About
51
Publications
77,250
Reads
How we measure 'reads'
A 'read' is counted each time someone views a publication summary (such as the title, abstract, and list of authors), clicks on a figure, or views or downloads the full-text. Learn more
1,042
Citations
Introduction
Current institution
Additional affiliations
August 1994 - present
Universidad Autónoma de Tamaulipas..
Position
- Professor
August 1994 - August 2015
Publications
Publications (51)
Las proteínas de la carne de cangrejo generalmente se separan de su caparazón después de la cocción, lo que implica una agregación térmica tipo coágulo, que induce problemas relacionados con su capacidad de retención de agua, lo que limita sus alternativas de procesamiento posteriores. El objetivo de este estudio fue determinar el efecto de la adic...
Cooked crab meat subjected to a cutting process can aggregate again, forming weak gels. The objective of this work was to determine the effect of two mixing methods, combined with the addition of the microbial enzyme TGase (MTGase) on the mechanical and functional properties of gels from washed or unwashed blue crab (Callinectes sapidus) meat. Live...
Food waste is an emerging issue in terms of food policy; the most common cause of fruit and vegetable waste at a retailer, in addition to excess stock and consumer behaviour, is the lack of employees certified in food handling. Fruits and vegetables require specific handling and storing to avoid waste. The objective of this work was to survey the e...
El método de gelificación iónica, como técnica de encapsulación, se basa en las interacciones entre hidrocoloides, las cuales previenen la posibilidad de daño de compuestos bioactivos presentes en alimentos, tales como los jugos de cítricos. El objetivo del presente estudio fue evaluar la estabilidad de las cápsulas de jugo de naranja, obtenidas me...
The objective of the present work was to determine the effects of the main variables of spray drying to obtain orange juice powder as an alternative method for the integral use of orange juice. The variables evaluated for the spray-drying were the air inlet temperature, feed flow, and maltodextrin concentration, which had a different degree of sign...
Los países aspiran a tener soberanía alimentaria, lo que implica conocer y cuidar los recursos naturales, desarrollar la infraestructura necesaria para su adecuado aprovechamiento, procesar la materia prima para conservarlos de forma óptima y darles valor agregado. Al mismo tiempo, estos aspectos deben, a través de adecuadas políticas públicas, aum...
La dieta, los estilos de vida sedentarios y la exposición a sustancias nocivas interactúan con procesos bioquímicos controlados genéticamente que conducen a enfermedades crónicas. Estudios antropológicos y epidemiológicos a nivel molecular indican que los seres humanos evolucionaron en una dieta con una proporción mucho mayor de ácidos grasos omega...
The effect of washing cycles and microbial transglutaminase on the gelation properties of crabmeat was evaluated. The blue crab (Callinectes sapidus) was cooked at 120°C for 30 min before obtaining the meat. Cooked meat was homogenized in a cutter with 0 (control) or 0.5 microbial transglutaminase (MTGase), stuffed in steel tubes and setted at 40 °...
Cooked crabmeat has been reported to produce weak gels after a three-cycle washing process. Adding microbial transglutaminase (MTGase) can improve the mechanical properties in these gels. The objective of this work was to determine if a single washing treatment combined with adding of MTGase could improve the mechanical properties of crabmeat gels....
Cooked crabmeat has been reported to produce weak gels after a three-cycle washing process.
Adding microbial transglutaminase (MTGase) can improve the mechanical properties in these
gels. The objective of this work was to determine if a single washing treatment combined with
adding of MTGase could improve the mechanical properties of crabmeat gels....
En el Golfo de México la pesquería de lisa (Mugil cephalus) es muy apreciada
por los pescadores locales en Tamaulipas, su pesca se realiza en áreas próximas
a la costa y dentro de los sistemas lagunares estuarinos. Esta pesquería se ha constituido como la segunda más importante en la Laguna Madre, ya que junto con el camarón, ha soportado la produc...
La medicina y la dietética han demostrado que existe un nexo entre nuestra alimentación y nuestro rendimiento intelectual. El cerebro es la computadora de mayor capacidad de almacenamiento de información del mundo (280 trillones de Bytes). Un cerebro bien nutrido desarrolla mucho mejor sus capacidades. Los hábitos alimentarios son un factor importa...
Alcanzar la salud integral, es el principal reto del ser humano para mantener una óptima calidad de vida. Lograr la salud integral requiere del desarrollo coherente del individuo, y para ello deberá prestar atención a todos los aspectos de su vida: físicos (cuerpo), mentales, emocionales (alma) y espirituales. El desarrollo humano coherente en toda...
Reaching integral health is the main challenge in the development of human beings to maintain a high quality of life. Attaining integral health requires paying attention to all aspects of life: physical (body), mental, emotional (soul), and spiritual. Coherent human development in all these areas contributes to create a healthier society. As numero...
