Ricerca

Risultati della ricerca

  1. Determinación del contenido de carotenos, antocianinas y compuestos fenólicos totales así como de la capacidad antioxidante de begonias comestibles (Begonia x thuberhybrida) roja, rosa y anaranjada

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    Descrizione: In Mexico the consumption of flowers in feeding data from pre-Hispanic times, however this practice has been declining due to the lack of information about their properties. Recent studies have shown the presence of important bioactive molecules in wild and ornamental flowers, mainly compounds with antioxidant and anti-inflammatory properties, which...
    Soggetto: Carotenes, Antocianinas, Anthocyanins, Begonias, and Carotenos
    Creatore: Barrón Álvarez, Elizabeth
    Collaboratore: Nava Arenas, Deni, Bautista Baños, Silvia, and Bosquez Molina, Elsa
    Editore: Universidad Autónoma Metropolitana
    Posgrado: Especialización en Biotecnologia
    Lingua: spa
    Año de publicación: 2016
    Diritti: Acceso Abierto
    Licenza: Atribucion-NoComercial 4.0 Internacional (CC BY-NC 4.0)
    Tipo de Recurso: Especialización
    Identifier: https://doi.org/10.24275/uami.r781wg35p

  2. Caracterización fisicoquímica del extracto de muicle (Justicia spicigera Schechtendal) y su adición exógena en un sistema alimentario (tortilla de maíz)

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    Descrizione: There is currently a growing demand for functional foods containing ingredients and additives (natural colorants), but the latter are expensive and difficult to standardize since they come from a vegetable source (fruits, vegetables, flowers, among others), as they depend on seasonality, growing conditions and extraction methods. In Mexico, there are...
    Soggetto: Acanthaceae, Food industry and trade, Antocianinas, Industria alimentaria, Acantáceas, and Anthocyanins
    Creatore: Álvarez Poblano, Lurdes Adriana
    Collaboratore: Cruz Sosa, Francisco, Román Guerrero, Angélica, Álvarez Ramírez, José de Jesús, Reyes Arreozola, María Isabel, Rodríguez Huezo, María Eva, and Vernon Carter, Eduardo Jaime
    Editore: Universidad Autónoma Metropolitana
    Posgrado: Doctorado en Biotecnologia
    Lingua: spa
    Año de publicación: 2022
    Diritti: Acceso Abierto
    Licenza: Atribucion-NoComercial 4.0 Internacional (CC BY-NC 4.0)
    Tipo de Recurso: Tesis de Doctorado
    Identifier: https://doi.org/10.24275/uami.q811kj92g

  3. Estudio cinético termodinámico de la interacción intermolecular de antocianinas con goma de mezquite y sus fracciones

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    Descrizione: Mesquite gum is a highly branched polysaccharide that has demonstrated a great similarity with Arabic gum and even it has shown better functional properties than the latter. In this work it was found that mesquite gum is composed by three principal fractions with different molecular weights and chemical compositions, getting...
    Soggetto: Food industry and trade, Anthocyanins, Coloring matter in food, Colorantes en los alimentos, Biotechnology, Antocianinas, Industria alimentaria, Mesquite, Goma de mezquite, and Biotecnología
    Creatore: Román Guerrero, Angélica
    Collaboratore: Pérez Alonso, César, Rodríguez Huezo, María Eva, Jiménez Alvarado, Rubén, Orozco Villafuerte, Juan, Vernon Carter, Eduardo Jaime, and Cruz Sosa, Francisco
    Editore: Universidad Autónoma Metropolitana
    Posgrado: Doctorado en Biotecnologia
    Lingua: spa
    Año de publicación: 2012
    Diritti: Acceso Abierto
    Licenza: Atribucion-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)
    Tipo de Recurso: Tesis de Doctorado
    Identifier: https://doi.org/10.24275/uami.3f462565f