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scopus(7)
Extracción 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:scopusOptimization of the Synthesis of Structured Phosphatidylcholine with Medium Chain Fatty Acid
ArticleAbstract: Structured phosphatidylcholine was successfully produced by acidolysis between phosphatidylcholine aPalabras claves:Acidolysis, Medium chain fatty acid, Phospholipase A 1, Response Surface Methodology, Structured phosphatidylcholineAutores: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: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 of betulinic acid nanoemulsions stabilized by ω-3 enriched phosphatidylcholine
ArticleAbstract: Bioactive compounds such as ω-3 fatty acids and terpenes, have been associated with beneficial healtPalabras claves:Betulinic acid, Nanoemulsions, Phosphatidylcholine, Phospholipase, Ultrasonication, ω-3 fatty acidsAutores:Angélica A. Ochoa-Flores, Beristain C.I., Cavazos-Garduño A., García-Galindo H.S., Martínez-Sanchez C.E., Serrano-Niño J.C.Fuentes:scopusPreparation, characterization and bioavailability by oral administration of O/W curcumin nanoemulsions stabilized with lysophosphatidylcholine
ArticleAbstract: Curcumin is the main and most abundant bioactive component in Curcuma longa L. with documented propePalabras claves:Autores:Angélica A. Ochoa-Flores, Chávez-Zamudio R., García-Galindo H.S., Garcia-Varela R., Soto-Rodríguez I.Fuentes:scopus