A5075482534- Meat and Animal Product Quality
- Probiotics and Fermented Foods
- Microencapsulation and Drying Processes
- Protein Hydrolysis and Bioactive Peptides
- Bee Products Chemical Analysis
- Botanical Research and Applications
- Proteins in Food Systems
- Animal Nutrition and Physiology
- Plant Physiology and Cultivation Studies
- Pharmacology and Obesity Treatment
- Natural Products and Biological Research
- Food composition and properties
- Fungal Biology and Applications
- Herbal Medicine Research Studies
- Postharvest Quality and Shelf Life Management
- Agricultural and Food Production Studies
- Insect Utilization and Effects
- Food Safety and Hygiene
- Educational Innovations and Technology
- Psidium guajava Extracts and Applications
- Social impacts of COVID-19
- Horticultural and Viticultural Research
- Food Chemistry and Fat Analysis
Universidad Autónoma del Estado de Hidalgo
2014-2024
Objective: To evaluate the fiber and phenol content of coffee husks with potential to use them as a source antioxidants in various food systems. Theoretical Framework: Coffee is second most popular beverage worldwide, during its processing conditioning, waste generated amounts approximately 30%–50% total production. White silver film represent 12%–12.7% bean on dry basis possess high bioactive compound content. Method: Proximate chemical characterization white (WB) (SF) from conditioning...
Objective: To evaluate the physicochemical, textural, and sensory quality of hamburgers infused with jackfruit peel seed fiber. Theoretical Framework: Hamburgers are a product in high demand worldwide, where meat is primary raw material. However, today, population segments seeking lower-fat, healthier, more nutritious foods. Studies show that fiber or flour considered viable formulation products. Method: Jackfruits from Xicotepec de Juárez, Puebla, were used. The was evaluated. Parameters...
The objective in this work was the evaluation of stability and content bioactive compounds (total phenols total flavonoids) antioxidant activity emulsions ethanolic extracts propolis obtained by ultrasound, during simulated vitro digestion. prepared with were evaluated on certain properties: their emulsion efficiency, (zeta potential, particle size, electrical conductivity), compound phenolics flavonoids), behavior Based phenol content, an emulsification efficiency 87.8 ± 1.9% to 97.8 3.8%...
Consumers demand so-called natural in which additive and antioxidant preservatives are from origin. Research focuses using extracts plants fruits that rich bioactive compounds such as phenolics betalains, but these also prone to interact with proteins exposed suffer degradation during storage. In this work, we developed a fortified yogurt the addition of betalains polyphenols cactus pear extract encapsulated multiple emulsion (ME) (W1/O/W2). Different formulations ME were made two polymers,...
The objective of this study was to compare the effects incorporation microcapsules or nanoemulsions with Opuntiaoligacantha on quality fresh cheese. Three treatments were established: Control, cheese (Micro), and nanoemulsion (Nano). parameters evaluated physicochemical (moisture, ash, fat, proteins, pH), microbiological (mesophilic aerobic bacteria, mold–yeast, total coliforms), functional (total phenols, flavonoids, antioxidant capacity), texture (hardness, elasticity, cohesion, chewiness)...
Cactus acid fruit (Xoconostle) has been studied due its content of bioactive compounds. Traditional Mexican medicine attributes hypoglycemic, hypocholesterolemic, anti-inflammatory, antiulcerogenic and immunostimulant properties among others. The compounds contained in xoconostle have shown their ability to inhibit digestive enzymes such as α-amylase α-glucosidase. Unfortunately, polyphenols antioxidants general are molecules susceptible degradation storage conditions, (temperature, oxygen...
Nowadays, probiotics have been utilized as starter cultures in the elaboration of fermented dairy products such cheese. The survival probiotic microorganisms this type is very important order to a beneficial effect after their consumption. In addition this, milk proteins are considered an source bioactive peptides. These peptides identified hydrolyzed and study, protective on Lactobacillus rhamnosus GG was determined cheese which inoculated only with microorganism, another additionally...
Milk fat was replaced in Oaxaca‐type cheese with soya bean oil emulsions stabilised protein isolate and different carrageenans (kappa, iota lambda). Inclusion of emulsion increased yield, moisture content reduced content. Fat reduction incorporation provoked a tougher but less ductile texture. Specific interaction milk proteins resulted larger spreading area when melted softer more adhesive texture, particularly samples containing lambda‐carrageenan. These results are useful to improve the...
Resumen Se determinó la composición de microbiota del queso Aro que se comercializa en el municipio Teotitlán Flores Magón, Oaxaca, México. cuantificó contenido de: mesófilos aerobios, psicrófilos, coliformes totales, Escherichia coli, Staphylococcus aureus, Salmonella, Enterococcus, Streptococcus, bacterias ácido lácticas, mohos y levaduras. Los resultados muestran contiene microorganismos alterantes, patógenos importancia industrial. Ninguna muestra analizada cumple con NOM-243-SSA1-2010....
El aguacate es un fruto tropical considerado nativo de América Tropical, Centroamérica y México. A diferencia otros frutos, bajo en azúcar presenta una alta calidad nutricional debido a su contenido vitaminas, minerales, proteínas, fibra ácidos grasos insaturados. Además, se caracteriza por la presencia diversos fitoquímicos, como luteína, glutatión, β-sitosterol, antioxidantes fenólicos fitoesteroles. Aunque cáscara semilla del son consideradas productos desecho fuente potencial...
Se realizó una revisión acerca de los efectos la adición enzimas fibrolíticas comerciales sobre alimentos que presentan baja digestibilidad y como esto afecta el comportamiento productivo en ganado lechero. encontró algunos casos, hay un incremento producción leche, sin componentes misma, también se han encontrado resultados positivos con mejora leche pero no siendo así producción. Por otro lado alto costo estas dificulta su utilización, por lo propuesto alternativas uso hongos Pleurotus...
Desde que se confirmó el primer caso positivo por COVID-19 en México, país agravó su crisis sanitaria a causa de múltiples factores como la mala condición salud población, prevalencia enfermedades crónicas, cambio negativo comportamiento alimentario y desencadenamiento dietas poco saludables consecuencia esto los ha vuelto más vulnerables contraer esta enfermedad, aumentando las probabilidades desarrollar complicaciones graves. Es eso terapias nutricionales, inmunonutrición, han sido claves...