L
Luis Mojica
Researcher at University of Illinois at Urbana–Champaign
Publications - 52
Citations - 1495
Luis Mojica is an academic researcher from University of Illinois at Urbana–Champaign. The author has contributed to research in topics: Medicine & Chemistry. The author has an hindex of 14, co-authored 42 publications receiving 826 citations. Previous affiliations of Luis Mojica include University of the Bío Bío.
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Biological potential of protein hydrolysates and peptides from common bean (Phaseolus vulgaris L.): A review
Diego A. Luna-Vital,Luis Mojica,Elvira Gonzalez de Mejia,Sandra Mendoza,Guadalupe Loarca-Piña +4 more
TL;DR: The biological activities, the factors that can modify the effectiveness of the hydrolysate and peptides present in common bean, as well as the proposed mechanisms of action and the perspectives of the production of common bean protein hydrolysates to be used as a functional ingredient are reviewed.
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Bean cultivars (Phaseolus vulgaris L.) have similar high antioxidant capacity, in vitro inhibition of α-amylase and α-glucosidase while diverse phenolic composition and concentration
TL;DR: In this article, the authors compared the composition and quantity of anthocyanins and other non-colored phenolic compounds in fifteen improved bean cultivars from Mexico and Brazil and their relation to antioxidant capacity and enzymes related to type-2 diabetes.
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Black bean anthocyanin-rich extracts as food colorants: Physicochemical stability and antidiabetes potential.
TL;DR: Black bean coats are a good source of anthocyanins and other phenolics with the potential to be used as natural-source food colorants with exceptional antidiabetes potential.
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Impact of commercial precooking of common bean (Phaseolus vulgaris) on the generation of peptides, after pepsin-pancreatin hydrolysis, capable to inhibit dipeptidyl peptidase-IV.
TL;DR: Hydlysates from Navy beans were the most potent inhibitors of DPP-IV with no statistical differences between precooked and raw, and IC50 values for ACE were not significantly different among all bean hydrolysates.
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Phycocyanin and phycoerythrin: Strategies to improve production yield and chemical stability
TL;DR: This review compares the use of different methods to increase biomass and pigment production yield, including the mechanisms associated with the microorganisms adaptative response to different light wavelengths and different methods reported to improve phycocyanin and phycoerythrin chemical stability and commercially available products.