{"id":1860,"date":"2018-06-22T12:07:58","date_gmt":"2018-06-22T17:07:58","guid":{"rendered":"https:\/\/www.uv.mx\/mca\/?p=1860"},"modified":"2025-08-29T13:58:55","modified_gmt":"2025-08-29T18:58:55","slug":"dra-luz-alicia-pascual-pineda","status":"publish","type":"post","link":"https:\/\/www.uv.mx\/mca\/investigadores\/productividad\/dra-luz-alicia-pascual-pineda\/","title":{"rendered":"Dra. Luz Alicia Pascual Pineda"},"content":{"rendered":"

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\n<\/strong>Dra. Luz Alicia Pascual Pineda<\/strong><\/span><\/h3>\n
SNI II \u2013 PRODEP<\/strong><\/span><\/h5>\n

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PUBLICACI\u00d3N EN REVISTAS INDEXADAS<\/u><\/span><\/strong><\/p>\n

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  1. \u00a0Hern\u00e1ndez-Hern\u00e1ndez, M. J., Beristain, C. I., Jim\u00e9nez-Fern\u00e1ndez, M., Bonilla-Zavaleta, E., Pascual-Pineda, L. A., & Rasc\u00f3n-D\u00edaz, M. P. (2025). Enhancing the bioaccessibility and stability of curcumin through the formation of curcumin-piperine complexes in delivery systems based on nanoemulsions stabilized with phospholipids and whey protein.\u00a0Applied Food Research<\/em>, 100730. https:\/\/doi.org\/10.1016\/j.afres.2025.100730Online ISSN: \u00a02772-5022<\/li>\n
  2. Marti\u0301nez-Garci\u0301a, M., Pascual-Pineda, L. A., Rasco\u0301n-Di\u0301az, M. P., Quintanilla-Carvajal, M. X., & Jime\u0301nez-Ferna\u0301ndez, M. (2025).\u00a0Physicochemical, Technological, and Structural Properties and Sensory Quality of Bread Prepared with Wheat Flour and Pumpkin (Cucurbita argyrosperma), Chayotextle (Sechium edule Root) and Jinicuil (Inga paterno Seeds) Flour.\u00a0ACS Food Science & Technology<\/em>.\u00a0https:\/\/doi.org\/10.1021\/acsfoodscitech.4c00585<\/a><\/u><\/strong>ISSN:\u00a02692-1944<\/li>\n
  3. Fern\u00e1ndez-S\u00e1nchez, F., Garc\u00eda-Barradas, O., Mendoza-L\u00f3pez, M. R., Pascual-Pineda, L. A., Flores-Andrade, E., Rasco\u0301n-Di\u0301az, M. P., …\u00a0& Jime\u0301nez-Ferna\u0301ndez, M. (2024). Chemical Modification and Evaluation of Physicochemical and Functional Properties of Sphenarium rugosum Protein for Edible Film Production.\u00a0ACS Food Science & Technology<\/em>,\u00a04<\/em>(12), 3108-3119.https:\/\/pubs.acs.org\/doi\/10.1021\/acsfoodscitech.4c00713<\/a><\/u>.ISSN:\u00a02692-1944<\/li>\n
  4. Barrientos-L\u00f3pez, K. P., Bautista-Hern\u00e1ndez, S., Jim\u00e9nez-Escobar, M. P., Jim\u00e9nez-Fern\u00e1ndez, M., Rasc\u00f3n-D\u00edaz, M. P., S\u00e1nchez-Medina, A., …\u00a0& Pascual-Pineda, L. A. (2025). Effect of Lacticaseibacillus rhamnosus on carotenoid stability and metabolomic profile during red pepper paste fermentation.\u00a0Food Bioscience<\/em>,\u00a071<\/em>, 107342.<\/li>\n
  5. Bautista-Hern\u00e1ndez, S., Jim\u00e9nez-Escobar, M. P., Rasc\u00f3n-D\u00edaz, M. P., Jim\u00e9nez-Fern\u00e1ndez, M., Beristain, C. I., Sanchez-Medina, A., & Pascual-Pineda, L. A. (2025).\u00a01H-NMR to assess bioaccessibility and stability of designed astaxanthin nanoemulsions.\u00a0Applied Food Research<\/em>, 101205.<\/li>\n
