Volatile Compounds in Tofu Obtained by Soy Milk Fermentation with Lactobacillus plantarum BAL-03-ITTG and Lactobacillus fermentum BAL-21-ITTG.

Tofu is one of the main foods made with soybeans. The aim of this work was to evaluate the effect of L. plantarum and L.

Effect of linear and branched fructans on growth and probiotic characteristics of seven Lactobacillus spp. isolated from an autochthonous beverage from Chiapas, Mexico.

The effect that the fructans of Cichorium intybus and Agave salmiana have on health, as well as on the growth of some Lactobacillus species, has been demonstrated. The aim of this work was to evaluate the effect of linear and branched fructans on the growth of seven strains and some probiotic characteristics. The molecular identification of seven strains was performed.

Effect of UV-B Radiation on Flavonoids and Phenols Accumulation in Tempisque ( Pittier) Callus.

Tempisque ( Pittier) is classified as a threatened species and has been reported with a high content of phenols and flavonoids in the leaves. The use of abiotic elicitors such as radiation has been reported due to the changes it produces in the metabolism of plants by activating their defense mechanisms and increasing the biosynthesis of bioactive compounds with antioxidant capacity such as phenols and flavonoids. Therefore, the aim of this work was to evaluate the effect of UV-B radiation on growth parameters and the synthesis of bioactive compounds in in vitro culture of tempisque callus.

Zinc Oxide Phytonanoparticles' Effects on Yield and Mineral Contents in Fruits of Tomato ( L. cv. Cherry) under Field Conditions.

The use of phytonanoparticles in agriculture could decrease the use of fertilizers and therefore decrease soil contamination, due to their size being better assimilated in plants. It is important to mention that the nanofertilizer is slow-releasing and improves plant physiological properties and various nutritional parameters. The influence of soil and foliar applications of phytonanoparticles of ZnO with the extract under three concentrations (25, 50, and 100 ppm) was evaluated on the cherry tomato crop ( L.

Dielectric properties of Mexican sauces for microwave-assisted pasteurization process.

The dielectric properties and specifically the complex relative permittivity of foods are key elements for the design of pasteurization processes with high frequency electromagnetic waves. Mexican sauces are recognized worldwide for their flavor and nutritional properties. In this work, the complex permittivity of four of the most representative sauces of Mexican cuisine (chipotle chili, habanero chili, red and green sauce) is presented.

Changes in the physiological and biochemical state of peanut plants ( L.) induced by exposure to green metallic nanoparticles.

Different types of nanoparticles (NPs) are increasingly used in multiple sectors such as industry, medicine and agriculture. This application has increased the possibility of NPs accumulating and contaminating the environment. Plants are one of the essential building blocks of all ecosystems and the interaction between NPs and plants is an indispensable aspect of risk assessment.

Fatty Acids Profile, Phenolic Compounds and Antioxidant Capacity in Elicited Callus of Thevetia peruviana (Pers.) K. Schum.

The aim of this study was analyze the effect of jasmonic acid (JA) and abscisic acid (ABA) as elicitors on fatty acids profile (FAP), phenolic compounds (PC) and antioxidant capacity (AC) in callus of Thevetia peruviana. Schenk & Hildebrandt (SH) medium, supplemented with 2 mg/L 2, 4-dichlorophenoxyacetic (2, 4-D) and 0.5 mg/L kinetin (KIN) was used for callus induction.