Escudo ITD XV Simposium de Ingeniería Bioquímica
“M.C. Fernado Adán Santos Marentes”

Instituto Tecnológico de Durango
Retrato de Blanca Elizabeth Morales Contreras.

Instructora:
M.C. Blanca Elizabeth Morales Contreras

Grados académicos

Áreas de interés

Experiencia profesional

Estancias de Investigación:

Publicaciones

B.E. Morales-Contreras, J.C. Contreras-Esquivel, L. Wicker, L.A. Ochoa-Martínez, and J. Morales-Castro. 2017. Husk Tomato (Physalis ixocarpa Brot.) Waste as a Promising Source of Pectin: Extraction and Physicochemical Characterization. Journal of Food Science.
DOI: http://dx.doi.org/10.1111/1750-3841.13768

B.E. Morales-Contreras, W. Rosas-Flores, J.C. Contreras-Esquivel, L. Wicker, and J. Morales-Castro. (2018). Pectin from Husk Tomato (Physalis ixocarpa Brot.): Rheological behavior at different extraction conditions. Carbohydrate Polymers, 179.
DOI: https://doi.org/10.1016/j.carbpol.2017.09.097

Prasanth K.S.Pillai, Blanca E. Morales-Contreras, LouiseWicker, Michael T.Nickerson. (2019). Effect of enzyme de-esterified pectin on the electrostatic complexation with pea protein isolate under different mixing conditions. Food Chemistry. In Press.
DOI: https://doi.org/10.1016/j.foodchem.2019.125433

B.E. Morales-Contreras, L. Wicker, W. Rosas-Flores, J.C. Contreras-Esquivel, J.A. Gallegos-Infante, D. Reyes-Jaquez, and J. Morales-Castro. (2020). Apple pomace from variety “Blanca de Asturias” as sustainable source of pectin: Composition, rheological, and thermal properties. LWT Food Science and Technology. In Press.
DOI: https://doi.org/10.1016/j.lwt.2019.108641

Participaciones en congresos

B.E. Morales-Contreras, W. Rosas-Flores, L. Wicker, J. Morales-Castro. 2018. Use of apple pomace from a pollinating variety to obtain a pectic polysaccharide with potential use in the food industry: obtaining and characterization. IFT. Chicago, Illinois, USA. July 16-18.

B.E. Morales-Contreras, W. Rosas-Flores, J. Morales-Castro, L. Wicker. 2018. Extraction and de-esterification of apple pomace (Malus domestica var. Blanca de Asturias) soluble polysaccharide. Canadian Institute of Food Science & Technology CIFST. Niagara on the Lake, Ontario, Canada, May 27-29.

J. Morales-Castro, B.E. Morales-Contreras, W. Rosas-Flores, L. Wicker, and J. Contreras-Esquivel. 2017. Rheological Characterization of Apple Pomace (var. Blanca de Asturias) Pectin: An alternative Source for Food Industry Applications. IFT. Las Vegas, Nevada, USA, June 25-28.

B.E. Morales-Contreras, W. Rosas-Flores, J.C. Contreras-Esquivel, L. Wicker, and J. Morales-Castro. 2016. Effect of extraction conditions on the rheological behavior of pectins from husk tomato (Physalis ixocarpa Brot.) waste. 18th World Congress on Food Science and Technology. Dublin, Ireland, August 21-25.

B.E. Morales-Contreras, W. Rosas-Flores, J.C. Contreras-Esquivel, L. Wicker, A.E. Carrillo-Salinas, K. Zúñiga, and J. Morales-Castro. 2016. Green tomato (Physalis ixocarpa Brot.) pectin extraction and characterization. Latin Food 2016. Cancún, México, November 9-11.

B.E. Morales-Contreras, J.C. Contreras-Esquivel, L.A. Ochoa-Martínez, S.M. González-Herrera, and J. Morales-Castro. 2014. Characterization and identification of pectins from green tomato (Physalis ixocarpa Brot.). 6th Food Science Biotechnology Safety. Monterrey, México, Octubre 8-10.

B.E. Morales-Contreras, L.A. Ochoa-Martínez, S.M. González-Herrera, and J. Morales-Castro. 2013. Extracción de pectinas de tomatillo (Physalis ixocarpa Brot.). Magno Congreso Académico Internacional, Septiembre 23-27.

Cursos

Aptitudes

Participación en este evento

Impartió el curso “Propiedades fisicoquímicas de los alimentos”, junto con la Dra. María Inés Guerra Rosas.