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CyTA - Journal of Food Volume 18, 2020 - Issue 1
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Research Article

High hydrostatic pressure stabilized micronutrients and shifted dietary fibers, from insoluble to soluble, producing a low-glycemic index mango pulp

El Uso de alta presión hidrostática estabilizó los micronutrientes y generó inter- conversión de fibra dietética, de soluble a insoluble, produciendo una pulpa de mango de bajo índice glicémico

Leticia Elizondo-Montemayora Tecnologico de Monterrey, Clinical Nutrition and Obesity Research Center, Escuela de Medicina, Monterrey, Mexico;b Tecnologico de Monterrey, Cátedra de Cardiología y Medicina Vascular, Instituto de Cardiología y Medicina Vascular, Hospital Zambrano-Hellion, St. Patrick’s Battalion, San Pedro Garza García, MexicoView further author information
,
Perla A. Ramos-Parrac Tecnologico de Monterrey, Escuela de Ingeniería yCiencias, Monterrey, México;d Tecnologico de Monterrey, Centro de Biotecnologia-FEMSA, Monterrey, MéxicoView further author information
,
Daniel A. Jacobo-Velázquezc Tecnologico de Monterrey, Escuela de Ingeniería yCiencias, Monterrey, MéxicoORCID Iconhttps://orcid.org/0000-0002-9478-2570View further author information
ORCID Icon,
Niria Treviño-Saldañaa Tecnologico de Monterrey, Clinical Nutrition and Obesity Research Center, Escuela de Medicina, Monterrey, Mexico;b Tecnologico de Monterrey, Cátedra de Cardiología y Medicina Vascular, Instituto de Cardiología y Medicina Vascular, Hospital Zambrano-Hellion, St. Patrick’s Battalion, San Pedro Garza García, MexicoView further author information
,
Luis M. Marín-Obispoc Tecnologico de Monterrey, Escuela de Ingeniería yCiencias, Monterrey, México;d Tecnologico de Monterrey, Centro de Biotecnologia-FEMSA, Monterrey, MéxicoView further author information
,
Ingrid P. Ibarra-Garzac Tecnologico de Monterrey, Escuela de Ingeniería yCiencias, Monterrey, México;e ALFA, Centro de Tecnología de Sigma Alimentos, Apodaca, MexicoView further author information
,
Luis E. Garcia-Amezquitac Tecnologico de Monterrey, Escuela de Ingeniería yCiencias, Monterrey, MéxicoView further author information
,
Armando Del Follo-Martíneze ALFA, Centro de Tecnología de Sigma Alimentos, Apodaca, MexicoView further author information
,
Jorge Welti-Chanesc Tecnologico de Monterrey, Escuela de Ingeniería yCiencias, Monterrey, MéxicoView further author information
&
Carmen Hernández-Brenesc Tecnologico de Monterrey, Escuela de Ingeniería yCiencias, Monterrey, México;d Tecnologico de Monterrey, Centro de Biotecnologia-FEMSA, Monterrey, MéxicoCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-9731-4254View further author information
ORCID Icon show all
Pages 203-215 | Received 07 Oct 2019, Accepted 08 Feb 2020, Published online: 17 Mar 2020

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