ALBERTO TECANTE CORONEL

Entidad: Facultad de Química, UNAM

Telefono: 5622 5307

Email: tecante@unam.mx

Url:

Departamento: --

Línea de trabajo y/o generación del conocimiento: Química de Alimentos y Biotecnología


Tesis Doctorado

TesisAlumno
Transferencia de oxígeno en fluidos modelo y caldos de fermentación ROSA ISELA CARBAJAL DE NOVA
Reología y estructura de mezclas formadas por los polisacáridos almidón de maíz ceroso y gelana. ADRIANA INES RODRIGUEZ HERNANDEZ

Tesis Maestría

TesisAlumno
Fenomenos de compatibilidad y separacion de fases en mezclas polisacarido-proteina, promedio 9.67 JOSE ADAYA GONZALEZ
PROPIEDADES VISCOELASTICAS LINEALES EN REGIMEN DE OSCILACION ARMONICA DE MEZCLAS DE ALMIDON DE MAIZ CEROSO RETICULADO-HIDROCOLOIDE. Promedio Final: 8.87 MARIA DE LA CRUZ BERNAL REYES
Efecto de la alta presión hidrostática sobre enzimas oxidoreductasas SONIA GABRIELA CARRILLO NUÑEZ
ESTUDIO DE LAS PROPIEDADES DE SUPERFICIE DE COMPUESTOS PRESENTES EN LA PLANTA DEL GÉNERO GONOLOBUS CATALINA FIGUEROA VILLANUEVA
PROPIEDADES VISCOELASTICAS DE PAPILLAS PREPARADAS A BASE DE HARINA DE MAIZ NIXTAMALIZADO. Promedio Final 8.33 SERGIO MIGUEL OCAMPO ALAFFITA
Comportamiento viscoel�stico de mezclas gelana de bajo acilo � leche descremada en polvo. Promedio Final: 9.67 MARIA DEL CARMEN ORTIZ TAFOYA

Publicaciones:

