Listar ICB Capítulo en libro por autor "0000-0002-6162-8139"
Mostrando ítems 1-7 de 7
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By-products of the nut and peanut agro-industry as sources of phytochemicals suitable for the nutraceutical and food industries
Vázquez-Flores, Alma A. (Apple Academic Press, 2018) -
Byproducts of the nut and peanut agro-industry as sources of phytochemicals suitable for the nutraceutical and food industries
Vázquez-Flores, Alma A. (Apple Academic Press / CRC Press, 2018)Nut by-products are the materials discarded from the peeling process of edible peanuts and tree nuts such as almonds, pistachio, pecans, and hazelnuts. These by-products constitute more than 50% of the total weight ... -
Effect of elicitors in the nutritional and sensorial quality of fruits and vegetables
Rodrigo Garcia, Joaquin (Academic Press Elsevier, 2018)Descripción de los diferentes detonadores sobre aspectos nutricionales y sensoriales en frutas y vegetales -
First-pass metabolism of phenolic compounds from selected berries: A high through-output bioanalytical approach
Abraham, Wall-Medrano (MDPI, 2023-09-30)Small berries are rich in polyphenols whose first-pass metabolism may alter their ultimate physiological effects. The antioxidant capacity and polyphenol profile of three freeze-dried berries (blackberry, raspberry, Red ... -
Orujo de uva como ingrediente de alimentos funcionales
Muñoz-Bernal, Oscar A. (AGT Editor, 2018-09)En 2014 se llevó a cabo la formalización de la Red de Investigación, Innovación y Desarrollo Tecnológico en Alimentos Funcionales y Nutraceúticos (Red AlFaNutra) del Consejo Nacional de Ciencia y Tecnología (Conacyt). Con ... -
Phenolic Compounds
de la Rosa, Laura A. (Elsevier, 2018-10-31)El capítulo no contiene abstract. Es un capítulo que nos fue solicitado para un libro de fisiología y bioquímica poscosecha de frutas y vegetales. Tiene una descripción exahustiva de los principales compuestos fenólicos ... -
Phenolic compounds in herbs and spices
de la Rosa, Laura A. (CRC Press, Taylor & Francis, 2018-02)There will always be a need for analyzing methods of food compounds and properties. Current trends in analyzing methods include automation, increasing the speed of analyses, and miniaturization. The unit of detection has ...