Instituto PolitÉcnico Nacional "La Técnica al Servicio de la Patria"

  
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arturo-bello



   Dr. Luis Arturo Bello Pérez


 
 
Ingeniería Bioquímica: Instituto Tecnológico de Acapulco

Estudios de Maestría:

CINVESTAV-IPN
Maestria en Bioingeniería

Estudios de Doctorado:

CINVESTAV-IPN
Doctorado en Biotecnología de Plantas

Posdoctorado: INRA-Nantes, Francia

Email: labellop@ipn.mx

Departamento de Investigación: Desarrollo Tecnológico

   Investigador Nacional:

    Nivel III

Programas de Posgrado en los que participa:

Doctorado en Ciencias en Desarrollo de Productos Bióticos
Maestría en Ciencias en Desarrollo de Productos Bióticos

    Línea de Investigación:

    Estudio y aprovechamiento de
    biomoléculas

Tema(s) de Estudio:

  • Polisacáridos de interés alimentario: almidón y fibra dietética.
 
ESTUDIO METABOLOMICO DE ESPAGUETI SIN GLUTEN CON LA MEZCLA DE HARINAS NUTRACEUTICAS, SIP20180450 (Director).
ESTUDIO METABOLOMICO DE ESPAGUETI SIN GLUTEN CON LA MEZCLA DE HARINAS NUTRACEUTICAS, SIP20170157 (Director).
PROYECTO DE REDES INTERNACIONALES ENTRE CREAS-CHILE Y CEPROBI-IPN-MEXICO FINANCIADO POR EL CONICYT-CHILE, 2017-2018.
ESPAGUETI SIN GLUTEN USANDO LA MEZCLA DE LEGUMINOSA, MAÍZ AZUL Y PLÁTANO INMADURO”, SIP 20160419 (Director).
PLATAFORMA TECNOLOGICA A NIVEL LABORATORIO PARA DESARROLLO DE ALIMENTOS CON ALTO VALOR NUTRICIONAL. 2016. PROYECTO INNOVAPYME CON LA INDUSTRIA NATURALLY SHIMER CON REGISTRO 230962. $ 250,000.00
ESPAGUETI SIN GLUTEN USANDO LA MEZCLA DE LEGUMINOSA, MAÍZ AZUL Y PLÁTANO INMADURO, SIP 20150017 (Director)..

 
Patentes
BOTANA EXTRUDIDA CON ALTO CONTENIDO EN FIBRA DIETETICA ELABORADA A PARTIR DE LA MEZCLA DE HARINAS DE GARBANZO, MAÍZ Y PLÁTANO MACHO INMADURO. No. de registro: MX/a/2015/0014173
DISPOSITIVO Y PROCESO DE TAMIZADO SEMICONTINUO Y SEMIAUTOMATIZADO, PARA LA OPERACIÓN DE TAMIZADO, DURANTE EL PROCESO DE AISLAMIENTO DE ALMIDÓN DE PLÁTANO MACHO. No. de Registro: MX/a/2015/016509
PROCESO PARA LA OBTENCIÓN DE AGREGADOS ESFÉRICOS A PARTIR DE TUBÉRCULOS DE Colocasia esculenta L. No. de registro: MX/a/2012/014110


