CyTA: Journal of food (Revista oficial de la Sociedad Mexicana de Nutrición y Tecnología de Alimentos ( SOMENTA ))

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  Año 2023, Vol. 21, Número 1

  • Antimicrobial activity and phenolic composition of varieties of Hibiscus sabdariffa L. with red and white calyces

    Yolanda Salinas Moreno, Ramón I. Arteaga-Garibay, Anita Arroyo Silva, José J. Ordaz Ortiz, José M. Ruvalcaba Gómez, Luis Antonio Gálvez Marroquín

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    págs. 1-9

    

  • Optimization of extraction conditions for functional compounds from thinned unripe apple using β-cyclodextrin-based ultrasound-assisted extraction

    Eun Ji Lee, Kyung Young Yoon

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    págs. 10-19

    

  • Evaluation of improved cassava (Manihot esculenta Crantz) varieties and associated products for proximate, cyanogenic potential and glycemic indices: cyanogenic potential and glycemic indices

    Gregory Nonyalim Nwaliowe, Emmanuel Oladeji Alamu, Rasaki Adegoke Sanusi, Bussie Maziya Dixon

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    págs. 20-30

    

  • Effect of seed processing treatments on oil quality of Ethiopian sesame varieties

    Kumera Neme, Yetenayet B. Tola, Ali Mohammed, Eneyew Tadesse, Farzana Shaheen, Shakil Ahmed, Humera Jahan, Shama Qaiser, Felicitas Müller

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    págs. 31-40

    

  • Determination and dietary exposure assessment of 79 pesticide residues in Chinese onion (Allium fistulosum L.)

    Chu Nengming, Shu Xiao, Meng Xia, Zhang Xuemei, Yang Junying, Li Biquan

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    págs. 41-48

    

  • Discrimination of different edible vegetable oils based on GC-IMS and SIMCA

    Geng Dechun, Chen Xinyu, Lu Daoli, Chen Bin

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    págs. 49-56

    

  • The evolution of antioxidative properties of protein-derived peptides of Mexican Panela goat and cow milk cheese during its shelf life

    Berenice Paola López Villafaña, Servando Rojas González, Rubén Damián Elías Román, Gabriela Rodríguez-Hernández

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    págs. 57-63

    

  • Novel refrigerated preservation performance indicator based on predictive microbiology and product time-temperature data, an essential tool to reach zero food waste

    Enrique Martínez Martínez, Reynaldo de la Cruz Quiroz, Daniela González de la Garza, Andrés García Cortés, Gerardo Fernandez Villanueva, Fabian Fagotti, J.Antonio Torres

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    págs. 64-71

    

  • Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade

    Ana Curutchet, Maria Amparo Tárrega, Patricia Arcia

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    págs. 72-81

    

  • Association between microbial community composition and quality indicators of strong-flavor Daqu of different producing regions in China

    Cheng Wei, Chen Xuefeng, Zeng Huawei, Xue Xijia

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    págs. 82-92

    

  • Effect of chia seeds (Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display

    Alejandra Terevinto, Marta del Puerto, Ayrton da Silva, María Cristina Cabrera, Ali Saadoun

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    págs. 93-100

    

  • Recent insights into green extraction techniques as efficient methods for the extraction of bioactive components and essential oils from foods

    Ishrat Majid, Shafat Khan, Alanoud Aladel, Aamir Hussain Dar, Mohd Adnan, Mohammad Idreesh Khan, Amir Mahgoub Awadelkareem, Syed Amir Ashraf

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    págs. 101-114

    

  • HMG – CoA reductase inhibition mediated hypocholesterolemic potential of myricetin and quercetin: in-silico and in-vivo studies

    Priyanka Riyad, Ashok Purohit, Karishma Sen, Anil Panwar, Heera Ram

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    págs. 115-125

    

  • Opuntia robusta mucilage combined with alginate as encapsulation matrix for Lactiplantibacillus plantarum

    María de Lourdes Reyes Escogido, Daniela Barrón Vilchis, Lisset Guadalupe Zavala Martínez, Fabiola Angulo Romero

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    págs. 126-132

    

  • Pretreatment process of rice syrup production and analysis of physicochemical properties

    Zhu Shuilan, Hu Shuai, Yuan Linfeng, Luo Jing, Ouyang Linghua, Feng Jianxiong, Li Xing, Zhou Jinying

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    págs. 133-140

    

  • Influence of nutritional components on colour, texture characteristics and sensory properties of cooked potatoes

