Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Yolanda MOGUEL ORDOÑEZ"'
Extraction and characterization of proteins present in concentrates from quality protein maize (QPM)
Autor:
Mariel Garrido Balam, Luis Antonio Chel Guerrero, Arturo Francisco Castellanos Ruelas, Yolanda Moguel Ordoñez, David Betancur Ancona
Publikováno v:
Revista Colombiana de Investigaciones Agroindustriales, Vol 10, Iss 2 (2023)
Quality protein maize (QPM) represents an alternative protein source for food. This work aims to characterize fractions, molecular weights, and thermal stability of the proteins present in QPM protein concentrates obtained by isoelectric precipitatio
Externí odkaz:
https://doaj.org/article/a0be9d4dbb1c4563b11615a6afc98f17
Publikováno v:
Revista Mexicana de Ciencias Pecuarias, Vol 34, Iss 3 (2012)
Externí odkaz:
https://doaj.org/article/34cbf7d3711b4aec9e45670aeafc9bd5
Publikováno v:
Revista Mexicana de Ciencias Pecuarias, Vol 34, Iss 1 (2012)
Externí odkaz:
https://doaj.org/article/cf36213119534499aba7c1bd01f5f55b
Publikováno v:
Revista Mexicana de Ciencias Pecuarias, Vol 35, Iss 1 (2012)
Externí odkaz:
https://doaj.org/article/17bbd41e863841a68f0986f92170672e
Autor:
Jose G. Canton-Castillo, Yolanda Moguel-Ordoñez, Alberto Alcaraz-Romero, Benjamin Piña-Cardenas, David Betancur-Ancona
Publikováno v:
Journal of Applied Animal Research, Vol 50, Iss 1, Pp 702-707 (2022)
ABSTRACTDietary alfalfa hay could improve carcass and meat characteristics of lambs, however, information on hair breeds according to consumer demands is incomplete. This study aimed to evaluate the effect of dietary alfalfa hay and gender on carcass
Externí odkaz:
https://doaj.org/article/cc07cc1a71a143be9a16e27ebdd89d0f
Autor:
Areli Carrera-Lanestosa, Tania Coral-Martínez, Durcy Ruíz-Ciau, Yolanda Moguel-Ordoñez, Maira Rubí Segura-Campos
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 199-212 (2020)
The number and use of medicines based on natural products such as plants have increased as scientific evidence indicates that they have various bioactive compounds with biological activities. This study determined the content of five phenolic compoun
Externí odkaz:
https://doaj.org/article/34803c9fde2746cbb04bfb737001f28b
Elemental Analysis of Propolis Tinctures by Microwave Plasma – Atomic Emission Spectrometry (MP-AES)
Autor:
Patricia Vazquez-Quintal, Jesús Barrón-Zambrano, Salvador Medina-Peralta, Yolanda Moguel-Ordoñez, Jenny Nelson, David Muñoz-Rodríguez
Publikováno v:
Analytical Letters. :1-13
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63a468677de6ecd2ea8bfed759d88a72
https://doi.org/10.1080/00032719.2022.2163401
https://doi.org/10.1080/00032719.2022.2163401
Publikováno v:
Journal of Apicultural Science, Vol 65, Iss 2, Pp 197-216 (2021)
For thousands of years, honey from stingless bees, mainly from Melipona beecheii, has been recognized as part of traditional Mayan medicine in the Mesoamerican region. Currently Melipona honey is the subject of research due to its nutritional, therap
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ea0e6db7a0c581df18816edcb1a3cff
https://doi.org/10.2478/jas-2021-0016
https://doi.org/10.2478/jas-2021-0016
Sensory and physicochemical analysis of honeys of nine stingless bee species of Mexico and Guatemala
Autor:
Isabel May-Canché, Yolanda Moguel-Ordoñez, Javier Valle-Mora, Renata González-Cadenas, Beatriz Toledo-Núñez, Lázaro Arroyo-Rodríguez, Lucia Piana, Rémy Vandame
Publikováno v:
Journal of food science and technology. 59(12)
Honeys produced by species other than
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29328817732e4b67f81b527859f618cc
https://pubmed.ncbi.nlm.nih.gov/36276552
https://pubmed.ncbi.nlm.nih.gov/36276552
Publikováno v:
Volume: 22, Issue: 1 96-113
Uludağ Arıcılık Dergisi
Uludağ Arıcılık Dergisi
Honey presents exceptionally favorable conditions for a non-enzymatic glycation of proteins or Maillard reaction (MR), which is a complex network of chemical reactions which is favored during processing and storage and that often influence the qualit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5dd67ac8d77f4b6918bf437abe89c153
http://hdl.handle.net/11452/27939
http://hdl.handle.net/11452/27939