  • Chia (Salvia hispanica)
    Valdivia-López, Ma. Ángeles,Tecante, Alberto
    Advances in Food and Nutrition Research 2015, (75), , 53 - 75
    doi: 10.1016/bs.afnr.2015.06.002
  • Thermal stability and transition temperatures of monovalent salts of high-acyl gellan gels
    Murillo-Martínez, María M.,Tecante, Alberto
    International Journal of Food Science & Technology 2015, (50), 9, 2059 - 2065
    doi: 10.1111/ijfs.12866
  • Mixing time and power consumption during blending of cohesive food powders with a horizontal helical double-ribbon impeller
    Gijón-Arreortúa, Ixchel,Tecante, Alberto
    Journal of Food Engineering 2015, (149), , 144 - 152
    doi: 10.1016/j.jfoodeng.2014.10.013
  • Mixing Performance of a Curved-Ribbon Impeller during Blending of Food Powders
    Gijón-Arreortúa, Ixchel,Tecante, Alberto
    Chemical Engineering & Technology 2015, (38), 4, 734 - 740
    doi: 10.1002/ceat.201400682
  • Enzymatic syntheses of linear and hyperbranched poly-l-lactide using compressed R134a–ionic liquid media
    Mena, María,Shirai, Keiko,Tecante, Alberto,Bárzana, Eduardo,Gimeno, Miquel
    The Journal of Supercritical Fluids 2015, (103), , 77 - 82
    doi: 10.1016/j.supflu.2015.04.024
  • Preparation of the sodium salt of high acyl gellan and characterization of its structure, thermal and rheological behaviors
    Murillo-Martínez, María M.,Tecante, Alberto
    Carbohydrate Polymers 2014, (108), , 313 - 320
    doi: 10.1016/j.carbpol.2014.02.056
  • Fibroblast viability and inhibitory activity against Pseudomonas aeruginosa in lactic acid-grafted chitosan hydrogels
    Espadín, Andres,Vázquez, Nadia,Tecante, Alberto,de Dios, Lenin Tamay,Gimeno, Miquel,Velasquillo, Cri
    Journal of Applied Polymer Science 2013, (131), 14, n/a - n/a
    doi: 10.1002/app.40252
  • Sol-gel transition temperatures of high acyl gellan with monovalent and divalent cations from rheological measurements
    Flores-Huicochea, Emmanuel,Rodríguez-Hernández, Adriana I.,Espinosa-Solares, Teodoro,Tecante, Albert
    Food Hydrocolloids 2013, (31), 2, 299 - 305
    doi: 10.1016/j.foodhyd.2012.11.007
  • Lipase-catalyzed synthesis of hyperbranched poly-l-lactide in an ionic liquid
    Mena, María,López-Luna, Alberto,Shirai, Keiko,Tecante, Alberto,Gimeno, Miquel,Bárzana, Eduardo
    Bioprocess Biosyst Eng 2012, (36), 3, 383 - 387
    doi: 10.1007/s00449-012-0792-3
  • Gelation and microstructure of dilute gellan solutions with calcium ions
    Pérez-Campos, Sixto J.,Chavarría-Hernández, Norberto,Tecante, Alberto,Ramírez-Gilly, Mariana,Rodrígu
    Food Hydrocolloids 2012, (28), 2, 291 - 300
    doi: 10.1016/j.foodhyd.2012.01.008
  • Viscoelastic behavior and microstructure of aqueous mixtures of cross-linked waxy maize starch, whey protein isolate and κ-carrageenan
    Espinosa-Dzib, Alejandra,Ramírez-Gilly, Mariana,Tecante, Alberto
    Food Hydrocolloids 2012, (28), 2, 248 - 257
    doi: 10.1016/j.foodhyd.2011.12.011
  • Effect of High Hydrostatic Pressure Treatment on the Preservation of Beef Meat
    Sánchez-Basurto, Beatriz E.,Ramírez-Gilly, Mariana,Tecante, Alberto,Severiano-Pérez, Patricia,Wacher
    Industrial & Engineering Chemistry Research 2012, (51), 17, 5932 - 5938
    doi: 10.1021/ie200930a
  • Rheology and microstructure of κ-carrageenan under different conformations induced by several concentrations of potassium ion
    Núñez-Santiago, M.C.,Tecante, Alberto,Garnier, Catherine,Doublier, Jean Louis
    Food Hydrocolloids 2011, (25), 1, 32 - 41
    doi: 10.1016/j.foodhyd.2010.05.003
  • Supercritical carbon dioxide extraction of oil from Mexican chia seed (Salvia hispanica L.): Characterization and process optimization
    Ixtaina, Vanesa Y.,Vega, Andrea,Nolasco, Susana M.,Tomás, Mabel C.,Gimeno, Miquel,Bárzana, Eduardo,T
    The Journal of Supercritical Fluids 2010, (55), 1, 192 - 199
    doi: 10.1016/j.supflu.2010.06.003
  • Molecular Phylogeny of the Genus <I>Dactylopius</I> (Hemiptera: Dactylopiidae) and Identification of the Symbiotic Bacteria
    Ramírez-Puebla, S. T.,Rosenblueth, M.,Chávez-Moreno, C. K.,Catanho Pereira de Lyra, M. C.,Tecante, A
    en 2010, (39), 4, 1178 - 1183
    doi: 10.1603/EN10037
  • Metabolic profiling of Dactylopius (Hemiptera: Dactylopiidae) species pigments by geographical origin and hosts using multivariate data analysis
    Chávez-Moreno, Carla K.,Tecante, Alberto,Fragoso-Serrano, Mabel,Pereda-Miranda, Rogelio
    Biochemical Systematics and Ecology 2010, (38), 4, 671 - 679
    doi: 10.1016/j.bse.2010.04.003
  • Thermal and Physicochemical Properties and Nutritional Value of the Protein Fraction of Mexican Chia Seed (Salvia hispanica L.)
    Olivos-Lugo, B. L.,Valdivia-Lopez, M. A.,Tecante, A.
    Food Science and Technology International 2010, (16), 1, 89 - 96
    doi: 10.1177/1082013209353087
  • Enzymatic synthesis of poly-l-lactide and poly-l-lactide-co-glycolide in an ionic liquid
    Chanfreau, Sébastien,Mena, Maria,Porras-Domínguez, Jaime R.,Ramírez-Gilly, Mariana,Gimeno, Miquel,Ro
    Bioprocess Biosyst Eng 2009, (33), 5, 629 - 638
    doi: 10.1007/s00449-009-0388-8

Patentes: