Dr. Pedro Pablo Pelaez

Research & Development Manager
Universidad Nacional Federico Villarreal

Highest Degree
Ph.D. in Engineering from Universidad Nacional Federico Villarreal, Peru

My URL
https://livedna.org/51.11918

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Biography

Doctor of Engineering Universidad Nacional Federico Villarreal, Lima, Peru. Magister Scientea National University La Molina, Lima, Peru. Researcher at the Department of Science, Technology and Food Engineering. Faculty of Engineering in Food Industries. Universidad Nacional Agraria de la Selva, Peru. It has research stays at the Complutense University of Madrid, Faculty of Pharmacy and Biochemistry and also at the Autonomous University of Madrid, Faculty of Chemistry.

Area of Interest:

Engineering
Phytochemicals
Bioprocesses
Microbial Screening
Bioconservatives

Selected Publications

  1. Sánchez, P.P.P., E.R. Asquieri, M.A.M. Pérez, C.I.P. Lomas, R.D. Batista and E.M.De.A.R. Asquieri, 2020. Pulpa de camu camu (Myrciaria dubia (H.B.K.) Mc Vaugh) en tres estados de madurez: efecto de la concentración al vacío, congelamiento y del tratamiento con ultrasonido en sus propiedades funcionales. Res, Soc. Dev., 10.33448/rsd-v9i5.3358.
    CrossRef  |  Direct Link  |  

  2. Zavala, W., E. Merino and P. Peláez, 2019. Influence of three agroforestry systems of cocoa cultivation on carbon capture and storage. Sci. Agropecu., 9: 493-501.
    CrossRef  |  Direct Link  |  

  3. Tolentino, M.E., P. Camasca and P.P. Peláez, 2019. Macro and microelements, lead, cadmium, functional compounds, antioxidant capacity in fresh, dry cocoa beans and cocoa paste. Sci. Agropecu., 10: 521-530.
    CrossRef  |  Direct Link  |  

  4. Loza, A., M. Quispe, J. Villanueva and P.P. Pelaez, 2017. Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability. Scientia Agropecuaria, 8: 315-325.
    CrossRef  |  Direct Link  |  

  5. Pelaez, P.P., S. Guerra and D. Contreras, 2016. Changes in physical and chemical characteristics of fermented cocoa (Theobroma cacao) beans with manual and semi-mechanized transfer, between fermentation boxes. Sci. Agropecuaria, 7: 111-119.
    CrossRef  |  Direct Link  |  

  6. Pelaez, P.P., I. Bardon and P. Camasca, 2016. Methylxanthine and catechin content of fresh and fermented cocoa beans, dried cocoa beans and cocoa liquor. Scientia Agropecuaria, 7: 355-365.
    CrossRef  |  Direct Link  |  

  7. Trujillo, R., P. Pelaez and J.V. Sinisterra, 2014. New lipase-producers microorganisms from peruvian amazonia which hydrolyze palm oil and derivatives. J. Microbiol. Biotechnol. Food Sci., 3: 406-411.
Member since March, 2016