5 documents found, page 1 of 1
Aloe vera as a source of antioxidant phenolic compounds
Cuvas, Ruth; Ferreira-Santos, P.; Cruz-Hernandez, M.; Teixeira, J. A.; Belmares, Ruth; Gonçalves, Clarisse Salomé NobreIntroduction. Aloe vera has been used for many centuries for its medicinal properties. It contains several compounds such as phenolics, which includes Aloin that has been proposed as a potential therapeutically option in cancer. Phenolic compounds are also of great interest for the food industry, since they have been assigned as functional ingredients. This study aimed to extract, identify and quantify the main...
Evaluation of Aloe vera juice as a substrate for Enterococcus faecium
Limón, Ruth; Gonçalves, Clarisse Salomé Nobre; Rodríguez-Jasso, Rosa María; Treviño, Araceli Loredo; Ruiz, H.; Cruz-Hernandez, M.; Teixeira, J. A.Fermented plant material beverages stand out from fermented food in general, since their consumption presents no risk of intolerance and allergies associated with dairy food. Aloe vera has been used to varied medical purposes due to their bioactive compounds. Lactic acid bacteria, generally used in fermented beverages, are known also for their potential health and nutritional benefits. This study aimed to evalu...
Production of a new functional Aloe vera juice with Enterococcus faecium
Cuvas, Ruth; Gonçalves, Clarisse Salomé Nobre; Rodríguez-Jasso, Rosa María; Treviño, A. Loredo; Cruz-Hernandez, M.; Teixeira, J. A.; Belmares, Ruth E.
Production of a protein hydrolysate of Pleurotus ostreatus mushroom
Colunga, Alondra; Cruz-Hernandez, M.; Losoya, Carolina; Loredo, Araceli; Rodríguez-Jasso, Rosa María; Contreras, Juan; Gonçalves, Clarisse Salomé NobreFast demographic growth has led to a growing interest in low-cost alternative protein sources to meet demands. Consequently, the attention of many researchers has focused on finding under- exploited sources of proteins, alternatives to those of animal origin, usually plant proteins have been used for this purpose. However, fungal proteins can be of a higher quality than those from many plants and may have certa...
Effect of Pleurotus ostreatus powder on the nutritional characteristics of bread
Losoya, Carolina; Cruz-Hernandez, M.; Colunga, Alondra; Rodríguez-Jasso, Rosa María; Loredo, Araceli; Flores, Adriana; Gonçalves, Clarisse Salomé NobrePleurotus ostreatus is one of the most produced edible mushrooms worldwide. It is a source of high quality proteins, rich in fiber, vitamins, minerals and essential amino acids. Several bioactive compounds have been identified in P. ostreatus, such as -glucans, with immunosuppressive and immunomodulatory activities, hypoglycemic and prebiotic effects. Aguamiel, obtained from Agave Salmiana, is a sweet-tasting l...