Dra. Sonia Guadalupe Sáyago Ayerdi.

and Technology, 42: 971-976.
9. Ovando-Martínez, M., Sáyago-Ayerdi, S., Agama-Acevedo, E., Goñi, I and Bello-Pérez,
L.A. 2009. Unripe banana flour as an ingredient increase the undigestible
carbohydrates of pasta. Food Chemistry, 113: 121-126.
10. Sáyago-Ayerdi, S.G., Vaquero, M.P., Schultz-Moreira, A., Bastida, S. y Sánchez-Muñiz,
F.J. 2008. Revisión. Utilidad y controversias del consumo de ácidos grasos de cadena
media sobre el metabolismo lipoproteico y obesidad. Nutrición Hospitalaria, 23, 191-
202.
11. Brenes, A., Viveros, A., Goñi, I., Centeno, C., Sáyago-Ayerdi, S.G., Arija, I., and Saura-
Calixto, F. 2008. Effect of Grape Pomace Concentrate and Vitamin E on Digestibility of
Polyphenols and Antioxidant Activity in Chickens. Poultry Science, 87, 307-316.
12. Sáyago-Ayerdi, S.G., Arranz, S., Serrano, J. y Goñi, I. 2007. Dietary Fiber Content and
Associated Antioxidant Compounds in Roselle Flower (Hibiscus sabdariffa L) Beverage.
Journal of Agricultural and Food Chemistry, 55, 7886-7890.
13. Aparicio-Saguilán, A., Sáyago-Ayerdi, S.G., Vargas-Torres, A., Tovar, J., Ascencio-
Otero, T.E., and Bello-Pérez, L.A. 2007. Slowly digestible cookies prepared from
resistant-rich lintnerized banana starch. Journal of Food Composition and Analysis, 20:
175-181.
14. Luis A. Bello-Pérez, Sonia G. Sáyago-Ayerdi, Carolina E. Chávez-Murillo, Edith Agama-
Acevedo and Juscelino Tovar. 2007. Proximal composition and in vitro digestibility of
starch in lima (Phaseolus lunatus) varieties. Journal of the Science of Food and
Agriculture, 87:2570-2575.
15. Juárez-García, E., Agama-Acevedo, E., Sáyago-Ayerdi, S.G., Rodríguez-Ambriz, S.L.,
and Bello-Pérez, L.A. 2006. Compositition, Digestibility and Aplication in Breadmaking
of Banana Flour. Plant Food for Human Nutrition, 61: 131-137.
16. Hernández-Salazar, M., Agama-Acevedo, E., Sáyago-Ayerdi, S.G., Tovar, J., and Bello-
Pérez, L.A. 2006. Chemical composition and starch digestibility of tortillas prepared with
nonconventional commercial nixtamalized maize flours. International Journal of Food
Sciences and Nutrition, 57:143-150.
E-mail: sonia.sayago@gmail.com
Tel. Oficina: (311)211-9400 Ext.