Browsing Tecnología en Alimentos by Author "bec53caf-11c1-406d-b301-2f0188fcb1ec"
Now showing items 1-4 of 4
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Carotenoids composition, antioxidant activity and glycemic index of two varieties of Bactris gasipaes
Quesada Mora, Silvia; Azofeifa Cordero, Gabriela; Jatunov, Sorel; Jiménez, Gin; Navarro Bolaños, Laura; Gómez Salas, Georgina (2011)Peach palm (Bactris gasipaes) is an orange, red or yellow fruit widely cultivated in Central America. It is an energy-rich source of carbohydrates, fats and carotenes, and contains small amounts of protein and fiber. The ... -
Hypoglycaemic, hypolipidaemic and antioxidant effects of blackberry beverage consumption in streptozotocin-induced diabetic rats
Azofeifa Cordero, Gabriela; Quesada Mora, Silvia; Navarro Bolaños, Laura; Hidalgo Muñoz, Olman; Portet, Karine; Pérez Carvajal, Ana Mercedes; Vaillant Barka, Fabrice; Poucheret, Patrick; Michel, Alain (2016)Abnormal glucose metabolism, hyperlipidaemia profiles and high levels of radical oxygen species (ROS) are classic features of diabetes. This study evaluates the effect of the consumption of two different blackberry beverages ... -
Lipid-dissolved γ-carotene, β-carotene, and lycopene in globular chromoplasts of peach palm (Bactris gasipaes Kunth) fruits
Hempel, Judith; Amrehn, Evelyn; Quesada Mora, Silvia; Esquivel Rodríguez, Patricia; Jiménez García, Víctor; Heller, Annerose; Carle, Reinhold; Schweiggert, Ralf M. (2014)High levels of β-carotene, lycopene, and the rare γ-carotene occur predominantly lipid-dissolved in the chromoplasts of peach palm fruits. First proof of their absorption from these fruits is reported. The structural ... -
Pasteurization of blackberry juice preserves polyphenol-dependent inhibition for lipid peroxidation and intracellular radicals
Azofeifa Cordero, Gabriela; Quesada Mora, Silvia; Pérez Carvajal, Ana Mercedes; Vaillant Barka, Fabrice; Michel, Alain (2015-09)Berries are commonly consumed as juice, and juice-processing conditions could affect their bioactive compounds. This study evaluated the effect of thermal treatments on the antioxidant capacity of blackberry juice polyphenols. ...