  6. Jim\u00e9nez-Escobar, M. P., Bautista-Hern\u00e1ndez, S., Herrera-Meza, S., Jim\u00e9nez-Fern\u00e1ndez, M., Rasc\u00f3n-D\u00edaz, M. P., Flores-Andrade, E., …\u00a0& Pascual-Pineda, L. A. (2025). Design of Whey-Protein Stabilized Curcumin Nanoemulsions for Metabolic Syndrome Management.\u00a0BioNanoScience<\/em>,\u00a015<\/em>(3), 357.<\/li>\n
  7. Luna\u2010Ni\u00f1o, M. F., Beristain\u2010Guevara, C. I., Pascual\u2010Pineda, L. A., Rasc\u00f3n\u2010D\u00edaz, M. P., Luna\u2010Solano, G., & Jim\u00e9nez\u2010Fern\u00e1ndez, M. (2025).\u00a0Characterization of Chayotextle Starch Films Supplemented with Essential Oils and Their Effect as a Coating on the Shelf Life of Bread.\u00a0Starch\u2010St\u00e4rke<\/em>,\u00a077<\/em>(3), 2400057.\u00a0https:\/\/doi.org\/10.1002\/star.202400057<\/a><\/u><\/strong>\u00a0\u00a0ISSN: 1521-379X<\/li>\n
  8. Pale-Ezquivel, I., S\u00e1nchez-Vel\u00e1squez, L. R., Jim\u00e9nez-Escobar, M. P., Mendoza-L\u00f3pez, M. R., Musule, R., Alarc\u00f3n-Guti\u00e9rrez, E., Pascual-Pineda L.A. & Dom\u00ednguez, Z. (2024). Chitosan-coated nanoemulsions of a terpene-based natural deep eutectic solvent and lemongrass essential oil to control coffee leaf rust: Two alternatives based on natural products. Industrial Crops and Products, 222, 119824.<\/li>\n
  9. Naida Ju\u00e1rez-Trujillo, Rosa I. Ortiz-Basurto, Martina A. Chac\u00f3n-L\u00f3pez, Fidel Martinez-Gutierrez, Luz A. Pascual-Pineda, Efigenia Montalvo-Gonz\u00e1lez, Maribel Jim\u00e9nez-Fern\u00e1ndez. FOODCHEM-D-24-03984R3. Title: Effect of the drying methods on the stabilization of symbiotic microbeads produced by ionic gelation. Food Chemistry. Aceptado el 04 de octubre de 2024.<\/li>\n
  10. \u00a0Karina Huerta Vera, Mar\u00eda de Lourdes Catalina Ar\u00e9valo Galarza, Adriana Contreras Oliva, Luz Alicia Pascual Pineda, Maribel Jim\u00e9nez Fern\u00e1ndez, Ricardo Salazar, Marisol Castillo Morales, Enrique Flores Andrade. 2024. Osmoimpregnation of chayote (Sechium edule (Jacq.) Sw.) with piperine using macro and nanometer-sized emulsions. ISSN: 22124292. Aceptado el 22 de mayo del 2024. Revista Food Bioscience, 60, 104397. https:\/\/doi.org\/10.1016\/j.fbio.2024.104397<\/li>\n
  11. L\u00f3pez-Alarc\u00f3n, C. A., Rasc\u00f3n-D\u00edaz, M. P., Pascual-Pineda, L. A., Andrade, E. F., Bonilla-Zavaleta, E., & Jim\u00e9nez-Fern\u00e1ndez, M. (2023). Protection of antioxidant components and production of a natural food colourant powder from Ardisia compressa juice.Powder Technology<\/em>, 119123,\u00a0https:\/\/doi.org\/10.1016\/j.powtec.2023.119123<\/a>.<\/li>\n
  12. Flores, E., Jim\u00e9nez, M., Beristain, C. I., Azuara, E., Guti\u00e9rrez-L\u00f3pez, G. F., Alamilla-Beltr\u00e1n, L., & Pascual Pineda, L. A. Food Nanostructuring of Paprika Capsules Obtained by Coacervation for Improving Carotenoid Storage Stability.Food Structure,<\/em>\u00a038 100354.\u00a0https:\/\/doi.org\/10.1016\/j.foostr.2023.100354<\/a><\/li>\n
  13. Morales-Huerta, A., Flores-Andrade, E., Jim\u00e9nez-Fern\u00e1ndez, M., Beristain, C. I., & Pascual-Pineda, L. A. (2023). Microencapsulation of betalains by foam fluidized drying.Journal of Food Engineering<\/em>, 111701,\u00a0https:\/\/doi.org\/10.1016\/j.jfoodeng.2023.111701<\/a>. Print ISSN: 0260-8774 Online ISSN: 1873-5770<\/li>\n
