruk Zamudio-Flores
Publikováno v:
Carbohydrate polymers. 115
Water-, chelator-, and alkali-soluble pectins were isolated from raw and heat-processed Jalapeno peppers (green and red) and their physiochemical and rheological properties were determined. The yield, tristimulus color, degree of methyl esterificatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a68e884cd65f6d23d7b21fe704de14c
https://pubmed.ncbi.nlm.nih.gov/25439875
https://pubmed.ncbi.nlm.nih.gov/25439875
Autor:
Sanatombi, Keithellakpam1 (AUTHOR) ksanatombi@rediffmail.com, Rajkumari, Sanatombi1 (AUTHOR)
Publikováno v:
Food Reviews International. 2020, Vol. 36 Issue 6, p626-643. 18p. 1 Chart.
Autor:
Ornelas-Paz, José, Castañeda-Jiménez, Andrés, Estrada-Alvarado, María, Ramos-Aguilar, Olivia, Ibarra-Junquera, Vrani, Pérez-Martínez, Jaime, Escalante-Minakata, Pilar, Guevara-Arauza, Juan, Ruiz-Cruz, Saúl
Publikováno v:
Journal of Food Science & Technology; Oct2015, Vol. 52 Issue 10, p6415-6424, 10p
Functional foods improve health and can reduce the risk of different diseases. In this sense, a variety of bioactive compounds present in functional foods are able to modulate inflammatory responses or exhibit interesting bioactivities such as antihy
