Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Oscar Abel Sánchez‐Velázquez"'
Autor:
Luis Mojica, Andrea Susana Ramos-Lopez, Oscar Abel Sánchez-Velázquez, Armando Gómez-Ojeda, Claudia Luevano-Contreras
Publikováno v:
Journal of Functional Foods, Vol 112, Iss , Pp 105927- (2024)
This study evaluated the acute effect of black bean protein hydrolysate (BPH) on postprandial glucose and insulin levels in adults with normal glucose tolerance (NGT) or prediabetes. First, an in silico predictive digestion was performed on twenty pe
Externí odkaz:
https://doaj.org/article/b191bdd122b543c391c861893de25dff
Publikováno v:
Scientia Agropecuaria, Vol 14, Iss 4 (2023)
La mosca soldado negra (MSN) ha captado la atención de la comunidad científica debido a su destacada eficiencia en la transformación de desechos orgánicos en materias primas integrables en la cadena de valor. Se llevó a cabo una revisión biblio
Externí odkaz:
https://doaj.org/article/72d5dc26edb24f42b09201c7e58fb5ed
Autor:
Oscar Abel Sánchez-Velázquez, Diego Armando Luna-Vital, Norma Morales-Hernandez, Jonhatan Contreras, Elda Cristina Villaseñor-Tapia, Jorge Alberto Fragoso-Medina, Luis Mojica
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
The milpa system is a biocultural polyculture technique. Heritage of Mesoamerican civilizations that offers a wide variety of plants for food purposes. Corn, common beans, and pumpkins are the main crops in this agroecosystem, which are important for
Externí odkaz:
https://doaj.org/article/c52ba0b693c04c61aee04a7f6f6ad49e
Autor:
Oscar Abel Sánchez-Velázquez, Edith Oliva Cuevas-Rodríguez, Martin Mondor, Sabine Ribéreau, Yves Arcand, Alan Mackie, Alan Javier Hernández-Álvarez
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 93-104 (2021)
Oat (Avena sativa) is one of the most cultivated and consumed cereals worldwide. Recognized among cereals for its high protein content (12%–24%), it makes it an excellent source of bioactive peptides, which could be modified during processes such a
Externí odkaz:
https://doaj.org/article/6e68491364db42d2a0fefd6c051123b1
Autor:
Oscar Abel Sánchez‐Velázquez, Sabine Ribéreau, Martin Mondor, Edith Oliva Cuevas‐Rodríguez, Yves Arcand, Alan Javier Hernández‐Álvarez
Publikováno v:
Legume Science, Vol 3, Iss 2, Pp n/a-n/a (2021)
Abstract Pulses are consumed worldwide with different processing methods, which may impact their digestibility, protein quality, and composition. This study aims to analyze the effect of extrusion, baking, and cooking on protein nutritional parameter
Externí odkaz:
https://doaj.org/article/2e6c5e481904426f8c186f0300580e9a
Autor:
Matthew G. Nosworthy, Alan J. Hernandez‐Alvarez, Adam J. Franczyk, Gerardo Medina, Jason Neufeld, Yves Arcand, Sabine Ribéreau, Oscar Abel Sánchez‐Velázquez, James D. House
Publikováno v:
Cereal Chemistry. 100:460-472
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52622e9e671ce261f2cd5f132337e01f
https://doi.org/10.1002/cche.10623
https://doi.org/10.1002/cche.10623
Autor:
Oscar Abel Sánchez‐Velázquez, María Lilibeth Manzanilla‐Valdez, Martin Mondor, Guiomar Melgar‐Lalanne, Alan Javier Hernández‐Álvarez
Publikováno v:
Molecular Mechanisms of Functional Food. :520-595
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d79dc70a883759004322ef916e632d71
https://doi.org/10.1002/9781119804055.ch16
https://doi.org/10.1002/9781119804055.ch16
Autor:
Oscar Abel Sánchez-Velázquez, Martin Mondor, Maira Rubí Segura-Campos, Nidia del Carmen Quintal-Bojórquez, Alan Javier Hernández-Álvarez
Publikováno v:
Reference Series in Phytochemistry ISBN: 9783030913809
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f69efc718583c4c6d090c3555ef0517
https://doi.org/10.1007/978-3-030-91381-6_30
https://doi.org/10.1007/978-3-030-91381-6_30
Autor:
Oscar Abel Sánchez-Velázquez, María Lilibeth Manzanilla-Valdez, Yan Wang, Martin Mondor, Alan Javier Hernández-Álvarez
Publikováno v:
Green Protein Processing Technologies from Plants ISBN: 9783031169670
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::204401acc489809675f14ccb5ea0e73e
https://doi.org/10.1007/978-3-031-16968-7_10
https://doi.org/10.1007/978-3-031-16968-7_10
Autor:
Jorge Milán-Carrillo, Alan Javier Hernández-Álvarez, Erika Y. Rios-Iribe, Oscar Abel Sánchez-Velázquez, Edith-Oliva Cuevas-Rodríguez, Liliana León-López, Cuauhtémoc Reyes-Moreno
Publikováno v:
J Food Sci Technol
Mexico is an extensively diverse country with a wide variety of wild species of blackberries (Rubus spp.), which are rich in bioactive compounds, however, these fruits are underutilized. Fermentation is a process that transforms the chemical compound
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6fabf209325ea7d7d1c5fc9c8ee81091
https://doi.org/10.1007/s13197-020-04953-x
https://doi.org/10.1007/s13197-020-04953-x