  14. Ju\u00e1rez\u2010Trujillo, N., Gonz\u00e1lez\u2010Avila, C., Beristain\u2010Guevara, C. I., Mendoza\u2010L\u00f3pez, M. R.,\u00a0Pascual\u2010Pineda, L. A.,<\/strong>\u00a0& Jim\u00e9nez\u2010Fern\u00e1ndez, M. Nutritional, physicochemical and antioxidant properties of sprouted and fermented beverages made from Phalaris canariensis seed.International Journal of Food Science & Technology,\u00a0<\/em>https:\/\/doi.org\/10.1111\/ijfs.16637<\/a>,\u00a0<\/strong>ISSN:1365-2621<\/li>\n
  15. D\u00edaz-Ramos, D. I., Ortiz-Basurto, R. I., Garc\u00eda-Barradas, O., Chac\u00f3n-L\u00f3pez, M. A., Montalvo-Gonz\u00e1lez, E., Pascual-Pineda, L. A., … & Jim\u00e9nez-Fern\u00e1ndez, M. (2023). Lauroylated, Acetylated, and Succinylated Agave tequilana Fructans Fractions: Structural Characterization, Prebiotic, Antibacterial Activity and Their Effect on Lactobacillus paracasei under Gastrointestinal Conditions.Polymers<\/em>,15<\/em>(14), 3115, \u00a0https:\/\/doi.org\/10.3390\/polym15143115<\/strong><\/a>\u00a0\u00a0ISSN: 2073-4360<\/strong><\/li>\n
  16. Pascual-Pineda, L. A<\/strong>., Guerrero-Hern\u00e1ndez, A., Castillo-Morales, M., Salazar, R., Jim\u00e9nez-Fern\u00e1ndez, M., & Flores-Andrade, E. (2022). Determination of the spreading pressure and shelf-life of spray-dried coffee powder: quality assurance of a water-soluble food.Revista Mexicana de Ingenier\u00eda Qu\u00edmica<\/em>,21<\/em>(3), Alim2921-Alim2921, ISSN: 1665-2738https:\/\/doi.org\/10.24275\/rmiq\/Alim2921<\/a><\/li>\n
  17. Gonz\u00e1lez-Ram\u00edrez, P. J., Pascual-Mathey, L. I., Garc\u00eda-Rodr\u00edguez, R. V., Jim\u00e9nez, M., Beristain, C. I., Sanchez-Medina, A., &\u00a0Pascual Pineda, L. A<\/strong>\u00a0(2022). Effect of Relative Humidity on the Metabolite Profiles, Antioxidant Activity and Sensory of Black Garlic Processing. Food Bioscience ISSN: 22124292, vol 48 (1)\u00a0https:\/\/doi.org\/10.1016\/j.fbio.2022.101827<\/a><\/li>\n
  18. Pascual-Mathey, L. I.,\u00a0Briones-Concha, J. A.,<\/strong>\u00a0Jim\u00e9nez, M., Beristain, C. I., &\u00a0Pascual-Pineda, L. A.<\/strong>\u00a0(2022). Elaboration of essential oil nanoemulsions of Rosemary (Rosmarinus officinalis L.)<\/em>\u00a0and its effect on liver injury prevention.\u00a0Food and Bioproducts Processing<\/em>. 10.1016\/j.fbp.2022.04.006 (1) 134, 46-55. ISSN: 0960-3085<\/li>\n
  19. Barradas\u2010Pretel\u00edn<\/strong>, R., Garc\u00eda\u2010Barradas, O., Beristain\u2010Guevara, C. I., Mendoza\u2010L\u00f3pez, M. R., Pascual\u2010Pineda, L. A<\/strong>., Flores\u2010Andrade, E., & Jim\u00e9nez\u2010Fern\u00e1ndez, M. (2022). Effect of ginger extract on stability, physicochemical, and antioxidant properties of avocado powder using maltodextrin as carrier.\u00a0Journal of Food Processing and Preservation<\/em>, e16541. ISSN: 1745-4549. e16541, pp 1-11 https:\/\/doi.org\/10.1111\/jfpp.16541<\/a><\/strong><\/li>\n
