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Your search keyword '"Mónica L, Chávez González"' showing total 22 results
Start Over Author "Mónica L, Chávez González" Publisher apple academic press
22 results on '"Mónica L, Chávez González"'

5. Natural Extracts and Compounds as Inhibitors of Amylase for Diabetes Treatment and Prevention

Author

Cynthia Selene Vasquez-Ramos, R. V. Kunakova, E. Patricia Segura-Ceniceros, Hugo A. Luna-García, Rodolfo Ramos-González, Melany Guadalupe Garcia-Moreno, S. Yesenia Silva-Belmares, Sujey Abigail Niño-Herrera, Gloria A. Martinez-Medina, José L. Martínez-Hernández, Roberto Arredondo-Valdés, Daniel García-García, Sandra Pacios-Michelena, Mónica L. Chávez-González, Radik A. Zaynullin, Anna Ilyina, and Mayela Govea-Salas

Subjects
biology, business.industry, biology.protein, Medicine, Amylase, Pharmacology, business, Diabetes treatment
Published
2021
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6. Plants as a Potential Source of Acetylcholinesterase Inhibitors for Nutraceutical Therapy Disease

Author

Anna Ilyina, Roberto Arredondo-Valdés, Mayela Govea-Salas, Daniel García-García, Rodolfo Ramos-González, Alejandra I. Vargas-Segura, Mónica L. Chávez-González, Radik A. Zaynullin, Yesenia Estrada-Nieto, José L. Martínez-Hernández, R. V. Kunakova, and E. Patricia Segura-Ceniceros

Subjects
chemistry.chemical_compound, Nutraceutical, chemistry, business.industry, Medicine, Potential source, Disease, Pharmacology, business, Acetylcholinesterase
Published
2021
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8. Citrus Waste: An Important Source of Bioactive Compounds

Author

Juan A. Ascacio Valdés, Cristóbal N. Aguilar, Maria G. Carneiro-da-Cunha, Mónica L. Chávez-González, Teresinha Gonçalves da Silva, José L. Martínez-Hernández, Gloria A. Martinez-Medina, Erick M. Peña-Lucio, Hugo A. Luna-García, and Nathiely Ramírez-Guzmán

Published
2021
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9. Use of Various Forms of Energy in Food Science and Technology

Author

Anna Ilyina, Elda Patricia Segura-Ceniceros, Roberto Arredondo-Valdés, José L. Martínez-Hernández, Mayela Govea-Salas, J. Daniel García-García, Mónica L. Chávez-González, Rodolfo Ramos-González, Yesenia Estrada-Nieto, and Sandra Palacios-Michelena

Subjects
Commerce, Forms of energy, Business
Published
2021
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10. Cold Plasma: Application in Food Packages

Author

Catalina J. Hernández-Torres, José L. Martínez-Hernández, Miriam D. Dávila-Medina, Mónica L. Chávez-González, Yadira K. Reyes-Acosta, and Cristóbal N. Aguilar

Subjects
Materials science, Food science, Plasma
Published
2021
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11. Lectins from Viscum album (Mistletoe) Plants as Bioactive Compounds for Cancer Treatment

Author

Mónica L. Chávez-González, Anna Ilyina, Mayela Govea-Salas, Roberto Arredondo-Valdés, Rodolfo Ramos-González, José L. Martínez-Hernández, J. Daniel García-García, Melany Guadalupe Garcia-Moreno, Elda Patricia Segura-Ceniceros, and Sandra Cecilia Esparza-González

Subjects
Traditional medicine, biology, Chemistry, Viscum album, biology.organism_classification, Cancer treatment
Published
2021
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12. Valorization of Biomass from Tea Processing

Author

A. Sabu, José L. Martínez-Hernández, Mónica L. Chávez-González, Erick M. Peña-Lucio, Cristóbal N. Aguilar, Mayela Govea-Salas, Liliana Londoño-Hernandez, and Hector Ruiz-Leza

Subjects
Environmental science, Biomass, Pulp and paper industry
Published
2021
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13. Fermentative Bioprocesses for Detoxification of Agri-Food Wastes for Production of Bioactive Compounds

Author

Cristina Ramírez Toro, Cristóbal N. Aguilar, Mónica L. Chávez-González, Juan A. Ascacio-Valdés, Liliana Londoño-Hernandez, and Héctor A. Ruiz

