G. Velazquez
Autonomous University of Tamaulipas
Network
Latest external collaboration on country level. Dive into details by clicking on the dots.
Publication
Featured researches published by G. Velazquez.
Cyta-journal of Food | 2009
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
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
José A. Ramírez; Rocio M. Uresti; G. Velazquez; Manuel Vázquez
Food Chemistry | 2007
José A. Ramírez; A. Del Ángel; Rocio M. Uresti; G. Velazquez; Manuel Vázquez
Journal of Food Engineering | 2011
Nattaporn Chotyakul; G. Velazquez; J. Antonio Torres
Food Hydrocolloids | 2009
Araceli Hernández-Briones; G. Velazquez; Manuel Vázquez; José A. Ramírez
European Food Research and Technology | 2006
José A. Ramírez; Alfredo del Ángel; G. Velazquez; Manuel Vázquez
International Journal of Food Science and Technology | 2007
José A. Ramírez; Alfredo del Ángel; Rocio M. Uresti; G. Velazquez; Manuel Vázquez
Bioresource Technology | 2007
José A. Ramírez; G. Velazquez; Gerardo López Echevarría; J. Antonio Torres
Food Hydrocolloids | 2007
José A. Ramírez; N.R. Rodríguez; Rocio M. Uresti; G. Velazquez; Manuel Vázquez