G
Guadalupe I. Olivas
Researcher at Washington State University
Publications - 43
Citations - 2520
Guadalupe I. Olivas is an academic researcher from Washington State University. The author has contributed to research in topics: Ascorbic acid & Water content. The author has an hindex of 19, co-authored 40 publications receiving 2066 citations. Previous affiliations of Guadalupe I. Olivas include Spanish National Research Council.
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Edible Coatings for Fresh-Cut Fruits
TL;DR: Edible coatings can be used to help in the preservation of minimally processed fruits, providing a partial barrier to moisture, oxygen and carbon dioxide, improving mechanical handling properties, carrying additives, avoiding volatiles loss, and even contributing to the production of aroma volatile.
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Alginate–calcium films: Water vapor permeability and mechanical properties as affected by plasticizer and relative humidity
TL;DR: In this paper, the effect of plasticizer and relative humidity (RH) on the mechanical properties and water vapor permeability (WVP) of alginate films was analyzed. And the results showed that a lower capacity to adsorb water compared to those with plasticizer.
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Alginate coatings for preservation of minimally processed 'Gala' apples
TL;DR: In this article, apple slices were immersed in a calcium chloride solution and subsequently coated with one of three different coating formulations: alginate, alginatesacetylated monoglyceride-linoleic acid, and alginately-butter-linolineic acid.
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Effect of maturity stage on the content of fatty acids and antioxidant activity of 'Hass' avocado.
Jose A. Villa-Rodriguez,F. Javier Molina-Corral,J. Fernando Ayala-Zavala,Guadalupe I. Olivas,Gustavo A. González-Aguilar +4 more
TL;DR: In this article, the effect of the stage of ripeness of Hass avocado on the content of lipophilic and hydrophilic phytochemicals and their correlation with the antioxidant capacity was evaluated.
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Effect of Maillard reaction conditions on the degree of glycation and functional properties of whey protein isolate – Maltodextrin conjugates
M.S. Martinez-Alvarenga,E.Y. Martinez-Rodriguez,Luis Eduardo Garcia-Amezquita,Guadalupe I. Olivas,Paul Baruk Zamudio-Flores,Carlos H. Acosta-Muñiz,D.R. Sepulveda +6 more
TL;DR: In this article, the effect of temperature, time, water activity and reactants molar ratio on the degree of glycation and color development in whey protein isolate conjugated with maltodextrins was studied.