A5056843919- Food composition and properties
- Plant and soil sciences
- Polysaccharides Composition and Applications
- Microbial Metabolites in Food Biotechnology
- Agricultural and Food Production Studies
- Soil Science and Environmental Management
- Food Drying and Modeling
- Botanical Research and Applications
- Coffee research and impacts
- Phytase and its Applications
- Selenium in Biological Systems
- Listeria monocytogenes in Food Safety
- Obesity, Physical Activity, Diet
- Proteins in Food Systems
- Anaerobic Digestion and Biogas Production
- biodegradable polymer synthesis and properties
- Mexican Socioeconomic and Environmental Dynamics
- Biofuel production and bioconversion
- Aquaculture Nutrition and Growth
- Water-Energy-Food Nexus Studies
- Water resources management and optimization
- Enzyme Production and Characterization
- Water Resource Management and Quality
- Seed and Plant Biochemistry
- Microencapsulation and Drying Processes
Universidad Autónoma del Estado de Hidalgo
2014-2024
Instituto Tecnologico de Veracruz
2004
Arts et Métiers
2002-2003
Extracts of wheat bran and barley husk with solvents different polarity were analyzed to determine the concentration bioactive compounds (phytic acid, saponins, flavonoids, total phenolic profile) their antioxidant activity by DPPH ABTS assays. The results showed that phytic acid in was higher than husk. saponins inverse concentrations bran. highest extraction phytochemicals 80% ethanol 50% acetone chromatograph profile presented a greater caffeic contained kampferol. properties...
Este estudio evalúa los cambios morfológicos y estructurales en la proteína de cebada durante germinación. Los granos no germinados exhibieron una organización estructural bien definida, con pericarpio, capa aleurona cuerpos proteicos intactos, sin mostrar evidencia hidrólisis. gránulos almidón estaban incrustados matriz proteica compacta. Después germinación, aparecieron huecos celulares, el pericarpio se desintegró parcialmente las capas internas quedaron expuestas. Las estructuras...
This work shows the physicochemical behavior of two different diatoms from country Mexico (State Jalisco and Hidalgo) with similar compositions. These were used to eliminate toxic cations a synthetic solution containing 5.270 mg As3+/L; 4.280 Ag+/L; 3.950 mgNi2+/L; 4.090 Cr6+/L; 4.081 Pb2+/L. as filters, quantity remaining in after filtering was measured. According most important results found, for recovery metals, both minerals achieved arsenic, silver, lead, nickel recoveries up 95%, lower...
Selenium is an essential micronutrient and has been shown to have antioxidant effect. This can prevent different diseases such as coronary illness or cancer. Its deficiency generates neuromuscular disorders, which why a recommended daily intake for humans of 55 μg/day proposed but it not always covered. integrated selenoaminoacids glutathione peroxidases, are enzymes involved in redox reactions. Some yeast capable introducing inorganic selenium into the polypeptide chains ribosome later...
ABSTRACT Electrochemical pretreatment and anaerobic digestion (AD), as well a combination of both processes, were studied for the treatment waste-activated sludge (WAS) to evaluate microbial inactivation, faecal coliforms, Salmonella spp., bacteriophages, helminth eggs. Electrooxidation (EO) WAS was performed in commercial cell with boron-doped diamond electrodes. 1 L (3% total solids) fed electrochemical recirculation mode. The conditions tested 19.3 mA/cm2, 30 min, 3.8 L/min. For AD tests,...
Abstract Presence of antibiotic‐resistant Salmonella strains on raw carrots was evaluated, as the antibacterial activity roselle calyx extracts against any identified resistant strains. One hundred samples were collected from markets in Pachuca, Mexico. isolated carrot by culture procedure. Susceptibilities to sixteen antibiotics determined for standard test. Antibacterial versus measured produced with water, methanol, acetone and ethyl acetate. Finally, effect extracts, sodium hypochlorite,...
Species of the genus Prosopis were a major staple food in Aridoamerica before arrival Europeans. In present work, chemical and nutritional properties laevigata pods described. The composition weight P. was 44% mesocarp, 35% endocarp, 21% exocarp. Sugars, including sucrose, glucose, fructose, xylose, important components pods, reaching total sugars content 447 g/kg mesocarp flour. Considering FAO-recommended amino-acid scoring patterns for humans older than 3 years, high values Lys...
Cocoa is one of the main products consumed worldwide that similar to coffee; a primary difference between coffee and cocoa produced in developing countries mainly industrialized countries. Mexico was country made known world. The objective study analyze competitiveness at macroeconomic level Mexican product world during period 2010–2021. A analysis carried out using six indices: Balassa index, Vollrath Index, Additive Revealed Competitive Advantage Ratio, Trade Openness Export Import...
Developing non-dairy functional beverages based on probiotics is a potential alternative for vegan consumers. It also becomes big challenge since microorganisms can easily change chemical composition, acidity, color, and consumers' acceptability. In this work, the probiotic yeast Saccharomyces boulardii was used to elaborate fermented barley wort beverage. For beverage formulations, use of two flavors strawberry (SPB) nutty (NPB) different inoculum concentrations (1 × 103 (SPB or NPB103) 1...
ABSTRACT The properties of frozen and unfrozen water in two different wheat flours (hard soft), their main components (gluten, starch, damaged water‐soluble water‐insoluble pentosans), were described using modulated differential scanning calorimetry (DSC). As a reference, enthalpy values crystallization (298 J/g) melting (335 pure determined from the total heat flow curves. separation thermal events between reversing nonreversing flows with DSC was not effective due to disturbances...
Abstract The objective of this work was to study the effect reagent type on properties acetylated barley starch (BS) and maize (MS) after modification with acetic anhydride (AA) vinyl acetate (VA) at similar molar concentration for mole glucose both reagents. Degree substitution (DS), morphological characteristics granule size distribution, gelatinization retrogradation, pasting properties, X‐ray diffraction pattern were evaluated. Acetylation disturbs short long range order, higher AA than...
ABSTRACT The dynamic water vapor adsorption properties were determined for two wheat flours (hard flour and soft flour) compared with those of components (starch, damaged starch, gluten, water‐soluble pentosans, water‐insoluble pentosans). Water rates from the changes in sample mass as a function time during hydration after step increase relative humidity (rh). It was not possible to significantly discriminate selected products by initial (5.1 × 10 ‐2 6.4 g/100 g dry matter/min), except...