   
APARICIO-SAGUILAN, A., VALERA-ZARAGOZA, M., PERUCINI-AVENDAÑO, M., PARAMO-CALDERON, D.E., AGUIRRE-CRUZ, A., RAMIREZ-HERNANDEZ, A. AND BELLO-PEREZ, L.A. 2015. LINTNERIZATION OF BANANA STARCH ISOLATED FROM UNDERUTILIZED VARIETY: MORPHOLOGICAL, THERMAL, FUNCTIONAL PROPERTIES, AND DIGESTBILITY. CyTA-JOURNAL OF FOOD, 13(1), 3-9.  
FLORES-SILVA, P.C., BERRIOS, J de J., PAN, J., AGAMA-ACEVEDO, E., MONSALVE-GONZALEZ, A. AND BELLO-PEREZ, L.A. 2015. GLUTEN-FREE SPAGHETTI WITH UNRIPE PLANTAIN, CHICKPEA AND MAIZE: PHYSICOCHEMICAL, TEXTURE AND SENSORY PROPERTIES. CyTA-JOURNAL OF FOOD, 13 (2), 159-166.  
DE LA ROSA-MILLAN, J., HUI-MEI-LIN, A., OSORIO-DIAZ, P., AGAMA-ACEVEDO, E. AND BELLO-PEREZ, L.A. 2015. INFLUENCE OF ANNEALING FLOURS FROM RAW AND PRE-COOKED PLANTAIN FRUIT ON COOKED STARCH DIGESTION RATES. STARCH/STARKE, 67 (1), 139-146.  
CARRERA, Y., UTRILLA-COELLO, R., BELLO-PEREZ, A., ALVAREZ-RAMIREZ, J. AND VERNON-CARTER, E.J. 2015. IN VITRO DIGESTBILITY, CRYSTALLINITY, RHEOLOGICAL, THERMAL, PARTICLE SIZE AND MORPHOLOGICAL CHARACTERISTICS OF PINOLE, A TRADITIONAL ENERGY FOOD OBTAINED FROM TOASTED GROUND MAIZE. CARBOHYDRATE POLYMERS, 123, 246-255.  
AGAMA-ACEVEDO, E., NUÑEZ-SANTIAGO, M.C., ALVAREZ-RAMIREZ, J. AND BELLO-PEREZ, L.A. 2015. PHYSICOCHEMICASL, DIGESTIBILITY AND STRUCTURAL CHARACTERISTICS OF STARCH ISOLATED FROM BANANA CULTIVARS. CARBOHYDRATE POLYMERS, 124, 17-24.  
HERNANDEZ-JAIMES, C., LOBATO-CALLEROS, C., SOSA, E., BELLO-PEREZ, L.A., VERNON-CARTER, E.J. AND ALVAREZ-RAMIREZ, J. 2015. ELECTROCHEMICAL CHARACTERIZATION OF GELATINIZED STARCH DISPERSIONS: VOLTAMMETRY AND ELECTROCHEMICAL IMPEDANCE SPECTROSCOPY ON PLATINUM SURFACE. CARBOHYDRATE POLYMERS, 124, 8-16.  
COTONIETO-MORALES, M.B., PALMA-RODRIGUEZ, H.M., CHAVARRIA-HERNANDEZ, N., HERNANDEZ-URIBE, J.P., ZAMUDIO-FLORES, P.B., BELLO-PEREZ, L.A. AND VARGAS-TORRES, A. 2015. PARTIAL CHARACTERIZATION OF CHAYOTEXTLE STARCH COMPOSITES WITH ADDED POLYVINYL ALCOHOL. STARCH/STARKE, 67 (2), 355-364.  
TERRAZAS-HERNANDEZ, J.A., BERRIOS, JOSE de J., GLENN, G.M., IMAM, S.H., WOOD, D., BELLO-PEREZ, L.A. AND VARGAS-TORRES, A. 2015. PROPERTIES OF CAST FILMS MADE OF CHAYOTE (Sechium edule Sw.) TUBER STARCH REINFORCED WITH CELLULOSE NANOCRYSTALS. JOURNAL POLYMER AND ENVIRONMENTAL, 23, 30-37.  
AGAMA-ACEVEDO, E., BELLO-PEREZ, L.A., PACHECO-VARGAS, G. AND EVANGELISTA-LOZANO, S. 2015. ESTRUCTURA INTERNA DE LOS GRANULOS DE ALMIDON DE PLATANO MEDIANTE GELATINIZACION QUIMICA SUPERFICIAL: PROPIEDADES MORFOLOGICAS, FISICOQUIMICAS Y MOLECULARES. REVISTA MEXICANA DE INGENIERIA QUIMICA, 14(1), 73-80.  
ZAMUDIO-FLORES, P.B., TIRADO-GALLEGOS, J.M., MONTER-MIRANDA, J.G., APARICIO-SAGUILAN, A., TORRUCO-UCO, J.G., SALGADO-DELGADO, R. Y BELLO-PEREZ, L.A. 2015. DIGESTIBILIDAD IN VITRO Y PROPIEDADES TERMICAS, MORFOLOGICAS Y FUNCIONALES DE HARINAS Y ALMIDONES DE AVENA DE DIFERENTES VARIEDADES. REVISTA MEXICANA DE INGENIERIA QUIMICA, 14(1), 81-97.  
