Documentos de Hernández-Becerra J.A.

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Mostrando 9 resultados de: 9

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

Article

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

Palabras claves:

Cheese, innovation, Milk, Sheep, tropical

Autores:

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.

Fuentes:

scopus

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

Article

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

Autores:

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

Fuentes:

scopus

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

Article

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

Autores:

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.

Fuentes:

scopus

Ripening changes of the chemical composition, proteolysis, and lipolysis of a hair sheep milk mexican manchego-style cheese: Effect of nano-emulsified curcumin

Article

Abstract: The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-making

Palabras claves:

curcumin, lipolysis, Manchego cheese, Pelibuey ewes, Proteolysis, Ripening

Autores:

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

Fuentes:

scopus

Preparation and characterization of curcumin nanoemulsions obtained by thin-film hydration emulsification and ultrasonication methods

Article

Abstract: Curcumin is a natural polyphenolic compound with potent anticancer, anti-inflammatory, and antioxida

Palabras claves:

curcumin, Glycerol, Lecithin, Nanoemulsions, Thin-film hydration emulsification, Ultrasonication

Autores:

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

Fuentes:

scopus

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

Article

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

Autores:

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

Fuentes:

scopus

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

Article

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

Autores:

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

Fuentes:

scopus

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

Article

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

Autores:

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.

Fuentes:

scopus

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

Article

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

Autores:

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

Fuentes:

scopus

Mostrando 9 resultados de: 9

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Palabras Claves

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

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

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

Ripening changes of the chemical composition, proteolysis, and lipolysis of a hair sheep milk mexican manchego-style cheese: Effect of nano-emulsified curcumin

Preparation and characterization of curcumin nanoemulsions obtained by thin-film hydration emulsification and ultrasonication methods

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

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

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

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