Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Sandra T. Martín Del Campo"'
Autor:
Sandra T. Martín Del Campo, Jessica del Pilar Ramírez-Anaya, Eulogio Pimienta-Barrios, Ma. Claudia Castañeda-Saucedo, Cristina Samaniego-Sánchez, Héctor E. Gómez-Hernández
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 917-925 (2019)
Around the world, prickly pear fruits are valued as a source of dietary functional compounds and ingredients for innovative foods. Growth and physicochemical changes of Opuntia albicarpa S. fruits were recorded from 0 to 132 days-after-flowering (DAF
Externí odkaz:
https://doaj.org/article/c927cb25d9be42b5b0c4581429f42274
Autor:
Leticia Hernández-Galán, Anaberta Cardador-Martínez, Micloth López-del-Castillo, Daniel Picque, Henry Eric Spinnler, Sandra T. Martín del Campo
Publikováno v:
CyTA - Journal of Food, Vol 15, Iss 1, Pp 49-57 (2017)
Proteolysis is specific for each type of cheese and might be affected by heat treatment. Studies have shown the ability of cheeses to produce bioactive peptides with antioxidant or anti-hypertension bioactivities, which have been related to ripening
Externí odkaz:
https://doaj.org/article/229a50f4b8e64e09acde688633768706
Autor:
Shubhangi Agrawal, Jayendra K. Amamcharla, Meisam Barati, Angela Boyce, Stephany Nefertari Chávez-García, Dora Elisa Cruz-Casas, A.K. Dang, Sayed Hossein Davoodi, Priscilla Romina De Gregorio, Hosseini Elahesadat, Richard J. FitzGerald, Adriana Carolina Flores-Gallegos, Leticia Anael García-Flores, Adriano Gennari, C.G. Harshitha, R. Hemamalini, Masoumeh Jabbari, Amit Kumar Jain, Sunil Kumar Khare, Thanyaporn Kleekayai, Sumit Kumar, Kiran Lata, Sajid Maqsood, Sandra T. Martín-del-Campo, Gloria A. Martínez-Medina, Priti Mudgil, P. Murali Krishna, Shital D. Nagargoje, Laxmana Naik, Cathy Verônica Nied, Pranali Nikam, Bibhudatta S.K. Panda, Satishkumar Parmar, Lilia Arely Prado-Barragán, R. Vázquez-García, Y.S. Rajput, Rodolfo Ramos-González, Suvartan Ranvir, Gurdeep Rattu, Pourahmad Rezvan, Ashwani Sahu, Smita Sahu, Marta Santos-Hernández, Ahesanvarish Shaikh, Rajan Sharma, Richa Singh, Azis Boing Sitanggang, Yallappa M. Somagond, Claucia Fernanda Volken de Souza, Giandra Volpato, Caleb Wagner, Gary Walsh, Chenyang Wang, Mouming Zhao, Lin Zheng
Publikováno v:
Enzymes Beyond Traditional Applications in Dairy Science and Technology ISBN: 9780323960106
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b10b58864ea2bc99925b12e65a1273b
https://doi.org/10.1016/b978-0-323-96010-6.00026-6
https://doi.org/10.1016/b978-0-323-96010-6.00026-6
Publikováno v:
Enzymes Beyond Traditional Applications in Dairy Science and Technology ISBN: 9780323960106
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0b9119916d082319b78e75f1df7fd85
https://doi.org/10.1016/b978-0-323-96010-6.00012-6
https://doi.org/10.1016/b978-0-323-96010-6.00012-6
Autor:
Karina A. Parra-Ocampo, Sandra T. Martín-del-Campo, José G. Montejano-Gaitán, Rubén Zárraga-Alcántar, Anaberta Cardador-Martínez
Publikováno v:
Foods, Vol 9, Iss 10, p 1507 (2020)
Biological, physicochemical and textural parameters of a Panela cheese with and without probiotics (LSB-c and C-c) were analyzed during 15 days of storage at 4 °C. Changes in cohesiveness, hardness, springiness, and chewiness were measured by textur
Externí odkaz:
https://doaj.org/article/32e72fe48674475d846ffb15fac66a93
Autor:
Sandra T Martín-del-Campo
