These studies are about the interaction of carbohydrates with anions and cations, in the context of the physicochemical changes that occur in the cooking of corn with Ca (OH) 2., in order to understand the nature of this ancestral process that improves its nutritious properties.

This research is considered novel bacause it establishes that the most basic anions attack inter -and intra- molecular hydrogen bridges in carbohydrates, favoring the occurrence of changes in molecular conformation, affecting ultimately the starches' gelatinization temperature. In the case of very basic anions like Fl in alkaline fluorides, the interaction is able to stabilize the complex formation in solid phase between sugar and salt. In addition to the contributions previosly exposed, cations and anions' interaction have important applications in Chemistry and Biology.

They were obtained original contributions, with 13 articles in indexed magazines, a book's chapter and memoirs of a Congress, 1 doctoral thesis, 1 master's degree thesis and 1 dissertation. It was the Best Result in the Office of Biotechnology and Foods of the University of Havana in 2002.