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	Provedor de dados Ciênc. Tecnol. Aliment. (5) Ciência Rural (1) Autor Betancur-Ancona,David (6) Chel-Guerrero,Luis (4) Segura-Campos,Maira (2) Acosta-Chi,Zaidy (1) Aranda-Gonzalez,Irma (1) Barbosa-Martín,Enrique (1) Chacón-Martínez,Lisbeth (1) Dávila-Ortiz,Gloria (1) Escalona-Buendía,Héctor (1) Gallegos-Tintoré,Santiago (1) Hernández-Medina,Marilyn (1) Magaña,Mario Domínguez (1) Perera-Pacheco,Maribel (1) Rosado-Rubio,Gabriel (1) Salvador-Figueroa,Miguel (1) Sandovai-Peraza,Mukthar (1) Torruco-Uco,Juan Gabriel (1) Vázquez-Ovando,Alfredo (1) Mais... Palavra-chave ACE inhibitory activity (1) ACE-I activity (1) Almidón (1) Antioxidant activity (1) Camote (1) Chocolate odor (1) Criollo cocoa (1) Fats and oils (1) Flamboyant gum (1) Functional properties (1) Hydrocolloids (1) Hydrolysates (1) Ice cream (1) Makal (1) Microencapsulation (1) P. lunatus (1) Peptides (1) Propiedades funcionales (1) Proximate analysis (1) Quantitative descriptive analysis (1) Mais... Tipo do documento Info:eu-repo/semantics/article (6) Ano 2016 (1) 2015 (2) 2014 (2) 2008 (1) País Brazil (6) Idioma Inglês (5) Espanhol (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 6 Primeira ... 1 ... Última Whole and crushed nutlets of chia (Salvia hispanica) from Mexico as a source of functional gums Ciênc. Tecnol. Aliment. Segura-Campos,Maira; Acosta-Chi,Zaidy; Rosado-Rubio,Gabriel; Chel-Guerrero,Luis; Betancur-Ancona,David. The objective of this study was to characterize the chemical and functional properties of Mexican chia (Salvia hispanica) gums extracted from defatted whole and crushed nutlets using the Soxhlet and SFE-CO2 methods. Chia gums have interesting chemical and functional properties for the food industry. The oil and gum yields were in the range of 1.98-16.42% and 5.81-12.60%, respectively. The defatting procedure did not affect significantly the oil and gum extraction; the nutlet type (whole or crushed) was the only parameter influencing the yield. The proximate composition and the protein and fiber contents of chia gum were evaluated. Low contents of protein and fiber and high NFE levels were found in whole nutlet gums. The functional properties of chia gum... Tipo: Info:eu-repo/semantics/article Palavras-chave: Hydrocolloids; Rheology; Supercritical fluid extraction; Fats and oils; Functional properties. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400009 ACE-I inhibitory properties of hydrolysates from germinated and ungerminated Phaseolus lunatus proteins Ciênc. Tecnol. Aliment. Magaña,Mario Domínguez; Segura-Campos,Maira; Dávila-Ortiz,Gloria; Betancur-Ancona,David; Chel-Guerrero,Luis. Phaseolus lunatus protein concentrates and the proteases Alcalase(R) and Pepsin-Pancreatin were used for the production of protein hydrolysates that inhibit angiotensin-I converting enzyme (ACE). Protein concentrate obtained from germinated and ungerminated seeds flour was hydrolyzed with Alcalase(R) at enzyme/substrate ratio (E/S) 1/10 and during 0.5 and 2.0 h, respectively. On the other hand, protein concentrate obtained from ungerminated (E/S: 1/10) and germinated (E/S: 1/50) seeds flour was sequentially hydrolyzed with Pepsin-Pancreatin during 1.0 and 3.0 h, respectively. Peptide fractions with ACE inhibitory activity in a range of 0.9 to 3.8 µg/mL were obtained by G-50 gel filtration chromatography and high- performance liquid chromatography C18... Tipo: Info:eu-repo/semantics/article Palavras-chave: P. lunatus; Hydrolysates; Peptides; ACE inhibitory activity. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100167 Sensory descriptors of cocoa beans from cultivated trees of Soconusco, Chiapas, Mexico Ciênc. Tecnol. Aliment. Vázquez-Ovando,Alfredo; Chacón-Martínez,Lisbeth; Betancur-Ancona,David; Escalona-Buendía,Héctor; Salvador-Figueroa,Miguel. The odor and taste profile of cocoa bean samples obtained from trees cultivated in southern Mexico were evaluated by trained panelists. Seven representative samples (groups) of a total of 45 were analyzed. Four attributes of taste (sweetness, bitterness, acidity and astringency), and nine of odor (chocolate, nutty, hazelnut, sweet, acidity, roasted, spicy, musty and off-odor) were evaluated. A sample (G7) with higher scores in sweet taste and sweet and nutty odors was detected, as well as a high association between these descriptors and the sample, analyzed through principal component analysis (PCA). Similarly, samples that showed high scores for non-desired odors in cocoas such as off-odor and musty were identified and related by PCA to roasted odor and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Quantitative descriptive analysis; Criollo cocoa; Chocolate odor; Spicy odor. