Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Sandra V. Ávila-Reyes"'
Autor:
Jimmy G. Hernández-Gómez, Argelia López-Bonilla, Gabriela Trejo-Tapia, Sandra V. Ávila-Reyes, Antonio R. Jiménez-Aparicio, Humberto Hernández-Sánchez
Publikováno v:
Foods, Vol 10, Iss 3, p 674 (2021)
Bile salt hydrolase (BSH) activity in probiotic strains is usually correlated with the ability to lower serum cholesterol levels in hypercholesterolemic patients. The objective of this study was the evaluation of BSH in five probiotic strains of lact
Externí odkaz:
https://doaj.org/article/4c4685e5482b45b98ddc7d7ae1d2f4d4
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:
Paola Hernández-Carranza, Bricia A. Mendoza-Gutiérrez, Karen H. Estévez-Sánchez, Carolina Ramírez-López, Silvia del C. Beristain-Bauza, Sandra V. Avila-Reyes, Irving I. Ruíz-López, Carlos E. Ochoa-Velasco
Publikováno v:
Fermentation, Vol 10, Iss 2, p 105 (2024)
This study aimed to develop bioactive bi-layer edible films based on starch (primary layer) and LAB-fermented whey and/or mango pulp powder solutions (secondary layer). Bioactive bi-layer edible films were evaluated for their physical properties, mec
Externí odkaz:
https://doaj.org/article/605e51e9aaeb486d9ccf5cd816fa3d82
Autor:
Germán R. Moreno-León, Sandra V. Avila-Reyes, Julieta C. Villalobos-Espinosa, Brenda H. Camacho-Díaz, Daniel Tapia-Maruri, Antonio R. Jiménez-Aparicio, Martha L. Arenas-Ocampo, Javier Solorza-Feria
Publikováno v:
Microorganisms, Vol 11, Iss 6, p 1570 (2023)
Prebiotic effects have been attributed to agave fructans through bacterial and yeast fermentations, but there are few reports on their use as raw materials of a carbon source. Kefir milk is a fermented drink with lactic acid bacteria and yeast that c
Externí odkaz:
https://doaj.org/article/0ce8f718095a4b20a2e0d3c321ca0d8a
Autor:
Sandra V. Avila-Reyes, Cruz E. Márquez-Morales, Germán R. Moreno-León, Antonio Ruperto Jiménez-Aparicio, Martha L. Arenas-Ocampo, Javier Solorza-Feria, Evangelina García-Armenta, Julieta C. Villalobos-Espinosa
Publikováno v:
Applied Sciences, Vol 12, Iss 5, p 2459 (2022)
Kefir grains represent a symbiotic association group of yeasts, lactic acid bacteria and acetic acid bacteria within an exopolysaccharide and protein matrix known as kefiran. The mechanism of growth of a biomass of kefir after successive fermentation
Externí odkaz:
https://doaj.org/article/b7a817c009b041439594dd09bb031564