Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Víctor M. Zamora-Gasga"'
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:
Dalia M. Sotelo-Lara, Genaro G. Amador-Espejo, Víctor M. Zamora-Gasga, Porfirio Gutiérrez-Martínez, Rita M. Velázquez-Estrada
Publikováno v:
Journal of Food Science and Technology. 60:1580-1589
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e44eae4f2b6c08f4002be6acb88afce4
https://doi.org/10.1007/s13197-023-05700-8
https://doi.org/10.1007/s13197-023-05700-8
Autor:
Edson Rayón-Díaz, Luis G. Hernández-Montiel, Jorge A. Sánchez-Burgos, Victor M. Zamora-Gasga, Ramsés Ramón González-Estrada, Porfirio Gutiérrez-Martínez
Publikováno v:
AgriEngineering, Vol 6, Iss 2, Pp 1022-1042 (2024)
The effects of phytopathogenic fungi on fruits and vegetables are a significant global concern, impacting various sectors including social, economic, environmental, and consumer health. This issue results in diminished product quality, affecting a hi
Externí odkaz:
https://doaj.org/article/6fb5fa98b23b477daecf8414ddc68751
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:
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