This page has only limited features, please log in for full access.
El objetivo fue caracterizar física y químicamente el jengibre (Zingiber officinale) cultivado en la Sierra Norte de Puebla, en tres estados de madurez. Las propiedades físicas determinadas fueron eje mayor, eje menor, espesor, peso, volumen y color. La composición proximal se realizó de acuerdo a la metodología de la AOAC. El contenido de minerales de determinó de acuerdo a la metodología establecida por la EPA. Las propiedades físicas cambiaron de acuerdo al estado de madurez. La humedad y fibra fueron los componentes mayoritarios en todas las muestras analizadas. En general, el contenido de Ca, Fe y Mn aumentó conforme el estado de madurez del jengibre mientras que el de Cu y P disminuyó. El curcumeno, geraniol, zingibereno, bisaboleno y neral fueron identificados en el jengibre estudiado. Las propiedades que presentan los rizomas pueden ser aprovechadas en el procesamiento de productos derivados saludables.
Judith Jaimez-Ordaz; Elizabeth Contreras-López; Francisco González-Mesillas; Luis Guillermo González-Olivares; Jair Emmanuel Onofre-Sánchez; Juan Ramírez-Godínez. Caracterización física y química de Zingiber officinale en diferentes estados de maduración para su uso potencial en la elaboración de bebidas saludables. Pädi Boletín Científico de Ciencias Básicas e Ingenierías del ICBI 2021, 9, 82 -87.
AMA StyleJudith Jaimez-Ordaz, Elizabeth Contreras-López, Francisco González-Mesillas, Luis Guillermo González-Olivares, Jair Emmanuel Onofre-Sánchez, Juan Ramírez-Godínez. Caracterización física y química de Zingiber officinale en diferentes estados de maduración para su uso potencial en la elaboración de bebidas saludables. Pädi Boletín Científico de Ciencias Básicas e Ingenierías del ICBI. 2021; 9 (17):82-87.
Chicago/Turabian StyleJudith Jaimez-Ordaz; Elizabeth Contreras-López; Francisco González-Mesillas; Luis Guillermo González-Olivares; Jair Emmanuel Onofre-Sánchez; Juan Ramírez-Godínez. 2021. "Caracterización física y química de Zingiber officinale en diferentes estados de maduración para su uso potencial en la elaboración de bebidas saludables." Pädi Boletín Científico de Ciencias Básicas e Ingenierías del ICBI 9, no. 17: 82-87.
Las técnicas y métodos de cocción han tenido una gran cantidad de cambios a lo largo de la historia. A partir de la nouvlle cuisine, se buscan preparaciones más ligeras donde resaltaran los sabores. La técnica de sous vide creada por Georges Pralus en 1974 ha revolucionado la forma de cocinar. La cocción al vacío es una técnica de cocción de alimentos diseñado para mantener la integridad de los ingredientes y sus cualidades organolépticas. Esta práctica tiene como objetivo presentar cuales son las ventajas de aplicar esta técnica en alimentos cárnicos, solomillo de res, donde se envasara el producto en un empaque hermético además de que la cocción será de manera controlada solo llegando al punto de cocción.
Alexia Vázquez Hernández; Jair Emmanuel Onofre Sánchez; Juan Ramírez Godínez. Aplicación de técnica de cocción sous vide en productos cárnicos (solomillo). Boletín Científico de las Ciencias Económico Administrativas del ICEA 2021, 9, 53 -54.
AMA StyleAlexia Vázquez Hernández, Jair Emmanuel Onofre Sánchez, Juan Ramírez Godínez. Aplicación de técnica de cocción sous vide en productos cárnicos (solomillo). Boletín Científico de las Ciencias Económico Administrativas del ICEA. 2021; 9 (18):53-54.
Chicago/Turabian StyleAlexia Vázquez Hernández; Jair Emmanuel Onofre Sánchez; Juan Ramírez Godínez. 2021. "Aplicación de técnica de cocción sous vide en productos cárnicos (solomillo)." Boletín Científico de las Ciencias Económico Administrativas del ICEA 9, no. 18: 53-54.
