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mariana.moralesdlp@tec.mx

Campus

Campus Monterrey, School of Engineering and Sciences
Adjunct researcher, Food Security , School of Engineering and Sciences

Food Sciences
Technology and Food Processing

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Morales-De la Peña, Mariana

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Morales-De la Peña, Mariana
Morales-De la Peña, Mariana
Morales-De la Peña, Mariana
Morales-De la Peña, Mariana
Morales-De la Peña, Mariana
Morales-De la Peña, Mariana
Morales-De la Peña, Mariana
Morales-De la Peña, Mariana
Morales-De la Peña, Mariana
Morales-De la Peña, Mariana
Morales-De la Peña, Mariana
Morales-De la Peña, Mariana
Morales-De la Peña, Mariana
Morales-De la Peña, Mariana
Morales-De la Peña, Mariana
Morales-De la Peña, Mariana
Morales-De la Peña, Mariana
Morales-De la Peña, Mariana
Morales-De la Peña, Mariana
Morales-De la Peña, Mariana
Morales-De la Peña, Mariana
Morales-De la Peña, Mariana
Morales-De la Peña, Mariana
Morales-De la Peña, Mariana
Morales-De la Peña, Mariana
Morales-De la Peña, Mariana
Morales-De la Peña, Mariana
Morales-De la Peña, Mariana

Publications

selected publications

academic article in scopus
- Effect of Oat and Chickpea Content on the Physicochemical, Bioactive, and Sensory Properties of a Plant-Based Beverage during Chilled Storage. ACS Food Science and Technology. 2025
- Effect of Oat and Chickpea Content on the Physicochemical, Bioactive, and Sensory Properties of a Plant-Based Beverage during Chilled Storage. ACS Food Science and Technology. 2025
- Application of moderate intensity pulsed electric fields in red prickly pears and soymilk to develop a plant-based beverage with potential health-related benefits. Innovative Food Science and Emerging Technologies. 2023
- Recent Trends in Fermented Beverages Processing: The Use of Emerging Technologies. Beverages. 2023
- Effect of high intensity ultrasound on soybean and avocado oleogels¿ structure and stability. Food Structure. 36. 2023
- Challenges and Benefits of Using Pecan Kernels, Derivatives, and Byproducts as Alternative Ingredients in Food Product Development. Food Reviews International. 2023
- Evaluation of rheology and printability of 3D printing nutritious food with complex formulations. Additive Manufacturing. 58. 2022
- Pulsed electric field processing of a pomegranate (Punica granatum L.) fermented beverage. Innovative Food Science and Emerging Technologies. 79. 2022
- Impact of Pulsed Electric Field Pre-Treatment on the Isoflavone Profile of Soymilk. Beverages. 8. 2022
- Evaluation of nutritional composition and technological functionality of whole American Bullfrog (Lithobates catesbeianus), its skin, and its legs as potential food ingredients. Food Chemistry. 372. 2022
- Effect of pulsed electric fields (PEF) on extraction yield and stability of oil obtained from dry pecan nuts (Carya illinoinensis (Wangenh. K. Koch)). Foods. 10. 2021
- Application of Pulsed Electric Fields PEF on Pecan Nuts Carya illinoinensis Wangenh. K. Koch: Oil Extraction Yield and Compositional Characteristics of the Oil and Its By-product. Food Engineering Reviews. 13:676-685. 2021
- Pulsed Electric Fields Technology for Healthy Food Products. Food Engineering Reviews. 13:509-523. 2021
- Changes in bioactive compounds content and antioxidant capacity of pecan nuts [Carya illinoinensis (Wangenh. K. Koch)] during storage Variaciones en el contenido de compuestos bioactivos y capacidad antioxidante de la nuez pecanera [Carya illinoinensis (Wangenh. K. Koch)] durante su almacenamiento. Revista Mexicana de Ingeniera Quimica. 19:1439-1452. 2020
- Novel technologies to improve food safety and quality. Current Opinion in Food Science. 30:1-7. 2019
- High-power ultrasound as pre-treatment in different stages of soymilk manufacturing process to increase the isoflavone content. Ultrasonics Sonochemistry. 49:154-160. 2018
- Effect of High Hydrostatic Pressure and Temperature on Enzymatic Activity and Quality Attributes in Mango Puree Varieties (cv. Tommy Atkins and Manila). Food and Bioprocess Technology. 11:1211-1221. 2018
- Changes in bioactive compounds concentration and physicochemical properties of mango smoothies treated by ultrasound Cambios en la concentración de compuestos bioactivos y propiedades físico-Químicas de batidos de mango tratados con ultrasonido. Revista Mexicana de Ingeniera Quimica. 17:131-144. 2018
- Effects of High Intensity Pulsed Electric Fields or Thermal Treatments and Refrigerated Storage on Antioxidant Compounds of Fruit Juice-Milk Beverages. Part II: Carotenoids. Journal of Food Processing and Preservation. 41. 2017
- Mineral and fatty acid profile of high intensity pulsed electric fields or thermally treated fruit juice-milk beverages stored under refrigeration. Food Control. 80:236-243. 2017
- Effects of High Intensity Pulsed Electric Fields or Thermal Pasteurization and Refrigerated Storage on Antioxidant Compounds of Fruit Juice-Milk Beverages. Part I: Phenolic Acids and Flavonoids. Journal of Food Processing and Preservation. 41. 2017
- Application of novel processing methods for greater retention of functional compounds in fruit-based beverages. Beverages. 2. 2016
book in scopus
- Nut byproducts: An opportunity to decrease the environmental impact and produce functional ingredients 2023
- Opportunities and Challenges of Ultrasound for Food Processing: An Industry Point of View 2017
chapter in scopus
- Effect of Pulsed Electric Fields on Food Quality. 271-296. 2022
- Process Innovations in Designing Foods with Enhanced Functional Properties. 137-156. 2022
- Dietary Fiber in Fruits and Vegetables. 123-152. 2020
- Fruit Preservation by Ohmic Heating and Pulsed Electric Fields. 441-456. 2018

Background

education and training

Bachelor of Food Engineering, Universidad de las Américas
Master's Degree in Research in Agrifood Production Systems, Universidad De Lleida
PhD, Universidad De Lleida

Contact

full name

Mariana Morales De la Peña

located in facility

Campus Monterrey

webpage

Google Scholar
LinkedIn
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ResearchGate

Other

Expertise ODS

Decent work and economic growth ODS
Good health and well-being ODS
Industry, innovation and infrastructure ODS
Responsible consumption and production ODS

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