Zobrazeno 1 - 10
of 71
pro vyhledávání: '"Perla Osorio-Díaz"'
Autor:
Luisa Fernanda Duque-Buitrago, Iraham Enrique Solórzano-Lugo, Marcela González-Vázquez, Cristian Jiménez-Martínez, María Antonia Hernández-Aguirre, Perla Osorio-Díaz, Georgina Calderón-Domínguez, Verónica Loera-Castañeda, Rosalva Mora-Escobedo
Publikováno v:
Molecules, Vol 29, Iss 12, p 2742 (2024)
In this study, a beverage made from a combination of Agave sap (AS) and prickly pear juice (PPJ) was analyzed for its nutrients and bioactive and potentially health-promoting compounds. The beverage was evaluated for its ability to act as an antioxid
Externí odkaz:
https://doaj.org/article/49e8ace5162849e9884c5e424fed17c9
Autor:
Liliana K. Vigil-Cuate, Sandra V. Avila-Reyes, Brenda H. Camacho-Díaz, Humberto Hernández-Sánchez, Perla Osorio-Díaz, Antonio R. Jiménez-Aparicio, Paz Robert, Martha L. Arenas-Ocampo
Publikováno v:
Gels, Vol 10, Iss 5, p 299 (2024)
Agavins are reserve carbohydrates found in agave plants; they present texture-modifying properties and prebiotic capacity by increasing the viability of the intestinal microbiota. Through its hydrolysis, agave syrup (AS) can be obtained and can be us
Externí odkaz:
https://doaj.org/article/ec2ea0a3f6d34b9cbe01c894c93c0759
Autor:
Guadalupe Monserrat Alvarado-Jasso, Brenda Hildeliza Camacho-Díaz, Martha Lucía Arenas Ocampo, Jesús Enrique Jiménez-Ferrer, Rosalva Mora-Escobedo, Perla Osorio-Díaz
Publikováno v:
Journal of Functional Foods, Vol 64, Iss , Pp 103685- (2020)
Dietary fibers from agavins and green banana flour are resistant to digestion but promote beneficial fermentation by gut microbiota. Therefore, the main of this work was evaluate potential synergistic effects of AV and BF on energy intake; body weigh
Externí odkaz:
https://doaj.org/article/15338b4ebfc647ce86febd69c8c62e7b
Autor:
Delia Miñon-Hernández, Julieta Villalobos-Espinosa, Isela Santiago-Roque, Sandra Luz González-Herrera, Socorro Herrera-Meza, Enrique Meza-Alvarado, Arturo Bello-Pérez, Perla Osorio-Díaz, Jorge Chanona-Pérez, Juan Vicente Méndez-Méndez, Héctor-Gabriel Acosta-Mesa, Jose Luis Chavez-Servia, Ebner Azuara-Nieto, Rosa Isela Guzmán-Gerónimo
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 477-483 (2018)
The biofunctionality of native and nanostructured starch obtained from blue corn was evaluated on prediabetic Wistar rats. The surface of both types of starch was analyzed by atomic force microscopy (AFM). Total polyphenols content, antioxidant activ
Externí odkaz:
https://doaj.org/article/46fd65f92e7c41e8a682cdc343688d8b
Autor:
Estrella Lara-Cortés, Olga Martín-Belloso, Perla Osorio-Díaz, Laura Leticia Barrera-Necha, Jesús Arnoldo Sánchez-López, Silvia Bautista-Baños
Publikováno v:
Revista Chapingo Serie Horticultura, Vol 20, Iss 1, Pp 101-116 (2014)
En México, las flores de dalia son comúnmente consumidas en diferentes tipos de platillos. Sin embargo, no existen reportes sobre sus características como alimento funcional. En esta investigación se estudió la composición proximal, el contenid
Externí odkaz:
https://doaj.org/article/c11417d178164247bfd89a597e9075ef
Autor:
Antonio Tornero-Martínez, Rubén Cruz-Ortiz, María Eugenia Jaramillo-Flores, Perla Osorio-Díaz, Sandra Victoria Ávila-Reyes, Guadalupe Monserrat Alvarado-Jasso, Rosalva Mora-Escobedo
Publikováno v:
Molecules, Vol 24, Iss 19, p 3605 (2019)
Soluble or fermentable fibre has prebiotic effects that can be used in the food industry to modify the composition of microbiota species to benefit human health. Prebiotics mostly target Bifidobacterium and Lactobacillus strains, among others, which
Externí odkaz:
https://doaj.org/article/b3fcfac6fcb24983988d3babc9ed37bc
Publikováno v:
Archivos Latinoamericanos de Nutrición, Vol 63, Iss 3, Pp 197-208
La florifagia, que es el consumo de flores como alimento es una práctica que, aunque no es nueva no estaba muy difundida entre los consumidores hasta hace algunas décadas. Las flores comestibles contribuyen al mejoramiento de la estética de los al
Externí odkaz:
https://doaj.org/article/78ea19476caa42edb541b030b4207182
Autor:
Martha Lucía Arenas Ocampo, Idanelly Celeste Figueroa-Arriaga, Herminia López-Salazar, Sandra Victoria Ávila Reyes, Perla Osorio Díaz, María Araceli Ortiz Rodríguez, Maribel Lucila Herrera-Ruiz, Brenda Hildeliza Camacho-Díaz
Publikováno v:
Journal of Functional Foods. 105:105556
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::004bbfbd0dfa73f0927a4b3e92d7c323
https://doi.org/10.1016/j.jff.2023.105556
https://doi.org/10.1016/j.jff.2023.105556
Autor:
Perla Osorio-Díaz, D. Tapia-Maruri, Liliana Alamilla-Beltrán, V. Pérez-Pérez, Rosalva Mora-Escobedo, Brenda Hildeliza Camacho-Díaz, E. Cano-Sampedro
Publikováno v:
Revista Mexicana de Ingeniería Química. 20:725-737
The objective of this work was to develop a formulation and encapsulation method for the delivery of protein hydrolysate to the colon. Alginate (A) and xanthan gum (XG) were selected as wall materials. Three formulations were used to encapsulate the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a270f7f66c711397b869ee3dcb2230e4
https://doi.org/10.24275/rmiq/alim2319
https://doi.org/10.24275/rmiq/alim2319
Autor:
Jaime E. Dominguez-Ayala, Guadalupe Méndez-Montealvo, Angel H. Cabrera-Ramírez, Perla Osorio-Diaz, Eduardo Morales-Sanchez, Gonzalo Velazquez
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
ABSTRACTTexture-modified foods have become a growing trend in the market and retrograded starch can enhance the rheological properties of foods. This study assessed the effect of adding 10% (w/w) of normal (RNS) or high amylose (RHS) retrograded star
Externí odkaz:
https://doaj.org/article/1227d4e2595b4f68b3b9a3de7e26d42f