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Elevina Pérez

Bio: Elevina Pérez is an academic researcher from Central University of Venezuela. The author has contributed to research in topics: Starch & Amylose. The author has an hindex of 24, co-authored 81 publications receiving 1633 citations.


Papers
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Journal ArticleDOI
TL;DR: In this article, the uniaxial tensile, microstructural and barrier properties of the films were evaluated to determine their potential as a replacement for existing synthetic materials used in the food industry.

169 citations

Journal ArticleDOI
TL;DR: In this article, commercial rice starch, in aqueous slurry (42% starch solids), was acetylated with 6.3% acetic anhydride (on a dry starch basis).
Abstract: Commercial rice starch, in aqueous slurry (42% starch solids), was acetylated with 6.3% acetic anhydride (on a dry starch basis). The acetylated starch showed lower (P < 0.05) moisture, ash, crude protein, and apparent amylose content and pH than native starch. The crude fat and fiber, absolute density and titratable acidity were the same (P ≥ 0.05) in both starches. The percentage of acetyl groups and degree of substitution were 0.67% and 0.03, respectively. These groups caused an increase in water absorption, swelling power and solubility, which also affected the initial pasting temperature, viscosity at 90 °C, viscosity at 50 °C and setback; the acetylated starch showed a lower initial pasting temperature and setback than native starch, while both viscosity values increased. The morphology of acetylated rice starch was slightly modified.

163 citations

Journal ArticleDOI
TL;DR: The physicochemical properties of each of the different starch films were evaluated and compared in order to determine their potential applications in the food industry as mentioned in this paper, and the characteristics of the cassava films developed suggest that they would make good packaging materials, while films derived from cush-cush yam are more suitable as food coatings.

140 citations

Journal ArticleDOI
TL;DR: Experiments with lentil and cassava starches showed that changing dextrinization conditions also affects the susceptibility to enzymatic hydrolysis of the product, and pyrodextrinization seems to be an effective way to produce indigestible glucans from different starches.
Abstract: Starch-modifying processes, such as pyrodextrinization, are potential ways to alter the nutritional features of this polysaccharide. A widely used method for pyrodextrinizing maize starch was also applied to lentil, sorghum, cocoyam, sagu, and cassava starches, and the in vitro digestibility of the products was evaluated. Pyrodextrins were produced by heating starch at 140 degrees C for 3 h, with catalytic amounts of HCl. The enzymatically available starch content of all preparations decreased by 55-65% after modification. Thus, pyrodextrinization seems to be an effective way to produce indigestible glucans from different starches. Pyrodextrins obtained were complex mixtures of starch derivatives with a wide range of molecular weight as estimated by gel filtration chromatography. Both their molecular weight profiles and contents of indigestible fractions varied with starch source. Experiments with lentil and cassava starches showed that changing dextrinization conditions also affects the susceptibility to enzymatic hydrolysis of the product.

87 citations

Journal ArticleDOI
TL;DR: The gelatinization profile and changes in the heat flow or enthalpy during the gelatinization process of Xanthosoma sagitifolium (tannia) was evaluated by DSC methodology.

85 citations


Cited by
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Journal ArticleDOI
TL;DR: In this article, the effect of some common chemical modifications such as acetylation, hydroxypropylation and cross-linking on the physico-chemical, morphological, thermal and rheological properties of starches from different botanical sources have been reviewed.

914 citations

Journal ArticleDOI
TL;DR: In this paper, various applications of microwave food processing such as microwave cooking, microwave pasteurization and microwave assisted drying were extensively reviewed and the advantages and the factors affecting the microwave cooking of food materials have been reviewed.

673 citations

01 May 2000
TL;DR: The novelty of this new method is that the PLLA paste containing ammonium bicarbonate salt particles can be easily handled and molded into any shape, allowing for fabricating a wide range of temporal tissue scaffolds requiring a specific shape and geometry.
Abstract: Highly open porous biodegradable poly(L-lactic acid) ¿PLLA scaffolds for tissue regeneration were fabricated by using ammonium bicarbonate as an efficient gas foaming agent as well as a particulate porogen salt. A binary mixture of PLLA-solvent gel containing dispersed ammonium bicarbonate salt particles, which became a paste state, was cast in a mold and subsequently immersed in a hot water solution to permit the evolution of ammonia and carbon dioxide within the solidifying polymer matrix. This resulted in the expansion of pores within the polymer matrix to a great extent, leading to well interconnected macroporous scaffolds having mean pore diameters of around 300-400 microm, ideal for high-density cell seeding. Rat hepatocytes seeded into the scaffolds exhibited about 95% seeding efficiency and up to 40% viability at 1 day after the seeding. The novelty of this new method is that the PLLA paste containing ammonium bicarbonate salt particles can be easily handled and molded into any shape, allowing for fabricating a wide range of temporal tissue scaffolds requiring a specific shape and geometry.

471 citations

Journal ArticleDOI
TL;DR: This review summarizes the research done during the last decade on the MAE of active ingredients from plants, together with the advantages and the drawbacks of each MAE techniques.

452 citations