Jorge Welti‐Chanes

Research interests

Publications

• Characterization and quantification of individual betalain and phenolic compounds in Mexican and Spanish prickly pear (Opuntia ficus-indica L. Mill) tissues: A comparative study

  Journal of Food Composition and Analysis · 2018 · https://doi.org/10.1016/j.jfca.2018.11.002

• Dietary Fiber Concentrates from Fruit and Vegetable By-products: Processing, Modification, and Application as Functional Ingredients

  Food and Bioprocess Technology · 2018 · https://doi.org/10.1007/s11947-018-2117-2

• Novel technologies to improve food safety and quality

  Current Opinion in Food Science · 2018 · https://doi.org/10.1016/j.cofs.2018.10.009

• State-of-the-Art Extraction Methodologies for Bioactive Compounds from Algal Biome to Meet Bio-Economy Challenges and Opportunities

  Molecules · 2018 · https://doi.org/10.3390/molecules23112953

• Advances in the Functional Characterization and Extraction Processes of Dietary Fiber

  Food Engineering Reviews · 2015 · https://doi.org/10.1007/s12393-015-9134-y

• Phytochemicals and antioxidant activity of juice, flavedo, albedo and comminuted orange

  Journal of Functional Foods · 2013 · https://doi.org/10.1016/j.jff.2013.11.013

• High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods

  Food and Bioprocess Technology · 2011 · https://doi.org/10.1007/s11947-011-0543-5

• Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material

  Journal of Food Composition and Analysis · 2011 · 10.1016/j.jfca.2011.04.012

• Food Engineering Interfaces

  Food engineering series · 2010 · https://doi.org/10.1007/978-1-4419-7475-4

• High-pressure homogenization of orange juice to inactivate pectinmethylesterase

  Innovative Food Science & Emerging Technologies · 2009 · https://doi.org/10.1016/j.ifset.2009.05.012

• Novel functional foods from vegetable matrices impregnated with biologically active compounds

  Journal of Food Engineering · 2004 · https://doi.org/10.1016/j.jfoodeng.2004.05.067

• Impregnation and osmotic dehydration of some fruits: effect of the vacuum pressure and syrup concentration

  Journal of Food Engineering · 2003 · https://doi.org/10.1016/s0260-8774(02)00344-8

• Polyphenoloxidase Activity and Color of Blanched and High Hydrostatic Pressure Treated Banana Puree

  Journal of Food Science · 1999 · https://doi.org/10.1111/j.1365-2621.1999.tb09857.x

• Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree

  Food Research International · 1998 · https://doi.org/10.1016/s0963-9969(99)00028-9

Current projects

No projects listed.