Subjects
Chemistry, Agriculture, business.industry, Microorganism, Detoxification, Production (economics), Fermentation, Pulp and paper industry, business, Beneficial effects, Biotechnological process
Abstract

One of the industrial sectors with the highest production in the world is agriculture, and therefore it is also one of the sectors that generate the greatest amount of waste. This waste is not used in its entirety and the remnants are disposed of in the correct way generating serious environmental problems. Agro-industrial waste includes a wide range of products of heterogeneous nature, which include seeds, husks, roots, stems, among others. These residues are characterized by a high content of proteins, carbohydrates or minerals so they could be used for the design of new human and animal foods, however, the content of toxic compounds limits their use. These 288residues are mostly characterized by having a high content of saponins, phytates, oxalates, alkaloids, among others, which have a negative effect on health. Therefore, it is necessary to apply treatments to be able to use these products. Biotechnological processes are a viable alternative to take advantage of these residues, given that during these toxic compounds are hydrolyzed and compounds are generated with biological activities such as antioxidants, antimicrobials, anticancer, antihypertensive, among others, which could have application in other industries such as pharmaceuticals. Nowadays, research to obtain biocompounds with these characteristics is growing since the beneficial effects of their consumption have been demonstrated. Therefore, fermentation processes are a profitable strategy to obtain high value-added biocompounds from agro-industrial residues. The objective of this chapter is to know the main toxic compounds present in agro-industrial waste and the biocompounds that can be generated from such waste according to the microorganism (bacteria, yeasts, fungi) used for fermentation.

Published
2020
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14. Production, Recovery, and Application of Invertases and Lipases

Author

José L. Martínez-Hernández, Anna Iliná, Rebeca Galindo Betancourt, Cristóbal N. Aguilar, José D. García-García, Ayerim Hernández-Almanza, Deicy Yaneth López Acuña, and Mónica L. Chávez González

Subjects
chemistry.chemical_classification, Invertase, Enzyme, biology, chemistry, biology.protein, Fermentation, Biochemical engineering, Lipase
Abstract

Fermentative systems have allowed the production and the recovery of a great variety of enzymes. The design of bioprocesses to produce enzymes of importance in diverse industrial areas has been possible by means the use of the existing microbial richness and the abilities of these to grow in different substrates such is the case of the enzyme invertase and lipase. This chapter describes fermentation systems to produce these enzymes, as well as a detailed analysis of their reaction mechanisms, characterization, and their current and potential uses.

Published
2020
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15. Properties and Applications of the Phytochemical

Author

Cristóbal N. Aguilar, René Díaz-Herrera, Pedro Aguilar-Zárate, Juan Buenrostro-Figueroa, Juan Alberto Ascasio-Valdes, Janeth Ventura, Leonardo Sepúlveda, and Mónica L. Chávez-González

Subjects
Hydrolysis, chemistry.chemical_compound, chemistry, Phytochemical, Solid state culture, Polyphenol, Hexahydroxydiphenic acid, Organic chemistry, Health benefits, Ellagic acid, Biotechnological process
Abstract

Ellagic acid (EA) is a polyphenolic compound derived from the hydrolysis of ellagitannins; it is a powerful bioactive component that is used in the industrial area due to their many properties and health benefits. In this review, we analyze and describe at detail the uses as bioactive in cosmetic, food and pharmaceutical industries, and the advantages of this polyphenol due to it is a compound within the reach of all that is found in nature in a lot of fruits, also we will mention the functions these compounds perform in the human body, as well a review of all the processes for the obtaining 112of this molecule, like alternative biotechnological processes, to improve and increase the production and recovery of the EA, making emphasis in solid state culture technique, and a list of the principal sources of EA, tannins, and their derivatives.

Published
2019
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19. Essential oils in active food packaging

Author

Anna Iliná, José L. Martínez-Hernández, Cristóbal N. Aguilar, Elda Patricia Segura-Ceniceros, Olga B. Alvarez-Pérez, Mónica L. Chávez-González, and Rodolfo Ramos-González

Subjects
Food packaging, Business, Food science
Published
2019
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22. Carotenoid compounds: properties, production, and applications

Author

Janeth Ventura, Ayerim Hernández-Almanza, Julio C. Montañez, Daniel Boone-Villa, Mónica L. Chávez-González, Cristóbal N. Aguilar, José L. Martinez, and Victor Navarro-Macías

Subjects
chemistry.chemical_classification, chemistry, Production (economics), Food science, Carotenoid
Published
2019
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