The processing of fruits, vegetables, cereals, pseudocereals and others, produces a wide variety of byproducts such as seeds, peels, hulls, pulps, etc., with different physicochemical properties and compositions. The disposal of those byproducts coul
Autor:
Elia Nora Aquino-Bolaños, Elvia Cruz-Huerta, Sandra T. Martín-del-Campo, Socorro Herrera-Meza, José Luis Chávez-Servia, Héctor-Gabriel Acosta-Mesa, Rubí Viveros Contreras
Publikováno v:
Instituto Politécnico Nacional
IPN
Redalyc-IPN
Interciencia (República Bolivariana de Venezuela) Num.4 Vol.44
IPN
Redalyc-IPN
Interciencia (República Bolivariana de Venezuela) Num.4 Vol.44
"In Mexican culture, seeds from endemic plants, such as the Tapirira mexicana Marchand (locally known as duraznillo) are consumed. These seeds are eaten ripe, fresh or toasted; however, there is no information available about the physical characteris
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::c81a6886dd3e1d9f00ea3ae66a293520
https://www.redalyc.org/articulo.oa?id=33959119008
https://www.redalyc.org/articulo.oa?id=33959119008
Autor:
Anaberta Cardador-Martínez, Víctor Olvera-García, Sandra T. Martín del Campo, Janet A. Gutiérrez-Uribe
Publikováno v:
Industrial Crops and Products. 78:39-47
Agave atrovirens is an undervalued and non-commercially-exploded agave specie, however this plant might be a source of compounds with biological activity. In this work, we evaluated three samples obtained from the leaves of this plant (Crude Extract
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16f2c7ad8793062319ec0017ba04bc8b
https://doi.org/10.1016/j.indcrop.2015.09.068
https://doi.org/10.1016/j.indcrop.2015.09.068
Autor:
Thomas Cattenoz, Sandra T. Martín del Campo, Steven Le Feunteun, Henry-Eric Spinnler, Pascal Bonnarme, Eric Guédon, Leticia Hernández-Galán, Jessie Castellote, Daniel Picque, Romain Briandet, Alexis Canette, Sylvia Le-Guin, Eric Dugat Bony, Jérôme Delettre
Publikováno v:
Food Research International
Food Research International, Elsevier, 2017, 100, pp.477-488. ⟨10.1016/j.foodres.2017.07.044⟩
Food Research International, Elsevier, 2017, 100 (1), pp.477-488. ⟨10.1016/j.foodres.2017.07.044⟩
Food Research International 1 (100), 477-488. (2017)
Food Research International, Elsevier, 2017, 100, pp.477-488. ⟨10.1016/j.foodres.2017.07.044⟩
Food Research International, Elsevier, 2017, 100 (1), pp.477-488. ⟨10.1016/j.foodres.2017.07.044⟩
Food Research International 1 (100), 477-488. (2017)
This study evaluated the ability of dairy matrices, different in composition (with and without fat) and structure (liquid and gel), to enhance microorganisms survival through digestion. The viability of three dairy microorganisms Streptococcus thermo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2334b9248aafb76dae337454789c000
https://hal.inrae.fr/hal-03031227
https://hal.inrae.fr/hal-03031227
Autor:
Luis A. Galicia-Luna, D.I. Téllez-Medina, Anaberta Cardador-Martínez, Cristian Jiménez-Martínez, Gloria Dávila-Ortiz, Teresa Rosales-García, Sandra T. Martín del Campo
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
Extraction of squalene, a potent natural antioxidant, from puffed A. hypochondriacus seeds was performed by supercritical fluid extraction (SCFE); besides, to have a blank for comparison, extraction was performed also by Soxhlet method using organic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e9d3ce5e26722098e13fafa666aeb8e
https://doaj.org/article/66f701ddb87540aca0334a8a7a43ffaf
https://doaj.org/article/66f701ddb87540aca0334a8a7a43ffaf