The In Vitro Inhibitory Activity of Pacaya Palm Rachis versus Dipeptidyl Peptidase-IV, Angiotensin-Converting Enzyme, α-Glucosidase and α-Amylase.

The pacaya palm ( Liebm) is an important food that is commonly consumed in Mexico and Central America due to its nutritive value. It is also used as a nutraceutical food against some chronic diseases, such as hypertension and hyperglycemia. However, few reports have indicated its possible potential.

Modifications of the Protein Characteristics of Pacaya Caused by Thermal Treatment: A Spectroscopic, Electrophoretic and Morphological Study.

The inflorescences of Liebm. are consumed as food in Central America and southern Mexico but is an underutilized food because of its sensory characteristics, principally due to its bitter taste. However, the inflorescences of Liebm.

Quality of Opuntia robusta and its use in development of mayonnaise-like product.

The aim of this study was to characterize Opuntia robusta parenchyma and mucilage as foodstuffs. Solute absorption of Opuntia robusta parenchyma was studied, mucilage was used to develop a mayonnaise-like product as substitute emulsifier alternative to egg yolk and oil substitute. Shelf life of mayonnaise-like product was evaluated.