Dra. Sonia Guadalupe Sáyago Ayerdi.
Dra. Sonia Guadalupe Sáyago Ayerdi.
Dra. Sonia Guadalupe Sáyago Ayerdi.
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<strong>Sonia</strong> <strong>Guadalupe</strong> <strong>Sáyago</strong> <strong>Ayerdi</strong><br />
AREA DE INTERES:<br />
Biodisponiblidad del almidón, predicción de índice<br />
glucémico, evaluación de actividad antioxidante y<br />
biodisponibilidad de compuestos bioactivos y fibra<br />
dietética en residuos agroalimentarios.<br />
PROYECTOS VIGENTES:<br />
Validación de variedades de jamaica (Hibiscus sabdariffa<br />
L.) con alta concentración de bioactivos, alto rendimiento<br />
y tolerantes a enfermedades, determinación de plagas y<br />
enfermedades e innovación de la maquinaria agrícola<br />
para una producción sustentable.<br />
LINEA DE INVESTIGACION: Conservación e industrialización de frutas y hortalizas.<br />
LICENCIATURA: Licenciada en Química (Universidad La Salle).<br />
MAESTRIA:<br />
Desarrollo de Productos Bióticos (Centro de Desarrollo<br />
de Productos Bióticos, IPN).<br />
DOCTORADO: Nutrición (Universidad Complutense de Madrid).<br />
RECONOCIMIENTOS: S.N.I. Nivel I<br />
PUBLICACIONES:<br />
1. Deyanira L. Madrigal-Aldana, Beatriz Tovar-Gómez, Miguel Mata-Montes de Oca, <strong>Sonia</strong><br />
G. <strong>Sáyago</strong>-<strong>Ayerdi</strong>, Felipe Gutiérrez-Meraz, and Luis A. Bello-Pérez. 2011. Isolation and<br />
characterization of Mexican jackfruit (Artocarpus heterophyllus L.) seeds starch in two<br />
mature stages. Starch/Stärke, 63: 364-372.<br />
2. <strong>Sonia</strong> G. <strong>Sáyago</strong>-<strong>Ayerdi</strong>, Juscelino Tovar, Francisco J. Blancas-Benítez, Luis A. Bello<br />
Pérez. 2011. Resistant starch in common starchy foods as an alternative to increase<br />
dietary fibre intake. Journal of Food and Nutrition Research, 50: 1-12.<br />
3. <strong>Sonia</strong> G <strong>Sáyago</strong>-<strong>Ayerdi</strong> & Isabel Goñi. Hibiscus sabdariffa L: Fuente de fibra<br />
antioxidante. 2010. Archivos Latinoamericanos de Nutrición. 60, 79-84.<br />
4. Sara Bensadón, Deisy Hervert-Hernández, <strong>Sonia</strong> G. <strong>Sáyago</strong>-<strong>Ayerdi</strong> and Isabel Goñi.<br />
2010. By-Products of Opuntia ficus indica as a source of antioxidant dietary fiber.<br />
Plants Foods for Human Nutrition, 65: 210-216.<br />
5. Hervert-Hernández, Deisy, <strong>Sáyago</strong>-<strong>Ayerdi</strong>, <strong>Sonia</strong> G., and Isabel Goñi. 2010. Bioactive<br />
compounds of Four Hot Peppers Varieties (Capsicum annuum L.) Antioxidant<br />
Capacity, and intestinal Bioaccesibility. Journal of Agricultural and Food Chemistry,<br />
58:3399-3406.<br />
6. <strong>Sáyago</strong>-<strong>Ayerdi</strong>, S. G., Brenes, A., Viveros, A, Goñi, I. 2009. Antioxidative effect of<br />
dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen<br />
stored chicken patties. Meat Science, 83: 528-533.<br />
