Zobrazeno 1 - 10
of 81
pro vyhledávání: '"Sergio O. Serna‐Saldivar"'
Autor:
Monica Rubio-Flores, Arnulfo Ricardo García-Arellano, Esther Perez-Carrillo, Sergio O. Serna-Saldivar
Publikováno v:
Bioresources and Bioprocessing, Vol 7, Iss 1, Pp 1-11 (2020)
Abstract Sorghum has been used for brewing European beers but its malt generally lower beer yields and alcohol contents. The aim of this research was to produce lager beers using worts from sorghum malted with and without Aspergillus oryzae inoculati
Externí odkaz:
https://doaj.org/article/707fc4fdd3644c1e855cdc0cc5350175
Autor:
Marisol P. Castro-Mendoza, Heidi M. Palma-Rodriguez, Erick Heredia-Olea, Juan P. Hernández-Uribe, Edgar O. López-Villegas, Sergio O. Serna-Saldivar, Apolonio Vargas-Torres
Publikováno v:
Journal of Food Quality, Vol 2019 (2019)
The oca (Oxalis tuberosa) is a tuber with high starch content and excellent antioxidant properties, which can be used in the production of extruded products; however, starch-rich products can be improved nutritionally through the incorporation of fib
Externí odkaz:
https://doaj.org/article/bb9a0698862a4bca956204609c2ff133
Autor:
Luis Alberto Aguilar-Acosta, Sergio O. Serna-Saldivar, José Rodríguez-Rodríguez, Anayansi Escalante-Aburto, Cristina Chuck-Hernández
Publikováno v:
Biomolecules, Vol 10, Iss 2, p 292 (2020)
The objective of this work is to elucidate the fate of quinolizidine alkaloids (QA) during the lupin protein extraction process assisted with ultrasound and the evaluation of the nutritional and functional properties of the protein fraction. Proximal
Externí odkaz:
https://doaj.org/article/2e445f5025a94405825854652226c310
Autor:
Daniela Guardado-Félix, Sergio O. Serna-Saldivar, Janet A. Gutiérrez-Uribe, Cristina Chuck-Hernández
Publikováno v:
Plants, Vol 8, Iss 5, p 113 (2019)
Selenium is an essential mineral in human nutrition. In order to assess its effect on the stability of chickpea oil, seeds were germinated and tested with different amounts of sodium selenite (0.0, 0.5, 1.0 and 2.0 mg/100g seeds) for four days. Oil w
Externí odkaz:
https://doaj.org/article/8f0f66af4b694229874570bec3bdebbf
Autor:
Ana Carolina Gastelum-Hernández, Sayra N. Serrano-Sandoval, Juan Pablo Dávila-Vega, Marilena Antunes-Ricardo, Sergio O. Serna-Saldivar, Janet A. Gutiérrez-Uribe, Jorge Milán-Carrillo, Jesús Abraham Díaz-Páez, Daniela Guardado-Félix
Publikováno v:
ACS Food Science & Technology. 3:318-325
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3969ff5c31b5f20a629ba4d4d4f4424b
https://doi.org/10.1021/acsfoodscitech.2c00345
https://doi.org/10.1021/acsfoodscitech.2c00345
Publikováno v:
Journal of Food Measurement and Characterization.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::798024a596b00355ac8a2bfe3db91a38
https://doi.org/10.1007/s11694-023-01861-4
https://doi.org/10.1007/s11694-023-01861-4
Autor:
Johanan Espinosa‐Ramírez, Rosa María Mariscal‐Moreno, Cristina Chuck‐Hernández, Sergio O. Serna‐Saldivar, Rosa Selene Espiricueta‐Candelaria
Publikováno v:
Journal of food scienceREFERENCES. 87(9)
This study aimed to evaluate the potential of 10%, 20%, and 30% of raw (ARF) and germinated (AGF) ayocote bean flour as a partial substitute for wheat flour in breadmaking. Substitution with both ayocote bean flours modified the water absorption and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::272f461cf7b91b6edb15d1d61d286f97
https://pubmed.ncbi.nlm.nih.gov/35904200
https://pubmed.ncbi.nlm.nih.gov/35904200
Autor:
Nidia Leticia Ruiz-Zambrano, Viridiana Tejada-Ortigoza, Sergio O. Serna-Saldívar, Jorge Welti-Chanes, Julián de la Rosa-Millán, Esther Pérez-Carrillo
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100575- (2024)
Powder beverage bases were developed using extruded and hydrolyzed chickpea supernatant through freeze-drying. This study evaluated the effects of spray-drying and adjuvant incorporation for producing powders and supernatant fermentation with LAB str
Externí odkaz:
https://doaj.org/article/0090061705614c41a9d0dc6ee44b4601
Publikováno v:
Plant foods for human nutrition (Dordrecht, Netherlands)References. 77(2)
Corn kernels were soaked with different selenium (Se) solutions (0, 12 or 24 mg Na
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3dd62c0393b2d4f1f79e090cb5aa196
https://pubmed.ncbi.nlm.nih.gov/35501586
https://pubmed.ncbi.nlm.nih.gov/35501586
Autor:
Sergio O. Serna-Saldivar
Publikováno v:
Snack Foods ISBN: 9781003129066
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34d60a0058ca884fa4e6fcc7c944c656
https://doi.org/10.1201/9781003129066-6
https://doi.org/10.1201/9781003129066-6
