Mostrando 10 resultados de: 11
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Journal of Cereal Science(3)
Cereal Chemistry(2)
Bread and its Fortification: Nutrition and Health Benefits(1)
Flour and Breads and Their Fortification in Health and Disease Prevention(1)
International Journal of Molecular Sciences(1)
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Tecnología alimentaria(10)
Alimentación y bebidas(6)
Bioquímica(3)
Lesiones, enfermedades y plagas de las plantas(1)
Salud y seguridad personal(1)
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Ciencia de los alimentos(4)
Ciencia agraria(3)
Fitopatología(3)
Bioquímica(2)
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scopus(11)
Characterization and Quantitation of Triterpenoid Saponins in Raw and Sprouted Chenopodium berlandieri spp. (Huauzontle) Grains Subjected to Germination with or without Selenium Stress Conditions
ArticleAbstract: Pseudocereal Chenopodium berlandieri spp. (huauzontle) was evaluated to determine saponin compositioPalabras claves:Chenopodium berlandieri spp, germination, HPLC-MS, saponin, seleniumAutores:Guajardo-Flores D., Gutiérrez-Uribe J.A., Marco A. Lazo-Vélez, Mata-Ramírez D., Serna-Saldivar S.O.Fuentes:googlescopusDelivery of flavonoids and saponins from black bean (Phaseolus vulgaris) seed coats incorporated into whole wheat bread
ArticleAbstract: Cereal-based products can be used as vehicles for the delivery of relevant bioactive compounds sincePalabras claves:Black bean seed coat, Colon cancer, Enriched foods, flavonoids, saponins, Whole wheat breadAutores:Chávez-Santoscoy R.A., Gutiérrez-Uribe J.A., Marco A. Lazo-Vélez, Serna-Saldivar S.O.Fuentes:googlescopusFunctional effects of soybean concentrates obtained from sprouted seeds enriched in selenium in wheat breadmaking
ArticleAbstract: Selenium is an essential mineral in nutrition, and a proper intake of this element in its organic foPalabras claves:Autores:Chuck-Hernandez C., Marco A. Lazo-Vélez, Mata-Ramírez D., Serna-Saldivar S.O.Fuentes:googlescopusEvaluation of the functionality of five different soybean proteins in yeast-leavened pan breads
ArticleAbstract: Soybean (SB) products are a source of proteins that complement the amino acid profile of cereal-basePalabras claves:bread, Dough rheological properties, Functional properties, Soybean proteinsAutores:Chuck-Hernandez C., Marco A. Lazo-Vélez, Serna-Saldivar S.O.Fuentes:googlescopusEffect of sodium selenite addition and sponge dough fermentation on selenomethionine generation during production of yeast-leavened breads
ArticleAbstract: The effect of sodium selenite addition and fermentation times on production of selenomethionine (SeMPalabras claves:Dry instant yeast, Selenium-enriched bread, Selenomethionine, Sponge doughAutores:Gutiérrez-Díaz V.A., Marco A. Lazo-Vélez, Ramírez-Medrano A., Serna-Saldivar S.O.Fuentes:googlescopusEffects of fermentation with probiotics on anti-nutritional factors and proximate composition of lupin (Lupinus mutabilis sweet).
ArticleAbstract: Lupin (Lupinus mutabilis), known as chocho in Andean countries, is an ancient legume crop with highPalabras claves:alkaloids, oligosaccharides, Phytic acid, Probiotic bacteria, Saccharomyces boulardii, Saccharomyces CerevisiaeAutores:Ana María Romero-Espinoza, Marco A. Lazo-Vélez, Maria Cecilia Vintimilla-Alvarez, Miriam Briones-García, Serna-Saldivar S.O.Fuentes:googlescopusImprovement of dietary fiber, ferulic acid and calcium contents in pan bread enriched with nejayote food additive from white maize (Zea mays)
ArticleAbstract: Nejayote is the wastewater from the alkaline-cooking of maize and its solids are rich in dietary fibPalabras claves:bread, Dietary Fiber, Ferulic acid, NejayoteAutores:Acosta-Estrada B.A., Gutiérrez-Uribe J.A., Marco A. Lazo-Vélez, Nava-Valdez Y., Serna-Saldivar S.O.Fuentes:googlescopusImpact of preharvest and controlled sprouting on wheat and bread quality
Book PartAbstract: Preharvest sprouting (PHS) is the undesirable germination of mature wheat that occurs in the field bPalabras claves:Breadmaking, Controlled germination, Hydrolytic enzymes, Phytochemicals, Preharvest sprouting, selenium, WheatAutores:Espinosa-Ramírez J., Marco A. Lazo-Vélez, Pérez-Carrillo E., Serna-Saldivar S.O.Fuentes:googlescopusSelenium-enriched breads and their benefits in human nutrition and health as affected by agronomic, milling, and baking factors
ReviewAbstract: Bread is among the three top foods that provide most of the dietary selenium (Se) for most of the woPalabras claves:Autores:Chávez-Santoscoy R.A., Marco A. Lazo-Vélez, Serna-Saldivar S.O.Fuentes:googlescopusProduction of selenium-enriched breads and their nutritional and nutraceutical properties
Book PartAbstract: Cereals, fish/shellfish, meat and dairy products are the main foods that provide dietary Se for thePalabras claves:bread, Bread making, Cáncer, Cardiovascular disease, flour, hiv, Immune response, inflammation, lactic acid bacteria, Oxidative Stress, selenium, selenoproteins, Sourdough, Wheat, YeastAutores:Marco A. Lazo-Vélez, Serna-Saldivar S.O.Fuentes:googlescopus