361 Main Work Lines of "Chemistry and Food" Team at UACJ

Friday, November 6, 2009
Mezzanine (Camino Real Hotel)
Joaquin Rodrigo-Garcia , Ciencias Basicas, Instituto de Ciencias Biomedicas, UACJ, Ciudad Juarez, Mexico
Emilio Alvarez-Parrilla , Ciencias Basicas, Instituto de Ciencias Biomedicas, UACJ, Ciudad Juarez, Mexico
Laura A. de la Rosa , Ciencias Basicas, Instituto de Ciencias Biomedicas, UACJ, Ciudad Juarez, Mexico
Jose Alberto Lopez-Diaz , Ciencias Basicas, Instituto de Ciencias Biomedicas, UACJ, Ciudad Juarez, Mexico
Nina del Rocio Martinez-Ruiz , Ciencias Basicas, Instituto de Ciencias Biomedicas, UACJ, Ciudad Juarez, Mexico
Gwendolyne Peraza-Mercado , Ciencias Basicas, Instituto de Ciencias Biomedicas, UACJ, Ciudad Juarez, Mexico
Our team is integrated by 6 members, 4 with PhD. degree and 2 with Master degree. The main lines are: food chemistry of vegetable based food and animal based food. We also have other two lines which are supramolecular chemistry and animal cell physiology. During the teams lifetime (aprox. 6 years) called “Chemistry and Food” we have been granted with several research projects from different National and International institutions such as CONACYT and CYTED (Latin-American Science and Technology Development Program). We have also published together different articles, book chapters, and organized seminars in our work of line. Our experience is based on some important regional products such as apples, peaches, chili, nut, etc., which have been evaluated for their antioxidant capacity by different methods like FRAP, ORAC, DPPH, and HPLC for phenolic profiles. Another interest is to know how different processes applied to food could impact  their antioxidant capacities. An example is how fresh cut fruits and vegetables are affected in their phenolic content. Another research project developed evaluated the impact of 3 rations of fruits in human diet, over their plasma antioxidant capacity. For the animal source food line, the main projects are related to characterizing Chihuahua cheese and their properties. Another research line is about the use of vegetable coagulation extract from Solanum elaeagnifolium for cheese elaboration. Those cheeses are evaluated by sensory analysis in order to know how coagulation by vegetable extract can impact their properties. Last but not least is a meat quality project of sheep, rattle snakes and frogs of our region.