Zobrazeno 1 - 10 of 62 pro vyhledávání: '"Sergio O. Serna Saldivar"'
1
Akademický článek
Chickpea (Cicer arietinum L.) sprouts containing supranutritional levels of selenium decrease tumor growth of colon cancer cells xenografted in immune-suppressed mice
Autor: Daniela Guardado-Félix, Marilena Antunes-Ricardo, María R. Rocha-Pizaña, Ana-Carolina Martínez-Torres, Janet A. Gutiérrez-Uribe, Sergio O. Serna Saldivar
Publikováno v: Journal of Functional Foods, Vol 53, Iss , Pp 76-84 (2019)
The effect of selenium enriched chickpea sprouts with and without isoflavonoids (IS) on colorectal cancer (CRC) tumor growth was evaluated in immune-suppressed mice xenografted. Two levels of selenium (0.17 and 2.29 µg/g) and isoflavonoids (0 and 2.
Externí odkaz: https://doaj.org/article/7f805d506bdd4cada77d87a4edd07fab
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2
Akademický článek
Use of Aspergillus oryzae during sorghum malting to enhance yield and quality of gluten-free lager beers
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
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4
Akademický článek
Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes
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
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6
Akademický článek
Effect of Ultrasound Application on Protein Yield and Fate of Alkaloids during Lupin Alkaline Extraction Process
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
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7
Effects of the substitution of wheat flour with raw or germinated ayocote bean (Phaseolus coccineus) flour on the nutritional properties and quality of bread
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
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