Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Delia E. Páramo-Calderón"'
Autor:
Alejandro Aparicio-Saguilán, Delia E. Páramo-Calderón, Lucio A. Vázquez-León, Andrés Aguirre-Cruz, Miguel A. García-Muñoz, Mario Valera-Zaragoza, Francisco Noé Mendoza-Ambrosio, Aurelio Ramírez-Hernández
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-13 (2024)
Abstract Resistant starch from plantain (Macho Musa paradisiaca L.) and banana (Roatan Musa sapientum L.) varieties was chemically modified by crosslinking using epichlorohydrin (EPI). These modified starches were subjected to in vitro digestibility
Externí odkaz:
https://doaj.org/article/c8bf91521e2943588ee8539eef06e676
Autor:
Lucio Abel Vázquez-León, Rosa M. Martínez-Medinilla, Delia E. Páramo-Calderón, Alejandro Aparicio-Saguilán, Rubí G. Utrilla-Coello, Violeta Carpintero-Tepole, Juan G. Torruco-Uco
Publikováno v:
Journal of Food Measurement and Characterization. 16:547-560
The objective of this work was to analyze the morphological and physicochemical properties of bean starch and its use in nanoencapsulation by spray drying. Starch purity was 81.21 ± 1.43% db with a resistant starch content higher than a commercial c
Autor:
Gustavo Rangel-Porras, José Eduardo Báez-García, Gerardo González-García, Delia E. Páramo-Calderón, Aurelio Ramírez-Hernández, Coyolicaltzin Peralta-González, Alejandro Aparicio-Saguilán, Andrés Aguirre-Cruz
Synthesis of the starch/silicone composite carried out and its structural characterization by FTIR, Raman and 29Si NMR allowed to identify functional groups of the composite. The synthesis conditions were a starch/silicone mass ratio of 2.0 and a tem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8ed745db5d8f37dc6d0066ed589c542
https://doi.org/10.21203/rs.3.rs-315478/v1
https://doi.org/10.21203/rs.3.rs-315478/v1
Autor:
Delia E. Páramo-Calderón, Rodrigo Navarro-Crespo, José Eduardo Báez-García, Silvia Ramírez-Centeno, Alejandro Aparicio-Saguilán, Ángel Marcos-Fernández, Aurelio Ramírez-Hernández
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Banana starch was modified with B bis(2-hydroxyethyl) terephthalate and its instrumental characterization allowed to propose a chemical structure. In the carbon 6 (C6) of the starch the modification reactionwas carried out. The morphology of starch c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69caddab39c5b5424201676c437a9ab7
http://hdl.handle.net/10261/219218
http://hdl.handle.net/10261/219218
Autor:
René Salgado-Delgado, Apolonio Vargas-Torres, Martín A. Meza-Nieto, Delia E. Páramo-Calderón, Heidi M. Palma-Rodríguez
Publikováno v:
Acta Universitaria. 27:26-33
El almidón de plátano (AP) y proteínas del suero (PS) de leche (α-LA, β-LGA y β-LGB) fueron mezcladas para elaborar biopelículas por el método de vaciado en placa. La solubilidad en las biopelículas AP/PS (32.42%) fue mayor que las control,
Autor:
Delia E. Páramo-Calderón, Apolonio Vargas-Torres, Aurelio Ramírez-Hernández, Carmen E. Hernández-Mota, Gerardo González-García, Alejandro Aparicio-Saguilán, Gustavo Rangel-Porras, Eduardo Báez-García
Publikováno v:
Carbohydrate research. 488
The objective of this paper was to perform a copolymerization between polyethylene and starch in order to obtain new environmentally friendly materials. The copolymer obtained was characterized thermally, morphologically and structurally, including i
Autor:
Erick A. Juarez-Arellano, Jose Alvarez-Ramirez, Alejandro Aparicio-Saguilán, J. Carrillo-Ahumada, Luis A. Bello-Pérez, Delia E. Páramo-Calderón
Publikováno v:
Starch - Stärke. 68:584-592
Autor:
Alejandro Aparicio-Saguilán, Luis A. Bello-Pérez, Delia E. Páramo-Calderón, Andrés Aguirre-Cruz, Guadalupe Méndez-Montealvo, Francisco J. García-Suárez, Sandra L. Rodriguez-Ambriz
Publikováno v:
LWT - Food Science and Technology. 58:381-386
Two banana starches were studied to analyze the effect of the acid hydrolysis on their molecular structure, and the impact in their physicochemical features. The native banana starches exhibit differences in the amylose content, molar mass, gelatiniz
Autor:
Andrés Aguirre-Cruz, Madeleine Perucini-Avendaño, Mario Valera-Zaragoza, Alejandro Aparicio-Saguilán, Luis A. Bello-Pérez, Delia E. Páramo-Calderón, Aurelio Ramírez-Hernández
Publikováno v:
CyTA - Journal of Food. 13:3-9
The effect of lintnerization on the banana starch of the Roatan cultivar from acid hydrolysis at 3, 5, and 7 days on the starch digestibility and morphological and thermal features was evaluated. Acid treatment produced an increase in the rapidly dig