Francisco J. García-Suárez
Instituto Politécnico Nacional
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Featured researches published by Francisco J. García-Suárez.
Carbohydrate Polymers | 2014
Sandra V. Avila-Reyes; Francisco J. García-Suárez; María Teresa Jiménez; Maria Fernanda San Martin-Gonzalez; Luis A. Bello-Pérez
Protection of probiotics by substances considered as prebiotics can be an alternative to increase their viability in the large intestine. The objective of this study was to use two wall materials (native rice starch and inulin) without bonding agent to protect Lactobacillus rhamnosus during spray-drying and determine the viability of the microorganism under two storage conditions. For spray-drying conditions tested in this work the product yield with native rice starch (NRS) ranged between 65% and 74% whereas for inulin (IN) it ranged between 43% and 54%. In general, IN solutions exhibited higher outlet temperature than NRS dispersions. Capsules of IN had smaller particle size than those of NRS. Due to the higher hydrophilic nature of IN capsules as compared to NRS, IN capsules exhibited higher water activity than NRS capsules. Confocal microscopy showed marked differences between both wall materials, which could in turn cause differences in the release profile of encapsulated microorganisms. Agglomerates of NRS provided better protection to the microorganisms as evidenced by the lower reduction in viability when compared to IN, and this effect was corroborated by the stability study. It is possible to protect probiotics using both colloids, but differences in the viability and stability during storage were determined. The use of IN could prove beneficial in the encapsulation of probiotic strains since this carbohydrate is not hydrolyzed by human digestive enzymes and may act as prebiotic.
Flour and Breads and their Fortification in Health and Disease Prevention | 2011
Luis A. Bello-Pérez; Edith Agama-Acevedo; Perla Osorio-Díaz; Rubí G. Utrilla-Coello; Francisco J. García-Suárez
Publisher Summary Flours obtained from unripe fruits such as mango and banana are an important source of indigestible carbohydrates and polyphenol compounds. Banana is a climateric fruit cultivated in many countries, primarily those located in the tropical and subtropical regions, and it represents a major staple. Annual world production of banana is approximately 104 millions tons. The chemical composition of banana varieties depends of the ripening state; however, agronomic traits, the type of soil, and climatic conditions alter the major and minor components of the fruit. Mango fruits are harvested at a mature green stage and stored for ripening. When fruit is fully grown and ready for picking, the stem snaps easily. The main components of mango are water and carbohydrates, with small amounts of dietary fruit (DF), protein, lipid, and vitamins. These fruits have significant amounts of associated bioactive compounds (flavonoids, carotenoids, etc.) and a more balanced composition. Mango and banana flours can reduce the glycemic response. Unripe banana flour can be modified by enzymatic and chemical treatments to increase the amount of indigestible carbohydrates. Mango and banana flours can be added to diverse bakery products, and evaluation of their nutraceutical potential is necessary.
Starch-starke | 2005
Alejandro Aparicio-Saguilán; Emmanuel Flores-Huicochea; Juscelino Tovar; Francisco J. García-Suárez; Felipe Gutiérrez-Meraz; Luis A. Bello-Pérez
Starch-starke | 2006
Luis A. Bello-Pérez; Francisco J. García-Suárez; Guadalupe Méndez-Montealvo; João Roberto Oliveira do Nascimento; Franco Maria Lajolo; Beatriz Rosana Cordenunsi
Journal of Cereal Science | 2008
Guadalupe Méndez-Montealvo; Francisco J. García-Suárez; Octavio Paredes-López; Luis A. Bello-Pérez
Starch-starke | 2011
Edith Agama-Acevedo; Francisco J. García-Suárez; Felipe Gutiérrez-Meraz; Mirna M. Sánchez-Rivera; Eduardo San Martin; Luis A. Bello-Pérez
Starch-starke | 2008
Alejandro Aparicio-Saguilán; Felipe Gutiérrez-Meraz; Francisco J. García-Suárez; Juscelino Tovar; Luis A. Bello-Pérez
Lwt - Food Science and Technology | 2011
Rosalia A. Gonzalez-Soto; Barbara de la Vega; Francisco J. García-Suárez; Edith Agama-Acevedo; Luis A. Bello-Pérez
Starch-starke | 2014
Edith Agama-Acevedo; Sandra L. Rodriguez-Ambriz; Francisco J. García-Suárez; Felipe Gutiérrez-Meraz; Glenda Pacheco-Vargas; Luis A. Bello-Pérez
Starch-starke | 2010
Carmen Núñez-Santiago; Francisco J. García-Suárez; Alma Delia Roman‐Gutierrez; Luis A. Bello-Pérez