Starch and Starchy Food Products (PDF)

Luis A. Bello-Perez, Ph.D, is a Distinguished Professor at the Department of Technological Development, Center for Development of Biotic Products at National Polytechnic Institute. He supervises research of graduate students and visiting scholars and work closely with local and global research and education. He received Bachelor in Biochemical Engineering at Acapulco Institute of Technology, Master in Bioengineering and Ph.D in Plant Biotechnology from CINVESTAV. He also worked as a post-doctoral research fellow at National Institute of Agronomic Research, and sabbatical year at Whistler Center for Carbohydrate Research. His research interest is on Starch: chemistry, technology and digestibility, with emphasis in starch from non-conventional sources. His research included the development of healthy foods, mainly bakery products, snacks and pasta with high dietary fiber content and gluten-free products. Bello-Perez has published 355 peer-reviewed research papers, 22 book chapters, and many other reviews and abstracts. He is a member of the Institute of Food Technologists, and Cereals & Grains Association. Associate Editor of Journal of the Science of Food and Agriculture, Cereal Chemistry, LWT.

Jose Alvarez-Ramirez, Ph.D., is a full-time professor of Chemical Engineering at Universidad Autonoma Metropolita, Campus Iztapalapa, at Mexico City. He supervises research of graduate students and visiting scholars and work closely with local and global research and education. He received Bachelor in Chemical Engineering at Universidad Autonoma de San Luis Potosi, and Ph.D. in Chemical Engineering at Universidad Autonoma Metropolitana, Campus Iztapalapa. He was a visiting researcher at Exxon Research and Engineering Company, Annandale, New Jersey, in 1992, and was on sabbatical year at Instituto Mexicano del Petroleo, Mexico City in 2002. His major research interest is on chemical process dynamics and control, and on food science.