Vigilancia científica y tecnológica en procesos de modificación físico-enzimática en gránulos de almidón
Scientific and technological watch on physical-enzymatic modification processes in starch granules
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Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.
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Las demandas actuales de las industrias hacen necesario recurrir a nuevas herramientas para la generación de desarrollo e innovación tecnológica, por lo cual, se ha identificado la necesidad de implementar tecnologías en la búsqueda de tendencias en el campo de los procesos de modificación de los materiales amiláceos. Este estudio tuvo por objetivo determinar la dinámica de producción científica, por medio de herramientas de innovación, como la vigilancia científica en la modificación de almidones por hidrólisis enzimática, asistida por tecnologías emergentes. Para ello, se realizó un análisis cuantitativo de los resultados, a partir de recopilaciones de datos derivados de bases científicas, reportados en clústeres y mapas de tendencias, con información sobre las principales revistas, autores, línea de tiempo, entidades y áreas de conocimiento en la modificación físico-enzimática del almidón. Esta vigilancia permitió identificar que las investigaciones se están orientando a las modificaciones duales y la aplicación de tecnologías emergentes (campos eléctricos, ultrasonido y microondas), como métodos alternativos en la modificación del almidón de cereales y tubérculos.
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