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200285 Evaluation of some residual bioactivities of microencapsulated Phaseolus lunatus protein fraction with carboxymethylated flamboyant (Delonix regia) gum/sodium alginate Ciênc. Tecnol. Aliment. Sandovai-Peraza,Mukthar; Betancur-Ancona,David; Gallegos-Tintoré,Santiago; Chel-Guerrero,Luis. Recent studies have shown the beneficial effect of peptides, an unexploited source could be Phaseolus lunatus being an important raw material for those functional products in order to improve their utilization. In addition to improve the beneficial effect of bioactive peptides the microencapsulation could be a way to protect the peptides against the environment to which they are exposed. P. lunatus protein fraction (<10 kDa of weight) was encapsulated using a blend of carboxymethylated flamboyant gum (CFG) and sodium alginate (SA) at different concentrations of CaCl2 and hardening times. After in vitro digestion of microcapsules the residual activity, in the intestinal system, both inhibition of agiotensin-converting enzyme (I-ACE) and antioxidant... Tipo: Info:eu-repo/semantics/article Palavras-chave: Microencapsulation; Flamboyant gum; Antioxidant activity; ACE-I activity. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400006 Caracterización fisicoquímica de almidones de tubérculos cultivados en Yucatán, México Ciênc. Tecnol. Aliment. Hernández-Medina,Marilyn; Torruco-Uco,Juan Gabriel; Chel-Guerrero,Luis; Betancur-Ancona,David. Se realizó la evaluación de las propiedades fisicoquímicas y funcionales de almidones de tubérculos: makal (Xanthosoma yucatanensis), camote (Ipomea batata), yuca (Manihot esculenta Crantz) y sagú (Marantha arundinacea). El tamaño promedio de los gránulos de almidón varió de 10,6 a 16,5 µm. La amilosa fue de 23,6, 19,6, 17,0 y 22,7%, para el makal, camote, yuca y sagú. Las temperaturas de gelatinización fueron de 78,4, 61,3, 65,2 y 74,9 °C, respectivamente. El almidón de yuca fue el que presentó mayor poder de hinchamiento y solubilidad. La viscosidad máxima fue para el almidón de yuca. El almidón de camote presentó la mayor claridad de gel (51,8%) y el de makal, la menor (10,9%). El almidón de yuca fue el más elástico (36,2%). Los almidones de makal y de... Tipo: Info:eu-repo/semantics/article Palavras-chave: Almidón; Makal; Camote; Yuca; Sagú; Propiedades funcionales. Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000300031 Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream Ciência Rural Aranda-Gonzalez,Irma; Perera-Pacheco,Maribel; Barbosa-Martín,Enrique; Betancur-Ancona,David. ABSTRACT: Ice cream is a product whose formulation requires considerable amounts of sugar. In addition to providing flavor, sugar contributes to the physicochemical characteristics of ice cream but its consumption in large quantities is related to chronic diseases such as diabetes and obesity. For this reason, the food industry seeks to formulate products with sweeteners that preserve the physicochemical and sensory characteristics of the original product. Stevia rebaudiana is a plant that naturally contains glycosides with no calories and high sweetening capacity and it is considered safe for consumption. Therefore the aim of this research was to evaluate the effect of replacing sugar with different levels of extracts of S. rebaudiana Morita II and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Stevia rebaudiana; Ice cream; Sweetener; Proximate analysis; Sensory evaluation. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000400604 Registros recuperados: 6 Primeira ... 1 ... Última

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