Listar por autor "DAVID ABRAM BETANCUR ANCONA"

The aim of the present research was to determine the antioxidant, and Cu2+ and Fe2+ chelating activities, amino acid content and estimated molecular weight of proteins and peptides from lion fish muscle-derived hydrolysates ...

Antioxidant compounds, antioxidant activity and phenolic content in peel from three tropical fruits from Yucatan, Mexico

DAVID ABRAM BETANCUR ANCONA

Antioxidant, chelating, and angiotensin-converting enzyme inhibitory activities of peptide fractions from red lionfish (Pterois volitans L.) muscle protein hydrolysates.

DAVID ABRAM BETANCUR ANCONA

Aplicación de métodos enzimáticos para la extracción de aceite de chía (Salvia hispánica L)

DAVID ABRAM BETANCUR ANCONA

Bioactive Phaseolus lunatus peptides release from maltodextrin/gum arabic microcapsules obtained by spray drying after simulated gastrointestinal digestión.

DAVID ABRAM BETANCUR ANCONA

Bioactive Properties of Phaseolus lunatus (Lima Bean) and Vigna unguiculata (Cowpea) Hydrolyzates Incorporated into Pasta. Residual Activity after Pasta Cooking

DAVID ABRAM BETANCUR ANCONA

Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods

DAVID ABRAM BETANCUR ANCONA

Carotenoid Composition and antioxidant activity of extracts from tropical fruits

DAVID ABRAM BETANCUR ANCONA

Chapter 6. Nutritional and Biological Potential of Functional Foods Containing the Hard-to-Cook Bean (Phaseolus vulgaris L.) Protein Hydrolysate

DAVID ABRAM BETANCUR ANCONA

Chapter 9 Antihypertensive potential of protein hydrolysates from Velvet bean (Mucuna pruriens)

DAVID ABRAM BETANCUR ANCONA

Listar por autor "DAVID ABRAM BETANCUR ANCONA"

ACE inhibitory, hypotensive and antioxidant peptide fractions from Mucuna pruriens proteins ﻿

ACE-I Inhibitory Activity from Phaseolus lunatus and Phaseolus vulgaris Peptide Fractions Obtained by Ultrafiltration ﻿

ACE-I inhibitory peptide fractions from enzymatic hydrolysates of velvet bean (Mucuna pruriens) ﻿

ACE-I inhibitory properties of hydrolysates from germinated and ungerminated Phaseolus lunatus proteins ﻿

Actividad antioxidante de la jalea real obtenida de colonias alimentadas con dos diferentes suplementos proteicos ﻿

Alcaloides y polifenoles del cacao, mecanismos que regulan su biosíntesis y sus implicaciones en el sabor y aroma ﻿

Angiotensin i-converting enzyme inhibitory and antioxidant peptide fractions from hard-to-cook bean enzymatic hydrolysates ﻿

Angiotensin I-Converting Enzyme Inhibitory Peptides of Chia (Salvia hispanica) Produced by Enzymatic Hydrolysis ﻿

Angiotensin-Converting Enzyme Inhibition In Vitro by Protein Hydrolysates and Peptide Fractions from Mojarra of Nile Tilapia (Oreochromis niloticus) Skeleton, ﻿

Antioxidant activity of Vigna unguiculata L. walp and hard-to-cook Phaseolus vulgaris L. protein hydrolysates ﻿

Antioxidant and chelating activities from lion fish (Pterois volitans L.) muscle protein hydrolysates produced by in vitro digestion using pepsin and pancreatin. ﻿

Antioxidant compounds, antioxidant activity and phenolic content in peel from three tropical fruits from Yucatan, Mexico ﻿

Antioxidant, chelating, and angiotensin-converting enzyme inhibitory activities of peptide fractions from red lionfish (Pterois volitans L.) muscle protein hydrolysates. ﻿

Aplicación de métodos enzimáticos para la extracción de aceite de chía (Salvia hispánica L) ﻿

Bioactive Phaseolus lunatus peptides release from maltodextrin/gum arabic microcapsules obtained by spray drying after simulated gastrointestinal digestión. ﻿

Bioactive Properties of Phaseolus lunatus (Lima Bean) and Vigna unguiculata (Cowpea) Hydrolyzates Incorporated into Pasta. Residual Activity after Pasta Cooking ﻿

Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods ﻿

Carotenoid Composition and antioxidant activity of extracts from tropical fruits ﻿

Chapter 6. Nutritional and Biological Potential of Functional Foods Containing the Hard-to-Cook Bean (Phaseolus vulgaris L.) Protein Hydrolysate ﻿

Chapter 9 Antihypertensive potential of protein hydrolysates from Velvet bean (Mucuna pruriens) ﻿

ACE inhibitory, hypotensive and antioxidant peptide fractions from Mucuna pruriens proteins

ACE-I Inhibitory Activity from Phaseolus lunatus and Phaseolus vulgaris Peptide Fractions Obtained by Ultrafiltration

ACE-I inhibitory peptide fractions from enzymatic hydrolysates of velvet bean (Mucuna pruriens)

ACE-I inhibitory properties of hydrolysates from germinated and ungerminated Phaseolus lunatus proteins

Actividad antioxidante de la jalea real obtenida de colonias alimentadas con dos diferentes suplementos proteicos

Alcaloides y polifenoles del cacao, mecanismos que regulan su biosíntesis y sus implicaciones en el sabor y aroma

Angiotensin i-converting enzyme inhibitory and antioxidant peptide fractions from hard-to-cook bean enzymatic hydrolysates

Angiotensin I-Converting Enzyme Inhibitory Peptides of Chia (Salvia hispanica) Produced by Enzymatic Hydrolysis

Angiotensin-Converting Enzyme Inhibition In Vitro by Protein Hydrolysates and Peptide Fractions from Mojarra of Nile Tilapia (Oreochromis niloticus) Skeleton,

Antioxidant activity of Vigna unguiculata L. walp and hard-to-cook Phaseolus vulgaris L. protein hydrolysates

Antioxidant and chelating activities from lion fish (Pterois volitans L.) muscle protein hydrolysates produced by in vitro digestion using pepsin and pancreatin.

Antioxidant compounds, antioxidant activity and phenolic content in peel from three tropical fruits from Yucatan, Mexico

Antioxidant, chelating, and angiotensin-converting enzyme inhibitory activities of peptide fractions from red lionfish (Pterois volitans L.) muscle protein hydrolysates.

Aplicación de métodos enzimáticos para la extracción de aceite de chía (Salvia hispánica L)

Bioactive Phaseolus lunatus peptides release from maltodextrin/gum arabic microcapsules obtained by spray drying after simulated gastrointestinal digestión.

Bioactive Properties of Phaseolus lunatus (Lima Bean) and Vigna unguiculata (Cowpea) Hydrolyzates Incorporated into Pasta. Residual Activity after Pasta Cooking

Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods

Carotenoid Composition and antioxidant activity of extracts from tropical fruits

Chapter 6. Nutritional and Biological Potential of Functional Foods Containing the Hard-to-Cook Bean (Phaseolus vulgaris L.) Protein Hydrolysate

Chapter 9 Antihypertensive potential of protein hydrolysates from Velvet bean (Mucuna pruriens)