Dr. Lidia Dorantes Alvarez
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Dr. Lidia Dorantes Alvarez

Laboratory Director/Head
Instituto Politecnico Nacional, Mexico

Highest Degree
Ph.D. in Food Technology from Polytechnic University of Valencia, Spain

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Area of Interest:

Food Science and Technology
100%
Food Chemistry
62%
Food Preservation
90%
Dairy Processing
75%
Food Microbiology
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Palma-Orozco, G., A. Ortiz-Moreno, L. Dorantes-Alvarez, J.G. Sampedro and H. Najera, 2010. Purification and partial pbiochemical characterization of polyphenoloxidase from mamey (Pouteria sapota). Phytochemistry, 72: 82-88.
    CrossRef  |  
  2. Guzman-Geronimo, R.I., M.G. Lopezb, L. Dorantes-Alvarez, 2008. Microwave processing of avocado: Volatile flavor profiling and olfactometry. Innovative Food Sci. Emerging Technol., 9: 501-506.
    CrossRef  |  
  3. Dorantes, L., J. Aroujo, A. Carmona and H. Hernandez-Sanchez, 2008. Effect of Capsicum Extracts and Cinnamic acid on the Growth of Some Bacteria Important in Dairy Products. In: Food Engineering Integrated Approaches, Gutierrez-Lopez, G.F., J. Welti-Chanes, E. Parada-Arias (Eds.). Springer, New York, ISBN: 9780387754291, pp: 337-344.
  4. Serrano, R.E., D.I.T. Medina, L.D. Alvarez, L.A. Beltran, J. Chanona-Perez, P. Fito and G.G. Lopez, 2007. Acid-salt conversion by means of electrodialysis application of the systematic approach to food engineering systems (SAFES) methodology. J. Food Eng., 83: 277-284.
  5. Jaramillo-Flores, M.E., J.J. Lugo-Martinez, E. Ramirez-Sanjuan, H. Montellano-Rosales, L. Dorantes-Alvarez and H. Hernandez-Sanchez, 2005. Effect of sodium chloride, acetic acid, and enzymes on carotenen extraction in carrots (Daucus carota L.). J. Food Sci., 70: 136-142.
    CrossRef  |  
  6. Dorantes-Alvarez, L. and L. Parada, 2005. (Capitulo de libro) Blanching using Microwave Processing. In: The Microwave Processing of Foods, Schubert, H. and M. Regier, (Eds.). CRC Press, USA., ISBN- 10: 0-8493-3442X, pp: 153-173.
  7. Acero-Ortega, C., L. Dorantes-Alvarez, H. Hernandez-Sanchez, G. Gutierrez-Lopez, G. Aparicio, M.E. Jaramillo-Flores, 2005. Evaluation of phenylpropanoids in ten Capsicum annuum L. varieties and their inhibitory effects on Listeria monocytogenes murray, webb and swann scott A. Food Sci. Technol. Int., 11: 5-10.
    CrossRef  |  
  8. Acero-Ortega, C., L. Dorantes, H. Hernandez-Sanchez, M.S. Tapia, G. Gutierrez-Lopez, S. Alzamora and A. Lopez-Malo, 2005. Response surface analysis of the effects of Capsicum extract, temperature and pH on the growth and inactivation of Listeria monocytogenes. J. Food Eng., 67: 247-252.
    CrossRef  |  
  9. Ortiz, M.A., A.L. Dorantes, M.J. Gallndez and S.E. Cardenas, 2004. Effect of a novel oil extraction method on avocado (Persea americana Mill) pulp microstructure. Plant Foods Hum. Nutr., 59: 11-14.
    CrossRef  |  PubMed  |  
  10. Lopez, M.G., G.R. Guzman and A.L. Dorantes, 2004. Solid-phase microextraction and gas chromatography-mass spectrometry of volatile compounds from avocado puree after microwave processing. J. Chromatogr., 1036: 87-90.
    CrossRef  |  PubMed  |  Direct Link  |  
  11. Zhang, Q.H., L. Dorantes-Alvarez, G.F. Gutierrez-Lopez, H.W. Yeom, G.V. Barbosa-Canovas and J.J. Rodriguez, 2003. An Update on Some Key Alternative Food Processing Technologies: Microwave Heating, Pulsed Electric Fields, High Hydrostatic Pressure, Irradiation and Ultrasound. In: Food Science and Food Biotechnology, Gutierrez, G. and G.V. Barbosa-Canovas (Eds.). CRC Press, Boca Raton, FL, USA., pp: 279-304.
