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Article(3)
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Alimentación y bebidas(2)
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Chemical Composition, Starch Bioavailability and Indigestible fraction of Common Beans (Phaseolus Vulgaris L.)
ArticleAbstract: In Mexico, consumption of beans represents 15% of the normal diet of the population in rural zones.Palabras claves:Beans, Indigestible fraction, Legumes, resistant starch, Starch hydrolysisAutores:Bello-Pérez L.A., Jenny Ruales, Osorio-Díaz P., Paredes-López O., Tovar J., Vargas-Torres A.Fuentes:scopusFibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingbkp_redient
ArticleAbstract: Mango is a still underutilized fruit from tropical regions. The aim of this work was to characterizePalabras claves:Antioxidant capacity, Bakery products, chemical composition, Dietary Fibre, glycemic index, MangoAutores:Agama-Acevedo E., Bello-Pérez L.A., Granados-Pérez E., Jenny Ruales, Tovar J., Vergara-Valencia N.Fuentes:scopusPreparation of indigestible pyrodextrins from different starch sources
ArticleAbstract: Starch-modifying processes, such as pyrodextrinization, are potential ways to alter the nutritionalPalabras claves:Canna edulis, In vitro digestibility, Indigestible dextrin, Lens esculenta, Manihot esculenta, Modified starch, Pyroconversion, Pyrodextrinization, resistant starch, Sorghum bicolor, Xanthosoma sagittifolium, ZEA MAYSAutores:Cárdenas M., Jenny Ruales, Laurentin A., Pérez E.E., Tovar J.Fuentes:scopus