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Chemical and fatty acid composition of Manchego type and Panela cheeses manufactured from either hair sheep milk or cow milk
ArticleAbstract: This study compared the chemical composition and fatty acid (FA) profile of Manchego type cheese andPalabras claves:Cheese, innovation, Milk, Sheep, tropicalAutores: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:scopusCholesterol oxidation and astaxanthin degradation in shrimp during sun drying and storage
ArticleAbstract: Dried salted shrimps are made from raw shrimps, which are cooked and dried under direct sunlight. ThPalabras claves:astaxanthin degradation, cholesterol oxidation, SHRIMP, STORAGE, Sun dryingAutores:Angélica A. Ochoa-Flores, García-Galindo H.S., Hernández-Becerra J.A., Rodriguez-Estrada M.T., Soto-Rodríguez I., Valerio-Alfaro G.Fuentes:scopusAntioxidant addition improves cholesterol and astaxanthin stability in dry salted shrimp
ArticleAbstract: BACKGROUND: Traditional production of dry salted shrimp enhances cholesterol oxidation and astaxanthPalabras claves:Antioxidants, astaxanthin degradation, butylhydroxytoluene, cholesterol oxidation, dry salted shrimp, tert-butylhydroquinoneAutores:Angélica A. Ochoa-Flores, García-Galindo H.S., Hernández-Becerra J.A., Rodriguez-Estrada M.T.Fuentes:scopusEffect of cooking conditions on cholesterol oxidation and astaxanthin in dried salted shrimp
ArticleAbstract: Dried salted shrimp is a product made from raw shrimps, which are usually cooked and dried under dirPalabras claves:Astaxanthin, cholesterol oxidation, Cooking conditions, SHRIMP, Sun dryingAutores:Angélica A. Ochoa-Flores, García-Galindo H.S., Hernández-Becerra J.A., Rodriguez-Estrada M.T., Soto-Rodríguez I.Fuentes:scopusExtracción de capsaicinoides durante la deshidratación osmótica de chile Habanero en salmuera
ArticleAbstract: The effect of pH values, salt concentration and the chili:brine ratio on capsaicinoids extraction, sPalabras claves:Brine, Capsaicin, Capsaicinoids, Habanero chili pepper, HPLCAutores:Angélica A. Ochoa-Flores, García-Galindo H.S., Hernández-Becerra J.A., López E.Fuentes:scopusEnhanced bioavailability of curcumin nanoemulsions stabilized with phosphatidylcholine modified with medium chain fatty acids
ArticleAbstract: Background: Curcumin is a natural, oil-soluble polyphenolic compound with potent anticancer, anti-inPalabras claves:Bioavailability, curcumin, Enriched phosphatidylcholine, Medium chain fatty acids, Nanoemulsions, UltrasonicationAutores: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:scopusRipening changes of the chemical composition, proteolysis, and lipolysis of a hair sheep milk mexican manchego-style cheese: Effect of nano-emulsified curcumin
ArticleAbstract: The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-makingPalabras claves:curcumin, lipolysis, Manchego cheese, Pelibuey ewes, Proteolysis, RipeningAutores:Angélica A. Ochoa-Flores, Chay-Canul A.J., García-Galindo H.S., Hernández-Becerra J.A., Sardiñas-Valdés M., Velázquez-Martínez J.R.Fuentes:scopusPreparation and characterization of curcumin nanoemulsions obtained by thin-film hydration emulsification and ultrasonication methods
ArticleAbstract: Curcumin is a natural polyphenolic compound with potent anticancer, anti-inflammatory, and antioxidaPalabras claves:curcumin, Glycerol, Lecithin, Nanoemulsions, Thin-film hydration emulsification, UltrasonicationAutores:Angélica A. Ochoa-Flores, Cavazos-Garduño A., García-Galindo H.S., Hernández-Becerra J.A., Vernon-Carter E.J.Fuentes:scopusPhosphatidylcholine enrichment with medium chain fatty acids by immobilized phospholipase A<inf>1</inf>-catalyzed acidolysis
ArticleAbstract: Phospholipids are a biologically and industrially important class of compounds whose physical properPalabras claves:Acidolysis, Medium chain fatty acids, Modified phosphatidylcholine, Phospholipase A 1Autores:Angélica A. Ochoa-Flores, Cavazos-Garduño A., García-Galindo H.S., Hernández-Becerra J.A., Vernon-Carter E.J.Fuentes:scopusPhysicochemical And Sensory Properties Of Manchego-type Cheese Fortified With Nanoemulsified Curcumin
ArticleAbstract: The effect of incorporating nanoemulsified curcumin in Manchego-type cheese on its physicochemical aPalabras claves:Antioxidant activity, curcumin, Manchego-type cheese, Physicochemical properties, sheep milkAutores: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