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RIIIT / e-Latin Food 2020

Dr. Nicolás Óscar Soto Cruz
Dra. Rosa María Rodríguez Jasso
Dra. Ana Verónica Charles Rodríguez
Dr. José J. Buenrostro Figueroa
Dra. Celeste C. Ibarra Herrera
Dra. Efigenia Montalvo González

Dra. Ma. de los Ángeles Vivar Vera
Dr. Carlos Regalado González
Dra. Guadalupe Virginia Nevárez Moorillón
Dr. Gustavo F. Gutiérrez López
Dra. Juliana Morales Castro
Dr. Cristóbal N. Aguilar González

Effect of agar-agar gelation on fermented coconut extract during in vitro digestion: probiotic survival and antioxidant activity.

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Microwave assisted extraction of polyphenols of Artocarpus heterophyllus Lam. with antifungal activity against Alternaria sp.

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Nutraceutical potential of nejayote as a supplement to the conventional diet for feeding Pacific white shrimp (Penaeus vannamei) infected with Vibrio parahaemolyticus.

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Effect of ultrasound treatment on physicochemical parameters and drying time in nopal cladodes Opuntia spp.

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Simulation of fungal growth in papaya: an opportunity to enhance postharvest handling.

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Yeasts population in fermented sotol must, fermentative capacity and the higher alcohols production potential of isolated yeasts.

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Study of marketing simulation in jackfruit (Artocarpus heterophyllus Lam) treated with 1-methylcyclopropene.

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Mango and pomegranate peels as ingredients to promote antioxidant activity in cereal bars.

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Sensory perception of pulque using free sorting method.

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Sensory evaluation of apple cubes (Granny Smith var.) impregnated with concentrated grape juice (Victoria var.) subjected to convection drying.

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Physical-chemical characterization of pineapple stubble as possible raw material for bioenergetics.

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Simultaneous production of Aspergillus niger biomass and amylolytic enzymes under submerged fermentation using agro-industrial by-products.

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In vitro and in silico evaluation of antioxidant capacity of protein hydrolysates from chia seed by-product from the oil industry.

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Evaluating sensory and brand tests through an aggregation method for election and a multi-attribute decision-making method.

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Detection of chemical compounds in water for agricultural use in Xochimilco and Tlahuac.

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Evaluation of onion waste as a substrate in submerged fermentation for the production of bioactive compounds.

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