Search Results - "Calderón de la Barca Ana M"

Pinto Bean Amino Acid Digestibility and Score in a Mexican Dish with Corn Tortilla and Guacamole, Evaluated in Adults Using a Dual-Tracer Isotopic Method by Calderón de la Barca, Ana M, Martínez-Díaz, Gerardo, Ibarra-Pastrana, Érika N, Devi, Sarita, Kurpad, Anura V, Valencia, Mauro E

“…Ultra-processed foodstuffs have been replacing traditional beans with tortillas in the Mexican diet in the last decades. Therefore, scientific support is…”
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Diet, Microbiota and Immune System in Type 1 Diabetes Development and Evolution by Mejía-León, María E, Barca, Ana M Calderón de la

“…Type 1 diabetes (T1D) is the second most frequent autoimmune disease in childhood. The long-term micro- and macro-vascular complications of diabetes are…”
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Dietary patterns of Sonoran breastfeeding women are associated to exclusive or partial breastfeeding regimes by Alejandra Arguelles-López, Omar A. Trujillo-Rivera, Ana M. Calderón-de-la-Barca

“…Background: During breastfeeding, the maternal diet ensures mothers and infants health. Therefore, it is necessary to update information about the diet of…”
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Old Fashioned vs. Ultra-Processed-Based Current Diets: Possible Implication in the Increased Susceptibility to Type 1 Diabetes and Celiac Disease in Childhood by Aguayo-Patrón, Sandra V, Calderón de la Barca, Ana M

“…Ultra-processed foods are ready-to-heat and ready-to-eat products created to replace traditional homemade meals and dishes due to convenience and…”
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Zinc fortification decreases ZIP1 gene expression of some adolescent females with appropriate plasma zinc levels by Méndez, Rosa O, Santiago, Alejandra, Yepiz-Plascencia, Gloria, Peregrino-Uriarte, Alma B, de la Barca, Ana M Calderón, García, Hugo S

“…Zinc homeostasis is achieved after intake variation by changes in the expression levels of zinc transporters. The aim of this study was to evaluate dietary…”
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Structural Characterization of Mesquite (Prosopis velutina) Gum and its Fractions by López-Franco, Yolanda L., de la Barca, Ana M. Calderón, Valdez, Miguel A., Peter, Martin G., Rinaudo, Marguerite, Chambat, Gérard, Goycoolea, Francisco M.

“…Structural and physicochemical characteristics of mesquite gum (from Prosopis velutina) were investigated using FT‐IR spectroscopic, mass spectrometric and…”
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Partial Characterization of Ultrafiltrated Soy Protein Hydrolysates with Antioxidant and Free Radical Scavenging Activities by Jiménez-Ruiz, Edgar I., Calderón de la Barca, Ana M., Sotelo-Mundo, Rogerio R., Arteaga-Mackinney, Guillermo E., Valenzuela-Melendez, Martin, Peña-Ramos, E. Aida

“…Soy protein isolate (SPI) was hydrolyzed with Flavourzyme® (SHF) or chymotrypsin (SHC). Hydrolysates were sequencially fractionated by ultrafiltration using…”
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Maize prolamins could induce a gluten-like cellular immune response in some celiac disease patients by Ortiz-Sánchez, Juan P, Cabrera-Chávez, Francisco, de la Barca, Ana M Calderón

“…Celiac disease (CD) is an autoimmune-mediated enteropathy triggered by dietary gluten in genetically prone individuals. The current treatment for CD is a…”
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Bovine Milk Caseins and Transglutaminase-Treated Cereal Prolamins Are Differentially Recognized by IgA of Celiac Disease Patients According to Their Age by Cabrera-Chávez, Francisco, Rouzaud-Sández, Ofelia, Sotelo-Cruz, Norberto, Calderón de la Barca, Ana M

“…The prevalence of celiac disease (CD) has increased worldwide, which could be related to some dietary proteins in infant regimens and/or new food processes,…”
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Orange Cookies with Type-4 Resistant Starch: Physical, Nutritional, and Sensorial Characteristics as Evaluated by Patients with Irritable Bowel Syndrome by Heredia-Sandoval, Nina G, Machado-Duarte, Dulce G, Preciado-Orozco, Yolanda M, Islas-Rubio, Alma R, Calderón de la Barca, Ana M

“…A low-fermentable oligo-, di-, monosaccharide and polyol (low-FODMAP) diet for patients with irritable bowel syndrome (IBS) should include an adequate fiber…”
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HLA-Haplotypes Influence Microbiota Structure in Northwestern Mexican Schoolchildren Predisposed for Celiac Disease or Type 1 Diabetes by Aguayo-Patrón, Sandra V, Trujillo-Rivera, Omar A, Cornejo-Granados, Fernanda, Ochoa-Leyva, Adrian, Calderón de la Barca, Ana M