Nowadays, there are few options of low or no added sugar drinks offering health benefits and oriented to consumers with a special health condition, such as overweight and obesity. The objective of this work was to develop and characterize a low-calorie antioxidant beverage made from aqueous extracts of medicinal plants (Melissa and lemon verbena), flowers (chamomile and bougainvillea), and fruits (guava, pineapple, strawberry, orange, and tangerine) as an alternative for people with overweight and obesity. Four formulations were developed from medicinal plants, flowers, and fruits. For this, a solid-liquid conventional extraction was carried out (at 90 °C during 5 min) followed by a cold shock in ice. The developed beverages were characterized in a microbiological and physicochemical way according to official analysis methods. The sensory evaluation was carried out through liking and buying intention tests. The population under study was integrated by 400 adults divided into two groups (with and without overweight or obesity). The beverages developed were low-calorie (≤40 kcal per portion), very low in sodium (1.6 g GAE portion), and with an attractive color. The results indicate that these beverages could be an alternative to the consumption of common industrialized drinks conferring additional benefits for the prevention of chronic diseases.
Elizabeth Contreras-López; Juan Ramírez-Godínez; Miguel García-Martínez; Ana Gutiérrez-Salomón; Luis González-Olivares; Judith Jaimez-Ordaz. Low-Calorie Beverages Made from Medicinal Plants, Flowers and Fruits: Characteristics and Liking of a Population with Overweight and Obesity. Applied Sciences 2021, 11, 3766 .
AMA StyleElizabeth Contreras-López, Juan Ramírez-Godínez, Miguel García-Martínez, Ana Gutiérrez-Salomón, Luis González-Olivares, Judith Jaimez-Ordaz. Low-Calorie Beverages Made from Medicinal Plants, Flowers and Fruits: Characteristics and Liking of a Population with Overweight and Obesity. Applied Sciences. 2021; 11 (9):3766.
Chicago/Turabian StyleElizabeth Contreras-López; Juan Ramírez-Godínez; Miguel García-Martínez; Ana Gutiérrez-Salomón; Luis González-Olivares; Judith Jaimez-Ordaz. 2021. "Low-Calorie Beverages Made from Medicinal Plants, Flowers and Fruits: Characteristics and Liking of a Population with Overweight and Obesity." Applied Sciences 11, no. 9: 3766.
The objective of this paper is to compare conventional, ultrasound, microwave, and French press methods for the extraction of antioxidant compounds from Decatropis bicolor in an aqueous medium. This plant is widely used in Mexican traditional medicine for breast cancer treatment. Despite that, there are few studies on D. bicolor. Two response surface designs were applied to establish the best conditions of the liberation of antioxidants from D. bicolor, which were determined by DPPH• and Ferric Reducing Antioxidant Power (FRAP) techniques. The total phenolic content was evaluated by the Folin-Ciocalteu method. The results showed that D. bicolor is a source of antioxidants (669–2128 mg ET/100 g and 553–1920 mg EFe2+/100 g, respectively) and phenolic compounds (2232–9929 mg EGA/100 g). Among the physical factors that were analyzed, the temperature was the determinant factor to liberate the compounds of interest by using low concentrations of the sample and short times of extraction. The French press was the most efficient method, obtaining values of antioxidant activity and phenolic compounds even higher than those reported by using extraction methods with solvents such as methanol.
Judith Jaimez-Ordaz; Elizabeth Contreras-López; Tania Hernández-Sánchez; Luis González-Olivares; Javier Añorve-Morga; Juan Ramírez-Godínez. Comparative Evaluation of Four Extraction Methods of Antioxidant Compounds from Decatropis bicolor in Aqueous Medium Applying Response Surface Design. Molecules 2021, 26, 1042 .
AMA StyleJudith Jaimez-Ordaz, Elizabeth Contreras-López, Tania Hernández-Sánchez, Luis González-Olivares, Javier Añorve-Morga, Juan Ramírez-Godínez. Comparative Evaluation of Four Extraction Methods of Antioxidant Compounds from Decatropis bicolor in Aqueous Medium Applying Response Surface Design. Molecules. 2021; 26 (4):1042.
Chicago/Turabian StyleJudith Jaimez-Ordaz; Elizabeth Contreras-López; Tania Hernández-Sánchez; Luis González-Olivares; Javier Añorve-Morga; Juan Ramírez-Godínez. 2021. "Comparative Evaluation of Four Extraction Methods of Antioxidant Compounds from Decatropis bicolor in Aqueous Medium Applying Response Surface Design." Molecules 26, no. 4: 1042.
