Dr. ALEIDA SELENE HERNÁNDEZ CÁZARES
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Academic Career Length
18Years (2009-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
View All Publications11 July 2020 in Food Science & Nutrition
Journal Article
HBHylenne Bojorges
Hylenne BojorgesMRM. A. Ríos‐Corripio
M. A. Ríos‐CorripioALEIDA SELENE HERNÁNDEZ CÁZARES
Juan Valente Hidalgo-ContrerasACAdriana Contreras-Oliva
Adriana Contreras-OlivaThe aim of this study was to develop an edible alginate‐based film produced with turmeric (EFT), as an active compound, and evaluate its antioxidant capacity for application in fresh pork loin, beef loin, and chicken breast. The EFT was characterized by barrier parameters, color, and mechanical, structural, and antioxidant properties. Meat samples with and without EFT were stored at 4°C and analyzed at 2‐day intervals. The meat samples with EFT showed significant differences (p < .05) in color (CIE L*a*b*) and exhibited lower TBARS values compared with those without EFT. The addition of turmeric in the film, besides affecting its physicochemical and structural properties, contributed an important antioxidant effect for the meat.
1 December 2010 in Food Chemistry
Journal Article
Leticia MoraALEIDA SELENE HERNÁNDEZ CÁZARESMAMaría-Concepción Aristoy
María-Concepción Aristoy
Fidel Toldrá1 February 2011 in Meat Science
Journal Article
ALEIDA SELENE HERNÁNDEZ CÁZARESMAMaría-Concepción Aristoy
María-Concepción Aristoy
Fidel Toldrá1 December 2010 in Food Chemistry
Journal Article
ALEIDA SELENE HERNÁNDEZ CÁZARESMAMaría-Concepción Aristoy
María-Concepción Aristoy
Fidel Toldrá1 March 2010 in Meat Science
Journal Article
Leticia MoraALEIDA SELENE HERNÁNDEZ CÁZARESMSMiguel Angel Sentandreu
Miguel Angel Sentandreu
Fidel Toldrá1 July 2014 in Poultry Science
Journal Article
CRC. A. Ruiz-Feria
C. A. Ruiz-FeriaJAJ. J. Arroyo-Villegas
J. J. Arroyo-Villegas
APA. Pro-Martinez
A. Pro-Martinez
JBJ. Bautista-Ortega
J. Bautista-Ortega
ACA. Cortes-Cuevas
A. Cortes-Cuevas
JGJ. Gallegos-Sanchez
J. Gallegos-Sanchez
+2
Lameness or leg weakness is becoming an important problem in broilers selected for rapid growth, and although the causes are not known, sedentary beh
About Me
Dr. Aleida Selene Hernández Cázares is an Agroindustrial Engineer with a Master of Science Degree in Economics and a Ph.D. in Food Technology. She is a Research Professor at the Colegio de Postgraduados, Córdoba Campus, where she leads projects in food biotechnology focusing on the innovation and development of agri-food processes for social well-being and environmental conservation. Founder of the Interdisciplinary Agroindustry Program and the Agro-Food Biotechnology Laboratory, she has directed research on agri-foods and sustainable biotechnologies. A member of Mexico's National System of Researchers since 2011, with over 30 indexed journal articles, she excels in the training of human capital by supervising theses and coordinating research stays. Her main research lines include biotechnological innovations for agri-foods, the study of food biodiversity, and the utilization of natural resources.