  20. Pascual Pineda, L. A<\/strong>., Contreras, Y. M., Galarza, M. D. L. A., Morales, M. C., Mara\u00f1\u00f3n, A. H., D\u00edaz, M. P. R., & Andrade, E. F.\u00a0(2021).\u00a0<\/strong>Clustering function and minimum change in spreading pressure as key factor to predict storage conditions for black pepper oleoresin encapsulated by spray drying.\u00a0Food Bioscience,<\/em>42, 101215. ISSN: 2212-4292,\u00a0https:\/\/doi.org\/10.1016\/j.fbio.2021.101215 pp 1-11<\/a>.<\/li>\n
  21. Pascual-Pineda, L. A<\/strong>., Hern\u00e1ndez-Mara\u00f1on, A., Castillo-Morales, M., Uz\u00e1rraga-Salazar, R., Rasc\u00f3n-D\u00edaz, M. P., & Flores-Andrade, E.\u00a0(2020).<\/strong>\u00a0Effect of water activity on the stability of freeze-dried oyster mushroom (Pleurotus ostreatus) powder.\u00a0Drying Technology<\/em>, 1-14. ISSN: 07373937, vol 38 (8) pp 989-1002\u00a0https:\/\/doi.org\/10.1080\/07373937.2020.1739064<\/a><\/li>\n
  22. Flores-Andrade, E., Allende-Baltazar, Z., Sandoval-Gonz\u00e1lez, P. E., Jim\u00e9nez-Fern\u00e1ndez, M., Beristain, C. I., &\u00a0Pascual-Pineda, L. A.<\/strong>\u00a0(2021).<\/strong>\u00a0Carotenoid nanoemulsions stabilized by natural emulsifiers: Whey protein, gum Arabic, and soy lecithin.\u00a0Journal of Food Engineering<\/em>,\u00a0290, 110208.\u00a0https:\/\/doi.org\/10.1016\/j.jfoodeng.2020.110208<\/a><\/li>\n
  23. Jim\u00e9nez-Escobar, M. P.,\u00a0Pascual-Pineda, L. A.,<\/strong>\u00a0Vernon-Carter, E. J., & Beristain, C. I.\u00a0(2021).\u00a0<\/strong>Enhanced \u03b2-carotene encapsulation and protection in self-assembled lyotropic liquid crystal structures.\u00a0LWT,\u00a0135, 110056.\u00a0https:\/\/doi.org\/10.1016\/j.lwt.2020.110056<\/a>\u00a0ISSN: 00236438<\/li>\n
  24. Cancino-Castillo, L. A., Beristain, C. I.,\u00a0Pascual-Pineda, L. A<\/strong>., Ortiz-Basurto, R. I., Ju\u00e1rez-Trujillo, N., & Jim\u00e9nez-Fern\u00e1ndez, M.\u00a0(2020).<\/strong>\u00a0Effective microencapsulation of Enterococcus faecium in biopolymeric matrices using spray drying.\u00a0Applied Microbiology and Biotechnology<\/em>,\u00a0104(22), 9595-9605.\u00a0https:\/\/doi.org\/10.1007\/s00253-020-10943-y<\/a><\/li>\n
  25. Jimenez-Escobar, M. P., Pascual-Mathey, L. I., Beristain, C. I., Flores-Andrade, E., Jim\u00e9nez, M., &\u00a0Pascual-Pineda, L. A.<\/strong>\u00a0(2020).\u00a0<\/strong>In vitro and In vivo antioxidant properties of paprika carotenoids nanoemulsions.\u00a0LWT,\u00a0118, 108694.\u00a0https:\/\/doi.org\/10.1016\/j.lwt.2019.108694<\/a>\u00a0ISSN: 00236438<\/li>\n
  26. Pascual-Pineda, L. A.,<\/strong>\u00a0Rasc\u00f3n, M. P., Quintanilla-Carvajal, M. X., Castillo-Morales, M., Mar\u00edn, U. R., & Flores-Andrade, E.\u00a0(2019).<\/strong>\u00a0Effect of porous structure and spreading pressure on the storage stability of red onion microcapsules produced by spray freezing into liquid cryogenic and spray drying.\u00a0Journal of Food Engineering<\/em>,\u00a0245, 65-72.\u00a0https:\/\/doi.org\/10.1016\/j.jfoodeng.2018.10.018<\/a><\/li>\n
  27. L\u00f3pez-Alarc\u00f3n, C. A., Cerd\u00e1n-Leal, M. A., Beristain, C. I.,\u00a0Pascual-Pineda, L. A<\/strong>., Azuara, E., & Jim\u00e9nez-Fern\u00e1ndez, M. (2019).<\/strong>\u00a0The potential use of modified quinoa protein isolates in cupcakes: physicochemical properties, structure and stability of cupcakes.\u00a0Food & function<\/em>,\u00a010(7), 4432-4439.\u00a0https:\/\/doi.org\/10.1039\/C9FO00852G<\/strong><\/a><\/li>\n
