VALDEZ HURTADO, SANTIAGO
BIOTECNOLOGÍA · Nivel 1
Tecnología de Alimentos
Ciencia de los Alimentos
Subproductos de los alimentos
en Universidad Estatal de Sonora
Información*
| Nombre | SANTIAGO VALDEZ HURTADO |
|---|---|
| Área | CIENCIAS DE AGRICULTURA, AGROPECUARIAS, FORESTALES Y DE ECOSISTEMAS |
| Campo | BIOTECNOLOGÍA |
| Disciplina | TECNOLOGÍA DE ALIMENTOS |
| Especialidad | BIOTECNOLOGIA |
| CVU | 37721 |
| Institución | |
|---|---|
| Dependencia | UNIDAD ACADEMICA NAVOJOA |
| Entidad | SONORA |
| Nivel | 1 |
| Vigencia | Inicio: 01/01/2023 |
| Fin: 31/12/2027 |
* Información del primer trimestre de 2026.
Fuente: SECIHTI.
Publicaciones ORCID
- 2026
- Effect of Chitosan and Oregano Oil Edible Coatings on the Physicochemical and Microbiological Quality of Bullfrog Legs (Lithobates catesbeianus) Stored on Ice Coatings
- 2025
- The Effect of Fermentation with Saccharomyces cerevisiae on the Release of Bound Phenolic Compounds from Wheat Bran and Its Effect on Antioxidant Capacity Processes
- Energy Processes During Rigor Mortis in the Adductor Muscle of the Lion’s Paw Scallop (Nodipecten subnodosus): Effects of Seasonality and Storage Temperature Animals
- The Effect of Muicle–Chitosan Edible Coatings on the Physical, Chemical, and Microbiological Quality of Cazon Fish (<i>Mustelus lunulatus</i>) Fillets Stored in Ice Foods
- Effect of Ice Storage on Freshness and Biochemical, Physical, Chemical, and Microbiological Quality of Leg Muscle Samples from Bullfrog (<i>Lithobates catesbeianus</i>) Processes
- 2023
- Quality Improvement and Shelf-Life Extension of Iced Nile Tilapia Fillets Using Natural Garlic Extract Fishes
- 2020
- Changes on the Development of<i>Rigor Mortis</i>in Cultured Tilapia (<i>Oreochromis niloticus</i>) Fed with a Mixture of Plant Proteins Journal of Chemistry
- 2019
- Effect of ultrasonication time on the functional properties of giant squid (<i>Dosidicus gigas</i>) mantle protein concentrate Food Bioscience
- Effects of chitosan-tomato plant extract edible coatings on the quality and shelf life of chicken fillets during refrigerated storage Food Science and Technology
- Legume Proteins as a Promising Source of Anti-Inflammatory Peptides Current Protein & Peptide Science