Listar ICB Artículo en revista de investigación por autor "18b91fb8-f0f2-4ec1-9818-35cc7c620be4"
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Formulation and characterization of an optimized functional beverage from hibiscus (Hibiscus sabdariffa L.) and green tea (Camellia sinensis L.)
Preciado-Saldana, Alejandra M. (2019-05-01)Hibiscus sabdariffa and Camellia sinensis are traditionally consumed as beverages and are good sources of health-promoting phenolic compounds. The objective of this work was to use response surface methodology to develop ... -
Optimization of total anthocyanin content and antioxidant activity of a Hibiscus sabdariffa infusion using response surface methodology
Salmerón-Ruiz, Mayra L. (2019)Hibiscus sabdariffa L. calyces are underutilized sources of health-promoting anthocyanins. Infusions are the most common way to consume them, but because anthocyanins are thermosensitive, prolonged extraction times at ... -
Sauces: An undiscovered healthy complement in Mexican cuisine
Cárdenas-Castro, Alicia Paulina (2019-10)Gastronomic differences between the countries cuisines around the world were largely defined due to the diversification of the use of spices and condiments during the European colonization of America, Asia and Africa. ...