Las pruebas triangulares son de tipo discriminativas y se utilizan diferencias organolépticas entre muestras o para la selección de un panel de catadores. El objetivo de este trabajo fue aplicar una prueba triangular para determinar si existen diferencias organolépticas entre muestras de dos productos de naturaleza semejante. En esta prueba se evaluaron dos muestras de yogur de marcas comerciales, las muestras se colocaron en vasos de 50 mL codificados con números aleatorios. Se presentaron tres muestras simultáneamente, dos de ellas son idénticas y una diferente. Se les pidió que evaluaran las muestras de izquierda a derecha y los resultados se recolectaron en la ficha de cata. Los resultados mostraron que el 79% de los panelistas logaron reconocer la muestra diferente, siendo el sabor, el atributo que marcó la diferencia, lo cual puede deberse a las materias primas y el proceso de elaboración que cada empresa sigue. Dentro de las pruebas discriminativas, la prueba triangular ayuda a establecer diferencias en algún atributo sensorial en muestras de la misma naturaleza.
Juan Ramírez Godínez; Jair Emmanuel Onofre Sánchez. Aplicación de una prueba triangular en muestras de alimentos. Boletín Científico de las Ciencias Económico Administrativas del ICEA 2020, 9, 15 -17.
AMA StyleJuan Ramírez Godínez, Jair Emmanuel Onofre Sánchez. Aplicación de una prueba triangular en muestras de alimentos. Boletín Científico de las Ciencias Económico Administrativas del ICEA. 2020; 9 (17):15-17.
Chicago/Turabian StyleJuan Ramírez Godínez; Jair Emmanuel Onofre Sánchez. 2020. "Aplicación de una prueba triangular en muestras de alimentos." Boletín Científico de las Ciencias Económico Administrativas del ICEA 9, no. 17: 15-17.
Las investigaciones sobre prácticas ambientales han recibido una atención creciente en el área de turismo. Sin embargo, hace falta una revisión bibliográfica que explore las prácticas de consumo sustentable en el sector. Con ese fin, a partir del uso del software ATLAS.ti 9, se realizó un análisis temático de 128 artículos cuyo objetivo principal es examinar los propósitos del consumo sustentable –buenas prácticas; hábitos del consumidor; políticas públicas, y regulaciones ambientales–, sus ámbitos de aplicación –por tipo de empresa– y su relación con la innovación (por ejemplo, con el uso de ecotecnologías). En los resultados, el análisis indica que las buenas prácticas tienen una asociación positiva con la innovación (0.72), lo que demuestra que la relación está bien establecida.
Judith Alejandra Velázquez Castro; Erika Cruz-Coria; Juan Ramírez-Godínez; Elva Esther Vargas-Martínez. Consumo sustentable en turismo: una aproximación a su estado del conocimiento. AD-minister 2020, 57 -84.
AMA StyleJudith Alejandra Velázquez Castro, Erika Cruz-Coria, Juan Ramírez-Godínez, Elva Esther Vargas-Martínez. Consumo sustentable en turismo: una aproximación a su estado del conocimiento. AD-minister. 2020; (37):57-84.
Chicago/Turabian StyleJudith Alejandra Velázquez Castro; Erika Cruz-Coria; Juan Ramírez-Godínez; Elva Esther Vargas-Martínez. 2020. "Consumo sustentable en turismo: una aproximación a su estado del conocimiento." AD-minister , no. 37: 57-84.
Ginger rhizome is widely used in culinary preparations and in traditional medicine. Its benefits are associated with its antioxidant properties related to phenolics and terpenoids compounds, which use to be thermolabile. Ultrasound-assisted extraction has been useful for enhancing the release of thermosensitive compounds present in vegetable tissues. Therefore, the aim of this study was to evaluate the influence of ultrasound-assisted extraction on the release of antioxidants from ginger in aqueous media as well as their in vitro bioaccessibility. Central composite rotatable design was applied to obtain the optimal conditions for the extraction; the variables studied were amplitude (80–90%) and temperature (30–50 °C). Total phenolic content, antioxidant capacity (DPPH•, ABTS•+ and FRAP), and in vitro bioaccessibility were determined. Amplitude was the main parameter influencing the extraction of antioxidants. The ginger aqueous extracts showed a bioaccessibility of around 30%. The release of antioxidant compounds from ginger by ultrasound-assisted extraction avoids the use of high temperatures and solvents commonly used in conventional extraction methods.
