Universidad de la Cañada  
     
     
 

ROSSANA DEL CARMEN ALTAMIRANO FORTOUL

PROFESOR - INVESTIGADOR

Curriculum Vitae

Correo electrónico

  • rossana@unca.edu.mx

Grado Académico

  • Doctorado, Ciencia, Tecnología Y  Gestión Alimentaria
  • Maestría en Ciencias de Alimentos
  • Ingeniería en Alimentos

Líneas de Investigación actuales

  • Innovaciones en los derivados de cereales
  • Estudio de la conservación de pan parcialmente horneado almacenado en refrigeración. Aplicación de diferentes antimicrobianos naturales
  • Conservación y Calidad de Alimentos

Últimas Publicaciones

     Artículos
  • 2015; MECHANICAL, MICROSTRUCTURE AND PERMEABILITY PROPERTIES OF A MODEL BREAD CRUST: EFFECT OF DIFFERENT FOOD ADDITIVES, Altamirano-Fortoul, R.; Hernández-Muñoz, P., Hernando, I., Rosell, C.M., Journal of Food Engineering, Vol. 166  Pag.25-31, Revistas Indizadas.
  • 2014; INFLUENCE OF AMYLOGLUCOSIDASE IN BREAD CRUST PROPERTIES. Altamirano-Fortoul, R.; Hernando, I.; Rosell, C.M., Food and Bioprocess Technology, Vol.7, Pag.1037-1046, Revistas Indizadas.
  • 2014; REDUCED-GLIADIN WHEAT BREAD: AN ALTERNATIVE TO THE GLUTEN-FREE DIET FOR CONSUMERS SUFFERING GLUTEN-RELATED PATHOLOGIES. Gil-Humanes, Javier; Piston, Fernando; Altamirano-Fortoul, Rossana; Real, Ana; Comino, Isabel; Sousa, Carolina; Rosell, Cristina M; Barro, Francisco., PLOS ONE, Vol.9, Pag.1-9, Revistas Indizadas.
  • 2013; THERMOMECHANICALLY INDUCED PROTEIN AGGREGATION AND STARCH STRUCTURAL CHANGES IN WHEAT FLOUR DOUGH. Rosell, Cristina M.; Altamirano-Fortoul, Rossana; Don, Clyde; Dubat, Arnaud., Cereal Chemistry, Vol.90, Pag.89-100, Revistas Indizadas.
  • 2013; TEXTURE OF BREAD CRUST: PUNCTURING SETTINGS EFFECT AND ITS RELATIONSHIP TO MICROSTRUCTURE. Altamirano-Fortoul, R.; I. Hernando; Rosell, C.M., Journal of Texture Studies, Vol.44, Pag.85-94, Revistas Indizadas.
  • 2012; VIABILITY OF SOME PROBIOTIC COATINGS IN BREAD AND ITS EFFECT ON THE CRUST MECHANICAL PROPERTIES. Altamirano-Fortoul, R.; Moreno Terrazas, R.; Quezada Gallo, A. ; Rosell, C.M., Food Hydrocolloids, Vol.29, Pag.166-174, Revistas Indizadas.
  • 2012; EFFECT OF THE AMOUNT OF STEAM DURING BAKING ON BREAD CRUST FEATURES AND WATER DIFFUSION. Altamirano-Fortoul, R.;Le-Bail, A.; Chevallier, S.;Rosell, C.M., Journal of Food Engineering, Vol.108, Pag.128-134, Revistas Indizadas.
  • 2012; BREADMAKING PERFORMANCE AND TECHNOLOGICAL CHARACTERISTIC OF GLUTEN-FREE BREAD WITH INULIN SUPPLEMENTED WITH CALCIUM SALTS. Krupa Kozak, Urszula; Altamirano-Fortoul, Rossana; Wronkowska, Malgorzata; Rosell, Cristina M., European Food Research and Technology, Vol.235, Pag.545-554, Revistas Indizadas.
  • 2011; PHYSICO-CHEMICAL CHANGES IN BREADS FROM BAKE OFF TECHNOLOGIES DURING STORAGE. Altamirano-Fortoul, R.; Rosell, C.M., Food Science and Technology, Vol.44, Pag.631-636, Revistas Indizadas.
  • 2010; EFFECT OF HIGH PRESSURE PROCESSING ON WHEAT DOUGH AND BREAD CHARACTERISTICS. Bárcenas, M.E.; Altamirano-Fortoul, R.; Rosell, C.M., LTW-Food Science and Technology, Vol.43, Pag.12-19, Revistas Indizadas.
  •  Capítulos de Libros
  • 2014; CRYO PROTECTIVE EFFECT OF INGREDIENTS ON BREAD QUALITY, Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making G. CALDERON-DOMINGUEZ, G.F. GUTIERREZ-LOPEZ, K.NIRANJAN, TAYLOR AND FRANCIS, CRC PRESS, Vol. , Pags. 536, Rosell, C.M.; Altamirano-Fortoul, R.
 
     
 
 
 
Sistema de Universidades Estatales de Oaxaca
 
   
     
 
Carretera Teotitlán - San Antonio Nanahuatipán Km 1.7 s/n. Paraje Titlacuatitla. Teotitlán de Flores Magón, Oax. México, C.P. 68540