La creciente tasa poblacional a nivel mundial, ejerce enorme presión sobre la industria alimentaria, para satisfacer la demanda de la población de productos alimentarios en volumen suficiente, pero que además tengan las características requeridas de inocuidad y buena aceptación organoléptica. Por otra parte el desarrollo de nuevos productos y nuevo...
La creciente tasa poblacional a nivel mundial, ejerce enorme presión sobre la industria alimentaria, para satisfacer la demanda de la población de productos alimentarios en volumen suficiente, pero que además tengan las características requeridas de inocuidad y buena aceptación organoléptica. Por otra parte el desarrollo de nuevos productos y nuevo...
La esterilización de la carne de jaiba permite asegurar su inocuidad, sin embargo durante el tratamiento, el calentamiento de la carne provoca su decoloración u oscurecimiento afectando su aceptación organoléptica. Este deterioro puede evitarse mediante el empleo de diferentes aditivos, pero estos pueden afectar otros atributos del producto incluye...
En la actualidad los sistemas educativos en el mundo están modificando los métodos de enseñanza para ayudar a los niños a desarrollar estilos de vida saludables. La educación alimentaria dirigida a niños y adolescentes es más efectiva cuando se fundamenta en procesos de enseñanza-aprendizaje enfocados a resolver los problemas desde sus causas prima...
En la actualidad los sistemas educativos en el mundo, se enfrentan al desafío de cambiar la forma de enseñanza para concientizar a los niños a elegir las mejores opciones para desarrollar estilos de vida saludables. La educación alimentaria dirigida a niños y adolescentes es más efectiva cuando está fundamentada en procesos de enseñanza-aprendizaje...
El objetivo de este trabajo fue analizar las publicaciones en revistas internacionales
de alto impacto por investigadores de la Universidad Autónoma de Tamaulipas (UAT) y analizar la relación de este indicador con la obtención de distinciones académicas y programas de posgrado. La producción científica generada por investigadores de la UAT entre lo...
A study of the food intake habits of 4- to 6‐year-old children in Reynosa, Tamaulipas, Mexico was carried out to determine the risk of nutritional problems related to being overweight and obesity. The diet of 999 children was studied. The energy intake in males (1457.10 ± 22.30 kcal) was statistically higher than the female intake (1345.69 ± 20.58...
A study of the food intake habits of 4- to 6‐year-old children in Reynosa, Tamaulipas, Mexico was carried out to determine the risk of nutritional problems related to being overweight and obesity. The diet of 999 children was studied. The energy intake in males (1457.10 ± 22.30 kcal) was statistically higher than the female intake (1345.69 ± 20.58...
Polychlorinated biphenyls (PCBs) are highly toxic. Strategies to prohibit the sale, improve control, handling and disposal have been developed. The aim of this study was to quantify the presence of 10 dioxin-like PCBs, in three species of fish (channel catfish, tilapia and largemouth bass) caught commercially in Tamaulipas, México. PCBs were extrac...
The restructuring process offers to fish processors the opportunity to obtain new products, taking advantage of both low-value fish species and remains from filleting and other processing operations. However, mechanical and functional properties of restructured products depend on the biochemical and physicochemical properties of muscle proteins, ma...
La Inocuidad Alimentaria preocupa por igual a los consumidores, los agricultores, la industria alimentaria, la industria restaurantera, la industria pesquera, áreas de salud, los gobiernos y toda empresa que tenga algún nexo con los alimentos. Particulermente preocupa y ocupa a los académicos e investigadores quienes buscan con sus descubrimientos...
Organochlorine pesticides (OCPs) are classified as persistent organic pollutants. The presence of OCPs in the environment is of global concern as they are persistent, ubiquitous and highly toxic. The purpose of this study was to evaluate the presence of organochlorine pesticides (aldrin, endrin, chlordane, mirex, heptachlor, DDT, DDE and DDD) in th...
Resumen
Organochlorine pesticides (OCPs) are classified as persistent organic pollutants. The presence of OCPs in the environment is of global concern as they are persistent, ubiquitous and highly toxic. The purpose of this study was to evaluate the presence of organochlorine pesticides (aldrin, endrin, chlordane, mirex, heptachlor, DDT, DDE and DD...
Nowadays an increasing demand of functional foods exists. In the case of fish products, pectins can be added to offer an additional healthy value to the consumer with a positive effect in the textural properties. Therefore, it is possible to take advantage of species with low commercial value or that are captured incidentally and sacrificed by erro...
En la literatura existe información limitada sobre la producción científica en el área de Ciencia y Tecnología Alimentaria en México. Esto impide a los investigadores nacionales tener una visión global del avance nacional en esta importante área del conocimiento. El objetivo de este trabajo fue analizar las publicaciones presentadas en revistas int...
Los Miembros de la Sociedad Mexicana de Nutrición y Tecnología de Alimentos (SOMENTA) reconocemos la importancia que representa la Inocuidad Alimentaria. La OMS estima que en los países en desarrollo casi dos millones de niños mueren anualmente de diarrea causada sobre todo por consumo de alimentos y agua infectados, mientras que en los países indu...