Elizabeth Contreras-López; Araceli Castañeda-Ovando; Judith Jaimez-Ordaz; Nelly Del Socorro Cruz-Cansino; Luis Guillermo González-Olivares; José Sergio Rodríguez-Martínez; Juan Ramírez-Godínez. Release of Antioxidant Compounds of Zingiber officinale by Ultrasound-Assisted Aqueous Extraction and Evaluation of Their In Vitro Bioaccessibility. Applied Sciences 2020, 10, 4987 .
AMA StyleElizabeth Contreras-López, Araceli Castañeda-Ovando, Judith Jaimez-Ordaz, Nelly Del Socorro Cruz-Cansino, Luis Guillermo González-Olivares, José Sergio Rodríguez-Martínez, Juan Ramírez-Godínez. Release of Antioxidant Compounds of Zingiber officinale by Ultrasound-Assisted Aqueous Extraction and Evaluation of Their In Vitro Bioaccessibility. Applied Sciences. 2020; 10 (14):4987.
Chicago/Turabian StyleElizabeth Contreras-López; Araceli Castañeda-Ovando; Judith Jaimez-Ordaz; Nelly Del Socorro Cruz-Cansino; Luis Guillermo González-Olivares; José Sergio Rodríguez-Martínez; Juan Ramírez-Godínez. 2020. "Release of Antioxidant Compounds of Zingiber officinale by Ultrasound-Assisted Aqueous Extraction and Evaluation of Their In Vitro Bioaccessibility." Applied Sciences 10, no. 14: 4987.
The health benefits attributed to probiotics generate interest in the search of competent strains adapted to several ecological niches, especially those related to traditional beverages and foods of each country. Pineapple tepache, a traditional Mexican fermented beverage, was used for the isolation of lactic acid bacteria with probiotic potential, one of which withstood the in vitro tests. The isolated strain AB-05, which exhibited the tested probiotic functional properties, was designated as Lactobacillus pentosus ABHEAU-05. The sequence was registered in GenBank under access code MK587617. This study is the first report of a lactic acid bacterium with in vitro digestion resistance isolated from pineapple tepache. The survival of L. pentosus ABHEAU-05 in a symbiotic medium was proven using fermented milk enriched with inulin. The in vitro digestion-resistant probiotic activity of lactobacilli was measured through analysis of pH and proteolysis. Results showed that L. pentosus grew properly in fermented milk; therefore, this microorganism could be used in the manufacture of this kind of products. The concentration of L. pentosus reached up to 8.5 log CFU/ml after 40 h of fermentation. In addition, the production of peptides and the decrease in pH indicated the vigorous and active metabolic state of the lactic acid bacterium tested. The activity and the concentration of this microorganism were maintained during refrigeration. The results of this research conclude that L. plantarum ABHEAU-05 is an in vitro digestion-resistant microorganism that can be used as a starter culture for the production of functional foods of dairy origin. Los beneficios a la salud atribuidos a los probióticos generan interés en la búsqueda de cepas competentes adaptadas a varios nichos ecológicos, especialmente los relacionados con bebidas y alimentos tradicionales de cada país. En este estudio, se aisló del tepache de piña, una bebida fermentada tradicional mexicana, una bacteria láctica resistente a la digestión in vitro. Entre 5 bacterias aisladas, una de ellas soportó las pruebas simuladas de digestión gastrointestinal. Se analizó la resistencia a sales biliares, a condiciones ácidas y al ataque enzimático con pepsina. La bacteria aislada, que exhibió las propiedades funcionales probióticas referidas, fue identificada como Lactobacillus pentosus y designada como L. pentosus ABHEAU-05. La secuencia fue depositada en GenBank (acceso MK587617). Se comprobó la supervivencia de L. pentosus ABHEAU-05 en una leche fermentada adicionada con inulina y su resistencia a la digestión in vitro mediante el análisis del pH y la proteólisis. Los resultados muestran que la leche fermentada es una matriz adecuada, donde L. pentosus ABHEAU-05 se desarrolla sin inconvenientes, alcanzando un título de 8,5 log ufc/ml después de 40 h de fermentación. Además, la producción de péptidos y el descenso del pH indicaron el estado metabólico vigoroso y activo del microorganismo probiótico. Se concluye que L. pentosus ABHEAU-05 es un microorganismo resistente a la digestión in vitro, que puede servir como cultivo iniciador para la producción de alimentos de origen lácteo. Este es el primer informe acerca del aislamiento de una bacteria ácido láctica resistente a la digestión in vitro a partir del tepache de piña.
