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scopus(4)
Cholesterol 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: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, 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