Striped mullet (Mugil cephalus) and mexican flounder (Cyclopsetta chittendenni) are two abundant fish species in the north of the Gulf of Mexico. Both species are caught in large volume but their flesh is underutilised. The objective of this work was to determine the feasibility of obtaining restructured product from both fishes and their mixture (...
There is scarce information about the scientific production in the area of Food Science and Technology in Mexico. Therefore it is difficult to have an overall view of the national development of this important field of knowledge. The objective of this work was to analyze the publications in high impact international journals by Mexican researchers...
Resumen
There is scarce information about the scientific production in the area of Food Science and Technology in Mexico. Therefore it is difficult to have an overall view of the national development of this important field of knowledge. The objective of this work was to analyze the publications in high impact international journals by Mexican rese...
The intake of pectin has been reported as healthful for people with risk of cardiovascular diseases. Moreover this is a known fiber able to reduce plasmatic cholesterol. But this hydrocolloid is low compatible with gels from muscle proteins. Only amidated low methoxyl pectins (ALMP) have been reported as adequate to increase mechanical properties o...
Striped mullet (Mugil cephalus) is an abundant fish species in the north side of the Gulf of Mexico. Despite its high volume of capture for the commercialization of roe, the flesh of striped mullet is underutilized because of its dark colour and unpleasant odour. The objective of this work was to determine the feasibility of obtaining restructured...
The objective of this study was to evaluate the effect of setting conditions (25 degrees C for 2 h or 40 degrees C for 30 min) and combining of microbial transglutaminase (MTGase) and high pressure processing (HPP) on the mechanical properties of heat induced gels obtained from paste from arrowtooth flounder (Atheresthes stomias). Treatments includ...
The interest in safer raw fish products obtained by high pressure processing is increasing. However, the pressure (higher than 400 MPa) and time (1-5 min) needed to reduce the microbial load in muscle products denatures myofibrillar proteins and changes their mechanical, functional and visual properties. The objective for this study was to evaluate...
The texture of arrowtooth flounder, an underutilized fish species abundant in Alaska, degrades during cooking, a phenomenon that has been associated with proteolysis. Interest in safer fish products by high-pressure processing (HPP) is increasing. The objective of this study was to evaluate the effect of HPP treatments at 400 and 600MPa for 1 and 5...
Restructured fish products from arrowtooth flounder (Atheresthes stomias), an abundant and subutilized species from the Gulf of Alaska, were obtained by hydrostatic pressure processing (HPP) at 400 and 600 MPa with 0–5 min pressure-holding time. Minced fish meat was massaged with 20 g kg−1 salt at 10 °C during 5 min, stuffed in commercial sausage c...
Restructured fish products from the filleting waste from silver carp (Hypophthalmichthys molitrix) were obtained using sodium caseinate (1%), whey protein concentrate (WPC) (1%) or MTGase (0.3%) at different levels of salt (0%, 1% or 2%). The restructured products were obtained by incubating at 40 °C for 60 min and then at 90 °C for 20 min. Changes...
Pectins have been unsuccessfully applied to improve functionality of meat and fish products. Effect of amidated low methoxyl pectin (ALM pectin) levels on functionality of Mexican flounder (Cyclopsetta chittendenii) mince was studied. Changes in the firmness and work of extrusion of pastes, texture profile analysis (TPA) of gels, and colour paramet...
The objective of this work was to determine the effect of combining different concentrations of microbial transglutaminase (MTGase) and types of low methoxyl (LM) pectin on the mechanical properties (textural profile analysis, puncture test) and the colour attributes of fish restructured products. A disruptive effect was observed when LM pectin and...
Summary Pectins have been unsuccessfully applied to improve functionality of meat and fish products. Effect of amidated low methoxyl pectin (ALM pectin) levels on functionality of Mexican flounder (Cyclopsetta chittendenii) mince was studied. Changes in the firmness and work of extrusion of pastes, texture profile analysis (TPA) of gels, and colour...
Recently, amidated low methoxyl (ALM) pectin has been shown to improve functional and textural properties of surimi. The objective of this work was to determine the effect of ALM pectin on fish pastes and functionality of restructured fish products. Whole muscle of sole (Cyclopsetta chittendenii) was used to obtain solubilized pastes with 2.5% salt...
Low‐salt restructured silver carp products were obtained using mechanically deboned fish meat from filleting wastes of silver carp ( Hypophthalmichthys molitrix ). The additives used were NaCl at three levels (0 (control), 10 and 20 g kg ⁻¹ ) and microbial transglutaminase (MTGase) also at three levels (0 (control), 3 and 6 g kg ⁻¹ ). The fish meat...
Restructured products were obtained from fish paste of silver carp (Hypophthalmichthys molitrix) by massaging and cooking in ham presses. Assayed were 3 levels of salt (0 as control, 1, or 2%) and 3 levels of microbial transglutaminase (MTGase). Changes on solubility of pastes, mechanical properties, WHC, and SDS-PAGE of the cooked product were eva...
