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10 results for “J. C. Contreras-Esquivel”
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Research ArticleOpen accessIn the author namesMICROWAVE-ASSISTED EXTRACTION OF PHENOLIC ANTIOXIDANTS FROM SEMIARID PLANTSJorge E. Wong-Paz, Juan C. Contreras-Esquivel, Diana Muñiz-Marquez et al.Microwave-Assisted Extraction (MAE) kinetic in three temperatures was investigated for extraction of antioxidant phenolic compounds from Jatropha dioica, Flourensia cernua, Eucalyptus camaldulensis and Turnera diffusa which are plants of semiarid regions of Mexico. The two-site kinetic model and saturation simple equation were used to describe the experimental data. The fit of the data demonstrated that saturation simple equation was better … …American Journal of Agricultural and Biological Sciences, Vol. 9, Issue 3 · 22 Mar 2014 · 7,613 accessesView PDFCite
Research ArticleOpen accessIn the author namesTYPICAL MEXICAN AGROINDUSTRIAL RESIDUES AS SUPPORTS FOR SOLID-STATE FERMENTATIONDulce A. Flores-Maltos, Solange I. Mussatto, Juan C. Contreras Esquivel et al.Biological wastes contain several reusable substances of high value such as soluble sugars and fiber. Direct disposal of such wastes to soil or landfill causes serious environmental problems. Thus, the development of potential value-added processes for these wastes is highly attractive. These biological wastes can be used as support-substrates in Solid-State Fermentation (SSF) to produce industrially relevant metabolites with great … …American Journal of Agricultural and Biological Sciences, Vol. 9, Issue 3 · 18 Mar 2014 · 7,476 accessesView PDFCite
Research ArticleOpen accessIn the author namesComparative Extraction of Pectic and Polyphenols from Mexican Lime Pomace and BagasseDaniela Sanchez-Aldana, Cristobal Noe Aguilar, Guadalupe Virginia Nevarez-Moorillon, Juan Carlos Contreras EsquivelMexican lime bagasse and pomace are rich in pectin and they also represent an important source of value-added compounds such as polyphenols. Two different options for the combined recovery of pectin and phenolic compounds from Mexican lime bagasse and pomace, two byproducts of industrial lime processing, were developed. Conventional and microwave-assisted extraction methods were used. All pectic extracts presented a … …American Journal of Agricultural and Biological Sciences, Vol. 8, Issue 4 · 29 Oct 2013 · 7,811 accessesView PDFCite
Research ArticleOpen accessIn the author namesInulinase Production by Penicillium citrinum ESS in Submerged and Solid-State CulturesCynthia Lafuente-Castaneda, Gabriela Martinez, Juan C. Contreras-Esquivel et al.Problem statement: This work reports the Penicillium citrinum ESS strain as a new source of inulinase (2,1-β-D fructanhydrolase, E.C. 3.2.1.7). Approach: The enzyme was produced in both, Solid-State (SSC) and Submerged Culture (SmC) using a basal medium added either with inulin or sucrose (5 gL-1). Results: The culture grew faster in SmC than in SSC with both carbon sources; however, … …American Journal of Agricultural and Biological Sciences, Vol. 7, Issue 2 · 13 Mar 2012 · 8,394 accessesView PDFCite
Research ArticleOpen accessIn the author namesEnzymatic Bioconversion of Agave Leaves FiberHydrolysis Using Plackett-Burman DesignMiguel A. Medina-Morales, J. C. Contreras-Esquivel, H. De la Garza-Toledo et al.Problem statement: Biofuels production is becoming a key factor to help decrease pollution levels and the dependency of fossil fuels. Cellulose from lignocellulosic biomass is being used as a source of raw material for biofuels production, specifically bioethanol, so many ways to use it for this purpose are being developed. Approach: Cellulose content and enzymatic depolymerization of cellulose was evaluated … …American Journal of Agricultural and Biological Sciences, Vol. 6, Issue 4 · 2 Nov 2011 · 8,130 accessesView PDFCite
Research ArticleOpen accessIn the author namesPerspectives of Solid State Fermentation for Production of Food EnzymesCristobal Noe Aguilar, Gerardo Gutiérrez-Sánchez, PLilia A. rado-Barragán et al.Food industry represents one of the economic sectors where microbial metabolites have found a wide variety of applications. This is the case of some enzymes, such as amylases, cellulases, pectinases and proteases which have played a very important role as food additives. Most of these enzymes have been produced by submerged cultures at industrial level. Many works in the literature … …American Journal of Biochemistry and Biotechnology, Vol. 4, Issue 4 · 31 Dec 2008 · 10,660 accessesView PDFCite