Concepedia

Alberto Ascacio‐Valdés

AA

3

Publications

152

Citations

3

H-Index

2013

Active since

Affiliations

Universidad Autónoma de Coahuila(Current)

Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional

Alberto Ascacio‐Valdés is an author at Universidad Autónoma de Coahuila specializing in biotechnology, food fermentation, and food technology.

Top concepts

BiotechnologyHealthEngineeringFood QualityMicrobiologyFood ChemistryFood PackagingFood ProcessingFood TechnologyBiomanufacturing

Publications per year

2013–2023

3

Publications

3

Potential use of different agroindustrial by-products as supports for fungal ellagitannase production under solid-state fermentation

Juan Buenrostro‐Figueroa, Alberto Ascacio‐Valdés, Leonardo Sepúlveda et al. · Food and Bioproducts Processing · 2013 · 77 citations

Fungal Ellagitannase Production, Solid-state Fermentation, Potential Use +4

Solid-state fermentation – assisted extraction of bioactive compounds from hass avocado seeds

Diana Paola Yepes-Betancur, Carlos Julio Márquez Cardozo, Edith M. Cadena et al. · Food and Bioproducts Processing · 2020 · 52 citations

Engineering, Food Fermentation, Biotechnology +5

Pomegranate peel polyphenols as an antioxidant additive for the development and characterization of a new active pectin edible film

René Díaz‐Herrera, Olga B. Álvarez-Pérez, Janeth M. Ventura-Sobrevilla et al. · eFood · 2023 · 23 citations · Full text

Food Chemistry, Antioxidant Additive, Biomanufacturing +14

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