Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Felipe Gutiérrez-Meraz"'
Autor:
Juan Manuel Tirado-Gallegos, J. de J. Ornelas-Paz, Felipe Gutiérrez-Meraz, René Salgado-Delgado, Paul Baruk Zamudio-Flores, Claudio Ríos-Velasco, J.J. Islas-Hernández, Carlos H. Acosta-Muñiz
Publikováno v:
Revista Mexicana de Ingeniería Química. 15:391-408
We evaluated the effect of two isolation methods (SN method= water washes, and the ST method= toluene washes) in terms of yield and physicochemical, morphological, thermal, structural and rheological properties of starches of ´Smoothee Golden Delici
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9595054b17b28be595f078a9d5d4a172
https://doi.org/10.24275/rmiq/alim1130
https://doi.org/10.24275/rmiq/alim1130
Autor:
Jose Alvarez-Ramirez, Felipe Gutiérrez-Meraz, Rosalia A. Gonzalez-Soto, Luis A. Bello-Pérez, Roberto Ramirez‐Cortes
Publikováno v:
Starch - Stärke. 68:488-495
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b3cadce660f16342a832cc8766c1676
https://doi.org/10.1002/star.201500272
https://doi.org/10.1002/star.201500272
Autor:
Felipe Gutiérrez-Meraz, Glenda Pacheco-Vargas, Edith Agama-Acevedo, Luis A. Bello-Pérez, Juscelino Tovar
Publikováno v:
Journal of Cereal Science. 89:102824
Different types of white bread are sold and widely consumed worldwide. The objective of this study was to evaluate the starch digestibility in the crust of different white breads. Three popular commercial white breads were analyzed for dietary fiber
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::121151bce163f823ab6599c0ad90d528
https://doi.org/10.1016/j.jcs.2019.102824
https://doi.org/10.1016/j.jcs.2019.102824
Autor:
Glenda Pacheco-Vargas, Sandra L. Rodriguez-Ambriz, Francisco J. García-Suárez, Felipe Gutiérrez-Meraz, Edith Agama-Acevedo, Luis A. Bello-Pérez
Publikováno v:
Starch - Stärke. 66:337-344
Four types of banana were collected from one of the main areas of production in the south of Mexico; three were classified as dessert bananas and one as a cooking banana. The starch was isolated from the unripe fruit, and the morphological and physic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b16097a0765afb763aeac7b6dbc76215
https://doi.org/10.1002/star.201300125
https://doi.org/10.1002/star.201300125
Autor:
Felipe Gutiérrez-Meraz, Sirlen Almanza-Benitez, María del Carmen Núñez-Santiago, Mirna M. Sánchez-Rivera, Sandra L. Rodriguez-Ambriz, Luis A. Bello-Pérez, Guadalupe Méndez-Montealvo
Publikováno v:
Carbohydrate Polymers. 92:1256-1261
The effect of iodine concentration on the acetylation of starches with low and moderate degree of substitution (DS
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc5f8170cee7178f5f3c39aa3f218359
https://doi.org/10.1016/j.carbpol.2012.10.040
https://doi.org/10.1016/j.carbpol.2012.10.040
Publikováno v:
Starch - Stärke. 63:550-557
Banana starch was oxidized at three different levels and subsequently acetylated. This double modified banana starch was used for film preparation with the addition of glycerol. Thermal and crystallinity properties were evaluated. Acetylation decreas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::abbe01c2ebbf36179c2ba40a3d7dd491
https://doi.org/10.1002/star.201100004
https://doi.org/10.1002/star.201100004
Autor:
B. Tovar-Gómez, Deyanira L. Madrigal-Aldana, Felipe Gutiérrez-Meraz, M. Mata-Montes de Oca, Luis A. Bello-Pérez, Sonia G. Sáyago-Ayerdi
Publikováno v:
Starch - Stärke. 63:364-372
Starch was isolated from jackfruit (Artocarpus heterophyllus L) seeds grown in Mexico at different stages of fruit maturity and ripeness. Seeds represent about 8-15% from the fruit that can weigh around 2-36 kg. Proximate composition of seeds showed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7102b38fd9268d6d387538382c7d603f
https://doi.org/10.1002/star.201100008
https://doi.org/10.1002/star.201100008
Autor:
Luis A. Bello-Pérez, Mirna M. Sánchez-Rivera, Eduardo San Martin, Edith Agama-Acevedo, Francisco J. García-Suárez, Felipe Gutiérrez-Meraz
Publikováno v:
Starch - Stärke. 63:139-146
Taro starch was isolated from Mexican variety and its morphological, physicochemical, and molecular characteristics were evaluated. Yield starch (in dry basis) was 81%, and this starch had low AM content (2.5%). Taro starch granules showed a mixture
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c9213eedf88b62b9004dd513ee57ebf
https://doi.org/10.1002/star.201000113
https://doi.org/10.1002/star.201000113
Autor:
Juscelino Tovar, Luis A. Bello-Pérez, Francisco J. García-Suárez, Felipe Gutiérrez-Meraz, Alejandro Aparicio-Saguilán
Publikováno v:
Starch - Stärke. 60:286-291
A resistant starch (RS)-rich powder was prepared from phosphate cross-linked banana starch. Serial autoclaving and cooling treatments of this cross-linked material were also made. The powders were evaluated for chemical composition, resistant starch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::169274d5ba0c5b3aa55b210f4b14221a
https://doi.org/10.1002/star.200600584
https://doi.org/10.1002/star.200600584
Autor:
José Juan Islas-Hernández, Rodolfo Rendón-Villalobos, Juscelino Tovar, Luis A. Bello-Pérez, Gerónimo Arámbula-Villa, Edith Agama-Acevedo, Felipe Gutiérrez-Meraz
Publikováno v:
LWT - Food Science and Technology. 39:947-951
In vitro indicators of starch bioavailability were evaluated in freshly prepared maize tortillas and compared to those exhibited by 24, 48 or 72 h-stored samples. Storage took place either at room temperature (approx. 25 °C) or under refrigeration (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::afd800e012d5ab27bda558cd17c3e8ac
https://doi.org/10.1016/j.lwt.2005.06.010
https://doi.org/10.1016/j.lwt.2005.06.010