Nombre: Dr.
Alfonso Totosaus Sánchez
Fecha de nacimiento: 20 de Diciembre de 1965.
Lugar de adscripción: Instituto de Ciencia Agropecuarias, Tulancingo.
Área de Investigación: Ciencia y Tecnología de la
Carne.
Correo electrónico: totosaus@uaeh.reduaeh.mx
Estudios de Licenciatura: Ingeniero en Alimentos,
UAM-I.
Estudios de Posgrado: Maestría en Biotecnología, UAM-I.
Doctorado: Ciencias Biológicas, UAM-I.
TRABAJOS DE iNVESTIGACION
Totosaus, A.,
N.F.S. Gault & I.
Guerrero, 2000. Dynamic rheological behaviour of meat proteins during
acid-induced gelation. International Journal of Food Properties 3(3):
465-472.
Totosaus, A. & I. Guerrero, 2000. "Fuentes alternativas
de proteína", en Mensaje Bioquímico, vol. 24, F. Martínez
Montes, M.A. Juárez Oropeza, J.P. Pardo Vázquez y S. Morales
López (editores). Departamento de Bioquímica, Facultad de
Medicina, UNAM, México. Pp. 89-103.
Totosaus, A., P. Lara & I. Guerrero, 1998. "Functionality
of goat meat proteins", capitulo 14 en Functional Properties of Food
Proteins and Lipids, J.R. Withaker, F. Shahidi, A. Lopez Munguia, R.Y.
Yada & G. Fuller (editores), ACS Symposium Series 708, American Chemical
Society, Washington DC. Pp. 218-227.
"Beef, horse and goat meat quality: calorimetry, functional and electrophoretical
analysis", A. Totosaus, R. García-Barrientos, M-L.
Pérez-Chabela, F. Mijangos, R.M. Cruz-Hernández & I.
Guerrero. Resumen in extenso en Proceeding of the 46th International
Congress
in Meat Science. 2000.
"Dynamic rheological properties of gellan-egg white mixed gels", A. Totosaus,
M. Barroso, E. Ponce, I. Guerrero & P. Montero.
Resumen in extenso en Proceedings of the 8th International Congress on
Engineering and Foods. Technomic Publishing Company. 2000.
"Gel strength of mixed goat meat and beef proteins with k-carrageenan", A. Totosaus,
I. Guerrero & J.G. Montejano. Resumen in extenso
en Proceedings of the 8th International Congress on Engineering and Foods.
Technomic Publishing Compañy. 2000.
"Rheological properties of goat meat and beef proteins gels. Effect
of storage time at 4°C", A. Totosaus, I. Guerrero & J.G.
Montejano. Resumen in extenso en Proceedings of the XIIIth International
Rheology Congress. 2000.
"Influence of gellan and sodium chloride on the rheological properties
of egg white gels", A. Totosaus, M. Barroso, P. Montero,
E. Ponce & I. Guerrero. Resumen in extenso en Proceedings of the
XIIIth International Rheology Congress. 2000.
"Gel strength of bovine serum albumin and whey protein concentrate
mixed with different hydrocolloids", A. Totosaus, I. Guerrero & J.G.
Montejano. Proceedings of the XIIIth International Rheology Congress.
2000.