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Powdered preparations enriched in resistant starch (RS) were obtained from native and lintnerized (prolonged acid treatment) banana starches by consecutive autoclaving/cooling treatments. TheContinue Reading
Edible films were developed using different starch sources (banana, okenia and mango). Starch suspensions were cold gelatinized with NaOH or gelatinized by heat. Glycerol was used as plasticizer.Continue Reading
Abstract Barley starch was acetylated at two levels (low degree: LD (0.9), and high degree: HD (2.7)) substitution and the morphological, physicochemical and structural of the resultant acetylatedContinue Reading
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 carboxylContinue Reading
  • Edith Agama-Acevedo, María del Carmen Núñez-Santiago, José de Jesús Álvarez-Ramírez, Luis Arturo Bello-Perez
  • Chemistry, Medicine
  • Carbohydrate polymers
  • 2015 (First Publication: 1 June 2015)
  • Banana starches from diverse varieties (Macho, Morado, Valery and Enano Gigante) were studied in their physicochemical, structural and digestibility features. X-ray diffraction indicated that theContinue Reading
    The objective of this research was to verify the effect of drying conditions on thermal properties and resistant starch content of green banana flour (Musa cavendishii). The green banana flour is aContinue Reading