CHUCK HERNANDEZ, CRISTINA ELIZABETH
CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA · Nivel 2
Desde 2013 es Professor and Researcher en Tecnológico de Monterrey
Cristina Chuck is a full professor at Tecnologico de Monterrey and Leader of the Health Research Core in the School of Engineering and Scinces. She has a PhD in Biotechnology and is part of the initial group of researchers of...
Cristina Chuck is a full professor at Tecnologico de Monterrey and Leader of the Health Research Core in the School of Engineering and Scinces. She has a PhD in Biotechnology and is part of the initial group of researchers of the Research Center for Protein Development, an initiative company-university based founded to create methods for vegetable protein extraction and modification.
She has eight years of experience as consultant in Food Processing and Food Service and she has been part of the internship program in the Food and Agriculture Organization (FAO) and United Nations Industrial Development Organization (UNIDO). She is a member of the National Research System and the Mexican Academy of Sciences (AMC).
Their research areas include cereals, vegetable protein extraction, food development and protein modification for food ingredients creation as well as the study of breast milk in Mexican women associated with differences in Body Mass Index (BMI).
Her linkedin page is: https://www.linkedin.com/in/cristinachuck/
| Nombre | CRISTINA ELIZABETH CHUCK HERNANDEZ |
|---|---|
| Área | CIENCIAS DE AGRICULTURA, AGROPECUARIAS, FORESTALES Y DE ECOSISTEMAS |
| Campo | CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA |
| Disciplina | BIOTECNOLOGÍA DE ALIMENTOS Y BEBIDAS |
| Especialidad | INVESTIGACION |
| CVU | 227837 |
| Institución | |
|---|---|
| Dependencia | CAMPUS MONTERREY |
| Entidad | NUEVO LEON |
| Nivel | 2 |
| Vigencia | Inicio: 01/01/2025 |
| Fin: 31/12/2029 |
Últimas publicaciones Scopus
- 2026
- Enhancing the extraction of phenolic compounds from biofortified apple peel by-products: ultrasound-assisted recovery, bioaccessibility, and in vitro bioactivity Food Chemistry · Vol. 525 Article
- Impact of ultrasound and microwave-assisted extraction on protein structure and functional properties of underutilized legumes: Inga jinicuil (jinicuil), Pithecellobium dulce (guamúchil), Leucaena leucocephala (green guaje), and Leucaena esculenta (pigmented guaje) Applied Food Research · Vol. 6 Article
- Entomophagy: analysing affective narratives and linguistic markers in perceptions of edible insects British Food Journal Article
- Ultrasound-Assisted Enzymatic Hydrolysates from Common Bean and Pumpkin Seed Proteins: Antioxidant and Anti-Inflammatory Properties Antioxidants · Vol. 15 Article
- Edible Insects as Human Food: Perceptions of Individuals from Six Countries Insects · Vol. 17 Article
