Listar Publicaciones por autor "Ayala-Zavala, Fernando"
Mostrando ítems 1-3 de 3
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Lyophilized Avocado Paste Improves Corn Chips’ Nutritional Properties and Sensory Acceptability
Lopez Diaz, Jose Alberto; Domìnguez-Ávila, Jesus Abraham; Zuñiga-Martinez, Shain; Robles-Sánchez, Maribel; Ayala-Zavala, Fernando; Viuda-Martos, Manuel; Villegas-Ochoa, Mónica; Torres-García, Gerardo; González-Aguilar, Gustavo Adolfo (2024-04-17)Avocado paste (AP) is an industrial by-product and a potential source of bioactive compounds, so there is great interest in its valorization. The objective of the present study was to evaluate the effects of adding AP to ... -
Revisiting the high-fat diet/low streptozotocin prediabetic rat model: A bioanalytical adjustment
Lopez Diaz, Jose Alberto; Abraham, Wall-Medrano; Preciado-Saldaña, Alejandra; Domínguez-Avila, Lesus Abraham; Ayala-Zavala, Fernando; Astiazaran-García, Humberto; González-Aguilar, Gustavo Adolfo (2023-01-27)Insulin resistance (IR) is the main feature of prediabetes (PD), which ultimately leads to diabetes. High-dose streptozotocin-treated rodents often show irreversible β-cell mass loss and function, leaving the premorbid ... -
The addition of mango and papaya peels to corn extrudates enriches their phenolic compound profile and maintains their sensory characteristics
Lopez Diaz, Jose Alberto; Fontes-Zepeda, Alejandro; Ayala-Zavala, Fernando; Lopez-Martinez, Leticia; Cruz-Valenzuela, Reynaldo; Robles-Sánchez, Maribel; Salazar-López, Norma; Ramírez-Wong, Benjamin; Pareek, Sunil; Villegas-Ochoa, Monica; González-Aguilar, Gustavo (2023-03)To determine the viability of using fruit peels to supplement extruded snacks that are rich in phytochemicals, and of good sensory characteristics and acceptability, thereby minimizing agro-industrial waste while also ...