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Featured researches published by G. Velazquez.


Cyta-journal of Food | 2009

Efficacy of high hydrostatic pressure as a quarantine treatment to improve the quality of mango fruits infested by the Mexican fruit fly Anastrepha ludens

H. E. Candelario-Rodríguez; M. Hurtado-González; J. Morales-Castro; G. Velazquez; José A. Ramírez; J. Loera-Gallardo; Manuel Vázquez

High hydrostatic pressure (HPP) has been reported as an alternative quarantine process in fruits infested by Ceratitis capitata Wiedemann, Rhagoletis indifferens Curran and Cydia pomonella (L.). In Mexico and other Latin-American countries, the Mexican fruit fly Anastrepha ludens Loew is one of the most important insects infesting mangoes, citrus, and other fruits. The present study aimed to determine the effect of pressure level and time on the survival of eggs and larvae of the Mexican fruit fly. Eggs and larvae were pressurized at 25, 50, 75, 100, or 150 MPa for 0, 5, 10 or 20 min at 25 °C. Ripe and green mangoes were also pressurized under the same conditions. On pressurized eggs of 1, 2, 3, and 4 days old, their ability to hatch was recorded. On pressurized first, second and third instars, the percentage of survival was registered. Furthermore, third instars were studied for their ability to pupate and to develop adults. The results showed that although most of eggs and larvae died at pressures lower than 100 MPa, some of them were able to survive even at 150 MPa, and a few third instars were able to pupate and to develop to adulthood. Green mangoes were affected by pressures above 75 MPa but they were more resistant than ripe mangoes. HPP treatments seem to be feasible as a quarantine process for mangoes; however, more studies, such as combining HPP with temperature treatments, are needed in order to decrease the pressure level to avoid fruit damage.


Cyta-journal of Food | 2007

CIENCIA Y TECNOLOGÍA ALIMENTARIA EN MÉXICO: ANÁLISIS DE LA PRODUCCIÓN CIENTÍFICA EN EL NUEVO MILENIO (2000–2006) FOOD SCIENCE AND TECHNOLOGY IN MEXICO: ANALYSIS OF THE SCIENTIFIC PRODUCTION IN THE NEW MILLENIUM (2000–2006)

J. A. Ramírez de León; R. M. Uresti; G. Velazquez; M. Vázquez

Abstract There is scarce information about the scientific production in the area of Food Science and Technology in Mexico. Therefore it is difficult to have an overall view of the national development of this important field of knowledge. The objective of this work was to analyze the publications in high impact international journals by Mexican researchers and compare the situation with those in other countries. The database ISI Web of Knowledge (Copyright


Food Hydrocolloids | 2011

Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review

José A. Ramírez; Rocio M. Uresti; G. Velazquez; Manuel Vázquez


Food Chemistry | 2007

Low-salt restructured products from striped mullet (Mugil cephalus) using microbial transglutaminase or whey protein concentrate as additives

José A. Ramírez; A. Del Ángel; Rocio M. Uresti; G. Velazquez; Manuel Vázquez


Journal of Food Engineering | 2011

Assessment of the uncertainty in thermal food processing decisions based on microbial safety objectives

Nattaporn Chotyakul; G. Velazquez; J. Antonio Torres


Food Hydrocolloids | 2009

Effects of adding fish gelatin on Alaska pollock surimi gels

Araceli Hernández-Briones; G. Velazquez; Manuel Vázquez; José A. Ramírez


European Food Research and Technology | 2006

Production of low-salt restructured fish products from Mexican flounder (Cyclopsetta chittendeni) using microbial transglutaminase or whey protein concentrate as binders

José A. Ramírez; Alfredo del Ángel; G. Velazquez; Manuel Vázquez


International Journal of Food Science and Technology | 2007

Low‐salt restructured fish products using low‐value fish species from the gulf of Mexico

José A. Ramírez; Alfredo del Ángel; Rocio M. Uresti; G. Velazquez; Manuel Vázquez


Bioresource Technology | 2007

Effect of adding insoluble solids from surimi wash water on the functional and mechanical properties of pacific whiting grade A surimi.

José A. Ramírez; G. Velazquez; Gerardo López Echevarría; J. Antonio Torres


Food Hydrocolloids | 2007

Fiber-rich functional fish food from striped mullet (Mugil cephalus) using amidated low methoxyl pectin

José A. Ramírez; N.R. Rodríguez; Rocio M. Uresti; G. Velazquez; Manuel Vázquez

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Manuel Vázquez

University of Santiago de Compostela

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Jordi Torres

Polytechnic University of Catalonia

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J.A. Torres

Oregon State University

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