Fernando Martínez Bustos *

Autor invitado por SIIC

El consumo de fibra de pulpa de naranja puede conllevar a la prevención de enfermedades cardiovasculares

BENEFICIOS FUNCIONALES DEL APROVECHAMIENTO DE FIBRA DE PULPA DE NARANJA

La pulpa de naranja procesada por el método de extrusión mejora suatancialmente sus propiedades funcionales. Las velocidades de hidrólisis del almidón y de difusión de la glucosa fueron retrasadas con la presencia de la fibra de pulpa de naranja. El contenido de fibra alimentaria soluble en productos de panificación puede ser considerado promisorio tal vez para ser utilizada en el tratamiento de diabetes y enfermedades cardiovasculares.

*Fernando Martínez Bustos
describe para SIIC los aspectos relevantes de su trabajo
EFFECT OF SOME OPERATIONAL EXTRUSION PARAMETERS ON THE CONSTITUENTS OF ORANGE PULP
Institución principal de la investigación
*Faculdade de Engenharía de Alimentos, Universidade Estadual de Campinas, Campinas, Brasil, Querétaro, México
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Otros artículos de Fernando Martínez Bustos

C Gómez-Aldapa, F Martínez Bustos, CJD Figueroa, FCA Ordorica. 1999. A comparison of the quality of whole corn tortillas made from instant corn flours by traditional or extrusion processing. Int. J. of Food Sci. and Tech. 34:391-399.YK Chang, F Martínez Bustos, HE Martínez Flores. Effects of operational extruder parameters on the production of crispbread. Analysis using response surface methodology. Global Research Net Work. Research advances in Food Science 2, 63-71, 2001.Kerala I, Martínez Flores HE, Figueroa JDC, Martínez Bustos F, González Hernández J, García MER, López AMLB, Garnica Romo MG. 2002. Physical properties and composition of rat fed with diets based on corn tortillas made from different processes. Internartional. Journal of Food Sciences and Nutrition. 53:(2)155-162.Martínez Flores HE, Martínez Bustos F, Figueroa JDC, González-Hernández J. Studies and biological assays in corn tortillas made from fresh masa prepared by extrusion and nixtamalization processes J Food. Sci. 67 (3):1196-1199, 2002.YK Chang, HE Martínez Flores, F Martínez Bustos, VC Sgarbieri. Effect of extruded products made with cassava starch blended with oat fiber and resistant starch on the hypocholesterolemic properties as evaluation in hamsters. Nutraceuticals & Food, vol. 7, p.133-138, 2002.The Korean Society of Food Science and Nutrition. Y Salinas Moreno, F Martínez Bustos, M Soto Hernández, R Ortega Paczka, JL Arellano Vázquez. Effect of alkaline cooking process on anthocyanins in pigmented maize grain. Agrociencia 37:617-628, 2003.HE Martínez Flores, YK Chang, F Martínez Bustos, V Sgarbieri. Effect of high fiber products on blood lipids and lipoproteins in hamsters. Nutrition Research, 24, 85-93, 2004.JA Fernández Gutiérrez, E San Martín Martínez, F. Martínez Bustos, A. Cruz Orea. Physicochemical properties of casein-starch interaction obtained by extrusion process. Starch-Starke 56 (5) 190-198, 2004.Larrea MA, Chang YK, Martínez Bustos F. 2005. Some functional properties of extruded orange pulp and its effect on the quality of cookies. Food Science and Technology/LWT 38:213-220.Cortes Gómez A, Martín Martínez ES, Martínez Bustos F, Salinas MY. Stability of anthocyanins in blue maize (Zea mays L.) during the fractionated nixtamalization process. Cereal Science.

Para comunicarse con Fernando Martínez Bustos mencionar a SIIC como referencia:
fmartinez@qro.cinvestav.mx

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Acerca del trabajo completo

BENEFICIOS FUNCIONALES DEL APROVECHAMIENTO DE FIBRA DE PULPA DE NARANJA

Título original en castellano
EFECTO DE ALGUNOS PARAMETROS OPERACIONALES DE EXTRUSION EN LOS CONSTITUYENTES DE PULPA DE NARANJA

Autores
Fernando Martínez Bustos¹, Yoon Kil Chang², Miguel Angel Larrea³
1 Doctor, Centro de Investigación y de Estudios Avanzados del IPN Querétaro, Profesor-investigador
2 Doutor em Tecnología de Alimentos, Faculdade de Engenharía de Alimentos, Universidade Estadual de Campinas, SP Brasil, Professor-doutor
3 Doctor en Tecnología de Alimentos, Universidad Nacional "Jorge Basadre Grohmann", Facultad de Ingenieria en Industria, Profesor-investigador

Acceso a la fuente original
Food Chemistry
http://www.elsevier.com/locate/foodchem

ua40317