Meyli Claudia Escobar-Ramírez; Judith Jaimez-Ordaz; Valeria Abril Escorza-Iglesias; Gabriela Mariana Rodríguez-Serrano; Elizabeth Contreras-López; Juan Ramírez-Godínez; Araceli Castañeda-Ovando; Aurea Itzel Morales-Estrada; Nancy Felix-Reyes; Luis Guillermo González-Olivares. Lactobacillus pentosus ABHEAU-05: An in vitro digestion resistant lactic acid bacterium isolated from a traditional fermented Mexican beverage. Revista Argentina de Microbiología 2020, 52, 305 -314.
AMA StyleMeyli Claudia Escobar-Ramírez, Judith Jaimez-Ordaz, Valeria Abril Escorza-Iglesias, Gabriela Mariana Rodríguez-Serrano, Elizabeth Contreras-López, Juan Ramírez-Godínez, Araceli Castañeda-Ovando, Aurea Itzel Morales-Estrada, Nancy Felix-Reyes, Luis Guillermo González-Olivares. Lactobacillus pentosus ABHEAU-05: An in vitro digestion resistant lactic acid bacterium isolated from a traditional fermented Mexican beverage. Revista Argentina de Microbiología. 2020; 52 (4):305-314.
Chicago/Turabian StyleMeyli Claudia Escobar-Ramírez; Judith Jaimez-Ordaz; Valeria Abril Escorza-Iglesias; Gabriela Mariana Rodríguez-Serrano; Elizabeth Contreras-López; Juan Ramírez-Godínez; Araceli Castañeda-Ovando; Aurea Itzel Morales-Estrada; Nancy Felix-Reyes; Luis Guillermo González-Olivares. 2020. "Lactobacillus pentosus ABHEAU-05: An in vitro digestion resistant lactic acid bacterium isolated from a traditional fermented Mexican beverage." Revista Argentina de Microbiología 52, no. 4: 305-314.
Los chiles en nogada, es sin duda la preparación emblemática de México, con su origen en los conventos y una mezcla de ingredientes de temporal hacen alusión al mestizaje vivido en todo el territorio nacional y en especial la región poblana que ha hecho de este platillo una tradición enmarcada en las celebraciones anuales de San Andrés Calpan, en donde se lleva a su máxima expresión culinaria esta tradicional receta.
Blanca Azalia López Hernández; Juan Ramírez Godínez. Preparación de chiles en nogada con ingredientes de San Andrés Calpan. Boletín Científico de las Ciencias Económico Administrativas del ICEA 2019, 8, 67 -68.
AMA StyleBlanca Azalia López Hernández, Juan Ramírez Godínez. Preparación de chiles en nogada con ingredientes de San Andrés Calpan. Boletín Científico de las Ciencias Económico Administrativas del ICEA. 2019; 8 (15):67-68.
Chicago/Turabian StyleBlanca Azalia López Hernández; Juan Ramírez Godínez. 2019. "Preparación de chiles en nogada con ingredientes de San Andrés Calpan." Boletín Científico de las Ciencias Económico Administrativas del ICEA 8, no. 15: 67-68.
Desde la época prehispánica, el chocolate tiene un valor preponderante en la mesa de quien lo consume, esta bebida hecha a base de cacao molido en el metate, con un gusto amargo y picante que deleitaba a los grandes señores aztecas, forma parte importante en la historia de México y se regocija de ser uno de las preparaciones más apreciadas y versátiles en los paladares de todo el mundo.
Blanca Azalia López Hernández; Juan Francisco Gutiérrez Rodríguez; Juan Ramírez Godínez. Preparación de chocolate en metate. Boletín Científico de las Ciencias Económico Administrativas del ICEA 2019, 7, 51 -52.
