Información*
| Nombre | SILVIA LORENA AMAYA LLANO |
|---|---|
| Área | CIENCIAS DE AGRICULTURA, AGROPECUARIAS, FORESTALES Y DE ECOSISTEMAS |
| Campo | BIOTECNOLOGÍA |
| Disciplina | TECNOLOGÍA DE ALIMENTOS |
| Especialidad | LACTEOS |
| CVU | 218007 |
| Institución | |
|---|---|
| Dependencia | FACULTAD DE QUIMICA |
| Entidad | QUERETARO |
| Nivel | 2 |
| Vigencia | Inicio: 01/01/2022 |
| Fin: 31/12/2026 |
* Información del primer trimestre de 2026.
Fuente: SECIHTI.
Publicaciones ORCID
- 2022
- Effect of Microwave Irradiation on Acid Hydrolysis of Faba Bean Starch: Physicochemical Changes of the Starch Granules Molecules
- 2021
- Protein Hydrolysis by Subcritical Water: A New Perspective on Obtaining Bioactive Peptides Molecules
- Production of ACE Inhibitory Peptides from Whey Proteins Modified by High Intensity Ultrasound Using Bromelain Foods
- 2020
- Protective effect of a cross‐linked starch by extrusion on the survival of Bifidobacterium breve ATCC 15700 in yogurt Journal of Food Processing and Preservation
- Evaluation of combinations of nisin, lauric arginate, and ε-polylysine to control Listeria monocytogenes in queso fresco Journal of Dairy Science
- Addition of glycomacropeptide as fat replacer in sugar‐reduced Greek‐style yoghurt International Journal of Dairy Technology
- Encapsulation of probiotics in whey protein isolate and modified huauzontle's starch: An approach to avoid fermentation and stabilize polyphenol compounds in a ready-to-drink probiotic green tea LWT
- 2019
- Oral Administration of Microencapsulated B. Longum BAA-999 and Lycopene Modulates IGF-1/IGF-1R/IGFBP3 Protein Expressions in a Colorectal Murine Model International Journal of Molecular Sciences
- 2018
- Study of the Interactions Occurring During the Encapsulation of Sesamol within Casein Micelles Reformed from Sodium Caseinate Solutions Journal of Food Science
- Improvement of physico-chemical properties and phenolic compounds bioavailability by concentrating dietary fiber of peach (Prunus persica) juice by-product Journal of the Science of Food and Agriculture