Zobrazeno 1 - 10
of 132
pro vyhledávání: '"Sonia G. Sáyago Ayerdi"'
Autor:
Leticia X. Lopez-Martinez, Nill Campos-Gonzalez, Victor M. Zamora-Gasga, Jesús A. Domínguez-Avila, Sunil Pareek, Mónica A. Villegas-Ochoa, Sonia G. Sáyago Ayerdi, Gustavo A. Gonzalez-Aguilar
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 72, Iss 3, Pp 287-296 (2022)
The effect of ultrasound treatment (UT) on a beverage from mango pulp and carrot juice with added turmeric powder on total soluble phenolic content (TSP), total carotenoid content (TC) and antioxidant capacity (AOC) was evaluated. Response surface me
Externí odkaz:
https://doaj.org/article/47df4b6cf6294328abf06de5be857c4f
Autor:
Yolanda E. Pérez-Beltrán, Francisco J. Blancas-Benítez, Suecia Aranda-Carrillo, Carolina Fregoso- Ultreras, Sofía Chairez-Huerta, Juscelino Tovar, Sonia G. Sáyago-Ayerdi
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100846- (2024)
Vegetable by-products, produced in large quantities worldwide, contain significant amounts of bioactive compounds and fiber, which have been shown to offer health benefits, such as regulating blood lipid levels. Dyslipidemia, a primary target in the
Externí odkaz:
https://doaj.org/article/1247b2fec4d9478db5ddb746b27d6b20
Autor:
Nill Campos-González, Julián Andrés Gómez-Salazar, Abel Cerón-García, César Ozuna, Alberto Saldaña-Robles, Sonia G. Sáyago-Ayerdi, María Elena Sosa-Morales
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
ABSTRACTRecovering biocompounds from industrial by-products is crucial to avoid food waste. Microwave-assisted extraction (MAE) has been employed to recover some biocompounds from vegetal matrices using ethanol and his solutions as solvent. Optimizat
Externí odkaz:
https://doaj.org/article/57f3f40fde80495db15ec5706634021f
Autor:
Carlos Eduardo Camacho-González, Alejandro Pérez-Larios, Sonia G. Sáyago-Ayerdi, Jasmin Salazar-Mendoza, Jorge A. Sánchez-Burgos
Publikováno v:
Separations, Vol 11, Iss 9, p 263 (2024)
Annona cherimola is noted for its bioactive compounds, particularly diterpenes called ent-kaurenes, which exhibit various biological activities. This study focused on evaluating the ability of ent-kaurenes from Annona cherimola to inhibit cyclooxygen
Externí odkaz:
https://doaj.org/article/8cc2eb03d2ab4758bbf6f2ddbd9672dd
Autor:
Yolanda E. Pérez-Beltrán, Abraham Wall-Medrano, Monserrat A. Valencia Estrada, Jorge A. Sánchez-Burgos, Francisco Javier Blancas-Benítez, Juscelino Tovar, Sonia G. Sáyago-Ayerdi
Publikováno v:
Foods, Vol 13, Iss 14, p 2258 (2024)
The habitual consumption of snacks has the potential to enrich or harm the diet. They can contribute to excessive caloric intake and hyperglycemia. Thus, there is an increasing interest in snacks with health-promoting properties. This study aimed to
Externí odkaz:
https://doaj.org/article/173ca9fe13d14628b054dac8bc2712d3
Autor:
Ángel Eduardo Rubio-Castillo, Víctor M. Zamora-Gasga, Jorge A. Sánchez-Burgos, Víctor M. Ruiz-Valdiviezo, Efigenia Montalvo-González, Rita M. Velázquez-Estrada, Aarón F. González-Córdova, Sonia G. Sáyago-Ayerdi
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 5, Iss , Pp 100150- (2022)
Tejuino, is a Mexican fermented beverage prepared by germination-fermentation or nixtamalization-fermentation (artisanal and commercial mode respectively) of maize. The aim of this study was to evaluate the gut metabolites, volatile, and phenolic com
Externí odkaz:
https://doaj.org/article/6a7470ae41594638bf433437cc309af1
Autor:
Yolanda E. Pérez-Beltrán, Ingrid Rivera-Iñiguez, Karina Gonzalez-Becerra, Naomi Pérez-Naitoh, Juscelino Tovar, Sonia G. Sáyago-Ayerdi, Edgar J. Mendivil
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
BackgroundObesity and dyslipidemias are risk factors for developing cardiovascular diseases, the leading causes of morbidity and mortality worldwide. The pathogenesis of these diseases involves environmental factors, such as nutrition, but other aspe
Externí odkaz:
https://doaj.org/article/5e3e9cca353e4d3a9cf585fdfb3a6c67
Publikováno v:
TIP Revista Especializada en Ciencias Químico-Biológicas, Vol 23, Pp 1-9 (2020)
Las salsas en la cocina mexicana son consideradas un complemento fundamental de todos los platillos. En este trabajo se prepararon cuatro tipos de salsas mexicanas (SM): salsa roja cruda (SRCr), salsa roja cocinada (SRC), salsa verde cruda (SVCr) y s
Externí odkaz:
https://doaj.org/article/1a95fee1e6ff465bb2e98c85a0e0ad56
Autor:
José de Jesús Rodríguez-Romero, Alejandro Arce-Reynoso, Claudia G. Parra-Torres, Victor M. Zamora-Gasga, Edgar J. Mendivil, Sonia G. Sáyago-Ayerdi
Publikováno v:
Molecules, Vol 28, Iss 4, p 1824 (2023)
Hibiscus sabdariffa possess great versatility to be used as an ingredient for a whole range of products with natural-based ingredients, which are growing in popularity due to the health benefits of bioactive compounds (BC). Therefore, the objective o
Externí odkaz:
https://doaj.org/article/a48f4e0116a149148b9daf4381bd4293
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Externí odkaz:
https://doaj.org/article/f4e09d025eaa475e8b4c482fddb4a9fb