ROMERO-BASTIDA C.A., BELLO-PEREZ, L.A., VELAZQUEZ, G. AND ALVAREZ-RAMIREZ, J. 2015. EFFECT OF THE ADDITION ORDER AND AMYLOSE CONTENT ON MECHANICAL, BARRIER AND STRUCTURAL PROPERTIES OF FILMS MADE WITH STARCH AND MONTMORILLONITE. CARBOHYDRATE POLYMERS, 127, 195-201.  
BELLO-PEREZ, L.A., FLORES-SILVA, P.C., UTRILLA-COELLO, R.G., AGAMA-ACEVEDO, E. AND HAMAKER, B.R. 2015. IN VITRO STARCH DIGESTIBILITY OF GLUTEN-FREE SPAGHETTI BASED ON MAIZE, CHICKPEA, AND UNRIPE PLANTAIN FLOURS. CEREAL CHEMISTRY, 92(2), 171-176.  
FLORES-SILVA, P.C., RODRIGUEZ-AMBRIZ, S.L. AND BELLO-PEREZ, L.A. 2015. GLUTEN-FREE SNACKS USING PLATAIN-CHICKPEA AND MAIZE BLEND: CHEMICAL COMPOSITION, STARCH DIGESTIBILITY, AND PREDICTED GLYCEMIC INDEX. JOURNAL OF FOOD SCIENCE, 80(5), C961-C966.  
ALMANZA-BENITEZ, S., OSORIO-DIAZ, P., MENDEZ-MONTEALVO, G., ISLAS-HERNADEZ, J.J. AND BELLO-PEREZ, L.A. 2015. ADDITION OF ACID-TREATED UNRIPE PLANTAIN FLOUR MODIFIED THE STARCH DIGESTIBILITY, INDIGESTIBLE CARBOHYDRATE CONTENT AND ANTIOXIDANT CAPACITY OF SEMOLINA SPAGHETTI. LWT-FOOD SCIENCE AND TECHNOLOGY, 62, 1127-1133.  
AVILA-DE LA ROSA, G., CARRILLO-NAVAS, H., ECHEVERRIA, J.C., BELLO-PEREZ, L.A., VERNON-CARTER, E.J. AND ALVAREZ-RAMIREZ, J. 2015. MECHANISMS OF ELASTIC TURBULENCE IN GELATINIZED STARCH DISPERSIONS. CHAOS, SOLITONS AND FRACTALS, 77, 29-38.  
ESPINOZA-ACOSTA, J.L., TORRES-CHAVEZ, P.I., RAMIREZ-WONG, B., BELLO-PEREZ, L.A., VEGA-RIOS, A., CARVAJAL-MILLAN, E., PLASCENCUA-JATOMEA, M. AND LEDESMA-OSUNA, A.I. 2015. MECHANICAL, THERMAL, AND ANTIOXIDANT PROPERTIES OF COMPOSITE FILMS PREPARED FROM DURUM WHEAT STARCH AND LIGNIN. STARCH/STARKE, 67, 502-511.  
RAMIREZ-MAGANDA, J., BLANCAS-BENITEZ, F.J., ZAMORA-GASGA, V.M., GARCIA-MAGAÑA, M.L., BELLO-PEREZ, L.A., TOVAR, J. AND SAYAGO-AYERDI, S.G. 2015. NUTRTIIONAL PROPERTIES AND PHENOLIC CONTENT OF A BAKERY PRODUCT SUBSTITUTED WITH A MANGO (Mangifera indica) “ATAULFO” PROCESSING BY-PRODUCT. FOOD RESEARCH INTERNATIONAL, 73, 117-123.  
BELLO-PEREZ, L.A., FLORES-SILVA, P.C., CAMELO-MENDEZ, G.A., PAREDES-LOPEZ, O., FIGUEROA-CARDENAS, J.D. 2015. EFFECT OF NIXTAMALIZATION PROCESS ON DIETARY FIBER CONTENT, STARCH DIGESTIBILITY, AND ANTIOXIDANT CAPACITY OF BLUE MAIZE TORTILLA. CEREAL CHEMISTRY, 92(3), 265-270.  
PINEDA-HIDALGO, K.V., VEGA-ALVAREZ, E., CALDERON-ZAMORA, L., SALAZAR-SALAS, N.Y., GUTIERREZ-DORADO, R., REYES-MORENO, C., BELLO-PEREZ, L.A. AND LOPEZ-VALENZUELA, J.A. 2015. PHYSICOCHEMICAL, STRUCTURAL, AND PROTEOMIC ANALYSIS OF STARCH GRANULES FROM MAIZE LANDRACES OF NORTHWEST MEXICO. CEREAL CHEMISTRY, 92(3), 320-326.  
BELLO-PEREZ, L.A., BELLO-FLORES, C.A., NUÑEZ-SANTIAGO, M.C., CORONEL-AGUILERA, C.P. AND ALVAREZ-RAMIREZ, J. 2015. EFFECT OF THE DEGREE OF SUBSTITUTION OF OCTENYL SUCCINIC ANHYDRIDE-BANANA STARCH ON EMULSION STABILITY. CARBOHYDRATE POLYMERS, 132, 17-24.  
ZAMUDIO-FLORES, P.B., OCHOA-REYES, E., ORNELAS-PAZ, J.J., APARICIO-SAGUILAN A., VARGAS-TORRES, A., BELLO-PEREZ, L.A., RUBIO-RIOS, A. AND CARDENAS-FELIZ, R.G. 2015. EFFECT OF STORAGE TIME ON PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF SAUSAGES COVERED WITH OXIDIZED BANANA STARCH FILM WITH AND WITHOUT BETALAINS. CyTA-JOURNAL OF FOOD, 13(3), 456-463.  
ZAMUDIO-FLORES, P.B., OCHOA-REYES, E., ORNELAS-PAZ, J.J., TIRADO-GALLEGOS, J.M., BELLO-PEREZ, L.A., RUBIO-RIOS, A. AND CARDENAS-FELIZ, R.G. 2015. PHYSICOCHEMICAL, MECHANICAL AND STRUCTURAL FEATURES OF OXIDIZED OAT AND BANANA STARCH FILMS ENRICHED WITH BETALAINS. AGROCIENCIA, 49, 483-498.  
MENDEZ-MONTEALVO, G., RODRIGUEZ-AMBRIZ, S.L. AND BELLO-PEREZ, L.A. 2015. STRUCTURAL FEATURES OF BANANA STARCHES USING HPSEC-MALLS-RI. 2015. REVISTA MEXICANA DE INGENIERIA QUIMICA, 14(2), 293-302.  
DAN, M.C.T., CARDENETTE, G.H.L., SARDA, F.A.H., BISTRICHE GIUNTINI, E., BELLO-PEREZ, L.A., CARPINELLI, A.R., LAJOLO, F.M., WENZEL MENESES, E. 2015. COLONIC FERMENTATION OF UNAVAILABLE CARBOHYDRATES FROM UNRIPE BANANA AND ITS INFLUENCE OVER GLYCEMIC INDEX. PLANT FOODS FOR HUMAN NUTRITION, 70, 297-303.  
HOYOS-LEYVA, J.D., BELLO-PEREZ, L.A., AGAMA-ACEVEDO, E. AND ALVAREZ-RAMIREZ, J. 2015. OPTIMISING THE HEAT MOISTURE TREATMENT OF MORADO BANANA STARCH BY RESPONSE SURFACE ANALYSIS. STARCH/STARKE, 67, 1026-1034.  
AGAMA-ACEVEDO, E., SAÑUDO-BARAJAS, J.A., VELEZ DE LA ROCHA, R., GONZALEZ-AGUILAR, G.A. AND BELLO-PEREZ, L.A. 2016. POTENTIAL OF PLANTAIN PEELS FLOUR (Musa paradisiaca L.) AS A SOURCE OF DIETARY FIBER AND ANTIOXIDANT COMPOUND. CyTA-JOURNAL OF FOOD, 14(1), 117-123.  
VERNON-CARTER, E.J., BELLO-PEREZ, L.A., LOBATO-CALLEROS, C., HERNANDEZ-JAI,ES, C., MERAZ, M. AND ALVAREZ-RAMIREZ, J. 2016. MORPHOLOGICAL, RHEOLOGICAL AND IN VITRO DIGESTIBILITY CHARACTERISTCIS OF GELATINIZED STARCH DISPERSION UNDER REPEATED FREEZE-THAW CYCLES. STARCH/STARKE, 68(1) 84-91.  
CAMELO-MENDEZ, G.A., FERRUZZI, M., GONZALEZ-AGUILAR, G.A. AND BELLO-PEREZ, L.A. 2016. CARBOHYDRATE AND PHYTOCHEMICAL DIGESTIBILITY IN PASTA. FOOD ENGINEERING REVIEWS, 8, 76-89.  
TRANCOSO-REYES, N., OCHOA-MARTINEZ, L.A., BELLO-PEREZ, L.A., MORALES-CASTRO, J., ESTEVES-SANTIAGO, R. AND OLMEDILLA-ALONSO, B. 2016. EFFECT OF PRE-TREATMENT ON PHYSICOCHEMICAL AND STRUCTURAL PROPERTIES, AND THE BIOACCESIBILITY OF b-CAROTENE IN SWEET POTATO FLOUR. FOOD CHEMISTRY, 200, 199-205.  
GARCIA-DIAZ, S., HERNANDEZ-JAIMES, C., ESCALONA-BUENDIA, H.B., BELLO-PEREZ, L.A., VERNON-CARTER, E.J. AND ALVAREZ-RAMIREZ, J. 2016. EFFECTS OF CaCO3 TREATMENT ON THE MORPHOLOGY, CRYSTALLINITY, RHEOLOGY AND HYDROLYSIS OF GELATINIZED MAIZE STARCH DISPERSIONS. FOOD CHEMISTRY, 207, 139-147.  
CAMELO-MENDEZ, G.A., AGAMA-ACEVEDO, E., SANCHEZ-RIVERA, M.N. AND BELLO-PEREZ, L.A. 2016. EFFECT ON IN VITRO STARCH DIGESTIBILITY OF MEXICAN BLUE MAIZE ANTHOCYANINS. FOOD CHEMISTRY, 211, 281-284.  
RAMIREZ-CORTES, R., BELLO-PEREZ, L.A., GONZALEZ-SOTO, R.A., GUTIERREZ-MERAZ, F. AND ALVAREZ-RAMIREZ, J. 2016. ISOLATION OF PLANTAIN STARCH ON A LARGE LABORATORY SCALE. STARCH/STARKE, 68, 488-495.  
HERNANDEZ-JAIMES, C., VERNON-CARTER, E.J., LOBATO-CALLEROS, C., BELLO-PEREZ, L.A. AND ALVAREZ-RAMIREZ, J. 2016. AN ELECTROCHEMICAL APPROACH FOR CITRIC ACID TREATMENT OF CORN STARCH GRANULES. STARCH/STARKE, 68, 558-567.  
PARAMO-CALDERON, D.E., CARRILLO-AHUMADA, J., JUAREZ-ARELLANO, E.A., BELLO-PEREZ, L.A., APARICIO-SAGUILAN, A. AND ALVAREZ-RAMIREZ, J. 2016. EFFECT OF CROSS-LINKING ON THE PHYSICOCHEMICAL, FUNCTIONAL AND DIGESTIBILITY OF STARCH FROM MACHO (Musa paradisiaca L.) AND ROATAN (Musa sapientum L.) BANANA VARIETIES. STARCH/STARKE, 68, 584-592.  
HOYOS-LEYVA, J.D., AGAMA-ACEVEDO, E., BELLO-PEREZ, L.A., VERNON-CARTER, E.J. AND ALVAREZ-RAMIREZ, J. ASSESSING THE STRUCTURAL STABILITY OF GLUTEN-FREE SNACKS WITH DIFFERENT DIETARY FIBER CONTENTS FROM ADSORPTION ISOTHERMS. 2016. LWT- FOOD SCIENCE AND TECHNOLOGY, 73, 576-583.  
ROMERO-BASTIDA, C.A., TAPIA-BLACIDO, D.R., MENDEZ-MONTEALVO, G., BELLO-PEREZ, L.A., VELAZQUEZ, G. AND ALVAREZ-RAMIREZ, J. 2016. EFFECT OF AMYLOSE CONTENT AND NANOCLAY INCORPORATION ORDER IN PHYSICOCHEMICAL PROPERTIES OF STARCH/ MONTMORILLONITE COMPOSITES. CARBOHYDRATE POLYMERS, 152, 351-360.  
RODRIGUEZ-MARIN, M.L., ALVAREZ-RAMIREZ, J. AND BELLO-PEREZ, L.A. 2016. INFLUENCE OF STORAGE TIME ON MECHANICAL PROPERTIES OF FILMS MADE WITH MONTMORILLONITE/FLOUR (UNRIPE BANANA AND RICE) BLENDS. REVISTA MEXICANA DE INGENIERIA QUIMICA, 15(2), 433-439.  
CARMONA-GARCIA, R., BELLO-PEREZ, L.A., AGUIRRE-CRUZ, A., APARICIO-SAGUILAN, A., HERNANDEZ-TORRES, J. AND ALVAREZ-RAMIRES, J. 2016. EFFECT OF ULTRASONIC TREATMENT ON THE MORPHOLOGICAL, PHYSICOCHEMICAL, FUNCTIONAL, AND RHEOLOGICAL PROPERTIES OF STARCHES WITH DIFFERENT GRANULE SIZE. STARCH/STARKE, 68, 972-979.  
SILVAS-GARCIA, M.I., RAMIREZ-WONG, B., TORRES-CHAVEZ, P.I., BELLO-PEREZ, L.A., CARVAJAL-MILLAN, E., BARRON-HOYOS, J.M., RODRIGUEZ-GARCIA, M.E., VAZQUEZ-LARA, F. AND QUINTERO-RAMOS, A. 2016. EFFECT OF FREEZING RATE AND STORAGE ON RHEOLOGICAL, THERMAL AND STRUCTURAL PROPERTIES OF FROZEN WHEAT DOUGH STARCH. STARCH/STARKE, 68, 1103-1110.  
RODRIGUEZ-GONZALEZ, F. AND BELLO-PEREZ, L.A. 2106. EXTENSIONAL PROPERTIES OF MACROMOLECULES. CURRENT OPINION IN FOOD SCIENCE, 9, 98-103.  
BELLO-PEREZ, L.A., CAMELO-MENDEZ, G.A., AGAMA-ACEVEDO, E. UTRILLA-COELLO, R.G. 2016. ASPECTOS NUTRACEUTICOS DE LOS MAICES PIGMENTADOS: DIGESTIBILIDAD DE LOS CARBOHIDRATOS Y ANTOCIANINAS. AGROCIENCIA, 50, 1041-1063.  
ROSALES, A., AGAMA-ACEVEDO, E., BELLO-PEREZ, L.A., GUTIERREZ-DORADO, R., PALACIOS-ROJAS, N. 2016. EFFECT OF TRADITIONAL AND EXTRUSION NIXTAMALIZATION ON CAROTENOID RETENTION IN TORTILLAS MADE FROM PROVITAMIN A BIOFORTIFIED MAIZE (Zea mays L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 64, 8289-8295.  
RIOS-SOBERANIS, C.R., ESTRADA-LEON, R.J., MOO-HUCHIN, V.M., CABRERA-SIERRA, M.J., CERVANTES-UC, J.M., BELLO-PEREZ, L.A., PEREZ-PACHECO, E. 2016. UTIIZATION OF RAMON SEEDS (Brosimum alicastrum swarts) AS A NEW SOURCE MATERIAL FOR THERMOPLASTIC STARCH PRODUCTION. JOURNAL OF APPLIED POLYMER SCIENCE, 133, DOI: 10.1002/app.44235.  
CHAVEZ-SALAZAR, A., BELLO-PEREZ, L.A., AGAMA-ACEVEDO, E., CASTELLANOS-GALEANO, F.J., ALVAREZ-BARRETO, C.I., PACHECO-VARGAS, G. 2017. ISOLATION AND PARTIAL CHARACTERIZATION OF STARCH FROM BANANA CULTIVARS GROWN IN COLOMBIA. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 98, 240-246.  
FLORES-SILVA, P.C., TOVAR, J., REYNOSO-CAMACHO, R., BELLO-PEREZ, L.A. 2017. IMPACT OF CHICKPEA- AND RAW PLANTAIN-BASED GLUTEN-FREE SNACKS ON WEIGHT GAIN, SERUM LIPID PROFILE, AND INSULIN RESISTANCE OF RATS WITH A HIGH-FRUCTOSE DIET. CEREAL CHEMISTRY, 94(1), 124-127.  
FLORES-SILVA, P.C., BELLO-PEREZ, L.A., RODRIGUEZ-AMBRIZ, S.L., OSORIO-DIAZ, P. 2017. IN VITRO COLONIC FERMENTATION AND GLYCEMIC RESPONSE OF HIGH FIBER GLUTEN-FREE SNACKS IN RATS. JOURNAL OF FUNCTIONAL FOODS, 28, 59-63.  
HOYOS-LEYVA, J.D., BELLO-PEREZ, L.A., ALVAREZ-RAMIREZ, J., AGAMA-ACEVEDO, E. STRUCTURAL CHARACTERIZATION OF AROID STARCHES BY MEANS OF CHROMATOGRAPHIC TECHNIQUES. FOOD HYDROCOLLOIDS, 69, 97-102.  
AGAMA-ACEVEDO, E. AND BELLO-PEREZ, L.A. 2017. STARCH AS AN EMULSIONS STABILITY: THE CASE OF OCTENYL SUCCINIC ANHYDRIDE (OSA) STARCH. CURRENT OPINION IN FOOD SCIENCE, 13, 78-83.  
PEREZ-PACHECO, E., ESTRADA-LEON, R.J., SAURI-DUCH, E., BELLO-PEREZ, L.A., BETANCUR-ANCONA, D. AND MOO-HUCHIN, V.M. 2017. PARTIAL CHARACTERIZATION OF STARCH OBTAINED FROM RAMON (Brosimum alicastrum Swartz), OXIDIZED UNDER DIFFERENT CONDITIONS. STARCH/STARKE, 69, 1-9.  
BELLO-PEREZ, L.A., RODRIGUEZ-AMBRIZ, S.L. AND LOZANO-GRANDE, M.A. 2017. MOLECULAR CHARACTERIZATION OF STARCHES BY AF4-MALS-RI: AN ALTERNATIVE PROCEDURE. JOURNAL OF CEREAL SCIENCE, 75, 132-134.  
HOYOS-LEYVA, J.D., ALONSO-GOMEZ, L., RUEDA-ENCISO, J., YEE-MADEIRA, H., BELLO-PEREZ, L.A. AND ALVAREZ-RAMIREZ, J. 2017. MORPHOLOGICAL, PHYSICOCHEMICAL AND FUNCTIONAL CHARACTERISTICS OF STARCH FROM Maranths ruiziana Koern. LWT- FOOD SCIENCE AND TECHNOLOGY, 83, 150-156.  
CAMELO-MENDEZ, G.A., AGAMA-ACEVEDO, E., TOVAR, J. AND BELLO-PEREZ, L.A. 2017. FUNCTIONAL STUDY OR RAW AND COOKED BLUE MAIZE FLOUR: STARCH DIGESTIBILITY, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY. JOURNAL OF CEREAL SCIENCE, 76, 179-185.  
FLORES-SILVA, P.C., ROLDAN-CRUZ, C.A., CHAVEZ-ESQUIVEL, G., VERNON-CARTER, E.J., BELLO-PEREZ, L.A. AND ALVAREZ-RAMIREZ, J. IN VITRO DIGESTIBILITY OF ULTRASOUND-TREATED CORN STARCH. STARCH/STARKE, 69, DOI 10.1002/star.201700040.  
HOYOS-LEYVA, J.D., BELLO-PEREZ, L.A., YEE-MADEIRA, H., RODRIGUEZ-GARCIA, M.E. AND AGUIRRE-CRUZ, A. 2017. CHARACTERIZATION OF THE FLOUR ABD STARCH OF AROID CULTIVARS GRWN IN MEXICO. STARCH/STARKE, 69, DOI 10.1002/star.2016000370.  
SANCHEZ-RIVERA, M.M., NUÑEZ-SANTIAGO M.C., BELLO-PEREZ, L.A., AGAMA-ACEVEDO, E. AND ALVAREZ-RAMIREZ, J. 2017. CITRIC ACID ESTERIFICATION OF UNRIPE PLANTAIN FLOR: PHYSICOCHEMICAL PROPERTIES AND STARCH DIGESTIBILITY, STARCH/STARKE, 69, DOI 10.1002/star.201700019.  
MAGALLANES-CRUZ, P.A., FLORES-SILVA, P.C. AND BELLO-PEREZ, L.A. 2017. STARCH STRUCTURE INFLUENCES ITS DIGESTIBILITY: A REVIEW. JOURNAL OF FOOD SCIENCE, 82(9), 2016-2023.  
RODRIGUEZ-AMBRIZ, S.L., MENDEZ-MONTEALVO, G., VELAZQUEZ, G. AND BELLO-PEREZ, L.A. 2017. THERMAL, RHEOLOGICAL, AND STRUCTURAL CHARACTERISTICS OF BANANA STARCHES ISOLATED USING ETHANOL. STARCH/STARKE, 69, DOI 10.1002/star. 201600360.  
VERNON-CARTER, E.J., ALVAREZ-RAMIREZ, J., BELLO-PEREZ, L.A., ROLDAN-CRUZ, C., GARCIA-HERNANDEZ, A. AND HUERTA, L. 2017. THE ORDER OF ADDITION OF CORN STARCH/LITHIUM PERCHLORATE/GLYCEROL AFFECTS THE OPTICAL, MECHANICAL, AND ELECTRICAL PROPERTIES OF A SOLID POLYMER ELECTROLYTE. IONIC, 23, 3111-3123.  
CAMELO-MENDEZ, G.A., FLORES-SILVA, P.C., AGAMA-ACEVEDO, E. AND BELLO-PEREZ, L.A. 2017. MULTIVARIABLE ANALYSIS OF GLUTEN-FREE PASTA ELABORATED WITH NON-CONVENTIONAL FLOURS BASED ON THE PHENOLIC PROFILE, ANTIOXIDANT CAPACITY AND COLOR. PLANT FOODS FOR HUMAN NUTRITION, 72, 411-417.  
SANCHEZ-DE LA CONCHA, B.B., AGAMA-ACEVEDO, E., NUÑEZ-SANTIAGO, M.C., BELLO-PEREZ, L.A., GARCIA, H.S. AND ALVAREZ-RAMIREZ, J. 2018. ACID HYDROLYSIS OF WAXY STARCHES WITH DIFFERENT GRANULE SIZE FOR NANOCRYSTAL PRODUCTION. JOURNAL OF CEREAL SCIENCE, 79, 193-200.  
GARCIA-SOLIS, S.E., BELLO-PEREZ, L.A., AGAMA-ACEVEDO, E. AND FLORES-SILVA, P.C. 2018. PLANTAIN FLOUR: A POTENTIAL NUTRACEUTICAL INGREDIENT TO INCREASE FIBER AND REDUCE STARCH DIGESTIBILITY OF GLUTEN-FREE COOKIES. STARCH/STARKE, 69, DOI 10.1002/star.201700107.  
CAMELO-MENDEZ, G.A., FLORES-SILVA, P.C., AGAMA-ACEVEDO, E., TOVAR, J. AND BELLO-PEREZ, L.A. 2018. INCORPORATION OF WHOLE BLUE MAIZE FLOUR INCREASE ANTIOXIDANT CAPACITY AND REDUCES IN VITRO STARCH DIGESTIBIITY OF GLUTEN-FREE PASTA. STARCH/STARKE, 69, DOI 10.1002/star.201700126.  
HOYOS-LEYVA, J.D., BELLO-PEREZ, L.A., AVAREZ-RAMIREZ, J. AND GARCIA, H.S. 2018. MICROENCAPSULATION USING STARCH AS WALL MATERIAL: A REVIEW. FOODS REVIEWS INTERNATIONAL, 34 (2), 148-161, DOI: 10.1080/87559129.2016.1261298.  
   

Libros y capítulos de libros

 
BELLO-PEREZ, L.A., FLORES-SILVA, P.C. AND CAMELO-MENDEZ, G.A. 2015. NON-CONVENTIONAL FLOURS IN THE DEVELOPMENT OF GLUTEN-FREE FOOD PRODUCTS. IN: GLUTEN-FREE DIETS. FOOD SOURCES, ROLE IN CELIAC DISEASE AND HEALTH BENEFITS, RAYMOND TOBIAS LANGDON. NOVA PUBLSIHERS, NEW YORK, PP. 223-237.  
BELLO-PEREZ, L.A. AND AGAMA-ACEVEDO, E. 2017. STARCH. IN: STARCH-BASED MATERIALS IN FOOD PACKAGING: PROCESSING, CHARACTERIZATION AND APPLICATIONS. ELSEVIER INC. ISBN: 978-012812257-0, 978-012809439-6.  
BELLO-PEREZ, L.A. AND HOYOS-LEYVA, J. 2018. DEVELOPMENTS OF FOODS HIGH IN SLOWLY DIGESTIBLE AND RESISTANT STARCH. IN: STARCH IN FOODS: STRUCTURE, FUNCTION AND APPLICATIONS, MALIN SJÖÖ AND LARS NILSSON, EDS. ELSEVIER INC. CAMBRIDGE, MA. ISBN: 978-0-08-100868-3.  
   
 
Maestría: MARTIN SOTELO BAUTISTA. MODIFICACION Y CARACTERIZACION DE MALTODEXTRINA CON ANHIDRIDO OCTENIL SUCCINICO (OSA) Y SU APLICACIÓN EN LA ENCAPSULACION DE UNA SUSTANCIA LIPIDICA. (19 DE ENERO 2018).
Maestría: SANDRA ELIZABETH GARCIA SOLIS, “HARINA DE PLÁTANO VERDE COMO INGREDIENTE NUTRACÉUTICO EN UNA GALLETA SIN GLUTEN Y CON ALTO CONTENIDO DE FIBRA”. (31 AGOSTO 2017).
Maestria: JIMMY GIOVANY HERNANDEZ GOMEZ, “EFECTO DE LA REDUCCION DEL TAMAÑO DEL GRANULO DEL ALMIDON DE AMARANTO (Amaranthus hypochondriacus) SOBRE LA MODIFICACION CON ANHIDRO OCTENIL SUCCINICO”. (26 ENERO, 2017).
Maestría: ROBERTO RAMIREZ CORTES, “DISEÑO DE UN SISTEMA DE TAMIZADO SEMICONTINUO PARA EL AISLAMIENTO DE ALMIDON DE PLATANO MACHO (Musa paradisiaca L.). (13 Enero, 2015).
Maestría: CHRISTOPHER ADRIAN BELLO FLORES, “ALMIDON DE PLATANO MODIFICADO CON ANHIDRIDO OCTENIL SUCCINICO (OSA) COMO CANDIDATO PAAR ESTABILIZAR EMULSIONES”. (9 Enero, 2015).
JAVIER DARIO HOYOS LEYVA, “EFECTO DEL TRATAMIENTO HIDROTÉRMICO DEL ALMIDÓN DE PLÁTANO: DIGESTIBILIDAD Y CARACTERÍSTICAS FISICOQUÍMICAS”. UNIVERSIDAD AUTONOMA DE QUERETARO. (28 Agosto, 2015).
DOCTORADO: GUSTAVO ADOLFO CAMELO MENDEZ. CARACTERIZACION NUTRACEUTICA DEL MAIZ AZUL Y SU EFECTOEN UNA PASTA SIN GLUTEN. 1 DE DICIEMBRE 2017.
DOCTORADO: CLAUDIA ANDREA ROMERO BASTIDA. EFECTO DEL CONTENIDO DE AMILOSA EN LA ESTRUCTURA Y LAS PROPIEDADES FUNCIONALES DE PELICULAS DE ALMIDON ADICIONADAS CON NANOPARTICULAS. 30 DE JUNIO 2016.
DOCTORADO: NALLELI TRANCOSO REYES. UTILIZACIÓNDE MICROONDAS Y VAPOR COMO PRETRATAMIENTO PARA LA OBTENCION DE HARINA DE CAMOTE (Ipomea batata L.). 11 DE MARZO 2016.
DOCTORADO PAMELA CELESTE FLORES SILVA. DESARROLLO Y CARACTERIZACION DE BOTANAS CON ALTO CONTENIDO DE FIBRA DIETETICA SIN GLUTEN Y SU FUNCIONALIDAD EN UN MODELO DE OBESIDAD. 11 DE ENERO 2016.
 
  Ver Publicaciones en Scopus  

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