Publications by authors named "Pedro Rivero-Ramos"
Article Synopsis
- Research has focused on using natural plant materials, like gallic acid (GA), to influence post-meal blood sugar levels by forming complexes with amylose in starch, leading to resistant starch.
- The study compared the properties of normal rice starch and rice starch-GA composites processed through high hydrostatic pressure (HHP) and thermal treatments, noting significant structural changes during digestion.
- The HHP processing resulted in unique gel structures and a marked increase in resistant starch, indicating that HHP might be an effective method for creating starch-based foods with better digestion profiles.
Physically-induced depolymerisation procedures are often preferred for obtaining alginate and chitosan oligosaccharides as they either do not use or make minimal use of additional chemicals; therefore, separation of the final products is facile. In this work, solutions of three types of alginate with different mannuronic and guluronic acid residues ratio (M/G ratio) and molecular weights (M) and one type of chitosan were non-thermally processed by applying high hydrostatic pressures (HHP) up to 500 MPa (20 min) or pulsed electric fields (PEF) up to 25 kV cm (4000 μm) in the absence or presence of 3 % hydrogen peroxide (HO). The impact on the physicochemical properties of alginate and chitosan was investigated by rheology, GPC, XRD, FTIR, and H NMR.
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