“…To contribute to and elucidate the participation of microbiota in celiac disease (CD) and type 1 diabetes (T1D) development, we evaluated the influence of HLA…”
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Highly Nutritional Bread with Partial Replacement of Wheat by Amaranth and Orange Sweet Potato by Calderón de la Barca, Ana M, Mercado-Gómez, Luz E, Heredia-Sandoval, Nina G, Luna-Alcocer, Valeria, Porras Loaiza, Patricia M A, González-Ríos, Humberto, Islas-Rubio, Alma R

“…The current dietary habits cause health problems due to foods’ composition, with bread as an important example. Our aim was to formulate an optimum dough blend…”
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Phenolic Acids, Antioxidant Capacity, and Estimated Glycemic Index of Cookies Added with Brewer’s Spent Grain by Heredia-Sandoval, Nina G., Granados-Nevárez, María del Carmen, Calderón de la Barca, Ana M., Vásquez-Lara, Francisco, Malunga, Lovemore N., Apea-Bah, Franklin B., Beta, Trust, Islas-Rubio, Alma R.

“…Brewers’ spent grain (BSG) is the major by-product of the brewing industry, with great potential as a functional ingredient due to its bioactive compounds…”
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Coconut Flour (Cocos nucifera L.) as a Partial Replacement in Wheat Flour (Triticum aestivum)-Based Tortillas and Its Effect on Dough Rheology and Tortilla Quality by Islas-Rubio, Alma R., Laborin-Escalante, Francisco, Vásquez-Lara, Francisco, Montoya-Ballesteros, Luz C, Ramos-Clamont Montfort, Gabriela, Calderón de la Barca, Ana M., Heredia-Sandoval, Nina G.

“…Wheat-flour (WF) tortillas are among the popular flatbreads used in northern Mexico to prepare ‘burritos’, which are widely accepted in the USA and other…”
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Pancreatic response of rats fed genetically modified soybean by Magaña-Gómez, Javier A., Cervantes, Guillermo López, Yepiz-Plascencia, Gloria, Barca, Ana M. Calderón de la

“…Mice fed genetically modified (GM) soybean were not affected in nutritional performance, but pancreatic microscopic features were disturbed. The mechanisms for…”
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Wheat-Free and Nutritious Bread and ‘Coricos’ Made with Mesoamerican Ancestral Corn, Amaranth, Sweet Potato and Chia by Calderón de la Barca Ana M, Patricia, Porras-Loaiza M A, Abraham, Pineda-Díaz E, González-Ríos, Humberto, Heredia-Sandoval, Nina G, Islas-Rubio, Alma R

“…People with wheat-related disorders require wheat-free and good quality baked goods. We prepared wheat-free bread and cookies (coricos) with flour blends of…”
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Effectiveness of printed infographics to promote breastfeeding in the Sonora population by Bolaños-Villar, Adriana V, Beltrán-Sauceda, Irene L, Calderón-de-la-Barca, Ana M

“…In Mexico, the prevalence of exclusive breastfeeding for 6 months is low (28.6%); in the state of Sonora, it is only 15%. Effective strategies are needed to…”
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Maize Prolamins Resistant to Peptic-tryptic Digestion Maintain Immune-recognition by IgA from Some Celiac Disease Patients by Cabrera-Chávez, Francisco, Iametti, Stefania, Miriani, Matteo, de la Barca, Ana M. Calderón, Mamone, Gianfranco, Bonomi, Francesco

“…Maize is used as an alternative to wheat to elaborate foodstuffs for celiac patients in a gluten-free diet. However, some maize prolamins (zeins) contain amino…”
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Enteric parasitic infection disturbs bacterial structure in Mexican children with autoantibodies for type 1 diabetes and/or celiac disease by Calderón de la Barca, Ana M, Castillo-Fimbres, Reyna S, Mejía-León, María Esther, Quihui-Cota, Luis, Ochoa-Leyva, Adrián, Aguayo-Patrón, Sandra V

“…Intestinal bacterial dysbiosis and increased gut permeability are associated with higher risk of developing type 1 diabetes (T1D) or celiac disease (CD). There…”
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Modification of gluten by methionine binding to prepare wheat bread with reduced reactivity to serum IgA of celiac disease patients by CABRERA-CHAVEZ, Francisco, ISLAS-RUBIO, Alma R, ROUZAUD-SANDEZ, Ofelia, SOTELO-CRUZ, Norberto, CALDERON DE LA BARCA, Ana M

“…Celiac disease (CD) is caused by ingestion of wheat gluten proteins, due to immune response to proline- and glutamine-rich sequences. In this study, for…”
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