Profiles


Marco Antonio Lazo

Food Engineering

Av. 24 de Mayo 7-77 y Hernán Malo

-


malv@uazuay.edu.ec

Marco Antonio Lazo

Education


  • Doctor en Biotecnologia, Instituto Tecnologico y de Estudios Superiores de Monterrey, Mexico, 2016
  • Maestria en Ciencias Con Especialidad en Biotecnologia, Instituto Tecnologico y de Estudios Superiores de Monterrey, Mexico, 2011
  • Ingeniero en Alimentos, Universidad Del Azuay, Ecuador, 2003
  • Tecnologo en Alimentos, Universidad Del Azuay, Ecuador, 1996

Marco Antonio Lazo

Food Engineering

malv@uazuay.edu.ec


Expertise and Research Interests

Alimentos Funcionales y Nutracéuticos, Ciencias de los Cereales y Oleaginosas, y Nutrición Industrial.
Functional foods and Nutraceutical, Cereal and Oilseed Sciences, and Industrial Nutrition.

Notable Achievements

  • Presea “José Peralta” otorgado por el Gobierno Provincial del Azuay al ciudadano azuayo que haya realizado acciones relevantes en el área de la investigación, dada el 6 de julio de 2018., 2018
  • Presidente del Comité Organizador del I Congreso de Cereales Leguminosas y Afines, VI Congreso Ecuatoriano de Ingeniería de Alimentos y XV Jornadas de Ciencia y Tecnología en Alimentos. Cuenca., Ecuador del 25 al 28 de julio de 2018, 2018
  • Miembro de la Junta Académica de Ingeniería en Alimentos UDA febrero del 2017 a octubre del 2017, 2017
  • Primer Lugar en el Student Development Competition AACC International 2013; producto: Vitafun. Acosta-Estrada, B., López-Barrios, L., Chávez-Santoscoy, A., Leal, A., Cortez-Ceballos, E. and Lazo-Vélez, M. A., 2013
  • Reconocimiento de la Escuela de Biotecnología y Alimentos del ITESM al equipo VITAFUN por obtener el primer lugar en el concurso de desarrollo de productos de la AACC International Meeting 2013. Otorgado en Monterrey, NL, noviembre 2013. , 2013
  • Ganador de becas por mérito académico gobierno ecuatoriano SENACYT 2009 y 2011., 2011

Research projects and activities

  • Title: ALMIDONES DE OCA Y ACHIRAS, Role: Director, Funding Agency/Institution: UNIVERSIDAD DEL AZUAY, Start Year: 2018, End Year:
  • Title: CONVERSION ENZIMATICA, Role: Director, Funding Agency/Institution: UNIVERSIDAD DEL AZUAY, Start Year: 2017, End Year:
  • Title: FERMENTACION DE CACAO, Role: Codirector, Funding Agency/Institution: UNIVERSIDAD DEL AZUAY, Start Year: 2018, End Year:
  • Title: USO HARINA CHOCHO EN PANIFICACION, Role: Codirector, Funding Agency/Institution: UNIVERSIDAD DEL AZUAY, Start Year: 2016, End Year: 2018

Publications

  • Application of Saccharomyces cerevisiae var. boulardii in food processing: A review . Journal of Applied Microbiology, pág: s/p (2018)
    Link: doi.org/10.1111/jam.14037

  • Bread and its fortification for nutrition and health benefits. (2015)

  • Capítulo 3: Organic farming of wheat and sourdough quality (Libro: Trends in Wheat and Bread Making) (2020)

  • Capítulo 4: Impact of preharvest and controlled sprouting on wheat and bread quality (Libro: Trends in Wheat and Bread Making) (2020)

  • Characterization and quantitation of triterpenoid saponins in raw and sprouted Chenopodium berlandieri spp. (huauzontle) grains subjected to germination with or without selenium stress conditions. . Journal of Food Science, pág: C19-C26 (2016)
    Link: 10.1111/1750-3841.13174

  • Delivery of flavonoids and saponins from black bean (Phaseolus vulgaris) seed coats incorporated into whole wheat bread.. The International Journal of Molecular Sciences , pág: 222-236 (2016)
    Link: 10.3390/ijms17020222

  • Effect of germination with sodium selenite on the isoflavones and cellular antioxidant activity of soybean (Glycine max) . LWT - Food Science and Technology, pág: 64-70 (2018)
    Link: 10.1016/j.lwt.2018.01.060

  • Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads. LWT - Food Science and Technology, pág: 7 (2020)
    Link: 10.1016/j.lwt.2020.109517

  • Effect of sodium selenite addition and sponge dough fermentation on selenomethionine generation during production of yeast-leavened breads.. Journal of Cereal Science, pág: 164-169 (2013)
    Link: 10.1016/j.jcs.2013.03.019

  • Effects of fermentation with probiotics on anti-nutritional factors and proximate composition of lupin (Lupinus mutabilis sweet).. LWT - Food Science and Technology, pág: 109658 (2020)
    Link: 10.1016/j.lwt.2020.109658

  • Evaluation of the functionality of five different soybean proteins in yeast-leavened pan breads.. Journal of Cereal Science , pág: 63-69 (2015)
    Link: https://doi.org/10.1016/j.jcs.2015.04.007

  • Flour and Breads and their fortification in health and disease prevention (2019)

  • Functional Effects of Soybean Concentrates Obtained from Sprouted Seeds Enriched in Selenium in Wheat Breadmaking.. Cereal Chemistry, pág: 0-0 (2017)
    Link: https://doi.org/10.1094/CCHEM-12-16-0295-R

  • Improvement of dietary fiber, ferulic acid and calcium contents in pan bread enriched with nejayote food additive from white maize (Zea mais). . Journal of Cereal Science, pág: 264-269 (2014)
    Link: https://doi.org/10.1016/j.jcs.2014.04.006

  • Interaction of dough acidity and microalga level on bread quality and antioxidant properties. Food Chemistry, pág: 128710 (2021)
    Link: https://doi.org/10.1016/j.foodchem.2020.128710

  • Optimization of wheat sprouting for production of selenium enriched kernels using response surface methodology and desirability function. . LWT - Food Science and Technology, pág: 1080-1086 (2016)
    Link: 10.1016/j.lwt.2015.08.056

  • Selenium-enriched breads and their benefits in human nutrition and health as affected by agronomic, milling, and baking factors. Cereal Chemistry, pág: 134-144 (2015)
    Link: https://doi.org/10.1094/CCHEM-05-14-0110-RW

Compartir: