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Articles by H. Hernandez-Sanchez
Total Records ( 3 ) for H. Hernandez-Sanchez
  L.S. Meraz-Torres and H. Hernandez-Sanchez
  Conjugated Linoleic Acid (CLA) is a group of octadecadienoic acids that are naturally present in foods derived from ruminant animals such as meat and dairy products. Many bacteria from cheese starters and some probiotics are able to produce CLA from the linoleic acid present in milk, increasing the content of this compound. Some in vitro and animal studies have suggested that CLA may have important health benefits for humans including cancer prevention, immune response modulation and weight loss. More research is necessary before a definitive recommendation can be issued.
  D. Rico-Molina , G. Aparicio-Ozores , L. Dorantes-Alvarez and H. Hernandez-Sanchez
  Food safety is achieved mainly by the combination of preservation factors which results in additive or synergistic effect. Mixtures of cinnamate and eugenol were tested to determine bacteriostatic and bactericidal doses against Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, Listeria monocytogenes and Staphylococcus aureus. A combination of the two compounds was used to challenge these four bacteria, yielding a dose-dependent bactericidal or bacteriostatic effect. The synergistic effect was demonstrated in the three rod-shaped bacteria, L. monocytogenes, E. coli O157:H7 and S. Typhimurium, while for S. aureus, the mixture showed no synergistic activity. Notably, in the case of S. aureus, the interaction term was not significant (p>0.05), consistent with an additive but not synergistic effect between cinnamate and eugenol. The optimal combination of 1.35 mM cinnamate and 0.12 mM eugenol was bactericidal. Data showed that in response to this antimicrobial activity, these strains expressed efflux pumps. Additionally, the effect of three aminoacids on the bactericidal activity of these compounds was investigated. The bactericidal activity was interrupted by the presence of cysteine and proline, but not tyrosine. This effect was reversed when larger doses of eugenol and cinnamate were tested. We conclude that combining cinnamate and eugenol produces a synergistic bactericidal effect against L. monocytogenes, E. coli O157:H7 and Salmonella Typhimurium. This knowledge may be useful in the development of food products.
  D. Nava-Arenas , A. Jimenez-Aparicio and H. Hernandez-Sanchez
  A Taguchi L9 orthogonal array methodology was used to optimize the conditions for maximal germination percentage in blue corn grains. The factors studied included steeping time, ratio of steeping water to corn grain, germination temperature and time. The optimal conditions included a steeping time of 24 h, an amount of 100 g of grain steeped in 200 mL of water and a germination time of 96 h at 25°C for a predicted germination of 90.6%. Under these conditions, 94% of the grains germinated reaching a moisture content of 43%. An increase in the range of 154 to 160% for total phenolics and 43% for anthocyanins was obtained after 96 h of germination. The 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) antioxidant activity increased slightly during the germination process. In conclusion, the process of germination was beneficial due to the increase in antioxidant compounds in the blue corn grain.
 
 
 
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