Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Francisco J. García-Suárez"'
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1cd653cc725fdadbe22687319ed392c6
https://doi.org/10.1016/j.lwt.2014.03.028
https://doi.org/10.1016/j.lwt.2014.03.028
Autor:
Sandra Victoria Ávila-Reyes, Maria Fernanda San Martin-Gonzalez, María Teresa Jiménez, Francisco J. García-Suárez, Luis A. Bello-Pérez
Publikováno v:
Carbohydrate Polymers. 102:423-430
Protection of probiotics by substances considered as prebiotics can be an alternative to increase their viability in the large intestine. The objective of this study was to use two wall materials (native rice starch and inulin) without bonding agent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2e49839fc7508786211092860e6595a
https://doi.org/10.1016/j.carbpol.2013.11.033
https://doi.org/10.1016/j.carbpol.2013.11.033
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:
Edith Agama-Acevedo, Barbara de la Vega, Francisco J. García-Suárez, Luis A. Bello-Pérez, Rosalia A. Gonzalez-Soto
Publikováno v:
LWT - Food Science and Technology. 44:2064-2069
Taro starch spherical aggregates were prepared by including a spray drying step in a conventional pilot plant-scale starch isolation procedure. The aim of this study was to characterize these spherical aggregates. The procedure was repeated three tim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99d58f8eef9260758b8d0109dd24c543
https://doi.org/10.1016/j.lwt.2011.06.018
https://doi.org/10.1016/j.lwt.2011.06.018
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:
Beatriz Rosana Cordenunsi, Francisco J. García-Suárez, Franco Maria Lajolo, Luis A. Bello-Pérez, Guadalupe Méndez-Montealvo, João Roberto Oliveira do Nascimento
Publikováno v:
Starch - Stärke. 58:283-291
The pinhao seeds (Araucaria angustifolia), are composed of 34% of starch and very low fractions of protein, lipids and phenolic compounds. This composition is favorable to obtain a stable, white in color and odorless starch, useful in the food indust
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3a3862730d30adf4208de90f4ca4ce8
https://doi.org/10.1002/star.200500455
https://doi.org/10.1002/star.200500455
Autor:
A. De Francisco, F. Gutierrez-Meraz, Luis A. Bello-Pérez, Francisco J. García-Suárez, E. Agama-Acevedo
Publikováno v:
Food Science and Technology International. 11:367-372
Molecular and morphological characteristics of banana starch were determined by different spectroscopic techniques. Light and scanning electron microscopy showed the molecular order, shape and size of starch granules. Banana starch granules had a len
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b3609f71b73ee6ccb7883ceb945bb2e
https://doi.org/10.1177/1082013205058409
https://doi.org/10.1177/1082013205058409
Autor:
Mirna M. Sánchez-Rivera, Felipe Gutiérrez-Meraz, Luis A. Bello-Pérez, M. Velázquez del Valle, Francisco J. García-Suárez
Publikováno v:
Carbohydrate Polymers. 62:50-56
Chemical, physical, physicochemical and functional properties of oxidized banana starch by different levels of sodium hypochlorite (0.25–2.0% active chlorine) were studied. The content of carboxyl and carbonyl groups in the oxidized starches increa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fcb9dc600860b77ebadb3bb1f8e4067d
https://doi.org/10.1016/j.carbpol.2005.07.005
https://doi.org/10.1016/j.carbpol.2005.07.005
Autor:
Francisco J. García-Suárez, Felipe Gutiérrez-Meraz, Juscelino Tovar, Emmanuel Flores-Huicochea, Alejandro Aparicio-Saguilán, Luis A. Bello-Pérez
Publikováno v:
Starch - Stärke. 57:405-412
Powdered preparations enriched in resistant starch (RS) were obtained from native and lintnerized (prolonged acid treatment) banana starches by consecutive autoclaving/cooling treatments. The preparations were tested for indigestible starch content,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae99a12d55b6ba247d50f73d0acb505c
https://doi.org/10.1002/star.200400386
https://doi.org/10.1002/star.200400386