Search Results - "Garcia‐Solis, Sandra E."

Plantain flour: A potential nutraceutical ingredient to increase fiber and reduce starch digestibility of gluten‐free cookies by García‐Solís, Sandra E., Bello‐Pérez, Luis A., Agama‐Acevedo, Edith, Flores‐Silva, Pamela C.

“…There is interest in the production of gluten‐free foods with high dietary fibre content and low caloric supply. It is well known that gluten‐free foods…”
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Preparation and characterization of canola oil-in-water Pickering emulsions stabilized by barley starch nanocrystals by López-Hernández, Raúl E., García-Solís, Sandra E., Monroy-Rodríguez, Ilse, Cornejo-Mazón, Maribel, Calderón-Domínguez, Georgina, Alamilla-Beltrán, Liliana, Hernández-Sánchez, Humberto, Gutiérrez-López, Gustavo F.

“…Pickering emulsions (PE) have gained attention in food engineering applications. This study aimed to elaborate stable PE of canola oil by using barley starch…”
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Microencapsulation of the green coffee waste extract with high antioxidant activity by spray‐drying by Garcia‐Solis, Sandra E., Perez‐Perez, Viridiana, Tapia‐Maruri, Daniel, Villalobos‐Castillejos, Fidel, Arenas‐Ocampo, Martha L., Camacho‐Diaz, Brenda H., Alamilla‐Beltran, Liliana

“…Currently, green coffee beans (GCB) are used in the food industry for oil extraction. 85% of which is discarded as a residue termed. Green coffee waste extract…”
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