Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Valentino Mukthar SANDOVAL-PERAZA"'
Autor:
Zeniff REYES-LÓPEZ, David BETANCUR-ANCONA, Jorge Luis BLE-CASTILLO, Isela Esther JUÁREZ-ROJOP, Angela ÁVILA-FERNÁNDEZ, Maloy HERNÁNDEZ-HERNÁNDEZ, Carlos GARCÍA-VAZQUEZ, Valentino Mukthar SANDOVAL-PERAZA, Patricia QUINTANA-OWEN, Viridiana OLVERA-HERNÁNDEZ
Publikováno v:
Food Science and Technology, Volume: 43, Article number: e40922, Published: 04 NOV 2022
Food Science and Technology v.43 2023
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology v.43 2023
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
In recent years, resistant starch (RS) and slowly digestible starch (SDS) have been linked to the prevention of chronic noncommunicable diseases, such as obesity and its complications. Southern Mexico has an important role in the tuber crop productio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86baaa8ac471810053488dee4575609c
https://doi.org/10.1590/fst.40922
https://doi.org/10.1590/fst.40922
Autor:
David Abram Betancur Ancona, Juan José Acevedo Fernández, Valentino Mukthar Sandoval-Peraza, Yolanda Beatriz Moguel Ordóñez, Karla Itzél Alcalá Escamilla
Publikováno v:
Emirates Journal of Food and Agriculture.
Royal jelly is a glandular secretion produced by Apis mellifera L. bees, it is considered as a functional food with the ability to control and prevent chronic diseases such as high blood pressure, because in their composition there are peptides with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f948df1804136b1c20c15ae72dded396
https://doi.org/10.9755/ejfa.2022.v34.i1.2812
https://doi.org/10.9755/ejfa.2022.v34.i1.2812
Autor:
Patricia Quintana-Owen, Luis Chel-Guerrero, Arturo F. Castellanos Ruelas, Valentino Mukthar Sandoval-Peraza, Isela Esther Juárez-Rojop, Jorge L. Ble-Castillo, R. F. Colin-Flores, David Betancur Ancona, Viridiana Olvera Hernández, Juan José Acevedo-Fernández
Publikováno v:
Nutrición Hospitalaria, Volume: 37, Issue: 1, Pages: 147-154, Published: 08 JUN 2020
Resumen Introducción: el almidón resistente (AR) no se digiere completamente en el intestino humano sino que se fermenta en colon; disminuye el pH intestinal, ya que se producen ácidos grasos de cadena corta, interviniendo de manera benéfica en e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5c4cb5d5d0c830c24d48cbca77bbc5f
https://doi.org/10.20960/nh.02706
https://doi.org/10.20960/nh.02706
Autor:
Valentino Mukthar Sandoval-Peraza, G. Peraza-Mercado, Pablo Acereto-Escoffié, Trinidad Cu-Cañetas
El consumo de productos denominados NUTRACEUTICOS ha tomado mas interes por parte de la sociedad, ya que la aparicion de enfermedades cronico-degenerativas es cada vez mas comun; incluso presentandose incluso en poblaciones de ninos y adolescentes. S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0ce09c8c9948c6518ed4ff3aa0bc9c9
https://doi.org/10.3926/oms.358
https://doi.org/10.3926/oms.358