  12. Moreno, A.O., L. Dorantes, J. Galndez and R.I. Guzman, 2003. Effect of different extraction methods on fatty acids, volatile compounds and physical and chemical properties of avocado (Persea Americana Mill.) oil. J. Agric. Food Chem., 51: 2216-2221.
    CrossRef  |  PubMed  |  Direct Link  |  
  13. Jaramillo-Flores, M.E., L. Gonzalez-Cruz, M. Cornejo-Mazon, L. Dorantes-Alvarez, G.F. Gutierrez-Lopez and H. Hernandez-Sanchez, 2003. Effect of thermal treatment on the antioxidant activity and content of carotenoids and phenolic compounds of cactus pear cladodes (Opuntia ficus-indica). Food Sci. Technol. Int., 9: 271-278.
    Direct Link  |  
  14. Careaga, M., E. Fernandez, L. Dorantes, L. Mota, M.E. Jaramillo and H. Hernandez-Sanchez, 2003. Antibacterial activity of Capsicum extract against Salmonella typhimurium and Pseudomonas aeruginosa inoculated in raw beef meat. Int. J. Food Microbiol., 83: 331-335.
    CrossRef  |  
  15. Acero, C., A.L. Dorantes, M.E. Jaramillo, H. Hernandez-Sanchezy A. Lopez-Malo, 2003. Effect of chili (Capsicum sp.) extracts on the growh of Erwinia carotovora. Revista Mexicana de Fitopatologia, 21: 233-237.
  16. Guzman, G.R., A.L. Dorantes, U.H. Hernandez, S.H. Hernandez, M.A. Ortiz and E.R. Mora, 2002. Effect of zinc and copper chloride on the color of avocado puree heated with microwaves. Innovative Food Sci. Emerg. Technol., 3: 47-53.
    CrossRef  |  
  17. Guerra-Vargas, M., M.E. Jaramillo-Flores, L. Dorantes-Alvarez, H. Hernandez-Sanchez, 2001. Carotenoid retention in canned pickled jalapeno peppers and carrots as affected by sodium chloride, acetic acid and pasteurization. J. Food Sci., 66: 620-626.
    CrossRef  |  
  18. Dorantes-Alvarez, L. and A. Chiralt, 2000. Color of Minimally Processed Fruits and Vegetables as Affected by Some Chemical and Biochemical Changes. In: Minimallay Processed Fruits and Vagetables, Alzamora, S.M., M.S. Tapia and A. Lopez-Malo (Eds.). Aspen Publishers, Inc., USA., pp: 111-116.
  19. Dorantes, L., R. Colmenero, H. Hernandez, L. Mota, M.E. Jaramillo, E. Fernandez and C. Solano, 2000. Inhibition of growth of some foodborne pathogenic bacteria by Capsicum annum extracts. Int. J. Food Microb., 57: 125-128.
    CrossRef  |  
  20. Dorantes-Alvarez, L., L. Parada-Dorantes, A. Ortiz-Moreno, T. Santiago-Pineda, A. Chiralt-Boix and G. Barbosa-Canovas, 1998. Effect of anti-browning compounds on the quality of minimally processed avocados/Efecto de inhibidores del pardeamiento en la calidad de aguacates minimamente procesados. Food Sci. Technol. Int., 4: 107-113.
    CrossRef  |  
  21. Reyes, C.R., A.L. Dorantes, S.H. Hernandez and L.F. Gutierrez, 1995. Biochemical changes in an intermediate moisture cecina-like meat during storage. Meat Sci., 40: 387-395.
    PubMed  |  
  22. Reyes, C.R., A.L. Dorantes, H.S. Hernandez and L.G. Gutierrez, 1994. An Intermediate moisture meat: Beef cecina. Meat, Sci., 34: 365-370.
    PubMed  |  
  23. Ibanez, C.A., A.L. Dorantes, M.T. Cruz and M.B. Irizar, 1992. Estudio fisico-quimico de los granos de la Avena sativa y Avena nuda. Agrociencia, 3: 4-8.
  24. Sanchez, P.M., Ortiz M.A. and L. Dorantes, 1991. The effect of ethylen diamine tetracetic acid on preserving the color of an avocado puree. J. Food Process. Preserv., 15: 261-271.
    CrossRef  |  
  25. Dahl, O. and A.L. Dorantes, 1972. Die Genauigkeit del Bestimmug von amonosauren mittels, sulen chromatographie. Die Frleischwirtschfr, 6: 766-770.
  26. Dorantes, A.L., 1971. El obscurecimiento enzimatico en las frutas y verduras. Tecnol. Aliment. Mexico, 6: 22-26.
  27. Del, C.L.M., O.G. Davila, A.L. Dorantes, S.C. Oliver, R.R. Ibarra and M.A. Castaneda, 1969. The influence of a free alpha ammonium group in the substrate upon trypsin catalyzed transesterification. Biochim. Biophys. Acta., 191: 354-361.
    PubMed  |