AMA StyleBlanca Azalia López Hernández, Juan Francisco Gutiérrez Rodríguez, Juan Ramírez Godínez. Preparación de chocolate en metate. Boletín Científico de las Ciencias Económico Administrativas del ICEA. 2019; 7 (14):51-52.
Chicago/Turabian StyleBlanca Azalia López Hernández; Juan Francisco Gutiérrez Rodríguez; Juan Ramírez Godínez. 2019. "Preparación de chocolate en metate." Boletín Científico de las Ciencias Económico Administrativas del ICEA 7, no. 14: 51-52.
The effects of four different cooking methods (steamed, boiled, deep‐fried, and grilled) on the proximate and fatty acid composition of rainbow trout were determined. The loss of water during the treatments increased the ratio of total fat and protein. The total content of polyunsaturated fatty acids (PUFAs) showed a significant change, increasing in the grilled samples. In contrast, there were no significant changes in the total amount of saturated and unsaturated fatty acids. The results showed that the major free fatty acid content in all the treatments was palmitic (C16:0), oleic (C18:1n9c), and linoleic acids (C18:2n6c). In addition, eicosapentaenoic acid (EPA) (C20:5n3) and docosahexaenoic acid (DHA) (C22:6n3) were the predominant n‐3 PUFAs in both the raw and cooked samples, but they were detected at low concentrations. Moreover, no significant change was observed in the n3/n6 ratio in all treatments. The highest index was 0.9026 ± 0.1804 in the grilled samples. Practical applications Fish farming plays a crucial role in boosting rural development and reducing poverty and hunger The vast majority of Atlantic salmon and rainbow trout consumed around the world are farmed intensively. However, the environment and feeding of the farmed fish is not the same in the different fish farming, causing changes in the nutritional values of the fish. In addition, the consumers have a minimal knowledge about the effect of the cooking method on the nutritional value. For this reason the study of the proximate and fatty acid composition of raw and cooking fish with a specific diet will help to professionals and fish farmers to improve the nutritional value of fish and the consumer could choose the healthiest cooking method.
Araceli Cano-Estrada; Araceli Castañeda-Ovando; Juan Ramírez-Godinez; Elizabeth Contreras-López. Proximate and fatty acid composition in raw and cooked muscle tissue of farmed rainbow trout (Oncorhynchus mykiss) fed with commercial fishmeal. Journal of Food Processing and Preservation 2018, 42, e13674 .
AMA StyleAraceli Cano-Estrada, Araceli Castañeda-Ovando, Juan Ramírez-Godinez, Elizabeth Contreras-López. Proximate and fatty acid composition in raw and cooked muscle tissue of farmed rainbow trout (Oncorhynchus mykiss) fed with commercial fishmeal. Journal of Food Processing and Preservation. 2018; 42 (8):e13674.
Chicago/Turabian StyleAraceli Cano-Estrada; Araceli Castañeda-Ovando; Juan Ramírez-Godinez; Elizabeth Contreras-López. 2018. "Proximate and fatty acid composition in raw and cooked muscle tissue of farmed rainbow trout (Oncorhynchus mykiss) fed with commercial fishmeal." Journal of Food Processing and Preservation 42, no. 8: e13674.
Since ancient times, ginger (Zingiber officinale) has been widely used for culinary and medicinal purposes. This rhizome possesses several chemical constituents; most of them present antioxidant capacity due mainly to the presence of phenolic compounds. Thus, the physical conditions for the optimal extraction of antioxidant components of ginger were investigated by applying a Box-Behnken experimental design. Extracts of ginger were prepared using water as solvent in a conventional solid-liquid extraction. The analyzed variables were time (5, 15 and 25 min), temperature (20, 55 and 90 °C) and sample concentration (2, 6 and 10 %). The antioxidant activity was measured using the 2,2-diphenyl-1-picrylhydrazyl method and a modified ferric reducing antioxidant power assay while total phenolics were measured by Folin & Ciocalteu's method. The suggested experimental design allowed the acquisition of aqueous extracts of ginger with diverse antioxidant activity (100-555 mg Trolox/100 g, 147-1237 mg Fe2+/100 g and 50-332 mg gallic acid/100 g). Temperature was the determining factor in the extraction of components with antioxidant activity, regardless of time and sample quantity. The optimal physical conditions that allowed the highest antioxidant activity were: 90 °C, 15 min and 2 % of the sample. The correlation value between the antioxidant activity by ferric reducing antioxidant power assay and the content of total phenolics was R2 = 0.83. The experimental design applied allowed the determination of the physical conditions under which ginger aqueous extracts liberate compounds with antioxidant activity. Most of them are of the phenolic type as it was demonstrated through the correlation established between different methods used to measure antioxidant capacity.