    Liang Shan, Li Ying, Min Zhang, Gao Xiaoxue, Feng Sensen, Wang Zikang

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    págs. 141-150

    

  • Improving nutritional and functional quality characteristics in bread by using flours obtained from fermentation of kidney beans and oats with Pleurotus ostreatus

    Edith Espinosa Páez, Carlos E. Hernández Luna, Samuel Longoria García, Cynthia Torres Álvarez, Catalina Velez Argumedo, Blanca Edelia González Martínez

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    págs. 151-158

    

  • Bioactive compound profile and their biological activities of endogenous black rice from Java and East Nusa Tenggara

    Fatchiyah Fatchiyah, Anna Safitri, Christine Natalia Palis, Dewi Ratih Tirto Sari, Eko Suyanto, Sisca Fajriani, Nia Kurnianingsih, Yudhistira Nugraha, Trias Sitaresmi, Bram Kusbiantoro, James Robert Ketudat Cairns

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    págs. 159-170

    

  • A comparative metabolomic study of Camellia oleifera fruit under light and temperature stress

    Wu Jianwen, Li Guiqing, Guan Jihua, Tang Xingyue, Qiu Mi, Yang Suhua, Lu Shunzhong, Fan Xing

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    págs. 171-180

    

  • Comparison of efficiency between liquefied petroleum gas (LPG) and electric hot air dryer: case study of dried pork slice

    Penpark Sirimark, Sanchai Yotmanee, Wasinee Pradubsri, Praphanpong Somsila

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    págs. 181-188

    

  • Sulforaphane attenuates platelet granule secretion through down-regulating glycoprotein VI-mediated p38 MAPK/cPLA2 signaling pathway

    Huang Xinhui, Zhou Xinyu, Wu Chunting, Li Weiqi, Ma Yongjie, He Qilian, Ya Fuli

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    págs. 189-197

    

  • Development, nutritional and microbial evaluation of cultured bovine milk supplemented with baobab fruit pulp

    Angela Wanjiku Mwangi, Catherine Nkirote Kunyanga, Cecilia Moraa Onyango

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    págs. 198-208

    

  • Serum neuropeptide Y and peptide YY levels in response to ingestion of germinated brown rice in healthy adults

    Saimai Chatree, Kanchana Suksri, Nipaporn Muangchan

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    págs. 209-216

    

  • Effect of blending ratio and fermentation time on the physicochemical, microbiological, and sensory qualities of injera from teff, pearl millet, and buckwheat flours

    Sofonyas Mindesil Anberbir, Neela Satheesh, Agimassie Agazie Abera, Mesfin Wogayehu Tenagashaw, Degnet Teferi Asres, Abebaw Teshome Tiruneh, Takele Ayanaw Habtu, Sadik Jemal Awol, Tadele Andargie Wudineh

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    págs. 217-236

    

  • Changes in the quality of deep-fried dough as influenced by hydrocolloids

    Rotshidzwa M. Mudau, Oluwatoyin O. Onipe, Afam Israel Obiefuna Jideani

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    págs. 237-247

    

  • Clinical, nutritional, and quality assessment of flaxseeds and their supplemented muffins

    Roshina Rabail, Muhammad Tauseef Sultan, Abdur Rauf Khalid, Muhammad Faisal Manzoor, Muhammad Irfan Anwar, Hafiz Shehzad Muzammil, Muhammad Asim Shabbir, Azhari Siddeeg, Rana Muhammad Aadil

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    págs. 248-257

    

  • Quality assessment of gluten-free cookies from rice and Bambara groundnut flour

    Bennett Dzandu, Sandra Kumi, Tracy Asirifi Addo

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    págs. 258-268

    

  • The microbial composition and functional roles of different kombucha products in Singapore

    Suet Li Hooi, Jacky Dwiyanto, Kai Yee Toh, Gwendoline Tan, Chun Wie Chong, Jonathan Wei Jie Lee, Jeremy Lim

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    págs. 269-274

    

  • Enhancement of immunomodulatory effect of licorice after honey-roasting based on gut microbiota and fecal metabolomics

    Li Xinliang, Sun Jie, Wu Yixuan, Li Cunyu, Peng Guoping, Zheng Yunfeng

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    págs. 275-284

    

  • Chitosan oligosaccharides attenuate programmed necrosis induced by oxidative stress in spermatogonia cells

    Zhang Sudan, Dong Xiaolei, Liu Jiane, Yang Chaozhong, Han Baoqin, Li Bing, Wang Zheng

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    págs. 285-292