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La Memoria 2006-2007 del Instituto de Biología Experimental, - page 50 / 225

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Proyectos de investigación

Bioavailability of native, drum-dried, pyrodextrinized and phosphate cross-linked starches.

Responsable: Juscelino Tovar.

International Foundation for Science E/2009-3.

Monto: US$ 11.000,00.

Utilización de herramientas biotecnológicas como apoyo al Programa Nacional de Mejoramiento de Yuca.

Responsable: Juscelino Tovar.

Proyecto BID-FONACIT II. 2004000493.

Instituciones participantes: IDEA, INIA, IBE-UCV, USB

Publicaciones en Revistas Científicas

Islas-Hernández J.J., Rendón-Villalobos R., Agama-Acevedo E., Gutierrez-Meraz F., Tovar J., Arámbula-Villa G., Bello-Pérez L.A. (2006). In Vitro Digestion Rate and Resistant Starch Content of Tortillas Stored at Two Different Temperatures. LWT Food Sci. Technol, 39: 947-951.

Hernandez-Salazar M., Agama-Acevedo E., Sayago-Ayerdi S.G., Tovar J., Bello-Perez L.A. (2006). Chemical Composition and Starch Digestibility of Tortillas Prepared with Non-conventional Commercial Nixtamalized Maize Flours. Int. J. Food Sci. Nutr, 57: 143-150.

Vergara Valencia N., Granados-Pérez E., Agama-Acevedo E., Tovar J., Ruales J., Bello-Pérez L.A. (2007). Fibre Concentrate from Mango Fruit: Characterization, Associated Antioxidant Capacity and Application as a Bakery Product. LWT Food Sci. Technol, 40: 722-729.

Carmona-García R., Osorio-Díaz P., Agama-Acevedo E., Tovar J., Bello-Pérez L.A. (2007). Composition and Effect of Soaking on Starch Digestibility of Phaseolus vulgaris (L.) cv. “Mayocoba”. Int. J. Food Sci. Technol, 42: 296-302.

Aparicio-Saguilán A., Sáyago-Ayerdi S., Vargas-Torres A., Tovar J., Ascencio-Otero T.E., Bello-Pérez L.A.. (2007). Slowly Digestible Cookies Prepared from Resistant Starch-rich Lintnerized Banana Starch. J. Food Comp. Analysis, 20: 175-181.

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