Listar Facultad de Ingeniería Química por autor "DAVID ABRAM BETANCUR ANCONA"

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

DAVID ABRAM BETANCUR ANCONA
ACE-I Inhibitory Activity from Phaseolus lunatus and Phaseolus vulgaris Peptide Fractions Obtained by Ultrafiltration

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

DAVID ABRAM BETANCUR ANCONA
ACE-I inhibitory properties of hydrolysates from germinated and ungerminated Phaseolus lunatus proteins

DAVID ABRAM BETANCUR ANCONA
Actividad antioxidante de la jalea real obtenida de colonias alimentadas con dos diferentes suplementos proteicos

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

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

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

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

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

DAVID ABRAM BETANCUR ANCONA
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
Characterization of Biodegradable Films Based on Salvia hispanica L. Protein and Mucilage

DAVID ABRAM BETANCUR ANCONA