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Edith Agama-Acevedo

Showing results (1-10 of 30) with videos related to

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Food Research International (Ottawa, Ont.)|December 9, 2020
Pulp and peel of unripe stenospermocarpic mango (Mangifera indica L. cv Ataulfo) as an alternative source of starch, polyphenols and dietary fibreOmar Patiño-Rodríguez, Luis A Bello-Pérez, Edith Agama-Acevedo, et al.
Carbohydrate Polymers|August 8, 2021
Influence of gelatinization degree and octenyl succinic anhydride esterification on the water sorption characteristics of corn starchMadai Lopez-Silva, Edith Agama-Acevedo, Luis A Bello-Perez, et al.
Food Chemistry|December 8, 2024
Extrusion of decoction residues of Roselle (Hibiscus sabdariffa L.) with different starchy wall materials retaining the polyphenol content after in vitro digestionMonserrat Hernández-Bautista, Erick Heredia-Olea, Edith Agama-Acevedo, et al.
Journal of the Science of Food and Agriculture|February 11, 2018
Starch digestibility: past, present, and futureLuis A Bello-Perez, Pamela C Flores-Silva, Edith Agama-Acevedo, et al.
Carbohydrate Polymers|April 4, 2015
Physicochemical, digestibility and structural characteristics of starch isolated from banana cultivarsEdith Agama-Acevedo, Maria C Nuñez-Santiago, José Alvarez-Ramirez, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|April 26, 2025
Exploring Underused Starchy Food Crops to Extend Their Consumption: Mexico as Case of StudyEdith Agama-Acevedo, Reyna S Santana-Galeana, Cristina M Rosell, et al.
Food Chemistry|May 13, 2021
Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pastaDaniel E Garcia-Valle, Luis A Bello-Pérez, Edith Agama-Acevedo, et al.
Carbohydrate Polymers|July 16, 2018
Thermodynamic analysis for assessing the physical stability of core materials microencapsulated in taro starch spherical aggregatesJavier D Hoyos-Leyva, Luis A Bello-Pérez, Edith Agama-Acevedo, et al.
International Journal of Biological Macromolecules|March 31, 2019
Morphological, molecular evolution an in vitro digestibility of filamentous granules of banana starch during fruit developmentJesús N Reyes-Atrizco, Edith Agama-Acevedo, Luis A Bello-Perez, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|October 25, 2017
Multivariable Analysis of Gluten-Free Pasta Elaborated with Non-Conventional Flours Based on the Phenolic Profile, Antioxidant Capacity and ColorGustavo A Camelo-Méndez, Pamela C Flores-Silva, Edith Agama-Acevedo, et al.
Pageof 3

Showing results (1-10 of 30) with videos related to

Sort By:
Pageof 3
Food Research International (Ottawa, Ont.)|December 9, 2020
Pulp and peel of unripe stenospermocarpic mango (Mangifera indica L. cv Ataulfo) as an alternative source of starch, polyphenols and dietary fibreOmar Patiño-Rodríguez, Luis A Bello-Pérez, Edith Agama-Acevedo, et al.
Carbohydrate Polymers|August 8, 2021
Influence of gelatinization degree and octenyl succinic anhydride esterification on the water sorption characteristics of corn starchMadai Lopez-Silva, Edith Agama-Acevedo, Luis A Bello-Perez, et al.
Food Chemistry|December 8, 2024
Extrusion of decoction residues of Roselle (Hibiscus sabdariffa L.) with different starchy wall materials retaining the polyphenol content after in vitro digestionMonserrat Hernández-Bautista, Erick Heredia-Olea, Edith Agama-Acevedo, et al.
Journal of the Science of Food and Agriculture|February 11, 2018
Starch digestibility: past, present, and futureLuis A Bello-Perez, Pamela C Flores-Silva, Edith Agama-Acevedo, et al.
Carbohydrate Polymers|April 4, 2015
Physicochemical, digestibility and structural characteristics of starch isolated from banana cultivarsEdith Agama-Acevedo, Maria C Nuñez-Santiago, José Alvarez-Ramirez, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|April 26, 2025
Exploring Underused Starchy Food Crops to Extend Their Consumption: Mexico as Case of StudyEdith Agama-Acevedo, Reyna S Santana-Galeana, Cristina M Rosell, et al.
Food Chemistry|May 13, 2021
Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pastaDaniel E Garcia-Valle, Luis A Bello-Pérez, Edith Agama-Acevedo, et al.
Carbohydrate Polymers|July 16, 2018
Thermodynamic analysis for assessing the physical stability of core materials microencapsulated in taro starch spherical aggregatesJavier D Hoyos-Leyva, Luis A Bello-Pérez, Edith Agama-Acevedo, et al.
International Journal of Biological Macromolecules|March 31, 2019
Morphological, molecular evolution an in vitro digestibility of filamentous granules of banana starch during fruit developmentJesús N Reyes-Atrizco, Edith Agama-Acevedo, Luis A Bello-Perez, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|October 25, 2017
Multivariable Analysis of Gluten-Free Pasta Elaborated with Non-Conventional Flours Based on the Phenolic Profile, Antioxidant Capacity and ColorGustavo A Camelo-Méndez, Pamela C Flores-Silva, Edith Agama-Acevedo, et al.
Pageof 3