Documentos de Hernández-Becerra J.A. | REDI

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Mostrando 10 resultados de: 12

Subtipo de publicación

Publisher

Biotechnology Progress(1)

CYTA - Journal of Food(1)

Current Drug Delivery(1)

European Journal of Lipid Science and Technology(1)

Área temáticas

Tecnología alimentaria(7)

Microorganismos, hongos y algas(3)

Alimentación y bebidas(2)

Área de conocimiento

Ciencia de los alimentos(6)

Ciencia de materiales(2)

Ciencias Agrícolas(1)

Descubrimiento de fármacos(1)

Año de Publicación

Origen

Palabras Claves

cholesterol oxidation(3)

Medium chain fatty acids(2)

Chemical and fatty acid composition of Manchego type and Panela cheeses manufactured from either hair sheep milk or cow milk

Abstract: This study compared the chemical composition and fatty acid (FA) profile of Manchego type cheese and

Palabras claves:

Cheese, innovation, Milk, Sheep, tropical

Angélica A. Ochoa-Flores, Chay-Canul A.J., Hernández-Becerra J.A., Hernandez-Castellano L.E., Piña-Gutiérrez J.M., Toro-Mujica P., Vargas-Bello-pérez E., Velázquez-Martínez J.R.

Cholesterol oxidation and astaxanthin degradation in shrimp during sun drying and storage

Abstract: Dried salted shrimps are made from raw shrimps, which are cooked and dried under direct sunlight. Th

Palabras claves:

astaxanthin degradation, cholesterol oxidation, SHRIMP, STORAGE, Sun drying

Angélica A. Ochoa-Flores, García-Galindo H.S., Hernández-Becerra J.A., Rodriguez-Estrada M.T., Soto-Rodríguez I., Valerio-Alfaro G.

Antioxidant addition improves cholesterol and astaxanthin stability in dry salted shrimp

Abstract: BACKGROUND: Traditional production of dry salted shrimp enhances cholesterol oxidation and astaxanth

Palabras claves:

Antioxidants, astaxanthin degradation, butylhydroxytoluene, cholesterol oxidation, dry salted shrimp, tert-butylhydroquinone

Angélica A. Ochoa-Flores, García-Galindo H.S., Hernández-Becerra J.A., Rodriguez-Estrada M.T.

Extracción de capsaicinoides durante la deshidratación osmótica de chile Habanero en salmuera

Abstract: The effect of pH values, salt concentration and the chili:brine ratio on capsaicinoids extraction, s

Palabras claves:

Brine, Capsaicin, Capsaicinoids, Habanero chili pepper, HPLC

Angélica A. Ochoa-Flores, García-Galindo H.S., Hernández-Becerra J.A., López E.

Enhanced bioavailability of curcumin nanoemulsions stabilized with phosphatidylcholine modified with medium chain fatty acids

Abstract: Background: Curcumin is a natural, oil-soluble polyphenolic compound with potent anticancer, anti-in

Palabras claves:

Bioavailability, curcumin, Enriched phosphatidylcholine, Medium chain fatty acids, Nanoemulsions, Ultrasonication

Angélica A. Ochoa-Flores, Cavazos-Garduño A., García-Galindo H.S., Hernández-Becerra J.A., Sanchez-Otero M., Soto-Rodríguez I., Vernon-Carter E.J.

Effect of cooking conditions on cholesterol oxidation and astaxanthin in dried salted shrimp

Abstract: Dried salted shrimp is a product made from raw shrimps, which are usually cooked and dried under dir

Palabras claves:

Astaxanthin, cholesterol oxidation, Cooking conditions, SHRIMP, Sun drying

Angélica A. Ochoa-Flores, García-Galindo H.S., Hernández-Becerra J.A., Rodriguez-Estrada M.T., Soto-Rodríguez I.

Optimization of the Synthesis of Structured Phosphatidylcholine with Medium Chain Fatty Acid

Abstract: Structured phosphatidylcholine was successfully produced by acidolysis between phosphatidylcholine a

Palabras claves:

Acidolysis, Medium chain fatty acid, Phospholipase A 1, Response Surface Methodology, Structured phosphatidylcholine

Angélica A. Ochoa-Flores, Cavazos-Garduño A., García-Galindo H.S., Hernández-Becerra J.A., Vernon-Carter E.J.

Phosphatidylcholine enrichment with medium chain fatty acids by immobilized phospholipase A<inf>1</inf>-catalyzed acidolysis

Abstract: Phospholipids are a biologically and industrially important class of compounds whose physical proper

Palabras claves:

Acidolysis, Medium chain fatty acids, Modified phosphatidylcholine, Phospholipase A 1

Angélica A. Ochoa-Flores, Cavazos-Garduño A., García-Galindo H.S., Hernández-Becerra J.A., Vernon-Carter E.J.

Physicochemical And Sensory Properties Of Manchego-type Cheese Fortified With Nanoemulsified Curcumin

Abstract: The effect of incorporating nanoemulsified curcumin in Manchego-type cheese on its physicochemical a

Palabras claves:

Antioxidant activity, curcumin, Manchego-type cheese, Physicochemical properties, sheep milk

Angélica A. Ochoa-Flores, Chay-Canul A.J., García-Galindo H.S., Hernández-Becerra J.A., Sardiñas-Valdés M., Velázquez-Martínez J.R.

Physicochemical Characteristics of Yogurt from Sheep Fed with Moringa oleifera Leaf Extracts

Abstract: This study determined the effect of feeding Moringa oleifera (MO) leaf extracts to lactating ewes on

Palabras claves:

Milk, Moringa oleifera extracts, Physicochemical composition, yogurt

Angélica A. Ochoa-Flores, Chay-Canul A.J., Cruz-Hernández A., Gómez-Vázquez A., Hernández-Becerra J.A., Mendoza-Taco M.M., Moo-Huchin V.M., Piñeiro-Vázquez A.T., Vargas-Bello-pérez E.