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Natural Pigments: Carotenoids, Anthocyanins, and Betalains — Characteristics, Biosynthesis, Processing, and Stability
- F. Delgado-Vargas, A. R. Jimenez, O. Paredes-López
- ArtCritical reviews in food science and nutrition
- 1 May 2000
This review presents the basic information about pigments focusing attention on the natural ones; it emphasizes the principal plant pigments: carotenoids, anthocyanins, and betalains.
Edible Mushrooms: Improving Human Health and Promoting Quality Life
- M. E. Valverde, T. Hernández-Pérez, O. Paredes-López
- Medicine, BiologyInternational journal of microbiology
- 20 January 2015
Mushrooms act as antibacterial, immune system enhancer and cholesterol lowering agents, and are important sources of bioactive compounds; additionally, some mushroom extracts are used to promote human health and are found as dietary supplements.
Chickpea Protein Isolates: Physicochemical, Functional and Nutritional Characterization
Proteins were isolated from chickpea flour by micellization and isoelectric precipitation techniques. Protein content ranged from 84.8-87.8%. Denaturation temperature and transition enthalpy, by…
Phytochemical profile and nutraceutical potential of chia seeds (Salvia hispanica L.) by ultra high performance liquid chromatography.
Berries: Improving Human Health and Healthy Aging, and Promoting Quality Life—A Review
- O. Paredes-López, Martha L. Cervantes-Ceja, M. Vigna-Pérez, T. Hernández-Pérez
- Biology, MedicinePlant foods for human nutrition
- 20 July 2010
The necessity of associating new plant breeding and genetic studies of berries with the expression and overexpression of compounds for human health and healthy aging is emphasized.
Chemical components with health implications in wild and cultivated Mexican common bean seeds (Phaseolus vulgaris L.).
- Luis Díaz‐Batalla, J. Widholm, G. Fahey, E. Castaño‐Tostado, O. Paredes-López
- Chemistry, MedicineJournal of agricultural and food chemistry
- 23 February 2006
The impact on health of common bean seed is affected by dietary burden, specific compounds content, and processing, and on the other hand, germinated bean seed or beans sprouts may be sources of antioxidants and phytoestrogens.
Hard-to-cook phenomenon in common beans--a review.
- C. Reyes-Moreno, O. Paredes-López
- Chemistry, MedicineCritical reviews in food science and nutrition
Probably, the most workable solution to the hardening phenomenon may be the development of materials less prone to HTC phenomenon, and decreasing cooking time, increasing nutritive value, and improving sensory properties of seeds with HTC defect would have great nutritional and economical impact.
Putative Quantitative Trait Loci for Physical and Chemical Components of Common Bean
- S. Guzmán-Maldonado, O. Martínez, J. Acosta-Gallegos, F. Guevara-Lara, O. Paredes-López
- 1 May 2003
The use of QTL with larger effects could be used to screen segregating populations that include wild genotypes, wild populations, and ancestral landraces from the region where outstanding wild populations are identified.
Isolation and characterization of proteins from chia seeds (Salvia hispanica L.).
- María R Sandoval-Oliveros, O. Paredes-López
- Biology, MedicineJournal of agricultural and food chemistry
- 9 January 2013
A good balance of essential amino acids was found in the seed flour and globulins, especially of methionine+cysteine, and Selected globulin peptides by mass spectrometry showed homology to sesame proteins.