A5054635477- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Polysaccharides Composition and Applications
- Phytase and its Applications
- Proteins in Food Systems
- Banana Cultivation and Research
- Botanical Research and Applications
- Seed and Plant Biochemistry
- Phytochemicals and Antioxidant Activities
- Agricultural and Food Sciences
- Food and Agricultural Sciences
- Nutrition and Health in Aging
- Biofuel production and bioconversion
- Sensory Analysis and Statistical Methods
- Cassava research and cyanide
- Nanocomposite Films for Food Packaging
- Microencapsulation and Drying Processes
- Plant and soil sciences
- Phytoestrogen effects and research
- Nutritional Studies and Diet
- Food Science and Nutritional Studies
- Celiac Disease Research and Management
- Hibiscus Plant Research Studies
- Pickering emulsions and particle stabilization
- Plant Physiology and Cultivation Studies
Instituto Politécnico Nacional
2015-2024
Universidad Politecnica del Estado de Morelos
2010-2023
Purdue University West Lafayette
2018
Colegio de Postgraduados
2005
University of Nottingham
2005
Acapulco Institute of Technology
1999-2004
Center for Research and Advanced Studies of the National Polytechnic Institute
1998
The Mexican government declared that overweight and obesity are Mexico's principal public health problems. Because of this problem the development nutraceutical foods with a low glycemic index is necessary. Cookies unripe banana flour (UBF) were prepared very few ingredients in formulation to avoid fat digestible carbohydrates. Proximate composition starch digestibility carried out. Moisture dietary fiber content increased, but protein decreased when UBF level increased cookie. Total cookies...
Two varieties of banana green fruit growing in Guerrero, Mexico, were used for starch isolation. Chemical analysis and physicochemical functional properties studied these starches. The "macho" variety presented higher yield than "criollo". In general, chemical compositions both starches similar, except ash content, where the "criollo" showed a lower value "macho". results freeze−thaw stability suggested that cannot be frozen products. Both similar water retention capacity values increased...
Peel from unripe plantain is obtained when the pulp used for next production process as starch isolation or dry flour. Plantain peel flour (PPF) was and its chemical composition, composition of dietary fiber (DF), polyphenol content, antioxidant capacity, functional properties were studied. PPF had more relevant amounts protein, ash, total starch, (TDF). The main component DF insoluble fraction, with a higher level cellulose than hemicellulose lignin. In fraction uronic acid most predominant...
Non-conventional flours from unripe fruits and pseudocereals have potential as functional ingredients given their high protein contents antioxidant activity. Pregelatinized starch are increasingly used in gluten-free foods fat substitutes. The present work aimed to address the effect of extruding pregelatinization viscoelasticity vitro digestibility amaranth mango flours. Differences starch, protein, lipid between these were shown, which impacted characteristics extruded gelatinization...
Starch was isolated from banana starch and the retrogradation phenomenon studied using diverse techniques, including an enzymatic measurement. Wide-angle X-ray scattering (WAXS) showed that sample stored for 7 h presented small peaks when storage time increased in intensity. The type of diffraction pattern found extrudates is typical A-type crystal polymorph. crystallinity index diffractograms, a plateau after approximately 20 storage. short-range order measurement with Fourier transform...
Banana starch was chemically modified using single (esterification or cross-linking) and dual modification (esterification-cross-linking cross-linking-esterification), with the objective to increase slowly digestible (SDS) resistant (RS) concentrations. Physicochemical properties in vitro digestibility were analyzed. The degree of substitution esterified samples ranged from 0.006 0.020. X-ray diffraction pattern did not show change; however, an crystallinity level determined (from 23.79...
Banana is a starchy food that contains high proportion of undigestible compounds such as resistant starch and nonstarch polysaccharides. Products with low glycemic response pasta are considered favorable to health. The objective this study was use unripe banana flour make spaghetti low-carbohydrates digestibility evaluate its physical texture characteristics, well consumer preference. Formulations 100% durum wheat semolina (control) formulations 3 semolina: ratios (85: 15, 70: 30, 55: 45)...
Abstract Taro starch was isolated from Mexican variety and its morphological, physicochemical, molecular characteristics were evaluated. Yield (in dry basis) 81%, this had low AM content (2.5%). granules showed a mixture of shapes with sizes between 1 5 µm. presented an A‐type XRD pattern crystallinity level 38.26%. Solubility water retention capacity did not change in the temperature range 50–70°C thereafter they increased as too. high peak viscosity due to AP content. The gelatinization...