  28. Jim\u00e9nez, M., Dom\u00ednguez, J. A., Pascual-Pineda, L. A.,<\/strong> Azuara, E., & Beristain, C. I. (2018).<\/strong> Elaboration and characterization of O\/W cinnamon (Cinnamomum zeylanicum) and black pepper (Piper nigrum) emulsions.\u00a0Food hydrocolloids<\/em>,\u00a077<\/em>, 902-910.https:\/\/doi.org\/10.1016\/j.foodhyd.2017.11.037<\/a><\/li>\n
  29. Pascual-Pineda, L. A.,<\/strong>\u00a0Bautista-Hern\u00e1ndez, S., Pascual-Mathey, L. I., Flores-Andrade, E., Jim\u00e9nez, M., & Beristain, C. I.\u00a0(2018).<\/strong>\u00a0Development of paprika oleoresin dispersions for improving the bioaccessibility of carotenoids.\u00a0Revista Mexicana de Ingenier\u00eda Qu\u00edmica<\/em>,\u00a017(2), 767-776.https:\/\/doi.org\/10.24275\/10.24275\/uam\/izt\/dcbi\/revmexingquim\/2018v17n2\/P<\/a><\/li>\n
  30. Rasc\u00f3n, M. P., Huerta-Vera, K.,\u00a0Pascual-Pineda, L. A.,<\/strong>\u00a0Contreras-Oliva, A., Flores-Andrade, E., Castillo-Morales, M., … & Gonz\u00e1lez-Morales, I. (2018).<\/strong>\u00a0Osmotic dehydration assisted impregnation of Lactobacillus rhamnosus in banana and effect of water activity on the storage stability of probiotic in the freeze-dried product.\u00a0LWT<\/em>,\u00a092, 490-496.\u00a0https:\/\/doi.org\/10.1016\/j.lwt.2018.02.074<\/a><\/li>\n
  31. Flores-Andrade, E.,\u00a0Pascual-<\/strong>Pineda, L. A<\/strong>., Quintanilla-Carvajal, M. X., Guti\u00e9rrez-L\u00f3pez, G. F., Beristain, C. I., & Azuara, E.\u00a0(2018).<\/strong>\u00a0Fractal surface analysis and thermodynamic properties of moisture sorption of calcium\u2013sucrose powders.\u00a0Drying technology<\/em>,\u00a036(9), 1128-1141.\u00a0https:\/\/doi.org\/10.1080\/07373937.2017.1387793<\/a><\/li>\n
  32. D\u00edaz, D. I., Lugo, E.,\u00a0Pascual-Pineda, L. A<\/strong>., & Jim\u00e9nez-Fern\u00e1ndez, M. (2019). Encapsulation Of Carotenoid-Rich Paprika Oleoresin Through Traditional And Nano Spray Drying.\u00a0Italian Journal of Food Science<\/em>,\u00a031(1).\u00a0https:\/\/doi.org\/10.14674\/IJFS-1253<\/a><\/li>\n
  33. Flores-Andrade, E.,\u00a0Pascual-Pineda, L. A<\/strong>., Alarc\u00f3n-Elvira, F. G., Rasc\u00f3n-D\u00edaz, M. P., Pimentel-Gonz\u00e1lez, D. J., & Beristain, C. I.\u00a0(2017).<\/strong>\u00a0Effect of vacuum on the impregnation of Lactobacillus rhamnosus microcapsules in apple slices using double emulsion.\u00a0Journal of Food Engineering<\/em>,\u00a0202, 18-24.ISSN:\u00a00260-8774,\u00a0https:\/\/doi.org\/10.1016\/j.jfoodeng.2017.02.005<\/a><\/li>\n
  34. Pascual-Pineda L.A<\/strong>., Alamilla-Beltr\u00e1n L., Guti\u00e9rrez-L\u00f3pez G.F. Azuara, E. and Flores-Andrade E.\u00a0(2017)<\/strong>\u00a0Prediction of Storage Conditions of Dehydrated Foods from a Water Vapor Adsorption Isotherm,\u00a0Revista Mexicana de Ingenieri\u0301a Qui\u0301mica<\/em>, Vol. 16, No. 1 (2017) 207-220.\u00a0https:\/\/doi.org\/10.24275\/rmiq\/Alim817<\/a><\/li>\n
