Profiles


Marco Antonio Lazo

Food Engineering

Av. 24 de Mayo 7-77 y Hernán Malo

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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.

Publications

  • 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: https://doi.org/10.1016/j.lwt.2020.109517

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

  • Selenized chickpea sourdoughs for the enrichment of breads. LWT Food Science and Technology, pág: 1-7 (2021)
    Link: https://doi.org/10.1016/j.lwt.2021.112082

  • 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: https://doi.org/10.3390/ijms17020222

  • 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: https://doi.org/10.1016/j.jcs.2013.03.019

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

  • 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

  • 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

  • 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

  • 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: https://doi.org/ 10.1016/j.lwt.2015.08.056

  • 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: https://doi.org/10.1111/1750-3841.13174

  • 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: https://doi.org/10.1016/j.lwt.2020.109658

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

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

  • 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: https://doi.org/10.1016/j.lwt.2018.01.060

  • 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

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

  • Characterization, functional and biological value of protein-enriched defatted meals from sacha inchi (Plukenetia volubilis) and chocho (Lupinus mutabilis). Journal of Food Measurement and Characterization, pág: 1-7 (2021)
    Link: https://doi.org/10.1007/s11694-021-01084-5

  • 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

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