MAZORRA MANZANO, MIGUEL ANGEL
BIOTECNOLOGÍA · Nivel 2
Plant proteases
Hydrolysates
Protein functionality
Bioactive peptides
Biotechnological applications
Seafood and Dairy Products
Food Authenticity
Food Chemistry
Desde 1998 es Professor/Researcher en Centro de Investigación en Alimentación y Desarrollo AC
Información*
| Nombre | MIGUEL ANGEL MAZORRA MANZANO |
|---|---|
| Área | CIENCIAS DE AGRICULTURA, AGROPECUARIAS, FORESTALES Y DE ECOSISTEMAS |
| Campo | BIOTECNOLOGÍA |
| Disciplina | TECNOLOGÍA DE ALIMENTOS |
| Especialidad | PROTEINAS |
| CVU | 35378 |
| Institución | |
|---|---|
| Dependencia | COORDINACION DE TECNOLOGIA DE ALIMENTOS DE ORIGEN ANIMAL |
| Entidad | SONORA |
| Nivel | 2 |
| Vigencia | Inicio: 01/01/2022 |
| Fin: 31/12/2027 |
* Información del primer trimestre de 2026.
Fuente: SECIHTI.
Últimas publicaciones Scopus
- 2026
- Novel bioavailable hypocholesterolemic peptides derived from milk fermented with Lactococcus lactis NRRL B-50572 Food Research International · Vol. 229 Article
- 2025
- Techno-Functional Properties of Mexican Cheese Whey Requesón Powder: Effects of Air-Convective Drying and Natural Gum Addition Dairy · Vol. 6 Article
- 2024
- Gut microbiota response to consumption of milks fermented with specific strains of Lactococcus lactis with hypocholesterolemic effect Food Production Processing and Nutrition · Vol. 6 Article
- Proteolytic, milk-clotting, and stability properties of proteases from Solanum elaeagnifolium fruit Biocatalysis and Agricultural Biotechnology · Vol. 57 Article
- Proteolytic enzymes for production of functional protein hydrolysates and bioactive peptides Improving and Tailoring Enzymes for Food Quality and Functionality A Volume in Woodhead Publishing Series Food Science Technology and Nutrition Second Edition Book Chapter