4 documents found, page 1 of 1
Location and tissue effect on physicochemical, mineral and amino acid profile o...
Gómez-Martínez, Martha; Garcia-Ortiz, Jesús David; Gómez-Martínez, Susana; Michel, Mariela R.; López-Badillo, Claudia M.; Pintado, ManuelaIntroduction: Moringa oleifera is a medicinal plant with multiple biological uses, whose tissues have not been studied individually. The objective of this work was to evaluate the location effect on physicochemical, techno-functional, mineral and amino acid profile of two Moringa tissues (leaflets and petioles). Methods: Two Moringa tissues grown in three different locations were characterized physicochemically...
Candelilla wax edible coating with Flourensia cernua bioactives to prolong the ...
Ruiz-Martínez, Judith; Aguirre-Joya, Jorge A.; Rojas, Romeo; Vicente, A. A.; Aguilar-González, Miguel A.; Rodríguez-Herrera, RaúlThe improvement of the postharvest quality of tomato fruits was evaluated using an edible coating functionalized with an Flourensia cernua extract evaluating the antifungal, structural, barrier, and optical properties. The formulation and evaluation of an edible coating and its application on tomato was evaluated using a response surface methodology to determine the ideal concentrations of candelilla wax, whey ...
Chapter 5: Biological catalyzers of brown seaweed: biochemical properties, prod...
Cabello-Galindo, Alejandra; Ruiz, Héctor A.; Nobre, Clarisse; Prado-Barragán, Lilia Arely; Rodríguez-Herrera, Raúl; Aguilar, Cristóbal N.Brown seaweeds comprise a unique and rich composition of relevant polysaccharides and bioactive compounds that can reach up to 70% of seaweed tissue, with a wide application in food, nutraceutical, pharmaceutical, cosmetic, and biopolymer industries; but due to the complexity of the seaweed cell wall structure, the extraction methods play a very important role in the recovery of significant amounts of hydrocoll...
Fructo-oligosaccharides (FOS) production by fungal submerged culture using agua...
Muñiz-Márquez, Diana B.; Teixeira, J. A.; Mussatto, Solange I.; Contreras-Esquivel, Juan C.; Rodríguez-Herrera, Raúl; Aguilar, Cristóbal N.Fructooligosaccharides (FOS) are important ingredients in the functional food industry because they have different biological properties such as decrease level of triglycerides, cholesterol and phospholipids and stimulate growth of probiotics for enhancement of microflora in large intestine. However, current strategies for the FOS production through simple and economical bioprocess has been necessary. The aim o...