  35. Huerta-Vera, K., Flores-Andrade, E., P\u00e9rez-Sato, J. A., Morales-Ramos, V.Pascual-Pineda, L. A<\/strong>., & Contreras-Oliva, A.\u00a0(2017)<\/strong>. Enrichment of banana with Lactobacillus rhamnosus using double emulsion and osmotic dehydration.\u00a0Food and Bioprocess Technology<\/em>,\u00a010(6), 1053-1062.https:\/\/doi.org\/10.1007\/s11947-017-1879-2<\/li>\n
  36. Jimenez, M., Beristain, C. I., Azuara, E., Mendoza, M. R., &\u00a0Pascual, L. A.<\/strong>\u00a0(2016).<\/strong>\u00a0Physicochemical and antioxidant properties of honey from Scaptotrigona mexicana bee.\u00a0Journal of Apicultural Research,\u00a055(2), 151-160.\u00a0https:\/\/doi.org\/10.1080\/00218839.2016.1205294<\/a><\/li>\n
  37. Peredo, A. G., Beristain, C. I.,\u00a0Pascual, L. A.,<\/strong>\u00a0Azuara, E., & Jimenez, M.\u00a0(2016).<\/strong>\u00a0The effect of prebiotics on the viability of encapsulated probiotic bacteria.\u00a0LWT-Food Science and Technology<\/em>,\u00a073, 191-196. ISSN:\u00a00023-6438.\u00a0https:\/\/doi.org\/10.1016\/j.lwt.2016.06.021<\/a><\/li>\n
  38. Pascual-Pineda, L.A<\/strong>. Flores-Andrade E., Jim\u00e9nez-Fern\u00e1ndez M. & Beristain, C.I.\u00a0(2015).<\/strong>\u00a0Kinetic and thermodynamic stability of carotenoids nanoemulsion.\u00a0International Journal of Food Science and Technology<\/em>\u00a07 pp: 1160\u20131170, DOI: 10.1111\/ijfs.12750.<\/li>\n
  39. M. Rodr\u00edguez-Bernal, E. Flores-Andrade, C. Lizarazo-Morales, E. Bonilla,\u00a0L.A. Pascual-Pineda<\/strong>, G. Gutierr\u00e9z-L\u00f3pez,\u2028M.X. Quintanilla-Carvajal\u00a0(2015).<\/strong>\u00a0Moisture adsorption isotherms of the boroj\u00f3 fruit (Borojoa patinoi. Cuatrecasas<\/em>) and gum arabic powders,\u00a0Food and Bioproducts Processing,\u00a0<\/em>94, pp: 187\u2013198 .\u00a0http:\/\/dx.doi.org\/10.1016\/j.fbp.2015.03.004<\/a><\/li>\n
  40. Jim\u00e9nez, M., Flores-Andrade E.,\u00a0Pascual-Pineda L.A.<\/strong>\u00a0& Beristain C.I.\u00a0(2015)<\/strong>\u00a0Effect of water activity on the stability of Lactobacillus paracasei capsules.\u00a0LWT Food Science and Technology,<\/em>\u00a060, No.1, pp 346-351.\u00a0https:\/\/doi.org\/10.1016\/j.lwt.2014.09.050<\/a><\/li>\n
  41. Pascual-Pineda L.A.,<\/strong>\u00a0Flores-Andrade, E. Alamilla-Beltr\u00e1n, L. Chanona-P\u00e9rez, J.J., Beristain C.I. Guti\u00e9rrez F., and Azuara E. (2014)\u00a0<\/strong>Micropores and Their Relationship with Carotenoids Stability: A New Tool to Study Preservation of Solid Foods.\u00a0Food Bioprocess Technol<\/em>, Vol. 7 (4) pp 1160-1170. DOI: 10.1007\/s11947-013-1162-0<\/li>\n
  42. Flores-Andrade, E.;\u00a0Pascual-Pineda, L.A.,<\/strong>\u00a0Jim\u00e9nez M. y C.I. Beristain\u00a0(2013)<\/strong>\u00a0Effect of whey protein-sucrose in the osmotic dehydration of Apple.\u00a0Revista Mexicana de Ingenier\u00eda Qu\u00edmica<\/em>. Vol. 12, No. 3, pp 415-424. ISSN: 16652738.\u00a0http:\/\/www.rmiq.org\/ojs311\/index.php\/rmiq\/article\/view\/1501<\/a><\/li>\n
  43. Pascual-Pineda L.A.,<\/strong>\u00a0Azuara, E., D\u00edaz, R. and Silva, E.R.\u00a0(2010)<\/strong>. Uso De La Deshidrataci\u00f3n Osm\u00f3tica Por Etapas (DOE) Para Prolongar La Vida Pos-Cosecha De Guayaba.\u00a0CyTA – Journal of Food<\/em>, Vol. 8, No.3, pp 217-228.\u00a0https:\/\/doi.org\/10.1080\/19476330903424667<\/a><\/li>\n<\/ol>\n

