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Alma Delia Román-Gutiérrez
Researcher at Universidad Autónoma del Estado de Hidalgo
Publications - 48
Citations - 745
Alma Delia Román-Gutiérrez is an academic researcher from Universidad Autónoma del Estado de Hidalgo. The author has contributed to research in topics: Starch & Chemistry. The author has an hindex of 13, co-authored 38 publications receiving 565 citations. Previous affiliations of Alma Delia Román-Gutiérrez include Arts et Métiers ParisTech & Entertainments National Service Association.
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Journal ArticleDOI
Isolation and characterization of cellulose nanocrystals from industrial by-products of Agave tequilana and barley
Etzael Espino,Etzael Espino,Mélissa Cakir,Sandra Domenek,Sandra Domenek,Alma Delia Román-Gutiérrez,Naceur Belgacem,Naceur Belgacem,Julien Bras,Julien Bras +9 more
TL;DR: In this article, Agave tequilana and barley by-products from the Mexican food industry were characterized to determine their chemical composition and morphology by scanning electron microscopy (SEM).
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Distribution of Water between Wheat Flour Components: A Dynamic Water Vapour Adsorption Study
TL;DR: In this article, the water adsorption properties of hard and soft wheat flours and flour components (starch, damaged starch, gluten, soluble pentosans, and insoluble pentosan) were determined at 25 °C using a controlled atmosphere microbalance.
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Description of Microstructural Changes in Wheat Flour and Flour Components during Hydration by using Environmental Scanning Electron Microscopy
TL;DR: In this article, the initial microstructures of two wheat flours (hard wheat flour and soft wheat flour) and flour components (starch, gluten, soluble pentosans and insoluble pentosan) were observed by scanning electron microscopy (SEM) and the changes in microstructure during hydration were described using environmental SEM (ESEM).
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Enzyme activity during germination of different cereals: A review
Fabiola Araceli Guzmán-Ortiz,Javier Castro-Rosas,Carlos A. Gómez-Aldapa,Rosalva Mora-Escobedo,Adriana Rojas-León,M.L. Rodríguez-Marín,Reyna Nallely Falfan-Cortes,Alma Delia Román-Gutiérrez +7 more
TL;DR: The germination process increases enzymatic activity However, this does not occur in the same way in all cereals It depends on the type of enzyme, the cereal, and the conditions of germination.
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Effect of the pearled in the isolation and the morphological, physicochemical and rheological characteristics of barley starch
Luis A. Bello-Pérez,Mirna M. Sánchez-Rivera,Carmen Núñez-Santiago,Sandra L. Rodriguez-Ambriz,Alma Delia Román-Gutiérrez +4 more
TL;DR: In this article, the authors evaluated thermal properties, rheological behavior, particle size distribution and structural characteristics of starch isolated from pearled and whole barley from commercial corn starch for comparison.