7. Pérez-Jiménez, Jara, <strong>Sonia</strong> <strong>Guadalupe</strong> <strong>Sáyago</strong>-<strong>Ayerdi</strong>. Grape antioxidant dietary fibre.<br />
A natural good additive and a dietary supplement. 2009. AgroFOOD industry hi-tech,<br />
20 (3):17-19.<br />
8. <strong>Sáyago</strong>-<strong>Ayerdi</strong>, S. G., Brenes, A., Goñi, I. Effect of grape antioxidant dietary fiber on<br />
the lipid oxidation of raw and cooked chicken hamburgers. 2009. LWT-Food Science
and Technology, 42: 971-976.<br />
9. Ovando-Martínez, M., <strong>Sáyago</strong>-<strong>Ayerdi</strong>, S., Agama-Acevedo, E., Goñi, I and Bello-Pérez,<br />
L.A. 2009. Unripe banana flour as an ingredient increase the undigestible<br />
carbohydrates of pasta. Food Chemistry, 113: 121-126.<br />
10. <strong>Sáyago</strong>-<strong>Ayerdi</strong>, S.G., Vaquero, M.P., Schultz-Moreira, A., Bastida, S. y Sánchez-Muñiz,<br />
F.J. 2008. Revisión. Utilidad y controversias del consumo de ácidos grasos de cadena<br />
media sobre el metabolismo lipoproteico y obesidad. Nutrición Hospitalaria, 23, 191-<br />
202.<br />
11. Brenes, A., Viveros, A., Goñi, I., Centeno, C., <strong>Sáyago</strong>-<strong>Ayerdi</strong>, S.G., Arija, I., and Saura-<br />
Calixto, F. 2008. Effect of Grape Pomace Concentrate and Vitamin E on Digestibility of<br />
Polyphenols and Antioxidant Activity in Chickens. Poultry Science, 87, 307-316.<br />
12. <strong>Sáyago</strong>-<strong>Ayerdi</strong>, S.G., Arranz, S., Serrano, J. y Goñi, I. 2007. Dietary Fiber Content and<br />
Associated Antioxidant Compounds in Roselle Flower (Hibiscus sabdariffa L) Beverage.<br />
Journal of Agricultural and Food Chemistry, 55, 7886-7890.<br />
13. Aparicio-Saguilán, A., <strong>Sáyago</strong>-<strong>Ayerdi</strong>, S.G., Vargas-Torres, A., Tovar, J., Ascencio-<br />
Otero, T.E., and Bello-Pérez, L.A. 2007. Slowly digestible cookies prepared from<br />
resistant-rich lintnerized banana starch. Journal of Food Composition and Analysis, 20:<br />
175-181.<br />
14. Luis A. Bello-Pérez, <strong>Sonia</strong> G. <strong>Sáyago</strong>-<strong>Ayerdi</strong>, Carolina E. Chávez-Murillo, Edith Agama-<br />
Acevedo and Juscelino Tovar. 2007. Proximal composition and in vitro digestibility of<br />
starch in lima (Phaseolus lunatus) varieties. Journal of the Science of Food and<br />
Agriculture, 87:2570-2575.<br />
15. Juárez-García, E., Agama-Acevedo, E., <strong>Sáyago</strong>-<strong>Ayerdi</strong>, S.G., Rodríguez-Ambriz, S.L.,<br />
and Bello-Pérez, L.A. 2006. Compositition, Digestibility and Aplication in Breadmaking<br />
of Banana Flour. Plant Food for Human Nutrition, 61: 131-137.<br />
16. Hernández-Salazar, M., Agama-Acevedo, E., <strong>Sáyago</strong>-<strong>Ayerdi</strong>, S.G., Tovar, J., and Bello-<br />
Pérez, L.A. 2006. Chemical composition and starch digestibility of tortillas prepared with<br />
nonconventional commercial nixtamalized maize flours. International Journal of Food<br />
Sciences and Nutrition, 57:143-150.<br />
E-mail: sonia.sayago@gmail.com<br />
Tel. Oficina: (311)211-9400 Ext.