E
Elevina Pérez
Researcher at Central University of Venezuela
Publications - 82
Citations - 1864
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.
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Some Characteristics of Sagu (Canna edulis Kerr) and Zulu (Maranta sp.) Rhizomes
TL;DR: The results of the chemical composition analysis show that sagu rhizome have more total carbohydrate content and less crude proteins, fat, and fiber than zulu rhizomes.
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The microwave-assisted process (MAPTM1): Extraction and determination of fat from cocoa powder and cocoa nibs
TL;DR: In this paper, a microwave-assisted process (MAP) was used to extract fat from cocoa powder and ground nibs using different solvents that are relatively transparent to microwaves, such as petroleum ether, hexane, acetone and isopropanol.
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Isolated starches from yams (Dioscorea sp) grown at the Venezuelan Amazons: structure and functional properties.
Elevina Pérez,Agnès Rolland-Sabaté,Dominique Dufour,Dominique Dufour,Romel Guzmán,María Soledad Tapia,María B. Raymúndez,Julien Ricci,Sophie Guilois,Bruno Pontoire,Max Reynes,Olivier Gibert +11 more
TL;DR: Among the high purity starches isolated (≥99%), the chain lengths were similar, whereas variations in gelatinization profile were observed, and the white yams starches were more sensible to enzymes than the other two.
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Some properties of starch and starch edible films from under-utilized roots and tubers from the Venezuelan Amazons
María Soledad Tapia,Elevina Pérez,Pablo Rodriguez,Romel Guzmán,Marie-Noelle Ducamp-Collin,Thierry Tran,Agnès Rolland-Sabaté +6 more
TL;DR: In this paper, Ipomoea batatas, Arracacia xanthorriza roots, Colocasia esculenta, Xanthosoma sagittifolium corms, and Dioscorea trifida tubers were extracted and purified to 97-99% purity from six tropical starchy crops.
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Characterization of starch isolated from white and dark sorghum
TL;DR: In this paper, the levels of crude protein, crude fat and ash contents were lower in white and dark sorghum compared to dark grain, and no difference was observed between apparent amylose content in both starches.