     <\/p>\n

    4B Poster<\/strong><\/span><\/p>\n

      \n
    1. Karla Patricia Barrientos L\u00f3pez, Luz Alicia Pascual Pineda, Martha Paola rasc\u00f3n D\u00edaz, Maribel Jim\u00e9nez Fern\u00e1ndez, C\u00e9sar Ignacio Beristain Guevara, Montessat Paulina Jim\u00e9nez Escobar, Effect of Lactobacillus rhamnosus fermentation on color changes, antioxidant activity and sensory acceptance of red pepper paste (Capsicum annum<\/em> L.), Latin Chem, 14 y 15 de Octubre del 2024.<\/li>\n
    2. Xanat Villa Castillo, Flora Fernandez S\u00e1nchez, Luz Alicia Pascual Pineda, Martha Paola rasc\u00f3n D\u00edaz, Maribel Jim\u00e9nez Fern\u00e1ndez, Co -microencapsulacion de Lactobacillus gasseri y aceite de oliva extra virgen en diferentes materiales de pared. Presentado en el \u00e1rea de ingenier\u00eda de alimentos dentro del congreso XLV Encuentro Nacional de la AMIDIQ realizado del 7 al 10 de mayo en Ixtapa, Zihuatanejo, M\u00e9xico.<\/li>\n
    3. Miguel Mart\u00ednez Garc\u00eda, Martha Paola Rasc\u00f3n D\u00edaz, Luz Alicia Pascual Pineda, Flora Fern\u00e1ndez S\u00e1nchez, Maribel Jim\u00e9nez Fern\u00e1ndez 2024. Propiedades nutricionales, fisicoqu\u00edmicas y texturales de panes adicionados con harinas alternativas. Presentado en el \u00e1rea de ingenier\u00eda de alimentos dentro del congreso XLV Encuentro Nacional de la AMIDIQ realizado del 7 al 10 de mayo en Ixtapa, Zihuatanejo, M\u00e9xico.<\/li>\n
    4. Flora Fern\u00e1ndez S\u00e1nchez, Oscar Garc\u00eda Barradas, Ma. Remedios Mendoza L\u00f3peza, Luz Alicia Pascual-Pineda, Maribel Jim\u00e9nez Fern\u00e1ndez. 2024. .An\u00e1lisis proximal y propiedades fisicoqu\u00edmicasdel pulverizado de grillo (Sphenarium rugosum). Presentado en el \u00e1rea de ingenier\u00eda de alimentos dentro del congreso XLV Encuentro Nacional de la AMIDIQ realizado del 7 al 10 de mayo en Ixtapa, Zihuatanejo, M\u00e9xico.<\/li>\n
    5. Daniel Andr\u00e9s Mart\u00ednez Prigadaa, Maribel Jim\u00e9nez Fern\u00e1ndez, Mar\u00eda Remedios Mendoza Lopez, Luz Alicia Pascual Pineda, Oscar Garc\u00eda Barradas. 2024. Pel\u00edculas Comestibles elaboradas a base de almid\u00f3n de amaranto modificado por acilaci\u00f3n. Presentado en el \u00e1rea de ingenier\u00eda de alimentos dentro del congreso XLV Encuentro Nacional de la AMIDIQ realizado del 7 al 10 de mayo en Ixtapa, Zihuatanejo, M\u00e9xico.<\/li>\n
    6. Hern\u00e1ndez K., Jim\u00e9nez M., Azuara E.,\u00a0Pascual L.A.<\/strong>, Beristain C.I., \u201cCaracterizaci\u00f3n de nanoc\u00e1psulas l\u00edquidas de curcumina (Curcuma longa<\/em>), I Congreso Nacional de Avances en la Alimentaci\u00f3n y Biotecnolog\u00eda. 29 enero 2016.<\/li>\n
    7. Hern\u00e1ndez Huesca Karina,\u00a0Pascual-Pineda L.A.<\/strong>, Jim\u00e9nez M, Azuara E y Beristain C.I. Caracterizaci\u00f3n y digesti\u00f3n g\u00e1strica de nanoc\u00e1psulas l\u00edquidas de curcumina (Curcuma longa<\/em>). 2\u00b0 Congreso Internacional de Alimentos funcionales y nutrace\u00faticos. 22 al 24 de junio 2016. Quer\u00e9taro, Qro. M\u00e9xico.<\/li>\n
    8. Gonz\u00e1lez Ram\u00edrez. , V\u00e1zquez-Hern\u00e1ndez M., Garc\u00eda-Rodr\u00edguez R.V.,\u00a0Pascual-Pineda L.A<\/strong>., Pascual-Mathey L.I., S\u00e1nchez-Medina A. (2018). Efecto de la humedad relativa en la variaci\u00f3n del perfil metab\u00f3lico y efecto hepatoprotector del ajo negro\u201d. 14\u00aa reuni\u00f3n Internacional de Investigaci\u00f3n de Productos Naturales, celebrada del 23 al 26 de mayo de 2018 en Cuernavaca Morelos, M\u00e9xico.<\/li>\n
    9. Jim\u00e9nez-Escobar P.M., Pascual-Mathey L.I., Beristain C.I., Jim\u00e9nez , Flores-Andrade E., and\u00a0Pascual-Pineda L.A.\u00a0<\/strong>(2018) \u201cIn vivo antioxidant activity of carotenoids nanoemulsions\u201d. 8th Food Science, Biotechnology and Safety Congress (Latin Food), 14-16 noviembre. Puerto Vallarta Jalisco.<\/li>\n<\/ol>\n