Juan Ramírez-Godínez; Judith Jaimez-Ordaz; Araceli Castañeda-Ovando; Javier Añorve-Morga; Verónica Salazar-Pereda; Luis Guillermo González-Olivares; Elizabeth Contreras-López. Optimization of Physical Conditions for the Aqueous Extraction of Antioxidant Compounds from Ginger (Zingiber officinale) Applying a Box-Behnken Design. Plant Foods for Human Nutrition 2016, 72, 34 -40.
AMA StyleJuan Ramírez-Godínez, Judith Jaimez-Ordaz, Araceli Castañeda-Ovando, Javier Añorve-Morga, Verónica Salazar-Pereda, Luis Guillermo González-Olivares, Elizabeth Contreras-López. Optimization of Physical Conditions for the Aqueous Extraction of Antioxidant Compounds from Ginger (Zingiber officinale) Applying a Box-Behnken Design. Plant Foods for Human Nutrition. 2016; 72 (1):34-40.
Chicago/Turabian StyleJuan Ramírez-Godínez; Judith Jaimez-Ordaz; Araceli Castañeda-Ovando; Javier Añorve-Morga; Verónica Salazar-Pereda; Luis Guillermo González-Olivares; Elizabeth Contreras-López. 2016. "Optimization of Physical Conditions for the Aqueous Extraction of Antioxidant Compounds from Ginger (Zingiber officinale) Applying a Box-Behnken Design." Plant Foods for Human Nutrition 72, no. 1: 34-40.
In the bacterial processes involved in the mitigation of nitrogen pollution, an adequately high carbon-to-nitrogen (C : N) ratio is key to sustain denitrification. We evaluated three natural materials (woodchips, barley grains, and peanut shells) as carbon sources for low C : N wastewater. The amount of organic matter released from these materials to aqueous media was evaluated, as well as their pollution swapping potential by measuring the release of total Kjeldahl nitrogen, N- N H 4 + , N O 2 - , and N O 3 - , and total phosphorous. Barley grains yielded the highest amount of organic matter, which also showed to be the most easily biodegradable. Woodchips and peanut shells released carbon rather steadily and so they would not require frequent replenishment from biological reactors. These materials produced eluates with lower concentrations of nutrients than the leachates from barley grains. However, as woodchips yielded lower amounts of suspended solids, they constitute an adequate exogenous source for the biological treatment of carbon-deficient effluents.
Juan Ramírez-Godínez; Icela Beltrán-Hernández; Alejandro Álvarez-Hernández; Claudia Coronel-Olivares; Elizabeth Contreras-López; Maribel Quezada-Cruz; Gabriela Vázquez-Rodríguez. Evaluation of Natural Materials as Exogenous Carbon Sources for Biological Treatment of Low Carbon-to-Nitrogen Wastewater. BioMed Research International 2015, 2015, 1 -8.
AMA StyleJuan Ramírez-Godínez, Icela Beltrán-Hernández, Alejandro Álvarez-Hernández, Claudia Coronel-Olivares, Elizabeth Contreras-López, Maribel Quezada-Cruz, Gabriela Vázquez-Rodríguez. Evaluation of Natural Materials as Exogenous Carbon Sources for Biological Treatment of Low Carbon-to-Nitrogen Wastewater. BioMed Research International. 2015; 2015 ():1-8.
Chicago/Turabian StyleJuan Ramírez-Godínez; Icela Beltrán-Hernández; Alejandro Álvarez-Hernández; Claudia Coronel-Olivares; Elizabeth Contreras-López; Maribel Quezada-Cruz; Gabriela Vázquez-Rodríguez. 2015. "Evaluation of Natural Materials as Exogenous Carbon Sources for Biological Treatment of Low Carbon-to-Nitrogen Wastewater." BioMed Research International 2015, no. : 1-8.