       <\/p>\n

      MEMORIAS IN EXTENSO<\/u><\/span><\/strong><\/p>\n

        \n
      1. Allende Baltazar , Pascual-Mathey L.I., Jim\u00e9nez Fern\u00e1ndez M., Beristain C.I. y Pascua-Pineda L.A.<\/strong> (2019). DISE\u00d1O Y CARACTERIZACI\u00d3N DE NANOEMULSIONES ESTABILIZADAS CON EMULSIFICANTES DE ORIGEN NATURAL. Memorias del XL Encuentro Nacional del AMIDIQ, 7-10 mayo 2019, Huatulco Oaxaca.<\/li>\n
      2. Luis A. Cancino-Castillo, Rosa I. Ort\u00edz-Basurto, Luz A. Pascual- Pineda, <\/strong>C\u00e9sar Beristain-Guevara, Maribel Jim\u00e9nez-Fern\u00e1ndez.<\/sup> Microencapsulaci\u00f3n de Bacillus subtilis<\/em> y Enterococcus faecium<\/em> usando secado por aspersi\u00f3n. XL Encuentro Nacional de la Academia Mexicana de Investigaci\u00f3n y Docencia en Ingenier\u00eda Qu\u00edmica A.C. (AMIDIQ). 1-4 de mayo del 2019.en la ciudad de Huatulco, Oaxaca, M\u00e9xico.<\/li>\n
      3. Pancardo A., Pascual Pineda L.A.<\/strong>, Jim\u00e9nez M y Beristain C.I. \u201cEfecto del procesamiento del cacao (Theobroma cacao<\/em>) en la capacidad antioxidante\u201d. I Congreso Nacional de Avances en la Alimentaci\u00f3n y Biotecnolog\u00eda. 29 enero 2016.<\/li>\n<\/ol>\n

        \u00a0<\/strong><\/p>\n

        CAP\u00cdTULOS DE LIBROS<\/u><\/span><\/strong><\/p>\n

          \n
        1. Briones-Concha, , Pascual-Mathey, L. I., Beristain, C. I., Pascual- Pineda L. A., <\/strong>Desing and characterization of liquid nanocapsules of rosemary oil (Rosmarinus officinalis<\/em> L.) IEEE International Conference on Engineering Veracruz, ICEV. 2019<\/li>\n<\/ol>\n

           <\/p>\n

          ART\u00cdCULOS IN EXTENSO<\/u><\/span>\u00a0<\/strong><\/p>\n

            \n
          1. Diaz D.I., Lugo E., Pascual-Pineda, L.A<\/strong>., Jim\u00e9nez-Fern\u00e1ndez, M 2018. Encapsulation of carotenoid-rich oleoresin through traditional and nano- spray drying. ISSN online: 1120-1770. Italian Journal of Food Science. 1http:\/\/dx.doi.org\/ 10.14674\/IJFS-1253.<\/a> Pa\u00eds Italia. Publicado el 31 de enero<\/li>\n<\/ol>\n

            \u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

            Dra. Luz Alicia Pascual Pineda SNI II \u2013 PRODEP     PUBLICACI\u00d3N EN REVISTAS INDEXADAS \u00a0Hern\u00e1ndez-Hern\u00e1ndez, M. J., Beristain, C. I., Jim\u00e9nez-Fern\u00e1ndez, M., Bonilla-Zavaleta, E., Pascual-Pineda, L. A., & Rasc\u00f3n-D\u00edaz, M. P. (2025). Enhancing the bioaccessibility and stability of curcumin through the formation of curcumin-piperine complexes in delivery systems based on nanoemulsions stabilized with phospholipids […]<\/p>\n","protected":false},"author":1437,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ventana_nueva":"","tipo_url":"","url":"","extracto":"","imagen_halign":"","imagen_valign":"","bg_size":"","text_hide":"","media_url":"","tipo_media":"","video_url":"","video_pos":"","video_youtube":"","footnotes":""},"categories":[52],"tags":[],"class_list":["post-1860","post","type-post","status-publish","format-standard","hentry","category-productividad"],"_links":{"self":[{"href":"https:\/\/www.uv.mx\/mca\/wp-json\/wp\/v2\/posts\/1860","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.uv.mx\/mca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.uv.mx\/mca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.uv.mx\/mca\/wp-json\/wp\/v2\/users\/1437"}],"replies":[{"embeddable":true,"href":"https:\/\/www.uv.mx\/mca\/wp-json\/wp\/v2\/comments?post=1860"}],"version-history":[{"count":2,"href":"https:\/\/www.uv.mx\/mca\/wp-json\/wp\/v2\/posts\/1860\/revisions"}],"predecessor-version":[{"id":3238,"href":"https:\/\/www.uv.mx\/mca\/wp-json\/wp\/v2\/posts\/1860\/revisions\/3238"}],"wp:attachment":[{"href":"https:\/\/www.uv.mx\/mca\/wp-json\/wp\/v2\/media?parent=1860"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.uv.mx\/mca\/wp-json\/wp\/v2\/categories?post=1860"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.uv.mx\/mca\/wp-json\/wp\/v2\/tags?post=1860"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}